Grilled Beef Ribeye Steak with Parmesan Tomatoes and Squash
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1 HRS 20 MINS
Time to Cook
Step 1Preheat 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.
Step 2Place 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.
Step 3Melt 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.
Step 4Remove 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.
Step 5Serve 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 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.