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1
Before cooking, bring your steaks to room temperature and pat dry with a paper towel. Season each side with salt, pepper, and garlic powder, patting a bit to get the spices to stick to the meat. Heat a skillet over medium high heat and, once hot, add 2 tablespoons of butter. Once melted but not brown, add the steaks and cook, turning only once. I prefer a medium rare, whose cooking time is 4 minutes on the first side and 3 minutes on the second side. Remove the steaks from the pan and rest, tented with foil, while you prepare the sauce.
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2
To the same pan the steaks just cooked in, add the remaining 2 tablespoons butter and the shallot, garlic, ginger and red chili flakes. Reduce the heat to medium and cook until soft but not brown, about 5 minutes. Add the coriander, turmeric and clove and cook until fragrant, about an additional minute, before adding the lime juice and zest, brown sugar, and coconut milk. Once the liquid is added, scrape the bottom of the pan vigorously to deglaze all the flavor from the browned steaks. Warm through and slightly thicken the sauce, about 5 minutes, adding the soy sauce and Worcestershire in the last minute of cooking. If desired (I prefer it this way), transfer the sauce to a blender (or use a handheld immersion blender) and blend until smooth.
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3
While the steaks and sauce cook, make the kerisek: in a dry skillet over medium heat, cook the coconut flakes with a pinch of salt, stirring occasionally at first and frequently towards the end, for about 10 minutes or until golden brown and crisp.
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4
To serve, plate a bed of green curry sauce for your steak to sit atop. Serve with rice and a generous sprinkle of kerisik (and trust me, bring the rest of the kerisik to the table for further additions). Enjoy!
