Grilled Steak with Shrimp in Lemongrass-Coconut Sauce
Courtesy of Zimmysnook
2
20 minutes
50 minutes
A 2-inch thick porterhouse, roasted over indirect heat, then kissed by wood flame. Smothered in a hot, aromatic lemongrass-coconut sauce, loaded with whole shrimp that poach gently right in the pan. Steaming. Glossy. Absolutely drenched in flavor.
If you’re thinking, “I need that sauce on everything!” You’re not wrong!
If you’re thinking, “I need that sauce on everything!” You’re not wrong!
Ingredients
For the Steak
- 1 thick-cut steak (T-bone or porterhouse), about 2 inches thick
- Kosher salt and freshly cracked black pepper
- Neutral oil or beef tallow, for searing
For the Lemongrass Shrimp & Coconut Sauce
- 2 tbsp neutral oil (avocado, grapeseed, or canola)
- 1 stalk lemongrass (tender inner part only), 1 tbsp finely minced
- 3 cloves garlic, minced
- 1 large shallot, minced
- 1–2 Thai red chilies, thinly sliced (adjust to heat preference)
- ½ tsp chili flakes (optional)
- ¾ cup low-sodium stock (vegetable, chicken, or seafood)
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar or palm sugar
- ¼ cup full-fat coconut cream
- Juice of ½ lime (plus more to taste)
- 3 tbsp unsalted butter, cold and cubed
- 225–250 g (½ lb) raw wild Argentinian shrimp, peeled and deveined (tails on optional)
Optional Garnishes
- Fresh chopped herbs: cilantro, Thai basil, or mint
- Crushed peanuts or crispy shallots
- Extra lime wedges
- Finishing salt
Featured Products
- NanoBond 12.5” Skillet
- OvenBond Stainless Steel Quarter Sheet Pan with Rack
Directions
Cook the Steak (Reverse Sear Method)
- Bring the steak to room temperature (30–60 minutes out of the fridge).
- Pat dry with paper towels. Season generously with salt and pepper and brush with avocado oil.
- Preheat your grill or oven to 325–350°F for a (faster than typical) reverse sear.
- Place the steak over indirect heat, balancing it bone-side down so the steak stands upright on the "T."
- Close the grill lid and cook until the internal temperature reaches 115°F, about 30–50 minutes depending on grill temp and steak thickness. Tip: Start checking the internal temp after 25–30 minutes to avoid overcooking. Use an instant-read or probe thermometer for accuracy.
- Rest the steak briefly if needed while getting the sear zone blazing hot.
- Sear over ripping-hot direct heat for 60–90 seconds per side. Sear the edges and fat cap for 20–30 seconds if desired.
- Let the steak rest, loosely tented in foil, while you make the sauce.
For the Sauce
- Reduce the heat to medium (around 325–350°F) on the cooking surface. Preheat a 12.5" skillet.
- Add neutral oil, then sauté the minced lemongrass, garlic, shallot, and chili for 2–3 minutes until softened and fragrant.
- Add chili flakes if using and stir until aromatic.
- Deglaze & Simmer
- Stir in fish sauce, soy sauce, and sugar.
- Add the stock and bring to a simmer. Reduce slightly, about 3–4 minutes.
- Add Coconut Cream
- Stir in the coconut cream and simmer for another 1–2 minutes until the sauce thickens slightly and glistens.
- Poach the Shrimp
- Add shrimp directly into the sauce.
- Simmer gently until the shrimp are pink and no longer translucent, about 2–3 minutes. Do not overcook.
- Finish the Sauce
- Remove from heat.
- Stir in cold butter cubes until emulsified.
- Add lime juice and adjust seasoning to taste.
To Serve
- Plate the steak whole or slice it against the grain. Sprinkle with finishing salt, to taste. Spoon hot shrimp and a generous amount of the lemongrass coconut sauce over the top of the steak.
- Garnish with herbs like cilantro, Thai basil, or mint. For added texture, sprinkle on crushed peanuts or crispy shallots.
