Peel, core, and cut the pear into chunks. Toss the rest of the marinade's ingredients, everything aside from the ribeye, into a blender. Blend until smooth, then use a fine-mesh sieve to strain and remove any pulp. We want the marinade to be as liquid as possible, and utilize only the juice from the pear and garlic. This will prevent the meat from having a pear-textured outer layer after cooking.

Marinade the ribeye for at least an hour, but be sure to not over marinade if you're using a high quality cut of meat.

Sear meats to your preferred temperature. Sometimes we use an air fryer at 400 F to cook as well.