Grilled Steak with Shrimp in Lemongrass-Coconut Sauce

Ingredients

• 1 thick-cut steak (T-bone or porterhouse), about 2 inches thick
• Kosher salt
• freshly cracked black pepper
• Neutral oil or beef tallow, for searing
• 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)
• Fresh chopped herbs: cilantro, Thai basil, or mint
• Crushed peanuts or crispy shallots
• Extra lime wedges
• Finishing salt
• NanoBond 12.5” Skillet
• OvenBond Stainless Steel Quarter Sheet Pan with Rack