Ingredients

• 2  beef ribeye steaks, cut 1 inch thick (about 1-1/2 lb. total)
• 1  Tbsp. olive oil
• 1  Tbsp. steak seasoning
• 1/3  cup peach preserves
• 2  Tbsp. prepared horseradish
• 2  Tbsp. bottled plum sauce
•   Grilled peaches (optional)*

Directions

1. Trim fat from steaks. Brush steaks with oil; sprinkle with steak seasoning. For charcoal grill, grill steaks on rack of uncovered grill directly over medium coals for 10 to 12 minutes for medium-rare (145 degrees F) or 12 to 15 minutes for medium (160 degrees F), turning once halfway through. Remove from grill. (For gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover; grill as above.)

2. Meanwhile, for Peach-Horseradish Sauce, in small bowl stir together preserves, horseradish, and plum sauce. Slice steaks. Serve with sauce and grilled peaches. Makes 4 servings.

*To grill peaches Halve and pit peaches. Grill on rack of uncovered grill directly over medium coals for 8 to 10 minutes or until tender and lightly browned, turning once.