# Ribeye with Aged Balsamic, Charred Tomatoes, Summer Zucchini and Fresh Shelling Beans > Pink-centered ribeye and blistered tomatoes get a restrained finish of complex, syrupy 20-year balsamic and torn basil. Browned summer zucchini, spring onions and creamy fresh shelling beans keep the plate grounded in early summer, with strawberries, black pepper and 12-year balsamic to finish. - URL: https://www.chezjk.com/recipes/ribeye-with-charred-cherry-tomatoes-20-yr-balsamic-zucchini-spring-onions-with-1 - Author: Jonathan Katzman - Cooked and photographed: 2024-06-30 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free ![Ribeye with Aged Balsamic, Charred Tomatoes, Summer Zucchini and Fresh Shelling Beans](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F05237aee59e3f6d4.jpg) ## Reverse-Seared Ribeye with 20-Year Balsamic A low oven gives thick ribeyes an evenly pink center, while a quick ghee sear builds a browned crust. Aged balsamic goes on after cooking so its aroma and sweetness stay intact. ### Ingredients - 2 boneless ribeye steaks, about 1 pound each and 1½ inches thick - 8 g kosher salt - 1 tablespoon ghee - 2 teaspoons 20-year aged balsamic vinegar, pure and gluten-free - to taste freshly ground black pepper ### Instructions 1. Salt the steaks all over. If time allows, refrigerate uncovered on a rack for 4–24 hours; otherwise season while the oven heats. 2. Heat the oven to 250°F. Place the steaks on a rack over a sheet pan and roast until the centers reach 110–115°F, approximately 25–40 minutes depending on thickness. 3. Pat the surfaces dry. Heat a heavy skillet over high heat, add the ghee, then sear the steaks for 45–75 seconds per broad side. Briefly sear the fat edges, turning as needed, until well browned and the centers reach 125–130°F. 4. Rest for 8 minutes, then slice across the grain into thick strips. The final temperature should settle near 130–135°F for medium-rare. 5. Finish on the plates with black pepper and a few drops of the 20-year balsamic, sharing the remaining vinegar with the tomatoes. ### Notes - Use a thermometer rather than the clock. For USDA-recommended doneness, bring whole beef steaks to 145°F and rest at least 3 minutes. - Do not reduce or cook the aged balsamic; a small amount is enough. ## Charred Cherry Tomatoes with Basil Brief, intense heat blisters the tomatoes without turning them into a uniform sauce. Their warm juices mingle with the steak and balsamic, while basil keeps the finish fresh. ### Ingredients - 1 lb cherry tomatoes, larger ones halved - 1 tablespoon extra-virgin olive oil - ¼ teaspoon kosher salt, plus more to taste - ½ cup loosely packed basil leaves ### Instructions 1. Heat the broiler with a rack about 5 inches below the element. Toss the tomatoes with olive oil and salt on a small, rimmed metal baking sheet. 2. Broil for 6–9 minutes, turning the tray once, until the skins blister and blacken in spots and some tomatoes begin to collapse. Keep their juices. 3. Let stand for 2 minutes, then fold in half the basil, torn by hand. Spoon over the sliced steak and finish with the remaining basil and the steak component's 20-year balsamic. ### Notes - Use a metal tray rather than glass under the broiler. Watch closely once the skins begin to char. ## Browned Zucchini and Spring Onions with 12-Year Balsamic Cooking zucchini in uncrowded batches develops dark edges while preserving a juicy center. Spring onions soften more gently, and balsamic added off heat balances the vegetables' sweetness. ### Ingredients - 1½ lb small zucchini, sliced into ½-inch rounds - 4 spring onions, bulbs thinly sliced and green tops cut into ½-inch pieces - 2 tablespoons ghee, divided - ½ teaspoon kosher salt, plus more to taste - 2 teaspoons 12-year aged balsamic vinegar, pure and gluten-free - to taste freshly ground black pepper ### Instructions 1. Pat the zucchini dry. Heat a wide skillet over medium-high heat and add 1 tablespoon ghee. 2. Add half the zucchini in a single layer. Cook undisturbed for 3–4 minutes until deeply browned underneath, then turn and cook for another 2–3 minutes. Transfer to a bowl and repeat with the remaining ghee and zucchini. 