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Grilled Ribeye Steak with Baby Asparagus Wrapped in Ham
(0)
30 min
Under an hour
Knuspr-Küche
Genießen Sie ein saftiges Ribeye-Steak direkt vom Grill, perfekt kombiniert mit zartem Baby-Spargel, der in knusprigen Prosciutto gehüllt ist. Frische Kräuter wie Thymian und Rosmarin verleihen dem Fleisch ein unvergleichliches Aroma. Ein luxuriöses Sommergericht, das in weniger als 30 Minuten auf dem Tisch steht – ideal für einen besonderen Grillabend.
Ingredients
Preparation method
Preparation
Mix the olive oil with the finely chopped herbs (thyme, rosemary, marjoram) and massage it into the ribeye steak. Season generously with pepper on both sides. Let the meat come to room temperature before grilling.
Meanwhile, blanch the baby asparagus in boiling water for about 3 minutes, then immediately quench in ice water. Tightly wrap about 5 asparagus spears each in a slice of Prosciutto crudo.
Grilling & Serving
Heat the grill strongly. Sear the steak on each side for about 3–4 minutes (for medium-rare). Remove the meat from the grill and let it rest, covered, for about 10 minutes.
Chef's tip
Always let the steak rest after grilling so that the meat juices can redistribute and the steak remains particularly juicy.
200 min
Masterpiece
