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A grilled steak and shrimp image with the shrimp sauce getting poured over the steak.

Grilled Steak with Shrimp in Lemongrass-Coconut Sauce

What makes this reverse seared Grilled Steak with Lemongrass-Coconut Shrimp 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.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Vietnamese-style
Servings 2

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.

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Video

Notes

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.
Keyword easy steak and shrimp recipes, lemongrass shrimp recipe, shrimp and steak recipe, steak and shrimp recipe, surf & turf, surf & turf recipe
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