Ribeye Steaks & Peaches

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1 tablespoon paprika
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons lemon pepper
1 teaspoon crushed red pepper
4 (1 ¼-pound) ribeye steaks
2 tablespoon snipped fresh thyme
1 tablespoon melted butter
12 small ripe peaches, peeled, pitted and halved
Fresh thyme sprigs
Combine the dry seasonings and use to coat the steaks. Grill directly over coals or a gas grill 10-13 minutes, until desired degree of doneness. In a bowl, combine the preserves with thyme and melted butter. Toss the peaches in this, then grill about 5 minutes. Serve with steaks, garnishing with thyme sprigs. Serves 10-12.