3. Lower the heat to medium. Add the spring onion bulbs to the skillet with a small pinch of the salt and cook for 3–4 minutes, stirring, until softened. Add a tablespoon of water if the pan becomes dry. 4. Add the onion greens and cook for 1 minute. Return the zucchini to the pan, season with the remaining salt and pepper, and toss gently until hot. 5. Remove from the heat and fold in the 12-year balsamic. Taste before adding more; the finish should be lightly sweet-tart, not heavily glazed. ### Notes - Choose small, firm zucchini and avoid crowding the pan; excess moisture prevents browning. ## Fresh Shelling Beans with Olive Oil Fresh shelling beans become creamy without soaking. A little cooking liquor and good olive oil make a light dressing that lets their delicate flavor stand beside the richer steak. ### Ingredients - 1½ lb fresh shelled cranberry or borlotti beans, from approximately 3–4 pounds of pods - as needed water - 1 teaspoon kosher salt, plus more to taste - 2 tablespoons extra-virgin olive oil - 2 teaspoons fresh lemon juice - to taste freshly ground black pepper ### Instructions 1. Put the shelled beans in a saucepan and cover with water by 1 inch. Add the salt and bring just to a simmer. 2. Cook gently, partly covered, for 25–45 minutes, adding hot water as needed to keep the beans submerged. Begin checking at 20 minutes; they should be creamy throughout, with tender skins and no chalky center. 3. Reserve ½ cup cooking liquid, then drain the beans gently. Return them to the warm pot with the olive oil and 2–4 tablespoons of the reserved liquid. 4. Fold in the lemon juice and black pepper. Adjust the salt and serve warm, glossy and lightly moistened rather than soupy. ### Notes - Fresh beans vary considerably in cooking time; larger or more mature beans may need up to an hour. Keep the simmer gentle to preserve their skins. ## Strawberries with 12-Year Balsamic and Black Pepper Ripe strawberries supply the sweetness, while balanced aged balsamic deepens their flavor. Black pepper adds a fragrant, gently savory contrast without needing cream or extra sugar. ### Ingredients - 1 lb ripe strawberries, hulled and halved or quartered - 2 teaspoons 12-year aged balsamic vinegar, pure and gluten-free - ¼ teaspoon freshly cracked black pepper, or to taste ### Instructions 1. Toss the strawberries gently with the balsamic and half the pepper. 2. Let stand at room temperature for 10 minutes, just until a little juice collects in the bowl. 3. Divide among four small bowls, spoon over the juices and finish with the remaining pepper. ### Notes - Dress shortly before dessert rather than before dinner so the berries retain their shape. ## Overall Timing / Workflow The beans can wait warm while the steak and vegetables finish. Using the broiler only after the low-temperature steak cook avoids competing oven temperatures. ### Instructions 1. Optional day ahead: salt the ribeyes and refrigerate uncovered. 2. 0:00 — Heat the oven to 250°F. Shell the beans if needed, get them simmering, and prepare the zucchini, onions and tomatoes. 3. 0:15 — Put the steaks in the oven. Begin browning the zucchini in batches and cooking the spring onions. 4. 0:40 — Check the beans and steak temperatures. Finish the beans when tender and keep covered over very low heat with a little cooking liquid. Hold the zucchini off heat. 5. When the steaks reach their oven target, remove them and switch the oven to broil. Sear the steaks in a separate skillet, then rest them while the tomatoes broil. 6. During the steak rest, briefly rewarm the zucchini if needed and add its balsamic off heat. Finish the beans and tear the basil. 7. Slice and plate the steak with the tomatoes and sides. After the main course, dress the strawberries and allow them to macerate for 10 minutes. ### Notes - Bean maturity and steak thickness determine the exact finish time; the beans are the easiest component to hold. ## Plating Keeping the beans and zucchini in distinct sections preserves their textures, while tomatoes and their juices belong directly over the steak. ### Instructions 1. Use warm dinner plates. Fan thick ribeye slices across one side of each plate. 2. Spoon the charred tomatoes and their juices over and between the steak slices. Add basil and a restrained drizzle of the 20-year balsamic. 3. Arrange zucchini and spring onions alongside, then add a generous spoonful of beans in a separate section. 4. Serve the strawberries separately in small bowls after the main course. ## Leftover Path Separate storage keeps the steak from soaking in acidic juices and lets the vegetables and beans be reheated without overcooking the meat. ### Instructions 1. Refrigerate the steak, tomatoes, zucchini and beans in separate shallow containers within 2 hours. Keep the beans with a little cooking liquid and use the cooked components within 3–4 days. 2. Serve leftover steak thinly sliced and cold, or warm it gently in a covered skillet over low heat with a spoonful of water. Reheat only the portion needed. 3. Warm the beans with their liquid and reheat the zucchini briefly. Spoon leftover tomatoes over the steak or fold them into the beans. 4. Eat dressed strawberries within 24 hours; their texture will soften. Spoon any remaining berries and juices over plain yogurt the next day. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.