Peach-Horseradish Sauced Ribeyes Recipe

Cooking Directions

• STEP 1.In a bowl, combine peach preserves, horseradish, garlic, soy sauce, salt, and pepper.
• STEP 2.Place the ribeye steaks in a resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, or overnight for best results.
• STEP 3.Preheat the grill to medium-high heat. Remove the steaks from the marinade and discard the excess marinade.
• STEP 4.Grill the steaks for about 4-5 minutes per side for medium-rare, or until desired doneness is reached.
• STEP 5.Remove the steaks from the grill and let them rest for a few minutes before serving.
• STEP 6.Serve the ribeye steaks with the remaining peach-horseradish sauce on the side.
• STEP 7.Enjoy!

Cooking Tips

• For a spicier kick, add more horseradish to the marinade.
• Make sure to let the steaks rest after grilling to allow the juices to redistribute and ensure a tender and juicy result.
• Serve the ribeyes with grilled vegetables or a side salad for a complete meal.

Storage and Serving

• Leftover cooked ribeye steaks can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the steaks in a skillet over medium heat until heated through.
• Serve the reheated steaks with additional peach-horseradish sauce, if desired.