What makes this reverse-seared Grilled Steak with Shrimp in Lemongrass-Coconut Sauce so crave-worthy is the contrast of flavours and textures. You've got a thick, juicy grilled steak with that perfect sear and char on the outside. Then you spoon over a silky, coconut-based shrimp sauce, bright with lemongrass, spicy from Thai chili, and tangy with fresh lime juice.
It's rich and aromatic, yet fresh and vibrant. That sweet-salty-spicy balance is a hallmark of Vietnamese cooking, and it pairs beautifully with the boldness of grilled beef.
The butter finish gives the sauce that glossy texture you want for spooning over a thick-cut steak. And yes, you'll want that sauce on everything. It's a nod to classic surf and turf, just with way more flavour.
Whether you’re grilling for date night, a special occasion, or just want to shake up your steak game, this surf-meets-Vietnamese-style dish is a showstopper.
What is the Reverse Sear Method?
The reverse sear is a two-step technique that gives you precision and flavour. First, the steak is cooked slowly over indirect heat until it reaches just below your desired internal temperature. Then, it's finished with a high-heat sear to develop a deep, golden crust.
This method ensures the steak is cooked evenly from edge to center, without overcooking the outer layers. The final sear triggers the Maillard reaction, a chemical process that creates the rich, complex flavour and irresistible crust we associate with a great steak.
Jump to:
Ingredients
For the Steak
- Thick-cut steak (T-bone or porterhouse)
- Salt and black pepper
- Neutral oil or beef tallow, for searing
For the Shrimp in Lemongrass-Coconut Sauce
- Neutral oil (avocado, grapeseed, or canola)
- Lemongrass stock
- Garlic cloves
- Shallot
- Thai red chilies
- Chili flakes (optional)
- Low-sodium stock (vegetable, chicken, or seafood)
- Fish sauce
- Soy sauce
- Brown sugar or palm sugar
- Full-fat coconut cream
- Lime juice
- Unsalted butter
- Shrimp
Optional Garnishes
- Fresh chopped herbs
- Peanuts or crispy shallots
- Lime wedges
- Finishing salt, to taste
See recipe card for exact quantities.
Instructions
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 for two-zone cooking: set one side to medium heat (325-350°F) and leave the other side off. Close the lid to maintain the heat. (Note: This is slightly hotter than a traditional reverse sear, which speeds up the cook without sacrificing even doneness.)
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.
Now it's time for the Maillard reaction. Sear the steak 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. Sprinkle with finishing salt, to taste. For added texture, sprinkle on crushed peanuts or crispy shallots.
Serving Suggestions
This dish is rich and luxurious, so it pairs beautifully with simple sides. Jasmine rice is perfect for soaking up every drop of sauce. You can also serve it with charred broccolini, grilled bok choy, red peppers, corn, and or quick pickled vegetables.
Entertaining? Slice the steak and serve it on a platter with shrimp, sauce, and garnishes. It's bold, elegant, and sure to impress.
Ingredient Tips & Substitutions
Some ingredients might be less common, but they're easy to swap:
- Lemongrass: Use 1 tablespoon lemongrass paste if fresh isn't available.
- Thai Chilies: Sub with red chili or a pinch of cayenne for less heat.
- Coconut Cream: Use the thick top layer of a full-fat coconut milk can.
- Fish Sauce: No direct sub, but soy sauce + a splash of Worcestershire adds umami.
Best Steak Cuts to Use
T-bone or Porterhouse is ideal, but here are other great options:
- Ribeye (bone-in or boneless): Rich and marbled. Pairs beautifully with the creamy sauce.
- New York Strip: Slightly leaner but still full of flavour. Great if you love a thick crust.
- Long-bone Ribeye: perfect for special occasions.
- Tenderloin / Filet Mignon (whole center-cut): Very tender and mild. Let the sauce shine. For medallions, reduce cooking time slightly.
No matter what cut you use, make sure it's thick enough to reverse sear and finish with a crusty, golden sear.
