How to Grill the Best Steak You'll Ever Have: Crying Tiger Steak Recipe

What Is Crying Tiger Steak

Crying tiger steak highlights well-marbled cuts like ribeye or strip steak. The dish excels by pairing smoky grilled meat with a vibrant, spicy, and tangy sauce called nam jim jaew. Legend has it, the chili heat is so bold, even a tiger would tear up. A straightforward marinade, high-heat grilling, and the standout sauce are all that's needed for this deep Thai flavor.

Selecting and Marinating Your Steak

Choose ribeye, strip steak, or any marbled steak for best tenderness and taste.

For the marinade:

• Two tablespoons oyster sauce

• One tablespoon fish sauce

• One tablespoon soy sauce

• One tablespoon oil (avocado or vegetable)

• One teaspoon sugar

• Half a tablespoon black pepper

• One clove minced garlic

Combine the marinade ingredients thoroughly. Coat the steaks well on both sides. Marinate in the refrigerator for at least one hour; overnight is ideal for more flavor.

Preparing Spicy Thai Dipping Sauce

While the steak marinates, make nam jim jaew with:

• Two tablespoons fish sauce

• Juice of one lime

• One teaspoon sugar

• One or two hot chilies, diced (or use a small fresh chili and optional chili flakes for more heat)

• One tablespoon chopped cilantro

• One tablespoon sliced green onions

Mix all ingredients. Traditionally, the sauce includes tamarind paste and toasted rice powder; substituting more lime is an option if tamarind is not available. Adjust chili to your flavor and heat preference. Refrigerate for one hour to blend flavors.

Grilling the Steak

Heat your grill to high. Place each steak over the hottest area and sear two to three minutes on each side. Turn to create a crosshatch pattern if you like. Use a thermometer and pull the steak from the grill at 125 to 130°F for medium rare, moving to indirect heat if needed to finish cooking. Let the steaks rest for five to ten minutes.

Slice each steak across the grain for maximum tenderness. For strip steak, slice on a bias; for ribeye, cut thick sections, especially through the rib cap.

Serving and Enjoying Crying Tiger Steak

Arrange the steak slices on a platter. Serve nam jim jaew on the side for dipping. Each bite is marked by a seared crust, juicy steak, and a punch of heat and brightness from the sauce. Ribeye offers more tenderness, while strip steak provides a strong beefy note. The spicy sauce rounds out the rich, smoky beef with acidity and freshness.

Key Takeaways for Crying Tiger Steak

• Marinate steak at least one hour; overnight is best for deep flavor

• Use well-marbled cuts like ribeye or strip for optimal tenderness

• Prepare spicy dipping sauce ahead of time, allowing flavors to develop

• Sear steaks hot and fast, rest before slicing for juiciness

• Slice against the grain for the most tender bite

• Adjust chili in the sauce to control the level of heat

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