Wood-Fired Tomahawk Ribeye, Curried Prawns & Roasted Veg

For the steak

• 1 tomahawk ribeye steak (2.5–3 lbs, at least 2 inches thick)  
• A drizzle of olive oil 

For the steak seasoning rub 

• 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 (to bind) or 1 tbsp Dijon or spicy brown mustard (to bind) 

To finish the steak

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

For the roasted vegetables

• 10 carrots, skin left on, sliced lengthways
• A drizzle of olive oil
• 5 new potatoes, halved
• A splash of water

For the curried prawns

• 1 lb large prawns, peeled and deveined (tail-on optional), lightly salted
• 2 tbsp vegetable oil or ghee
• 1 small yellow onion, finely chopped
• 3-4 garlic cloves, sliced
• 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 or dehydrated scotch bonnets (optional)  

For the curry sauce 

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

To serve  

• A knob of butter, softened
 
• Zest of 1 lemon
 
• 5 naan, heated gently