Grilled Ribeye Steaks with Peaches
Grilled Ribeye Steaks with Peaches is a delicious meal to grill for dinner any night of the week!
Perfectly seasoned, juicy Ribeye Steaks and plump Peaches are the best reason to fire up your grill this summer! Melt-in-your-mouth steak with a side of grilled peaches lusciously coated with a tangy-sweet herb sauce- need I say more?
This amazing recipe is coming at you hard and fast, smack into the middle of grilling season! I am mad about this grilled meat and fruit pairing- they are simply divine together! Plus, it is super easy to make as everything cooks on the grill- no pots or pans needed. It is the ideal dish to make for your next backyard cookout, pool party, or Labor day celebration.
Steak and Peaches- A Match to Beat!
Fresh peaches are at their best when they are blessed by the sun. Summer is when they are at their plumpest, juiciest, and sweetest. But if you think they can’t get any better- try putting them on the grill! Their sweetness deepens, and they take on a nice smoky flavor. Toss them in a herb-balsamic mixture- and they become totally addicting!
Their burst of sweetness with a hint of smoky and tangy is the perfect complement to my herb-crusted, savory Ribeye steak! It is undoubtedly on my list of fave grilled dishes together with Grilled Chile Lime Shrimp Skewers and Greek Grilled American Lamb Shoulder Chops!
Ingredients You Will Need:
- Ribeye Steaks- I used 4 boneless pieces for this recipe. You can also use other steak cuts like skirt, flank, or sirloin.
- Peaches– pitted and halved. Make sure that you select ripe peaches for this recipe. They should have a dark yellow color and give a little when squeezed, but they should still be quite firm. I do not recommend overripe peaches because they will turn mushy on the grill. Overripe peaches are best used in making my Peach Upside-Down Cake recipe.
- Spices- a mixture of paprika, onion and garlic powder, lemon-pepper seasoning, ground cumin, crushed red pepper, salt, and pepper are rubbed on the steaks to give them an earthy, savory, and mildly spicy flavor.
- Olive oil– rubbed on the steaks to prevent them from sticking to the grill and help give them a nice sear.
- Balsamic vinegar– this type of vinegar goes well with sweet fruits because of its fruity notes. You can use red wine vinegar as a substitute.
- Thyme– adds a lemony and earthy flavor to the peach sauce.
- Unsalted butter– gives the sauce a richer flavor and a nice glaze
- Granulated sugar– for a bit more sweetness!
How to Make Grilled Ribeye Steaks with Peaches
- 30 minutes before grilling the ribeye steaks, place them on a plate in the kitchen, allowing them to come to room temperature.
- Preheat your grill.
- Cut the peaches into halves and remove the core.
- Make the Seasoning Mixture. In a small mixing bowl, combine paprika, onion and garlic powder, lemon-pepper seasoning, ground cumin, crushed red pepper, salt, and pepper.
- Grill the Steaks. Brush the sides with olive oil and rub the seasoning mixture on each side. Grill the steaks over medium-high heat for about 10 to 12 minutes, turning once. Remove from the grill and allow to rest for five minutes.
- Grill and Season the Peaches. Grill the peaches while the steaks are resting, turning them once. Whisk the balsamic vinegar, thyme, butter, sugar, and 1⁄2 tsp black pepper in a large bowl. Once the peaches are done grilling, toss them into the vinegar mixture.
- Serve! Place the steaks and peaches on a serving platter and enjoy!
Steak Grilling Tips!
- It is always best to grill steaks at room temperature. Do not grill them straight off the fridge or freezer because the spice rub will not stick, and it will also result in uneven cooking.
- Preheat your grill. That sizzling sound when meat touches the metal grill is exactly what you should aim for. This will give you those lovely grill marks.
- You can poke the meat with your fingers to determine the stage of doneness. If you want them rare, they should be soft but not squishy, while medium done has a firmer feel and springs back when pressed.
- Steaks should only be flipped once! If you feel resistance when trying to pry them from the grill, they are not yet seared; leave it for a few more seconds. Perfectly seared steaks should be easy to flip.
- Resting the steaks before serving is essential to allow the juices to redistribute, making them even juicier and tastier.
Alternative Cooking Method
Though this has all the makings of a great summer dish, you can still enjoy this any time of the year by grilling them indoors using a grilling pan. If you want to add that smoky flavor you usually get from charcoal grills, you can rub our steaks and peaches with liquid smoke seasoning. You can also use your oven or air fryer.
Frequently Asked Questions
- Should I peel my peaches? No need. Peach skin is entirely edible and nutritious to boot. Also, grilling them with skin on allows them to keep their shape better.
- How long should I grill my peaches? About 3 to 5 minutes, or as soon as you see charred grill marks. Grill them cut-side down first and only turn them once.
- Do I need to marinate and tenderize the steak first? The beauty of using ribeye cuts is that it allows you to skip these steps because they will turn up juicy and tender as they are! All you need to do is season them before grilling.
Grilled Ribeye Steaks with Peaches are excellent served with Smashed Potatoes or Mashed Potatoes on the side. If you want to keep it light, summer salads like Grilled Romaine, Mexican Fattoush Salad, or Broccoli Caesar Salad will do nicely. And, of course, any outdoor festivities will not be complete without the bubblies! I highly recommend enjoying this delicious summer dish and the warm weather with a refreshing Spicy Cucumber Margarita with Tequila Lime Pickled Jalapenos! Cheers!
Grilled Ribeye Steaks with Peaches
- 1 tbsp Ground paprika
- 2 tsp Onion powder
- 2 tsp Garlic powder
- 2 tsp Lemon-pepper seasoning
- 1 tsp Ground cumin
- 1/2 tsp Crushed red pepper flakes
- Kosher salt and pepper to taste
- 3 tbsp Olive oil
- 4 Boneless, ribeye steaks
- 6 large Ripe peaches, pitted and halved
- 1/4 cup Balsamic vinegar
- 2 tbsp Fresh thyme leaves
- 1 tbsp Unsalted butter, melted
- 1 tsp Granulated sugar
- 30 minutes prior to grilling the ribeye steaks, place them on a plate in the kitchen allowing them to come to room temperature. In a small mixing bowl combine the first seven ingredients. Next, brush the steaks with olive oil on both sides. Take the seasoning mixture and rub it on each side of the ribeye steaks.
- Grill the steaks over medium-high heat for about 10 to 12 minutes, turning once. Remove from the grill and allow to rest for five minutes.
- While the steaks are resting, grill the peaches, turning once. In a large bowl combine balsamic vinegar, thyme, butter, sugar, and ½ tsp black pepper. Toss the grilled peaches with the vinegar mixture. Serve the peaches with the steak and enjoy!