Crying Tiger Buttered Steak Recipe

Introduction

Crying Tiger Buttered Steak is a rich and flavorful dish that combines perfectly seared steak with a unique, spicy butter inspired by Thai flavors. It’s ideal for impressing guests or treating yourself to a delicious, restaurant-quality meal at home.

Ingredients

• 2 x 200g (7 oz) rib eye or rib fillet steaks (or any steak cut you prefer)
• 1 tbsp vegetable oil
• Blanched green beans, to serve
• Mashed potato, to serve
• Crying tiger butter:
• 2 tsp raw glutinous rice (sticky rice)
• 1 tbsp tamarind concentrate
• 3 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp brown sugar
• 1 tbsp chilli flakes
• 1 small red shallot, sliced into fine wedges
• 2 tsp finely chopped coriander (cilantro)
• 250g (9 oz) unsalted butter, room temperature

Instructions

1. Step 1: Take the steaks out of the fridge an hour before cooking. Season generously with salt and let them sit at room temperature for one hour.
2. Step 2: For the crying tiger butter, toast the raw glutinous rice in a dry frying pan over high heat until golden brown and fragrant, like popcorn. Grind the toasted rice to a fine powder using a mortar and pestle or spice grinder. In a bowl, combine tamarind concentrate, fish sauce, lime juice, brown sugar, chilli flakes, and the toasted rice powder. Mix well, then stir in the sliced shallot and chopped coriander. Transfer this mixture to a large bowl, add the softened butter, and mix until fully combined. Shape the butter into a log using cling film, wrap tightly, and chill in the fridge for 20 minutes until firm.
3. Step 3: Heat a large heavy-based frying pan over high heat until very hot. Add vegetable oil. Pat the steaks dry with paper towel, then place them in the pan. Sear for 2 minutes on the first side.
4. Step 4: Flip the steaks and sear for another 2 minutes. Lower the heat to medium, add two thick slices (about 1 cm each) of the crying tiger butter to the pan, and baste the steaks with the melted butter for 1 minute on each side. Remove the steaks and let them rest on a plate for 5 minutes.
5. Step 5: Slice the rested steaks and serve with mashed potato and blanched green beans. Add little dollops of extra cold crying tiger butter and drizzle with any remaining warm butter and juices from the pan.

Tips & Variations

• For a milder version, reduce or omit the chilli flakes from the butter.
• If you don’t have tamarind concentrate, substitute with an equal amount of lemon juice mixed with a teaspoon of brown sugar to balance the tartness.
• Try using different steak cuts like sirloin or striploin based on your preference and budget.
• Serve with steamed jasmine rice instead of mashed potato for a more authentic Thai-inspired meal.

Storage

Store any leftover crying tiger butter in an airtight container or wrapped tightly in cling film in the fridge for up to one week. You can also freeze it for up to 3 months. Leftover cooked steak is best eaten within 2 days and reheated gently in a pan or oven to avoid overcooking. The butter is best enjoyed fresh but can be added to reheated steak for flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What cut of steak works best for this recipe?

Rib eye or rib fillet are ideal due to their tenderness and marbling, but you can use any steak cut you prefer. Adjust cooking times depending on thickness.

Can I make the crying tiger butter ahead of time?

Yes, the butter can be prepared up to a week in advance and stored in the fridge or frozen for longer. Just slice and use as needed.

Crying Tiger Buttered Steak Recipe

Print Recipe

★★★★★

5 from 638 reviews

Crying Tiger Buttered Steak is a flavorful and juicy ribeye steak served with a unique Thai-inspired butter infused with toasted sticky rice, tamarind, fish sauce, lime, and chili flakes. This recipe combines rich, savory butter with perfectly seared steak for a decadent meal complemented by classic sides like mashed potatoes and green beans.

• Author: Bella
• Prep Time: 1 hour 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Steak and Sides

• 2 x 200g (7 oz) rib eye or rib fillet steaks (or any other steak cut you prefer)
• 1 tbsp vegetable oil
• Blanched green beans, to serve
• Mashed potatoes, to serve

Crying Tiger Butter

• 2 tsp raw glutinous (sticky) rice
• 1 tbsp tamarind concentrate
• 3 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp brown sugar
• 1 tbsp chili flakes
• 1 small red shallot, sliced into fine wedges
• 2 tsp finely chopped coriander (cilantro)
• 250g (9 oz) unsalted butter, room temperature

Instructions

1. Prepare the Steaks: Take the steaks out of the fridge and season generously with salt. Let them sit at room temperature for one hour to ensure even cooking.
2. Make the Crying Tiger Butter: Toast the raw glutinous rice in a dry frying pan over high heat until golden brown and fragrant, similar to popcorn aroma. Grind the toasted rice into a fine powder using a mortar and pestle or spice grinder. In a bowl, mix tamarind concentrate, fish sauce, lime juice, brown sugar, chili flakes, and the toasted rice powder until well combined. Stir through the sliced shallot and chopped coriander. Transfer this mixture to a large bowl, add the room temperature unsalted butter, and mix thoroughly until fully incorporated. Shape the butter mixture into a log using cling film and refrigerate for 20 minutes or until firm.
3. Sear the Steaks: Heat a large heavy-based frying pan over high heat and add the vegetable oil once hot. Pat the steaks dry with paper towels to ensure a good sear. Place the steaks in the pan and sear for 2 minutes on the first side without moving them to create a crust. Flip and sear for another 2 minutes on the second side.
4. Baste with Crying Tiger Butter: Reduce the heat to medium and add two thick slices (about 1 cm each) of the chilled crying tiger butter to the pan. Use a spoon to baste the steaks continuously with the melting butter for 1 minute on each side to infuse deep flavor and moisture.
5. Rest and Serve: Transfer the steaks to a plate and let rest for 5 minutes to allow the juices to redistribute. Slice the steaks and serve alongside mashed potatoes and blanched green beans. Add dollops of extra cold crying tiger butter and spoon any remaining juices or warm butter from the pan over the steak for extra richness.

Notes

• Allowing the steaks to rest at room temperature before cooking helps achieve an even cook.
• Toasting and grinding the sticky rice adds a nutty, crunchy dimension to the butter.
• Use a heavy-based pan like carbon steel for an optimal sear.
• Resting the steak after cooking ensures juicy, tender meat.
• If you prefer milder heat, reduce the chili flakes to suit your taste.
• Serve immediately after resting for the best flavor and texture.

Keywords: Crying Tiger Butter, Buttered Steak, Thai steak recipe, Ribeye steak, Steak with butter sauce, Thai cuisine, Spicy butter steak