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Crying Tiger Buttered Steak Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/crying-tiger-buttered-steak-recipe/