Steak with peas and corn

Hello Reader,

I’ve been in a bit of a funk, so I’m cooking a steak tonight.


Sous vide bone-in ribeye fillet steak with peas and corn.


  • Water heater circulator
  • Water bath
  • Frying pan


  • Bone in ribeye steak
  • Butter
  • Salt
  • Pepper
  • Frozen peas
  • Frozen corn kernels



  1. Dry the surface of the steak with absorbent paper.
  2. Season the steak with salt and pepper.
  3. Place the steak in a bag and vacuum seal it.
  4. Cook the steak at 55 °C for 2 hours and 30 minutes.
  5. Remove the steak from the bag and dry the surface with absorbent paper.
  6. Sear the steak in a hot frying pan with some butter.
  7. Allow the steak to rest until it’s ready to slice.

Peas and corn

  1. Begin to heat the frying pan, which was used to sear the steak. The butter in the pan will help add flavour to the peas and corn.
  2. Place some frozen peas and corn into the frying pan.
  3. Add in a bit of water which will boil and turn to steam.
  4. When the peas and corn are soft, turn off the heat, and add a tablespoon of butter.

Plating up

  1. Cut the bone away from the muscle meat.
  2. Dissect the deckle meat from the eye fillet.
  3. Place the steak onto a dinner plate for presentation noting that I’ll gnaw on the bone tonight. Place the eye fillet into a container for refrigeration and eat later.
  4. Spoon the peas and corn next to the steak.
  5. Pour any melted butter over the steak.
  6. Eat with a steak knife and fork. Gnawing the bone can be done like a pre-industrial revolution human.

In my opinion this is comfort food.







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