Now the peaches can thaw exactly as they are. The steaks—which should be in a separate container, of course, from fruits and vegetables—should be taken out of the foil and moved into ziptop bags, and then submerged with something nice and heavy. I just like to use a little rock there. As for the water, if you don't want to leave it running, you're going to want to replace it with cold water every 20 minutes or so. Of course, in the case of the peaches, I doubt that it's going to take more than that to thaw a bag. In case of the steak, well, depending on thickness, maybe up to an hour. As for the peas, well, just dose them out straight from the bag into whatever you're cooking. They will thaw quickly enough.