Crying Tiger Steak
Equipment
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Pan
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Mixing Bowls
Ingredients
Steak
- 16 oz steak, I used NY strip
- Salt, to taste
- Black pepper, to taste
Crying Tiger Sauce
- 2 tbsp fish sauce
- 2 tbsp fresh lime juice
- 1 tbsp toasted rice powder
- 2 tsp sugar
- ½ tbsp Thai chilies, finely chopped
- 2 tbsp scallions, finely sliced
- 2 tbsp cilantro, finely chopped
Optional Garnishes
- Cabbage
- Flaky salt
Instructions
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Season the steak generously with salt and black pepper on both sides. Let it sit at room temperature for about 10 minutes to take off the chill.
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In a bowl, whisk together fish sauce, lime juice, toasted rice powder, sugar, chopped Thai chilies, sliced scallions, and chopped cilantro. Taste and adjust balance of salty, sour, and sweet.
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Heat a pan over medium-high and add a little neutral oil. Sear the steak, flipping every 30 seconds for about 6½ minutes total, or until it reaches your desired doneness and a deep crust forms.
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Remove the steak and let it rest a few minutes. Then slice thinly against the grain for the most tender bites.
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Serve the sliced steak with the dipping sauce on the side. Finish with a sprinkle of flaky salt and optional fresh vegetables like cabbage, cucumber, or tomato.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What Makes This Crying Tiger Steak So Amazing
A Crying Tiger Steak balances rich, juicy beef with a bright, tangy dipping sauce so the meal feels lighter and more vibrant. The sauce—built from fish sauce, lime, toasted rice powder, and fresh herbs—cuts through the meat’s richness while adding savory, citrusy, and slightly smoky notes. The result is a satisfying steak that doesn’t feel heavy afterward.
How One Ingredient Changes Everything
The toasted rice powder is the secret that elevates the sauce. It adds texture plus a toasty, slightly smoky flavor that complements the beef and gives the sauce a roasted depth similar to grilled meat. If you skip it, the sauce will still be good, but it won’t have that distinctive layer of flavor that ties the whole dish together.
What You’ll Need To Make Crying Tiger Steak
Steak
- 16 oz steak (sirloin, NY strip, or your preferred cut)
- Salt, to taste
- Black pepper, to taste
Crying Tiger Sauce
- 2 tbsp fish sauce
- 2 tbsp fresh lime juice
- 1 tbsp toasted rice powder
- 2 tsp sugar
- ½ tbsp Thai chilies, finely chopped
- 2 tbsp scallions, finely sliced
- 2 tbsp cilantro, finely chopped
Optional Garnishes
- Cabbage
- Flaky salt
How To Make Crying Tiger Steak
Season the steak generously with salt and black pepper and let it rest at room temperature for about 10 minutes.
In a small bowl, combine the fish sauce, lime juice, toasted rice powder, sugar, chopped Thai chilies, scallions, and cilantro. Stir to combine and set the sauce aside to allow flavors to meld.
Heat a pan over medium-high and add a splash of neutral oil. Sear the steak, flipping every 30 seconds, for about 6½ minutes total or until it reaches your preferred doneness. Aim for a deep, caramelized crust.
Remove the steak from the pan and let it rest for a few minutes. Slice thinly against the grain for maximum tenderness.
Serve the sliced steak with the dipping sauce on the side, finish with flaky salt, and add fresh vegetables like cabbage, cucumber, or tomato if desired.
Tips & Variations
If you don’t have toasted rice powder, make it by toasting uncooked glutinous or jasmine rice until golden, then grinding to a fine powder—it’s worth the extra step. For a lighter protein, substitute grilled chicken thighs or thinly sliced pork shoulder. Thai chilies are quite spicy; to reduce heat, use 1 tsp sriracha or a pinch of red pepper flakes instead.
Frequently Asked Questions
Why is it called Crying Tiger Steak?
The name references a Thai tale: the dipping sauce is famously spicy enough to make a tiger cry. This version leans more balanced than extremely fiery.
What cut of steak works best?
NY strip, flank, or ribeye are all great choices. NY strip offers a good balance of marbling and lean meat, but use whatever you prefer.
Can I make the sauce ahead of time?
Yes. The sauce can be made up to a day ahead and refrigerated—its flavors deepen as it rests.
What to Make Next
If you enjoy balanced, bold flavors, try a seared steak with a soy-garlic butter sauce, or swap protein for Korean fried chicken or a simple chicken-and-broccoli meal for a weeknight option.