Grilled Beef Ribeye Steak with Parmesan Tomatoes and Squash

Name: Grilled Beef Ribeye Steak with Parmesan Tomatoes and Squash
Ingredients: 1 beef Ribeye Steak, Bone-in, Frenched, 2 to 3 pounds, 2 inches thick (also known as Cowboy Steak); 2 teaspoons salt; 2 teaspoons freshly ground black pepper; 4 medium tomatoes, cut in half and cored; 1 cup shredded Parmesan cheese; 2 teaspoons minced garlic; 2 tablespoons chopped fresh basil, divided; 2 tablespoons butter; 2 medium zucchini, cut lengthwise in half, then cut crosswise into 1/2-inch thick slices (about 2 cups); 2 medium yellow squash, cut lengthwise in half, then cut crosswise into 1/2-inch thick slices (about 2 cups); 1 medium shallot, 1/4-inch slices; 4 tablespoons Italian-Herb Combound Butter (recipe follows); 2 teaspoons Paprika-Infused Oil (recipe follows)

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You're going to love this Beef Ribeye Steak recipe with Parmesan stuffed tomatoes, squash and a flavorful compound butter. Try this recipe.

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Ingredients

1 beef Ribeye Steak, Bone-in, Frenched, 2 to 3 pounds, 2 inches thick (also known as Cowboy Steak)
2 teaspoons salt
2 teaspoons freshly ground black pepper
4 medium tomatoes, cut in half and cored
1 cup shredded Parmesan cheese
2 teaspoons minced garlic
2 tablespoons chopped fresh basil, divided
2 tablespoons butter
2 medium zucchini, cut lengthwise in half, then cut crosswise into 1/2-inch thick slices (about 2 cups)
2 medium yellow squash, cut lengthwise in half, then cut crosswise into 1/2-inch thick slices (about 2 cups)
1 medium shallot, 1/4-inch slices
4 tablespoons Italian-Herb Combound Butter (recipe follows)
2 teaspoons Paprika-Infused Oil (recipe follows)