Crying Tiger Ribeye Recipe

1. Prepare the marinade

In a bowl, whisk together 1 tbs soy sauce, 1 tbs oyster sauce, 1 tsp fish sauce, 0.5 tsp dark soy (optional), 1 tsp brown sugar, 0.5 tsp sesame oil, 1 tbs vegetable oil, 3 minced garlic cloves, 0.5 tsp freshly ground black pepper and 1 tbs lime juice until the sugar slightly dissolves.

2. Marinate the steaks

Pat the ribeye steaks dry with paper towel. Place them in a shallow dish or zip-top bag and pour the marinade over, ensuring both sides are coated. Marinate in the refrigerator for at least 30 minutes and up to 2 hours (do not exceed 4 hours to avoid overpowering the beef). Bring steaks to room temperature for 20–30 minutes before cooking.

3. Grill or sear

Preheat a grill or heavy skillet to high heat. If grilling, oil the grates lightly. If using a skillet, add a thin film of high-heat oil and heat until shimmering. Remove steaks from marinade and blot excess marinade (reserve any juices for basting if desired). Place steaks on the grill or skillet and cook for about 3–4 minutes per side for medium-rare (time will vary with thickness). For medium, cook ~4–5 minutes per side. Use an instant-read thermometer: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium.

4. Rest and slice

Transfer steaks to a cutting board and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute. Slice the ribeye thinly across the grain into 1/4-inch (6 mm) slices and arrange on a serving platter.

5. Prepare toasted rice powder (if needed)

If you don't have toasted rice powder, toast 2 tbs uncooked sticky rice or jasmine rice in a dry skillet over medium heat, stirring, until golden brown and fragrant (3–5 minutes). Let cool, then grind in a spice grinder or mortar and pestle to a coarse powder. Measure 2 tsp for the sauce.

6. Combine sauce ingredients

In a bowl, combine 1 medium thinly sliced shallot, 1 minced garlic clove, 1 tsp dried red chili flakes (or toasted crushed chilies), 2 finely chopped bird's eye chilies, 2 tbs chopped cilantro root/stems, 2 tbs fish sauce, 2 tbs lime juice, 2 tsp toasted rice powder and 1 tsp palm or brown sugar. Stir until the sugar dissolves. Taste and adjust balance: add more fish sauce for saltiness, more lime for acidity, or more sugar if too sour.

7. Finish and rest

Fold in 1 tbs roasted shallot crisps (if using) and 1 tbs thinly sliced green onions. Let the sauce sit for 10–15 minutes at room temperature to allow flavors to meld.

8. Arrange sliced ribeye on a platter with lettuce or cabbage leaves, cucumber slices and lime wedges. Serve with the nam jim jaew in a small bowl alongside. Guests can spoon the sauce over the sliced beef or make little wraps using lettuce, beef slices, cucumber and a drizzle of sauce.

9. Optional finishing: sprinkle a little extra toasted rice powder and chopped cilantro over the sliced steak and serve immediately while warm.