1. Pre warm the grill 2. Combine soy sauce, sugar, water, garlic, ginger, sesame oil 3. Wisk till sugar is dissolved, then pour 3/4 of the liquid over the steaks and let marinade for 3-12 hours. Reserve the 1/4 of the marinade for a dipping sauce at the end. 4. Next when your grill is nice and hot, brush the grill with an oiled rag, and pat dry the rib eye and carefully place on the grill. 5. Depending on your heat, grill each side for about 3-4 minutes to achieve a nice medium rare. Rest the steak and the slice. 6. For Picked Peaches, use slightly under ripe peaches then slice scallions into 1 inch batons. 7. In a small sauce pot, add rice vinegar, maple syrup, sriarcha and salt. Cook until all ingredients are combined and cool. 8. Cut the peaches into quarters, take the core out and slice the peaches into 1/8s. 9. Cool the pickling liquid and pour over the peaches. Marinate the peaches for 1 hour. 10. To put the dish together clean the romaine leaves, slice the rib eye, and top with the peaches.