Grilled Steak with Sweet and Savory Peach Sauce

Summer is the ideal season for culinary creativity, and there's no better way to enjoy the sunshine than by firing up the grill. This recipe highlights a delicious combination of grilled steak, juicy peaches, and a touch of creamy indulgence. Whether you're hosting a lively summer barbecue or enjoying a peaceful evening at home, this dish will surely impress everyone at the table.

Grilling steak intensifies its natural flavors, creating a mouthwatering crust while keeping it juicy. The addition of peaches brings a delightful sweetness and complexity, perfectly balancing the savory profile of the meat. If you want to elevate your summer cooking, this recipe is one to try.

Pan-Seared Steak with Sweet & Savory Peach Sauce

Servings: 2

Prep Time: 10 minutes

Cook Time: 20 minutes

For the Steak

• 2 boneless steaks (ribeye, NY strip, filet, or sirloin), about 1–1¼ inches thick

• 1 tbsp olive oil or butter

• Salt and freshly cracked black pepper, to taste

• 2 cloves garlic, smashed

• 2 sprigs thyme or rosemary (optional)

• 1 tbsp butter (for basting)

Sweet & Savory Peach Sauce

• 1 tbsp salted butter

• 1 shallot, finely minced

• 2 cloves garlic, minced or grated

• 1 large ripe peach, peeled and diced (or 2 if small)

• 1/2 cup condensed beef consommé or condensed beef broth

• 1 tbsp balsamic vinegar

• 1 tbsp brown sugar

• 1 tbsp honey

• 1 tsp Dijon mustard

• Salt, to taste

• Optional finishers:

  • 2 tbsp heavy cream (for creaminess)

  • 1 tbsp blue cheese crumbles or freshly grated Parmesan

Instructions

1. Prep & Rest the Steak

Remove steak from the fridge and let it come to room temperature (about 20 minutes). Pat dry, then season generously with salt and pepper.

2. Make the Peach Sauce

While the steak rests:

1. In a saucepan over medium heat, melt 1 tbsp butter.

2. Add shallot and garlic, sauté for 2–3 minutes.

3. Stir in diced peaches and cook for 3–5 minutes until soft.

4. Add beef consommé, balsamic vinegar, brown sugar, honey, and Dijon mustard. Simmer 7–10 minutes.

5. For a smoother texture, blend the sauce (immersion blender or carefully in a regular blender).

6. Stir in heavy cream or cheese, if using. Season with salt to taste. Keep warm.

3. Sear the Steak

1. Heat a cast-iron or heavy skillet over medium-high heat. Add olive oil or butter.

2. When hot, place steaks in pan. Sear for 3–4 minutes per side for medium-rare (depending on thickness).

3. During the last minute, add butter, smashed garlic, and optional herbs. Tilt the pan and baste the steak with the melted butter.

4. Transfer steak to a plate and let rest 5–10 minutes.

4. Plate & Serve

• Slice steak against the grain.

• Spoon warm peach sauce over the top.

• Serve with mashed potatoes, roasted vegetables, or grilled corn for a full meal.