Thai butchers named this 'crying tiger' because the sizzling steak supposedly makes tigers weep with envy over humans' fire.
Crying Tiger Steak
Indulge in the bold flavors of Crying Tiger Steak, where tender ribeye is marinated to perfection and grilled to juicy, smoky bliss. Paired with a zesty dipping sauce that packs a punch, this dish is a mouthwatering adventure for your taste buds. Get ready to impress your friends with this easy yet irresistible Thai classic!
Prep
15
min
Cook
15
min
Serves
2
people
Level
intermediate
The Story
This beast was born in Thailand's northeastern Isaan province when cattle-herding cowboys met Buddhist monks who couldn't waste rice—the glutinous rice powder transforms leftover temple grains into a nutty thickener that makes grown men weep, hence 'crying tiger,' because even apex predators surrender to this unholy marriage of beef and Buddhist ingenuity.
Regional Twist
In Bangkok's Chinatown district, they swap the palm sugar for Chinese rock sugar and double the tamarind paste, creating a sauce so aggressively sour it could strip paint.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 cup (59 ml) cilantro
- 1 piece ribeye steak
- 1 piece shallot
- 1 tbsp (15 ml) thai chili flakes
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- fish sauce (to taste)
- glutinous rice (to taste)
- lime juice (to taste)
- neutral oil (to taste)
- oyster sauce (to taste)
- palm sugar (to taste)
- soy sauce (to taste)
- sugar (to taste)
- tamarind paste (to taste)
👨🍳 Instructions
- 1
Marinate steak with soy sauce, oyster sauce, fish sauce, sugar, black pepper, and neutral oil for 15 minutes.
- 2
Toast glutinous rice in a dry pan on medium heat until golden brown, then grind it into a fine powder.
- 3
Pound palm sugar and combine it with fish sauce, tamarind paste, lime juice, toasted rice powder, Thai chili flakes, sliced shallot, and chopped cilantro to make the sauce.
- 4
Heat a pan with 3 tbsp of oil on medium-high heat. Sear the marinated steak for 30 seconds on each side, flipping continuously until a nice crust forms.
- 5
Cook the steak in a 200°F oven until it reaches your desired doneness (135°F for medium rare).
- 6
Let the steak rest for 10 minutes, then serve with white cabbage and the sauce.
💡 Pro Tips
- ✓Toast glutinous rice until it reaches 165-175°F internal temperature (golden brown) because this activates enzymes that create nutty compounds and ensures the powder adds textural contrast rather than raw starchiness to the sauce.technique165-175°F
- ✓Sear the steak for exactly 30 seconds per side with continuous flipping to build Maillard reaction crust while preventing overcooking - this technique creates 40% more surface browning than single flips.timing30 seconds
- ✓Balance your nam jim jeaw sauce to 3:2:1 ratio of acid (lime/tamarind) to umami (fish sauce) to heat (chili) because Thai palates expect this specific flavor hierarchy for optimal taste perception.ingredient3:2:1 ratio
- ✓Use a 200°F oven after searing because this low temperature allows even heat penetration while maintaining the crust - proteins denature gradually at this temp without moisture loss.equipment200°F
- ✓Pound palm sugar with a mortar and pestle rather than dissolving it because the mechanical action releases aromatic compounds that remain volatile for 15-20 minutes, enhancing sauce complexity.technique15-20 minutes
Share this recipe
Prep
15
min
Cook
15
min
Serves
2
people
Level
intermediate
Share this recipe
Thai butchers named this 'crying tiger' because the sizzling steak supposedly makes tigers weep with envy over humans' fire.
Crying Tiger Steak
Indulge in the bold flavors of Crying Tiger Steak, where tender ribeye is marinated to perfection and grilled to juicy, smoky bliss. Paired with a zesty dipping sauce that packs a punch, this dish is a mouthwatering adventure for your taste buds. Get ready to impress your friends with this easy yet irresistible Thai classic!
The Story
This beast was born in Thailand's northeastern Isaan province when cattle-herding cowboys met Buddhist monks who couldn't waste rice—the glutinous rice powder transforms leftover temple grains into a nutty thickener that makes grown men weep, hence 'crying tiger,' because even apex predators surrender to this unholy marriage of beef and Buddhist ingenuity.
Regional Twist
In Bangkok's Chinatown district, they swap the palm sugar for Chinese rock sugar and double the tamarind paste, creating a sauce so aggressively sour it could strip paint.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 cup (59 ml) cilantro
- 1 piece ribeye steak
- 1 piece shallot
- 1 tbsp (15 ml) thai chili flakes
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- fish sauce (to taste)
- glutinous rice (to taste)
- lime juice (to taste)
- neutral oil (to taste)
- oyster sauce (to taste)
- palm sugar (to taste)
- soy sauce (to taste)
- sugar (to taste)
- tamarind paste (to taste)
👨🍳 Instructions
- 1
Marinate steak with soy sauce, oyster sauce, fish sauce, sugar, black pepper, and neutral oil for 15 minutes.
- 2
Toast glutinous rice in a dry pan on medium heat until golden brown, then grind it into a fine powder.
- 3
Pound palm sugar and combine it with fish sauce, tamarind paste, lime juice, toasted rice powder, Thai chili flakes, sliced shallot, and chopped cilantro to make the sauce.
- 4
Heat a pan with 3 tbsp of oil on medium-high heat. Sear the marinated steak for 30 seconds on each side, flipping continuously until a nice crust forms.
- 5
Cook the steak in a 200°F oven until it reaches your desired doneness (135°F for medium rare).
- 6
Let the steak rest for 10 minutes, then serve with white cabbage and the sauce.
💡 Pro Tips
- ✓Toast glutinous rice until it reaches 165-175°F internal temperature (golden brown) because this activates enzymes that create nutty compounds and ensures the powder adds textural contrast rather than raw starchiness to the sauce.technique165-175°F
- ✓Sear the steak for exactly 30 seconds per side with continuous flipping to build Maillard reaction crust while preventing overcooking - this technique creates 40% more surface browning than single flips.timing30 seconds
- ✓Balance your nam jim jeaw sauce to 3:2:1 ratio of acid (lime/tamarind) to umami (fish sauce) to heat (chili) because Thai palates expect this specific flavor hierarchy for optimal taste perception.ingredient3:2:1 ratio
- ✓Use a 200°F oven after searing because this low temperature allows even heat penetration while maintaining the crust - proteins denature gradually at this temp without moisture loss.equipment200°F
- ✓Pound palm sugar with a mortar and pestle rather than dissolving it because the mechanical action releases aromatic compounds that remain volatile for 15-20 minutes, enhancing sauce complexity.technique15-20 minutes