Ribeye Steaks and Peaches

 

  • 1 Tbsp paprika
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp lemon-pepper seasoning
  • 1 tsp ground cumin
  • 1/2 tsp crushed red pepper
  • 4 1 to 1 1/3 beef T-bones or six 8 oz-beef ribeye
  • 12 medium ripe peaches (about 4 lbs) peeled, pitted, halved
  • 1/4 balsamic vinegar
  • 2 Tbsp snipped fresh thyme
  • 1 Tbsp butter, melted
  • 1 tsp. sugar
  • Fresh thyme sprigs

 

  1. In a small bowl stir together paprika, onion powder, garlic powder, lemon-pepper, cumin, crushed red pepper, and 1Tbsp. each salt and black pepper. Rub onto both sides of steaks.
  2. Grill steaks on rack of a covered grill directly over medium coals (for medium-rare, grill 10 to 15 minutes), turning once. Cover, let stand 5 minutes.
  3. Grill peaches 5 minutes, turning once
  4. Meanwhile, in a large bowl combine balsamic vinegar, snipped thyme, butter, sugar, and 1/2 tsp black pepper. Add peaches, toss. Serve with steak; top with thyme sprigs. Makes 12 servings