Grilled Ribeye Steak with Baby Asparagus Wrapped in Bacon

Mix the olive oil with the finely chopped herbs (thyme, rosemary, marjoram) and massage into the ribeye steak. Season generously with pepper on both sides. Let the meat rest at room temperature for about 30 minutes.

Meanwhile, blanch the baby asparagus in boiling water for about 3 minutes. Immediately quench in ice water to retain its green color. Tightly wrap about 5 asparagus spears each with a slice of Prosciutto crudo.

Heat the grill strongly. Grill the steak over direct heat for about 3–4 minutes per side (for medium rare). Remove the meat from the grill and let it rest, covered, for about 10 minutes.