Bistec a la parrilla con camarones en salsa de limoncillo y coco

star
Volver a De nuestra cocina de Hestan a la suya

Compra los más vendidos

Todos
New
SET SAVINGS
A large assortment of NanoBond® cookware, bakeware, and utensils is arranged on a white marble surface with a marble background. Items include pots, pans, trays, bowls, lids, ladles, and baking racks from the exceptional Titanium x Tyler Florence Cookware Set, 41-Piece collection by NanoBond®, designed for superior durability and performance.
A man in a black shirt stands in a kitchen, holding up a metal baking tray. In front of him are various stainless steel pots, pans, lids, and whisks from the NanoBond® Titanium x Tyler Florence Cookware Set, 41-Piece—each piece neatly organized on the counter and celebrated for their distinctive Molecular Titanium finish.

NanoBond®Molecular Titanium

Juego de utensilios de cocina Titanium x Tyler Florence, 41 piezas

$4,999.95 USD $6,804.95 USD Guardar $1,805
SET SAVINGS
Five pieces from the NanoBond® 10-Piece Titanium Ultimate Cookware Set, recognized for its advanced molecular titanium surfaces, are elegantly arranged on a marble countertop and backsplash. This impressive set includes saucepans, a stock pot, and two frying pans, each with its own matching lid.
A 10-Piece Titanium Ultimate Cookware Set from NanoBond®—featuring pots, pans, and lids crafted with molecular titanium for exceptional durability—is displayed on a wooden surface. Beside this innovative set are a bottle, shallots, and garlic, all arranged in front of a tiled backsplash.

NanoBond®Molecular Titanium

Juego de utensilios de cocina de titanio Ultimate de 10 piezas

$1,999.95 USD $2,390.00 USD Guardar $390.05
SPECIAL OFFER
A clean NanoBond Titanium Skillet with a metal handle sits on a white marble countertop. This nonreactive pan ensures superior cooking performance, and its reflective surface adds to the tidy look of the area.
A NanoBond® Titanium Skillet filled with cooked, seasoned chicken thighs on lime slices sits on a wooden table, surrounded by flatbread, a bowl of cucumber salad, drinking glasses, utensils, and small containers of herbs and sauce.

NanoBond®Molecular Titanium

Sartenes de titanio · Pequeño (8,5 pulgadas)

$199.95 USD $300.00 USD Guardar $100.05
A NanoBond Titanium Skillet with a shiny finish and straight handle sits on a white marble countertop, highlighting its nonreactive titanium construction against the white tile backsplash.
A NanoBond® Titanium Skillet filled with cooked, seasoned chicken thighs on lime slices sits on a wooden table, surrounded by flatbread, a bowl of cucumber salad, drinking glasses, utensils, and small containers of herbs and sauce.

NanoBond®Molecular Titanium

Sartenes de titanio · Mediano (11 pulgadas)

$350.00 USD
SPECIAL OFFER
Two NanoBond Titanium Skillets with handles, including a premium titanium skillet, rest on a white marble countertop in a kitchen with a white tiled backsplash.
A NanoBond® Titanium Skillet filled with cooked, seasoned chicken thighs on lime slices sits on a wooden table, surrounded by flatbread, a bowl of cucumber salad, drinking glasses, utensils, and small containers of herbs and sauce.

NanoBond®Molecular Titanium

Sartenes de titanio · Juego de 2 piezas (8,5 pulgadas y 11 pulgadas)

$449.95 USD $650.00 USD Guardar $200.05
Grilled Steak with Shrimp in Lemongrass-Coconut Sauce

Grilled Steak with Shrimp in Lemongrass-Coconut Sauce

Courtesy of Zimmysnook

Servings

2

Prep Time

20 minutes

Cook Time

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!

Ingredients

    blank

    • 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

    blank

    • 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)

    blank

    • Fresh chopped herbs: cilantro, Thai basil, or mint
    • Crushed peanuts or crispy shallots
    • Extra lime wedges
    • Finishing salt

    blank

    • NanoBond 12.5” Skillet

    • OvenBond Stainless Steel Quarter Sheet Pan with Rack

    Directions

      blank

      1. Bring the steak to room temperature (30–60 minutes out of the fridge).

      2. Pat dry with paper towels. Season generously with salt and pepper and brush with avocado oil.
      3. Preheat your grill or oven to 325–350°F for a (faster than typical) reverse sear.
      4. Place the steak over indirect heat, balancing it bone-side down so the steak stands upright on the "T."
      5. 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.
      6. Rest the steak briefly if needed while getting the sear zone blazing hot.
      7. Sear over ripping-hot direct heat for 60–90 seconds per side. Sear the edges and fat cap for 20–30 seconds if desired.
      8. Let the steak rest, loosely tented in foil, while you make the sauce.

      blank

      1. Reduce the heat to medium (around 325–350°F) on the cooking surface. Preheat a 12.5" skillet.

      2. Add neutral oil, then sauté the minced lemongrass, garlic, shallot, and chili for 2–3 minutes until softened and fragrant.
      3. Add chili flakes if using and stir until aromatic.
      4. Deglaze & Simmer
      5. Stir in fish sauce, soy sauce, and sugar.
      6. Add the stock and bring to a simmer. Reduce slightly, about 3–4 minutes.
      7. Add Coconut Cream
      8. Stir in the coconut cream and simmer for another 1–2 minutes until the sauce thickens slightly and glistens.
      9. Poach the Shrimp
      10. Add shrimp directly into the sauce.
      11. Simmer gently until the shrimp are pink and no longer translucent, about 2–3 minutes. Do not overcook.
      12. Finish the Sauce
      13. Remove from heat.
      14. Stir in cold butter cubes until emulsified.
      15. Add lime juice and adjust seasoning to taste.

      blank

      1. 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.

      2. Garnish with herbs like cilantro, Thai basil, or mint. For added texture, sprinkle on crushed peanuts or crispy shallots.