Grilled Beef Ribeye Steak with Parmesan Tomatoes and Squash
You're going to love this Beef Ribeye Steak recipe with Parmesan stuffed tomatoes, squash and a flavorful compound butter. Try this recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.beefitswhatsfordinner.com.
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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