Beef with Rosemary, Thyme, and Lemon

Wash the piece of meat thoroughly and trim off any excess fat.

Pat dry with a paper towel so the piece browns nicely. Rub with pepper.

Add a little olive oil to the pan, heat to maximum, and sear the steak on each side for 10-20 seconds until a golden crust forms.

Press down with a spatula against the pan so the sear develops better.

Prepare the marinade: squeeze the juice from half a lemon, press the garlic into it, mix with the spices and 1 tsp of olive oil.

Make a brush out of the rosemary and thyme sprigs, dip it into the mixture, and thoroughly coat the meat.

Preheat the oven to 225-250 °C. Place the steak in a baking dish and garnish with the remaining herbs.

Every 5 minutes, brush with the marinade and flip to the other side until the desired degree of doneness is reached.

Trim the woody ends of the asparagus stalks and drop them into boiling salted water.

Boil the asparagus for 3 minutes, then immediately transfer to ice water so it stays crispy.