Thai Crying Tiger Steak (Easy Nam Jim Jaew Recipe)
Thai Crying Tiger Steak is all about contrast: juicy, charred steak paired with a punchy, spicy-sour dipping sauce that makes every bite sing.
This version is easy, weeknight-friendly, and packed with bold Thai flavours using ingredients you can actually find.
If you love steak with heat, freshness, and serious depth, this one’s a must.
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About this recipe
What is Crying Tiger Steak?
Crying Tiger Steak (Suea Rong Hai) is a classic Thai grilled beef dish, traditionally made with well-marbled cuts like ribeye or brisket.
The name loosely translates to “crying tiger,” often said to reference either the rich, dripping fat hitting the grill - or how good the meat is that even a tiger would cry over it.
The star is the sauce
What really defines this dish is Nam Jim Jaew - a bold dipping sauce made with fish sauce, lime, chilli, toasted rice powder, and herbs.
It’s spicy, sour, salty, and deeply savoury all at once.
The steak is deliberately kept simple so the sauce can shine.
A modern, accessible approach
Traditionally, the steak is grilled over charcoal.
Here, you can use a grill pan or regular frying pan and still get excellent results.
Toasted rice powder might sound intimidating, but it’s easy to make and adds a nutty, almost popcorn-like aroma that makes the sauce unmistakably Thai.
Why this dish works so well
The richness of the steak is cut by lime and herbs, while the fish sauce and chilli bring intensity.
It’s one of those dishes that tastes complex but is surprisingly quick to put together - perfect for entertaining or upgrading a simple steak night.
Fun fact
Toasted rice powder (khao khua) is also used in Thai larb. It adds texture, aroma, and body to sauces without overpowering them.
Ingredients
For the steak:
- 2 ribeye or sirloin steaks
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1/2 tbsp brown sugar
- 1 tsp garlic powder or minced garilc
For the Nam Jim Jaew sauce:
- 2 tbsp fish sauce
- Juice of 1 lime
- 1 tsp sugar or palm sugar
- 1 small red chilli (adjust to taste)
- 1 tbsp glutinous or jasmine rice, toasted and ground into powder
- 2 cloves garlic, minced
- Small handful coriander, finely chopped
- Optional: sliced spring onions or mint
Pair it with
Instructions
1. Season the steak
Bring your steaks to room temperature. Give it a Thai massage with the seasonings listed. Leave to marinate for at least 5 mins.
2. Cook the steak
Heat a pan or grill pan over high heat with oil. Cook steaks for 2–3 minutes per side (medium-rare), or to your liking.
Rest for at least 5 minutes before slicing.
3. Toast rice
Toast 1 tbsp uncooked rice in a dry pan over medium heat until golden and fragrant.
Cool slightly, then grind to a coarse powder using a mortar and pestle or spice grinder.
4. Make the sauce
In a separate bowl, mix minced garlic, chilli, fish sauce, lime juice, sugar, toasted rice powder and herbs.
Taste and adjust - it should be spicy, sour, and salty.
5. Serve and devour!!
Slice the steak against the grain. Serve with the sauce on the side and extra herbs scattered over.
FAQs
What cut of steak is best?
Ribeye is ideal for richness, but sirloin works well too.
Avoid very lean cuts - fat equals flavour here and you definitely want all the flavour for that delicious sauce
Is this dish very spicy?
It can be. Start with less chilli and build up - the heat should enhance, not overpower.
Can I skip the toasted rice powder?
You can, but you’ll lose a key texture and aroma. It’s worth the extra 5 minutes.
What should I serve with Crying Tiger Steak?
Sticky rice, jasmine rice, a green papaya salad, or even a simple vermicelli noodle salad works beautifully (as demonstrated in attached video below)
Can I make this ahead?
The sauce can be made a few hours ahead, but always cook the steak fresh so it's nice and juicy when served
Video demonstration
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