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 Compound Butter
• 2 teaspoons Paprika-Infused Oil