Steak with "Crack Sauce" (Thai-Inspired Dipping Sauce)
Steak with "Crack Sauce" (Thai-Inspired Dipping Sauce)
Ingredients
For the Steak
- 2 ribeye steaks, about 1 1/2 inches thick
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, smashed
- 2 fresh rosemary sprigs
For the "Crack Sauce"
- 1 tablespoon water
- 2 tablespoons fish sauce
- 2 teaspoons granulated sugar
- 1/2 lime, juiced
- 2 shallots, finely minced
- 2 fresh chilies, a mix of green and red, thinly sliced
- 1 clove garlic, finely minced
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Prepare the "Crack Sauce": In a small mixing bowl, combine the water, fish sauce, and granulated sugar. Stir until the sugar is fully dissolved.
⏱️ 2 min
- 2
Squeeze the juice from the 1/2 lime into the liquid mixture. Add the finely minced shallots, thinly sliced fresh chilies, finely minced garlic, and chopped fresh cilantro to the bowl. Stir all ingredients thoroughly until well integrated.
⏱️ 5 min
- 3
Prepare the steaks: Pat the ribeye steaks dry with paper towels. Season generously on both sides with kosher salt and freshly ground black pepper.
⏱️ 3 min
- 4
Heat a heavy-bottomed skillet (preferably cast iron) over high heat until very hot, about 3-5 minutes. Add the vegetable oil to the skillet.
⏱️ 3 min
- 5
Carefully place the seasoned steaks in the hot skillet. Sear for 2-3 minutes per side for a good crust. Reduce heat to medium.
⏱️ 6 min
- 6
Add the unsalted butter, smashed garlic cloves, and fresh rosemary sprigs to the skillet. Tilt the pan and spoon the melted butter and aromatics over the steaks continuously for 2-4 minutes, or until the steaks reach your desired doneness (e.g., 130-135°F for medium-rare).
⏱️ 4 min
- 7
Remove the steaks from the skillet and transfer them to a cutting board. Let them rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and juicy steak. (Note: This resting time is included in the cookTime as it's part of the active cooking process for steak).
⏱️ 5 min
- 8
Slice the rested steaks against the grain into thick pieces. Serve immediately with the prepared "Crack Sauce" for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Steak with "Crack Sauce" (Thai-Inspired Dipping Sauce)
Ingredients
For the Steak
- 2 ribeye steaks, about 1 1/2 inches thick
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, smashed
- 2 fresh rosemary sprigs
For the "Crack Sauce"
- 1 tablespoon water
- 2 tablespoons fish sauce
- 2 teaspoons granulated sugar
- 1/2 lime, juiced
- 2 shallots, finely minced
- 2 fresh chilies, a mix of green and red, thinly sliced
- 1 clove garlic, finely minced
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Prepare the "Crack Sauce": In a small mixing bowl, combine the water, fish sauce, and granulated sugar. Stir until the sugar is fully dissolved.
⏱️ 2 min - 2
Squeeze the juice from the 1/2 lime into the liquid mixture. Add the finely minced shallots, thinly sliced fresh chilies, finely minced garlic, and chopped fresh cilantro to the bowl. Stir all ingredients thoroughly until well integrated.
⏱️ 5 min - 3
Prepare the steaks: Pat the ribeye steaks dry with paper towels. Season generously on both sides with kosher salt and freshly ground black pepper.
⏱️ 3 min - 4
Heat a heavy-bottomed skillet (preferably cast iron) over high heat until very hot, about 3-5 minutes. Add the vegetable oil to the skillet.
⏱️ 3 min - 5
Carefully place the seasoned steaks in the hot skillet. Sear for 2-3 minutes per side for a good crust. Reduce heat to medium.
⏱️ 6 min - 6
Add the unsalted butter, smashed garlic cloves, and fresh rosemary sprigs to the skillet. Tilt the pan and spoon the melted butter and aromatics over the steaks continuously for 2-4 minutes, or until the steaks reach your desired doneness (e.g., 130-135°F for medium-rare).
⏱️ 4 min - 7
Remove the steaks from the skillet and transfer them to a cutting board. Let them rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and juicy steak. (Note: This resting time is included in the cookTime as it's part of the active cooking process for steak).
⏱️ 5 min - 8
Slice the rested steaks against the grain into thick pieces. Serve immediately with the prepared "Crack Sauce" for dipping.
⏱️ 2 min