Crying Tiger Steak (Suea Rong Hai)
Crying Tiger Steak (Suea Rong Hai)
Ingredients
For the Steak
- 1 1/2 pounds ribeye steak, about 1 1/2 inches thick
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter
For the Toasted Rice Powder (Khao Khua)
- 1/4 cup jasmine rice, uncooked
For the Dipping Sauce (Nam Jim Jaew)
- 1/2 cup shallot, finely diced
- 2 garlic, finely minced cloves
- 2 bird's eye chilies, finely chopped
- 1 tablespoon granulated sugar
- 3 tablespoons fish sauce
- 3 tablespoons freshly squeezed lime juice
For Garnish
- 1/4 cup fresh basil leaves, roughly torn
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fried shallots
Instructions
- 1
Prepare the Toasted Rice Powder (Khao Khua): Heat a dry skillet over medium heat. Add the uncooked jasmine rice and toast, stirring frequently, until golden brown and fragrant, about 3-5 minutes. Transfer the toasted rice to a mortar and pestle or a spice grinder and grind into a coarse powder. Set aside.
⏱️ 5 min
- 2
Make the Dipping Sauce (Nam Jim Jaew): In a small bowl, combine the finely diced shallot, minced garlic, chopped bird's eye chilies, granulated sugar, fish sauce, and freshly squeezed lime juice. Add the prepared toasted rice powder and whisk well to combine. Taste and adjust seasoning if needed. Set aside.
⏱️ 5 min
- 3
Prepare the Steak: Pat the ribeye steak dry thoroughly with paper towels. Season generously on both sides with kosher salt.
⏱️ 2 min
- 4
Cook the Steak: Heat a heavy-bottomed skillet (cast iron works best) over high heat until smoking lightly. Add the steak to the hot pan. Sear for 3-4 minutes per side for medium-rare, or until a dark crust forms. During the last minute of cooking, add the unsalted butter to the pan. Tilt the pan and baste the steak repeatedly with the melted butter. For desired doneness, an instant-read thermometer should register 130-135°F for medium-rare.
⏱️ 8 min•🌡️ 400
- 5
Rest and Slice the Steak: Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak. Slice the steak against the grain into thin strips.
⏱️ 10 min
- 6
Serve: Arrange the sliced Crying Tiger Steak on a serving platter. Garnish with fresh basil leaves, chopped fresh cilantro, and fried shallots. Serve immediately with the Nam Jim Jaew dipping sauce on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crying Tiger Steak (Suea Rong Hai)
Ingredients
For the Steak
- 1 1/2 pounds ribeye steak, about 1 1/2 inches thick
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter
For the Toasted Rice Powder (Khao Khua)
- 1/4 cup jasmine rice, uncooked
For the Dipping Sauce (Nam Jim Jaew)
- 1/2 cup shallot, finely diced
- 2 garlic, finely minced cloves
- 2 bird's eye chilies, finely chopped
- 1 tablespoon granulated sugar
- 3 tablespoons fish sauce
- 3 tablespoons freshly squeezed lime juice
For Garnish
- 1/4 cup fresh basil leaves, roughly torn
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fried shallots
Instructions
- 1
Prepare the Toasted Rice Powder (Khao Khua): Heat a dry skillet over medium heat. Add the uncooked jasmine rice and toast, stirring frequently, until golden brown and fragrant, about 3-5 minutes. Transfer the toasted rice to a mortar and pestle or a spice grinder and grind into a coarse powder. Set aside.
⏱️ 5 min - 2
Make the Dipping Sauce (Nam Jim Jaew): In a small bowl, combine the finely diced shallot, minced garlic, chopped bird's eye chilies, granulated sugar, fish sauce, and freshly squeezed lime juice. Add the prepared toasted rice powder and whisk well to combine. Taste and adjust seasoning if needed. Set aside.
⏱️ 5 min - 3
Prepare the Steak: Pat the ribeye steak dry thoroughly with paper towels. Season generously on both sides with kosher salt.
⏱️ 2 min - 4
Cook the Steak: Heat a heavy-bottomed skillet (cast iron works best) over high heat until smoking lightly. Add the steak to the hot pan. Sear for 3-4 minutes per side for medium-rare, or until a dark crust forms. During the last minute of cooking, add the unsalted butter to the pan. Tilt the pan and baste the steak repeatedly with the melted butter. For desired doneness, an instant-read thermometer should register 130-135°F for medium-rare.
⏱️ 8 min•🌡️ 400 - 5
Rest and Slice the Steak: Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak. Slice the steak against the grain into thin strips.
⏱️ 10 min - 6
Serve: Arrange the sliced Crying Tiger Steak on a serving platter. Garnish with fresh basil leaves, chopped fresh cilantro, and fried shallots. Serve immediately with the Nam Jim Jaew dipping sauce on the side.
⏱️ 2 min