Wood-Fired Surf & Turf

For the steak

• 1 tomahawk ribeye steak (2.5–3 lbs, at least 2 inches thick)
• 2 tbsp coarse kosher salt
• 1 tbsp freshly ground black pepper
• 1 tbsp garlic powder
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp ground mustard
• 1 tbsp olive oil or Dijon mustard (to bind) 

For the prawns

• 1 lb large prawns, peeled and deveined (tail-on optional)
• 2 tbsp vegetable oil or ghee
• 1 small yellow onion, finely chopped
• 3–4 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 1–2 serrano or Thai chillies, thinly sliced (optional, for heat) 

For the curry spice blend

• 1 tbsp yellow curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp sweet paprika
• ½ tsp cayenne pepper (optional) 

To finish the prawns

• ¾ cup full-fat coconut milk or heavy cream
• Zest of 1 lemon
• Juice of ½ lemon
• Salt, to taste
• A handful of fresh cilantro, chopped 

For finishing the steak

• 2 tbsp butter
• 2 garlic cloves, smashed
• 1–2 sprigs fresh rosemary
• 1–2 sprigs fresh thyme 

To serve

• Cooked basmati rice or naan