Step 1
Remove the ribeyes from any packaging and pat dry. Place the ribeyes in a bowl or a zip top bag.

Step 2
Mix together the olive oil, lime juice, cilantro, garlic cloves, salt, and pepper. Pour the marinade over the ribeyes and place in the fridge for at least 1 hour or up to 4. (Note: Don’t be tempted to skip the marinating step – the oil adds some extra fat to these lean steaks while the acid in the limes helps break down the tissue AKA “tenderize” the meat, resulting in a more tender, tasty steak!)

Step 3
When you’re ready to grill, remove the ribeyes from the fridge and let them come to room temperature while you preheat your grill.

Step 4
Preheat your grill over medium-high heat or a wood pellet grill to 450F.

Step 5
Grill the steak for 3-4 minutes per side, or until about 125-135F, or rare to medium rare. Pull them off the grill and let the steaks rest for 10 minutes before serving.

Step 6
While the steaks grill, mix together the diced peaches, diced tomatoes, diced jalapenos, cilantro, lime juice, honey or agave, and salt.

Step 7
Serve the salsa over the rested ribeyes. 

Step 8
Enjoy outside with friends, a nice summer sunset and maybe a bottle (or two) of chilled wine – or your cocktail of choice. 😉