Grilled Ribeye Steak with Baby Asparagus Wrapped in Ham
10 min
Under an hour
Knuspr-Küche
Ingredients
Preparation method
Preparation
Generously rub the ribeye steak with olive oil. Finely chop the fresh herbs (thyme, rosemary, marjoram) and massage them into the meat along with freshly ground mixed peppercorns. Let the steak rest at room temperature for about 30 minutes.
Meanwhile, blanch the baby asparagus in boiling water for about 3 minutes, then immediately shock it in ice water to preserve its green color. Tightly wrap about 5 asparagus spears each in a slice of Prosciutto crudo.
Grilling & Serving
Preheat the grill to high direct heat. Sear the meat on both sides (approx. 3–4 minutes per side for medium rare). Remove the steak from the grill and let it rest, covered, for about 10 minutes.
Chef's tip
For the perfect steak result, use a meat thermometer: at a core temperature of 52-54 °C, the ribeye is perfectly medium rare.
Make sure to thoroughly dry the asparagus after blanching before wrapping it in ham, so that the ham becomes nicely crispy on the grill.