Crying Tiger Steak
Crying Tiger Steak
Ingredients
For the Steak
- 1 1/2 pounds New York strip steak, about 1 1/2 inches thick
- 1 teaspoon salt, or as needed
- 1/2 teaspoon black pepper, freshly ground, or as needed
- 1 tablespoon vegetable oil
- 1/4 teaspoon flaky salt, for garnish, optional
For the Crying Tiger Sauce
- 3 tablespoons fish sauce
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon toasted rice powder
- 1 teaspoon granulated sugar
- 1 Thai chilies, finely chopped (adjust to taste)
- 2 scallions, thinly sliced
- 2 tablespoons cilantro, fresh, chopped
For Serving (Optional)
- 1/2 head cabbage, cut into wedges
Instructions
- 1
Pat the New York strip steak dry with paper towels. Season generously on both sides with salt and freshly ground black pepper.
⏱️ 2 min
- 2
In a small bowl, combine the fish sauce, lime juice, toasted rice powder, granulated sugar, chopped Thai chilies, sliced scallions, and chopped cilantro. Stir well until the sugar is dissolved and all ingredients are thoroughly combined. Set aside.
⏱️ 5 min
- 3
Heat the vegetable oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmering and just starting to smoke.
⏱️ 2 min
- 4
Carefully place the seasoned steak into the hot pan. Cook for a total of 6 1/2 minutes, flipping the steak every 30 seconds to ensure an even cook and to develop a beautiful crust on both sides. For medium-rare, an internal temperature of 130-135°F (54-57°C) is ideal.
⏱️ 7 min
- 5
Remove the cooked steak from the pan and transfer it to a cutting board. Let the steak rest for at least 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min
- 6
Once rested, thinly slice the steak against the grain. Arrange the sliced steak on a serving platter. If desired, sprinkle with flaky salt and serve with cabbage wedges on the side. Serve the Crying Tiger Sauce alongside for dipping.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
For the Steak
- 1 1/2 pounds New York strip steak, about 1 1/2 inches thick
- 1 teaspoon salt, or as needed
- 1/2 teaspoon black pepper, freshly ground, or as needed
- 1 tablespoon vegetable oil
- 1/4 teaspoon flaky salt, for garnish, optional
For the Crying Tiger Sauce
- 3 tablespoons fish sauce
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon toasted rice powder
- 1 teaspoon granulated sugar
- 1 Thai chilies, finely chopped (adjust to taste)
- 2 scallions, thinly sliced
- 2 tablespoons cilantro, fresh, chopped
For Serving (Optional)
- 1/2 head cabbage, cut into wedges
Instructions
- 1
Pat the New York strip steak dry with paper towels. Season generously on both sides with salt and freshly ground black pepper.
⏱️ 2 min - 2
In a small bowl, combine the fish sauce, lime juice, toasted rice powder, granulated sugar, chopped Thai chilies, sliced scallions, and chopped cilantro. Stir well until the sugar is dissolved and all ingredients are thoroughly combined. Set aside.
⏱️ 5 min - 3
Heat the vegetable oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmering and just starting to smoke.
⏱️ 2 min - 4
Carefully place the seasoned steak into the hot pan. Cook for a total of 6 1/2 minutes, flipping the steak every 30 seconds to ensure an even cook and to develop a beautiful crust on both sides. For medium-rare, an internal temperature of 130-135°F (54-57°C) is ideal.
⏱️ 7 min - 5
Remove the cooked steak from the pan and transfer it to a cutting board. Let the steak rest for at least 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min - 6
Once rested, thinly slice the steak against the grain. Arrange the sliced steak on a serving platter. If desired, sprinkle with flaky salt and serve with cabbage wedges on the side. Serve the Crying Tiger Sauce alongside for dipping.
⏱️ 3 min