- 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
- 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.
- 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.
- Grill peaches 5 minutes, turning once
- 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