Surf and Turf with Porterhouse and Prawns

To prepare the steaks, the night before cooking, if desired, pat the steaks dry and season generously with kosher salt. Set the steaks on a wire rack set over a baking sheet or a large plate and refrigerate, uncovered, overnight. When ready to cook, bring the steaks to room temperature. Alternatively, on the day of cooking, bring the steaks to room temperature, then pat dry and season generously with kosher salt.
 
Preheat an oven to 425°F (220°C).
 
Heat a large fry pan over medium-high heat for about 1 minute. Pour in the canola oil and heat until just smoking, about 30 seconds, then add the steaks and spring onions. Cook, without moving the steaks, until a deep brown crust forms, about 2 minutes. Turn the steaks and cook until a brown crust forms on the other side, 2 to 3 minutes. Using tongs to prop the steaks on their sides, sear all the edges, holding them for 10 to 15 seconds to achieve some browning. Turn the onions over. Transfer the pan to the oven and cook until an instant-read thermometer inserted into the center of the meat registers 123° to 125°F (51° to 52°C), about 3 minutes.
 
Have all the ingredients for the sauce prepped and ready to go. Transfer the steaks and onions to a cutting board and let rest while you make the sauce.
 
Let the fry pan cool for a few minutes off the heat, then pour off all but 2 Tbs. of the accumulated juices and fat from the pan. Set the pan over medium-low heat and add the butter, swirling the pan until the butter melts and begins to bubble. Add the green peppercorns and cook, stirring occasionally, until fragrant, about 1 minute; do not allow them to burn. Add the shallot and garlic and cook, stirring occasionally, just until softened, about 1 minute. Add the wine and cook for 30 seconds. Season to taste with kosher salt and black pepper. Transfer the shallot-garlic mixture to a small bowl and let cool for about 5 minutes.
 
While the mixture cools, prepare the prawns: In a large bowl, toss the prawns with a few pinches of kosher salt. Set aside.
 
In a 3 1/2-quart (3.5-l) sauté pan over medium-high heat, melt the butter with the olive oil. Add the garlic and cook, stirring occasionally, until softened and just starting to get some color, about 3 minutes. Reduce the heat to medium and add the Calabrian chiles and a pinch of kosher salt. Cook, stirring occasionally, until the mixture is simmering, about 1 minute.
 
Add the prawns and cook, without moving them, until they are pink on the underside, about 2 minutes. Turn the prawns and cook for 2 minutes. Cover the pan and cook, tossing the prawns a few times, until cooked through, about 1 minute more.
 
Squeeze the juice of 1 lemon over the prawns and toss well; all the delicious buttery garlic bits will fall to the bottom of the pan. Transfer the prawns and pan juices to one end of a large serving platter and garnish with red chiles and green onions.
 
Slice the steaks off the bones and arrange on the other end of the platter, along with the onions. To finish the sauce, add the parsley, basil, olive oil, lemon juice and mustard to the shallot-garlic mixture and stir to combine. Spoon the sauce over the steaks and sprinkle with flaky sea salt. Serve immediately with the remaining lemon halves alongside. Serves 6.

Williams Sonoma Test Kitchen