Grilled Ribeye Steak with Baby Asparagus Wrapped in Bacon
30 min
Under an hour
Gurkerl Küche
Ingredients
Preparation method
Preparation
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.
Grilling & Serving
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.
Chef's tip
For the best result, use a meat thermometer: at a core temperature of 52-54 °C, the steak is perfectly medium rare.
Be sure to let the meat rest so that the meat juices can distribute and the steak remains juicy when sliced.
Nutritional values
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