Thai Crying Tiger Steak is a mouthwatering dish that is sure to please any steak lover. With its umami-bomb marinade and spicy dipping sauce, this beef dish is perfect for any occasion!

What is Crying Tiger Steak?

Crying Tiger steak was one of the first Thai dishes I was ever introduced to by this local Thai spot in my city (sadly it has since closed down!). I was blown away by the umami flavor-bomb of the dish, when the tender steak was paired with the spicy dipping sauce. A real match made in heaven.

Crying Tiger Steak is made up of 2 main components: the marinated beef and the Nam Jim Jaew sauce. Originating from Northern Thailand, you’ll typically see this dish prepared with brisket, though nowadays most restaurants will opt for more different varieties like striploin or rib eye.

I am obsessed with nam jim jaew, and I honestly think it can make grilled/seared meats, rice, or even fresh vegetables that much better by simply dipping them into the sauce. Flavor-wise, this classic Northern Thai sauce is slightly sweet, tangy, and spicy. While I love my nam jim jaew leaning more towards the sour and spicy side, feel free to adjust the sauce to your preferences.

This is one of my absolute favorite ways to prepare steak and perfect for the grilling season! If you’re looking for a delicious way to spice up your next dinner, give this recipe a try!

Ingredients for Crying Tiger Steak

Rib eye or New York strip steaks: This recipe can be used either for pan-seared or grilled meats. Because I seared my steaks on an iron skillet, I used more thinner cuts like rib-eye or strip loins. Feel free to use thicker varieties like hanger or skirt for the grill.
Soy sauce, oyster sauce, oil, palm sugar, ground black pepper: These will be the components of our steak marinade. It’s rich in savory and umami flavors with a hint of sweetness from the palm sugar.
Lime juice, fish sauce, tamarind paste, palm sugar, cilantro, toasted rice powder, Thai chili flakes, shallots: Nam jim jaew is a tangy, sweet, and spicy sauce made up of fresh aromatics. Most of these ingredients you can most likely find in your local Asian supermarket, with the exception of the toasted rice powder (khao khua), which may be more difficult to find. Luckily, making the toasted rice powder is incredibly simple since it only requires toasting raw sticky rice until golden in color and then pounding it into a powder with a mortar and pestle!

Instructions

Marinate the steak:

Mix together the soy sauce, oyster sauce, oil, palm sugar, and ground black pepper in a bowl until combined. Let the steaks marinate in the sauce while you prepare the nam jim jaew.

Prepare the nam jim jaew:

Heat a pan over medium heat. Once hot, add the sticky rice to the pan and toss/stir continuously until the grains have become golden brown in color.

Transfer the toasted grains to a mortar and pestle and grind the rice until you achieve a coarse powder.

Add in the lime juice, fish sauce, tamarind paste, palm sugar, chopped cilantro, Thai chili flakes, and shallots. Mix until well combined and adjust accordingly to tastes.

Fry the steak:

Heat a heavy bottom pan or iron skillet over medium-high heat. Fry the steaks for 2-3 minutes on each side for a rare to medium-rare steak (you may also cook the steak longer until you reach our desired level of doneness).

Let the steaks rest for at least 10 minutes before slicing. Serve with the nam jim jaew sauce and fresh vegetables. Enjoy!

Craving for more delicious weeknight dinner ideas? Here’s a couple that you might love: