Crying Tiger Steak
Equipment
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Pan
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Mixing bowls
Ingredients
Steak
- 16 oz steak (sirloin or NY strip recommended)
- 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 the chill off.
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In a bowl, whisk together fish sauce, fresh lime juice, toasted rice powder, sugar, chopped Thai chilies, scallions, and cilantro. Taste and adjust balance of salt, sweet, and acidity if needed, then set the sauce aside.
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Heat a pan over medium-high and add a small amount of neutral oil. Sear the steak, flipping every 30 seconds to develop an even crust, until it reaches your preferred doneness — about 6½ minutes total for medium-rare, depending on thickness.
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Transfer the steak to a cutting board and let it rest for a few minutes so the juices redistribute. Then slice thinly against the grain for tender bites.
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Serve the sliced steak with the Crying Tiger dipping sauce on the side. Garnish with flaky salt and serve with cabbage or other fresh vegetables if desired.
Video
Nutrition
Nutrition information is calculated automatically and should be used as an approximation.
What Makes This Crying Tiger Steak So Amazing
This version of Crying Tiger Steak keeps the meal lively and balanced rather than heavy. The dipping sauce—made with fish sauce, lime juice, toasted rice powder, herbs, and chilies—cuts through the richness of the beef with bright, acidic notes. The result is a satisfying steak dish that tastes bold without feeling overly heavy afterwards.
How One Ingredient Changes Everything
The toasted rice powder is the secret that defines the sauce. It adds texture and a subtle smoky, nutty, slightly caramelized flavor that enhances the meat’s savory profile—almost like the char you get from grilling. While the citrus and fish sauce balance the richness, toasted rice powder deepens the overall flavor and makes each bite more interesting.
What You’ll Need To Make Crying Tiger Steak
Steak
- 16 oz steak (sirloin or NY strip recommended)
- 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 come to room temperature for about 10 minutes.
In a small bowl, combine fish sauce, lime juice, toasted rice powder, sugar, chopped Thai chilies, scallions, and cilantro. Stir until the sugar dissolves and the ingredients are evenly distributed, then set aside.
Heat a pan over medium-high and add a little neutral oil. Sear the steak, flipping every 30 seconds to create an even crust. Cook about 6½ minutes total for medium-rare, adjusting time for thickness and preferred doneness.
Remove the steak and let it rest a few minutes. Slice thinly against the grain to maximize tenderness.
Serve the sliced steak with the dipping sauce on the side, finish with a sprinkle of flaky salt, and add fresh vegetables like cabbage, cucumber, or tomatoes if you like.
Tips & Variations
The toasted rice powder is essential for the authentic flavor. If you don’t have it, toast uncooked glutinous or jasmine rice until golden, then grind it to a fine powder.
If beef feels too heavy, swap the steak for grilled chicken thighs or thinly sliced pork shoulder — both work well with the sauce.
Thai chilies are hot; reduce the spice by using 1 tsp sriracha or a pinch of red pepper flakes instead.
Frequently Asked Questions
Why is it called Crying Tiger Steak?
The name comes from a Thai tale: the dipping sauce can be intensely spicy — strong enough to make a tiger cry. This version is balanced and not overly fiery unless you add lots of chilies.
What cut of steak works best?
NY strip, flank, or ribeye are all great choices. NY strip offers a nice balance of lean and juicy meat and works particularly well for this recipe.
Can I make the sauce ahead of time?
Yes. The sauce can be mixed up to a day ahead and refrigerated; it develops more depth as it rests.
What to Make Next
If you enjoy balanced, flavorful steaks, try Seared Steak with Soy Garlic Butter Sauce or swap proteins and explore recipes like Korean Fried Chicken or Chicken and Broccoli for different weeknight options.