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.
Cook Time: 1 hrs 20 mins
Servings: 4
Ingredients: 13
Ingredients
Preparation
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Step 1
Preheat oven to 350°F. Season beef Ribeye Steak with salt and pepper, as desired. Place steak on grid over medium, ash-covered coals. Grill, uncovered 4 minutes on each side. Place steak in ovenproof, nonstick pan. Insert oven proof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Roast in 350°F oven 30 to 50 minutes.
Cooking Tip: You may substitute a Tomahawk steak for a Ribeye Steak.
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Step 2
Place tomatoes on aluminum foil-lined shallow baking sheet. Mix parmesan, garlic and 1 tablespoon basil in small bowl. Top each tomato half with 2 tablespoons Parmesan mixture. Add tomatoes to 350°F oven below steak 15 minutes before expected finish time.
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Step 3
Melt butter in large nonstick skillet over medium-high heat. Add zucchini, yellow squash and shallot slices; cook 8 to 10 minutes until tender and just starting to brown, stirring occasionally. Remove skillet from heat; stir in remaining 1 tablespoon basil. Season with salt and pepper, as desired. Keep warm.
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Step 4
Remove steaks from oven when meat thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer steaks to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium doneness.) Increase oven temperature to HIGH broil. Broil tomatoes 4 minutes until cheese begins to brown.
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Step 5
Serve steak with zucchini mixture and roasted tomatoes. Garnish with Italian Herb Compound Butter and drizzle with Paprika-infused Oil, as desired.
Cooking Tip:
Italian-Herb Compound Butter: Combine 1 cup unsalted butter, softened, 1 tablespoon minced shallot, 4 teaspoons minced garlic, 1 teaspoon finely chopped fresh parsley, 1 teaspoon finely chopped fresh rosemary, 1 teaspoon fresh chopped thyme, 1 teaspoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon bourbon, 1/2 teaspoon finely chopped fresh basil, 1/2 teaspoon salt, 1/4 teaspoon finely chopped fresh oregano and 1 pinch ground nutmeg in food processor bowl. Cover and pulse on and off until blended.Paprika-Infused Oil: Combine 1-1/2 cups extra virgin olive oil and 1/2 cup paprika in small saucepan; heat on low heat 30 to 45 minutes. Strain through fine mesh strainer and coffee filter. Cover strainer and let sit 24 hours. Cover infused oil and refrigerate until ready to use.
Nutrition Information
591 Calories
18.8g SAT FAT
53g PROTEIN
4.1 mg IRON
9.2 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 4 ounces beef, 1 cup squash, 2 baked tomato halves: 591 Calories; 336.6 Calories from fat; 37.4g Total Fat (18.8 g Saturated Fat; 0.7 g Trans Fat; 1.8 g Polyunsaturated Fat; 13.3 g Monounsaturated Fat;) 187 mg Cholesterol; 1668 mg Sodium; 11 g Total Carbohydrate; 3.2 g Dietary Fiber; 53 g Protein; 321 mg Calcium; 4.1 mg Iron; 1173 mg Potassium; 0.5 mg Riboflavin; 13.8 mg NE Niacin; 1.3 mg Vitamin B6; 2.9 mcg Vitamin B12; 562 mg Phosphorus; 9.2 mg Zinc; 54.4 mcg Selenium; 122.9 mg Choline.
This recipe is an excellent source of Protein, Calcium, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.
The Essential Ingredients
- Ribeye Steak: This cut is known for being rich, juicy and full-flavored with generous marbling that delivers exceptional taste and tenderness. It’s perfect for cooking methods like grilling, skillet cooking or broiling and is often sold bone-in or boneless.
- Garlic: A flavorful bulb that is closely related to onions or leeks. Has a strong aroma and taste and is known for its culinary versatility.
- Basil: A fragrant herb from the mint family. It has bright green leaves and a sweet slightly peppery flavor. Often used in dishes like pesto, caprese, and tomato based.
- Zucchini: Summer squash that has a mild flavor and tender texture. Used in many savory dishes, stir-fries and even baked goods.
- Shallots: Part of the onion and garlic family, shallots are mild, slightly sweet and lend a delicate flavor to dishes. They’re often found in French recipes and are a great addition to sauces and dressings for a slight sharp garlicky flavor.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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What does the term 'frenched' mean?
Frenched’ is a culinary termreferring to removing meat away from the bone end of a rib, steak or chop, exposing the bone. You’ll see this technique used for rib roasts or steaks like Tomahawks.
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Are there other steak cuts I can use in place of ribeye?
Certainly! Chuck eye steaks or strips steaks are great subsitutes for Ribeye. They are rich and full-flavored with generous marbling throughout.
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What is a compound butter?
A technique used in French cooking; a compund butter is a mixture of butter, seasonings and herbs and is often used to top and flavor steaks.
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What's the best way to check steak doneness?
We suggest purchasing, and using, a meat thermometer… that way there’s no guessing or over cooking. You can purchase them online or in grocery or other specialty cooking stores.
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