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Thai Crying Tiger Steak

Thai Crying Tiger Steak

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. 
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Prep Time 1 hour
26 minutes
Course Main Course, Dinner, Beef
Cuisine Asian, Thai
Servings 2 people

Equipment

  • 1 Cast Iron/Stainless steel skillet
  • 1 Oven

Ingredients
  

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

Instructions
 

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!
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