Jul 14 2026
Restaurants›JOEY King St›Steak & Ravioli Bianco Recipe

Steak & Ravioli Bianco Recipe

Inspired by JOEY King St
Time1h
Serves4

grilled sirloin, prawns, crispy onions, grana padano, truffle beurre blanc sauce — a decadent share plate for the table

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Steak

Prawns

Ravioli

Crispy Onions

Truffle Beurre Blanc Sauce

Garnish

Method

Steak Preparation

  1. 1

    Season the Steak

    Rub the sirloin steak with olive oil, salt, and black pepper on both sides.

  2. 2

    Grill the Steak

    Preheat the grill to medium-high heat. Grill the steak for about 5-7 minutes on each side, or until it reaches your desired doneness. Remove from the grill and let it rest for 5 minutes before slicing.

Prawn Preparation

  1. 3

    Sauté the Prawns

    In a skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the prawns and lemon juice, cooking until the prawns turn pink and are cooked through, about 3-4 minutes.

Ravioli Preparation

  1. 4

    Cook the Ravioli

    In a large pot, bring water to a boil and add salt. Add the fresh ravioli and cook according to package instructions, usually about 3-5 minutes, until they float to the surface. Drain and set aside.

Crispy Onions Preparation

  1. 5

    Prepare the Onions

    Soak the thinly sliced onion in buttermilk for at least 30 minutes. Then, dredge them in flour, ensuring they are fully coated.

  2. 6

    Fry the Onions

    In a deep skillet, heat the vegetable oil over medium-high heat. Fry the coated onions in batches until golden brown and crispy, about 2-3 minutes per batch. Remove and drain on paper towels.

Truffle Beurre Blanc Sauce Preparation

  1. 7

    Make the Sauce

    In a saucepan, combine the white wine and shallots. Bring to a simmer and reduce until almost dry. Add the heavy cream and bring to a gentle simmer. Gradually whisk in the cold cubed butter until emulsified. Stir in truffle oil and season with salt and black pepper to taste.

Assembly

  1. 8

    Plate the Dish

    On a large serving platter, arrange the sliced steak, cooked ravioli, and sautéed prawns. Drizzle the truffle beurre blanc sauce over the top, and garnish with crispy onions and shaved grana padano cheese.

More from JOEY King St