Thai Crying Tiger Steak: A Must-Try

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I came across this Thai Crying Tiger Steak while dining at a local Thai restaurant, and the flavor profile blew my mind. The taste comes not only from the juicy and delicious steak but also from the signature Nam Jim Jaew sauce. Intrigued? Let’s dive in!

The origin of the name “Thai Crying Tiger Steak” is a bit of a mystery. Some say it’s because the intense flavors and spice can make even a tiger cry, while others believe it’s named after the way the steak’s juices run when sliced. Regardless of the true reason, it’s a name captures my attention and I have to say this is a delicious dish.

Ingredients for Thai Crying Tiger Steak

For the Steak:

New York Steak or Ribeye

Steak Marinade:

1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp neutral oil
1/2 tbsp brown sugar
1/4 tsp ground black pepper
2 cloves garlic, minced

Nam Jim Jaew Sauce:

1 tbsp lime juice
1 tbsp fish sauce
1 tbsp tamarind paste, unsweetened
1 tbsp brown sugar
1 tbsp chopped cilantro
2 tsp toasted rice powder
1-2 tsp Thai chili flakes
1/2 shallot, minced
1 tbsp water

Where do you find tamarind paste

The tamarind paste I use is homemade, made from fresh tamarind. This adds an authentic and vibrant flavor to the dish you can’t get from store-bought versions. Making your own tamarind paste is easy. You only need fresh tamarind, water, a small pod, and little patience.

Cook fresh tamarind in medium heat until the it starts to break down and release its flavor, about 15-20 minutes. Stir occasionally to prevent sticking. Add more water if needed.
Use a fine mesh strainer, pressing the pulp to extract as much liquid as possible. Discard the seeds and fibrous material left behind.

But, I understand that not everyone has the time to make tamarind paste from scratch, so here is the brand I recommend.

Rani Organic Tamarind Paste

Instructions for the Perfect Thai Crying Tiger Steak

Marinate the Steak:

In a bowl, mix soy sauce, oyster sauce, oil, brown sugar, ground black pepper, and minced garlic.
Place the steak in a ziplock bag or a shallow dish and pour the marinade over it. Make sure the steak is well-coated.
Seal the bag or cover the dish and let the steak marinate in the refrigerator overnight. Trust me, the longer it marinates, the better the flavors!

Prepare the Nam Jim Jaew Sauce:

In a small bowl, combine lime juice, fish sauce, tamarind paste, brown sugar, chopped cilantro, toasted rice powder, Thai chili flakes, minced shallot, and water.
Mix well until the sugar dissolves. If the sauce is too thick, add a bit more water until you reach your desired consistency.

Cook the Steak:

Preheat your grill to high heat.
Sear the steak for about 4-5 minutes on each side, or until it forms a nice crush.
Preheat your oven to 300°F.
After searing, transfer the steak to a baking trray.
Cook in the preheated oven for about 20 minutes at 300°F
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 140-160°F.

Rest the Steak:

Once grilled, let the steak rest for about 10-15 minutes before slicing. This helps the juices redistribute throughout the steak, making it extra juicy.

Serve:

Slice the steak against the grain and serve it with the Nam Jim Jaew sauce on the side. Enjoy!

Other recipes I think you might like

Beef and Onion Stir Fry

Vietnamese Beef Salad

Galbi Jjim – Korean Braised Short Ribs

Hibachi Steak Bites

Tips for the Best Thai Crying Tiger Steak

Marinate Overnight: The key to a flavorful steak is letting it soak in the marinade overnight.
Check Temperature: Use a meat thermometer to ensure your steak is cooked to perfection.
Let It Rest: Always let your steak rest before slicing to keep it juicy and tender.
Adjust Sauce: Feel free to add more water to the Nam Jim Jaew sauce if it’s too thick for your liking.
Make sure to adjust the oven temperature based on the thickness of the steak. Thicker cuts may need a lower temperature or longer cooking time, while thinner cuts might cook faster at a higher temperature.

I recommend using a cast iron pan is ideal for searing steak because it can handle high temperatures and create a delicious, caramelized crust. Their heat retention and even heating help you get a perfect sear and lock in the steak’s juices.
If your steak has a lot of fat, start by searing the fat side first. This helps render the fat, allowing for a crispier, more flavorful crust on the steak.

Cast iron pan I use:

Victoria Cast Iron Round Skillet with Double Loop Handles

Victoria Round 10-Inch Glass Lid for Cast Iron Skillet or Pan

I like this pan because it has double-loop handles that can easily fit in a medium-sized toaster oven. Plus you can buy the lid that comes from the same brand. Very handy.

What to pair with Thai Crying Tiger Steak

Traditional Thai Crying Tiger Steak is typically paired with sticky rice and fresh vegetables like cucumber and tomato. It’s often served with a side of Thai-style papaya salad or grilled vegetables, which complement the steak’s rich flavors and spicy Nam Jim Jaew sauce.

I like to pair Thai Crying Tiger Steak with a bowl of white rice and Tom Kha Gai. The white rice will help mellow the heat of the steak, while the creamy, tangy Tom Kha Gai complements the flavors perfectly.

And there you have it—your guide to making the perfect Thai Crying Tiger Steak! This dish isn’t just a treat for your taste buds; it’s an experience. With its juicy, flavorful steak and the zesty, spicy Nam Jim Jaew sauce, every bite is a burst of flavor. Happy cooking.