Recommended Steak Temperatures
Use the same target temps across cuts, with slight nuance based on fat content:
| Desired Doneness | Remove from Heat At | Final Serving Temp (After Resting) |
| Rare | 115–120°F | 120–125°F |
| Medium-Rare | 120–125°F | 125–130°F |
| Medium | 130–135°F | 135–140°F |
| Medium-Well | 140–145°F | 145–150°F |
| Well-Done | 150–155°F | 155–160°F |
Medium-rare is ideal for most cuts, offering a juicy center and contrast to the sauce. For fattier cuts like ribeye, medium also works well. For leaner cuts like tenderloin, avoid going past 130°F.
Tips for Success
- Don't skip the resting step. It's key to a juicy steak.
- Control your heat. Gently poach the shrimp, don't boil them.
- Balance to taste. Adjust lime, fish sauce, and sugar as needed.
- Garnish thoughtfully. Thai basil or mint adds freshness and colour.
More Grilled Steak with Shrimp Recipes to Try
Equipment Used: We cooked the shrimp live fire in the Hestan NanoBond 12.5" skillet. This pan is in a league of its own. Handcrafted in Italy from bonded stainless steel with a layer of molecular titanium, it's non-reactive, toxin-free, and completely resistant to scratching, staining, or tarnishing. It's oven and grill safe to 1050°F and delivers exceptional heat conductivity and control. You can go from flame to sauce to pour without hesitation.
All prep and plating happened on the OvenBond sheet pans. These pans are built from heavy gauge stainless steel, designed for high heat and commercial performance, but styled beautifully enough to serve from. They're the quiet hero of any serious cooking setup.
Save 20% off Hestan Culinary by using code ZIMMY20 + our affiliate links. (Offer not available during promotional periods.) Proud Hestan Culinary Ambassador. All opinions in this post are always my own.
📖 Recipe
Grilled Steak with Shrimp in Lemongrass-Coconut Sauce
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
For the Lemongrass Shrimp & Coconut Sauce
- 2 tablespoon neutral oil avocado, grapeseed, or canola
- 1 stalk lemongrass tender inner part only, 1 tablespoon finely minced
- 3 cloves garlic minced
- 1 large shallot minced
- 1 -2 Thai red chilies thinly sliced (adjust to heat preference)
- ½ teaspoon chili flakes optional
- ¾ cup low-sodium stock vegetable, chicken, or seafood
- 2 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar or palm sugar
- ¼ cup full-fat coconut cream
- Juice of ½ lime plus more to taste
- 3 tablespoon 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
Instructions
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 for two-zone cooking: set one side to medium heat (325-350°F) and leave the other side off. Close the lid to maintain the heat. (Note: This is slightly hotter than a traditional reverse sear, which speeds up the cook without sacrificing even doneness.)
- Place the steak over indirect heat, balancing it bone-side down so the steak stands upright on the “T.” (see process photos for reference).
- Close the grill lid and cook until the internal temperature reaches 115°F, about 30-50 minutes depending on grill temp and steak thickness. (see chart below)
- 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.
- Now it's time for the Maillard reaction. Sear the steak over ripping-hot direct heat for 60-90 seconds per side. Sear the edges/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. Sprinkle with finishing salt, to taste. For added texture, sprinkle on crushed peanuts or crispy shallots.
Serving Suggestions & Drink Pairings
- This dish is rich and luxurious, so it pairs beautifully with simple sides. Jasmine rice is perfect for soaking up every drop of sauce. You can also serve it with charred broccolini, grilled bok choy, red peppers, corn, and or quick pickled vegetables.
- Entertaining? Slice the steak and serve it on a platter with shrimp, sauce, and garnishes. It's bold, elegant, and sure to impress.
💬Tried this recipe?
- We'd LOVE it if you left a rating and review - your feedback helps others (and us!)
Video
Notes
-
- Don't skip the resting step. It's key to a juicy steak.
-
- Control your heat. Gently poach the shrimp, don't boil them.
-
- Balance to taste. Adjust lime, fish sauce, and sugar as needed.
-
- Garnish thoughtfully. Thai basil or mint adds freshness and colour.
Leave a Reply