Steak with Garlic Pea Purée

1 ribeye steak (about 200g) 1 cup fresh or frozen peas 1 clove garlic, minced 1 tablespoon olive oil 1 tablespoon butter Salt and pepper to taste Lemon zest (optional, for garnish)

Ingredient substitutions

• Ribeye steak: A strip steak of similar thickness
• Butter: An equal amount of olive oil for a less buttery finish
• Fresh or frozen peas: An equal amount of frozen petite peas

Nutrition per serving

Estimated values for 1 serving

Drink pairing

A medium-bodied red like a Rioja
Its ripe fruit and balanced structure complement the ribeye while standing up to the garlic and creamy peas.

Non-alcoholic: Sparkling water with lemon

A succulent steak paired with a creamy garlic pea purée, offering a delightful combination of flavors. This dish is perfect for a quick yet elegant meal for one.

Steps

1. Season the ribeye steak with salt and pepper on both sides. 2. In a skillet over medium-high heat, add olive oil. Once hot, add the steak and cook for about 4-5 minutes on each side for medium-rare, or to your desired doneness. 3. Remove the steak from the skillet and let it rest for 5 minutes. 4. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. 5. Add the peas and a splash of water, cover, and cook for 3-4 minutes until the peas are tender. 6. Transfer the peas and garlic to a blender, add butter, and blend until smooth. Season with salt and pepper. 7. Slice the steak and serve it on a plate with a generous spoonful of the garlic pea purée. Garnish with lemon zest if desired.

Tips for Steak with Garlic Pea Purée

• A good purée should look glossy and hold a soft mound; if it seems stiff, blend in a little more water.
• Avoid browning the garlic, which can make the purée taste bitter.
• Use a small blender or food processor for one serving; pause to scrape down the sides for an even texture.

Storage

Refrigerate cooked steak and pea purée in separate airtight containers within 2 hours; keep for 3–4 days. Reheat until steaming hot, though the steak may become more done.

Frequently asked questions

How can I tell if the steak is medium-rare?

Look for a browned exterior and a warm, pink center when sliced. Cooking time varies with steak thickness and skillet heat.

Can I make the pea purée ahead?

Yes. Make it earlier the same day and refrigerate promptly; it may thicken as it chills, so loosen it with a little water when reheating.

What should I serve alongside it?

A crisp green salad or simply cooked green vegetables add freshness without competing with the rich steak and buttery purée.