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Grilled Rib Eye with Parmesan Tomatoes & Squash

Grilled Rib Eye with Parmesan Tomatoes & Squash

  • Yield: 4 servings
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  • 1 Frenched bone-in rib eye, 2 to 3 lbs
  • 2 tsp Salt
  • 2 tsp Ground black pepper
  • 4 medium Tomatoes, cut in half and cored
  • 1 cup Parmesan cheese, shredded
  • 2 tsp Garlic, minced
  • 2 tbsp Fresh basil, chopped
  • 2 tbsp Butter
  • 2 medium Zucchini, sliced
  • 2 medium Yellow squash, sliced
  • 1 medium Shallot, sliced
  • Italian-herb compound butter, for serving, optional
  • Paprika-infused oil, for serving, optional


  1. Preheat oven to 350°F.
  2. Preheat grill to medium.
  3. Season both sides of ribeye with salt and pepper, to taste.
  4. Place steak on grill over medium, ash-covered coals. Grill, uncovered 4 minutes on each side.
  5. Place steak in ovenproof, nonstick pan and place in hot oven for 30 – 50 minutes.
  6. Meanwhile, place tomatoes on aluminum foil-lined baking sheet. Mix parmesan, garlic and 1 tbsp basil in a bowl. Top each tomato half with 2 tbsp of the Parmesan mixture. Add tomatoes to 350°F oven below steak 15 minutes before expected finish time.
  7. Melt butter in a skillet over medium-high heat. Add the zucchini, yellow squash and shallot slices and cook 8 – 10 minutes, until tender and just starting to brown, stirring occasionally. Remove skillet from heat and stir in remaining 1 tbsp of basil. Season with salt and pepper to taste and keep warm until ready to use.
  8. Remove steaks from oven when meat thermometer registers 135°F for medium rare or 150°F for medium doneness. Transfer steaks to carving board, tent loosely with aluminum foil and let stand 10 minutes.
  9. Increase oven temperature to HIGH broil. Broil tomatoes 4 minutes until cheese begins to brown.
  10. Serve steak with zucchini and roasted tomatoes. Top with Italian-herb compound butter and paprika-infused oil, as desired.


Recipe adapted from