phuongle19
If you think steak doesn’t need sauce, this sweet, sour, spicy Lao jeow som might change your mind. Savory, caramelized steak dipped into bright lime, garlic, chilies, and cilantro is downright addictive.
Why Is It Called Crying Tiger Steak?
Crying Tiger, or Suea Rong Hai, is associated with northeastern Thailand’s Isaan cooking and its Lao culinary connections. One legend says the spicy dipping sauce could make a tiger cry. Another compares fat dripping onto the grill to tears. There’s also a story of a tiger crying because it couldn’t finish its delicious beef. These are colorful explanations, not a settled history.
Traditional Crying Tiger is usually grilled and served with nam jim jaew, frequently featuring toasted rice powder. My pan-seared version is inspired by that dish, but uses Lao jeow som instead.
Jeow Som vs. Vietnamese Nuoc Cham
Both combine fish sauce, citrus, sugar, garlic, and chilies. Jeow som can be more lime-forward and concentrated, with cilantro for freshness; some versions include shallots or tamarind. Vietnamese nuoc cham often contains more water, while jeow som may have little or none. Ratios vary from kitchen to kitchen. Mine has just one tablespoon of water to balance the bold flavors.
NY Strip or Ribeye?
NY strip is generally a little leaner with robust beef flavor. Ribeye has more marbling and a richer, juicier bite. Either works with this punchy sauce. It’s also excellent with grilled chicken.
Recipe Card
Crying Tiger-Inspired Steak with Lao Jeow Som
Description
Savory steak with a sweet, sour, spicy lime, garlic, chili, and cilantro dipping sauce.Steak and marinade
Steak and marinade
Lao jeow som sauce
To serve
Instructions
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Marinate
Mix oyster sauce, fish sauce, sugar, garlic powder, and black pepper in a bowl. Pat steaks dry, coat with marinade, and let sit at room temperature 20–30 minutes. You can drizzle ingredients separately for a video, but mixing them first is easiest. -
Make the jeow som
Pound garlic, chilies, and 1 tbsp sugar in a mortar until chunky. Add cilantro stems and pound lightly. Stir in lime juice, fish sauce, water, remaining 1 tbsp sugar, and optional MSG until dissolved. Fold in cilantro leaves. Let sit 10 minutes and taste. -
Sear
Wipe excess marinade off steaks, leaving a thin coating. Preheat a cast-iron skillet over medium-high heat about 4–5 minutes, or stainless steel about 2–3 minutes, until evenly hot. Add oil and let shimmer for 15–30 seconds. Sear steaks about 3 minutes per side, reducing heat if the sugary marinade scorches. For rare steak, remove at about 115°F; check with a thermometer because timing varies. Rest 5–10 minutes before slicing against the grain. -
Serve
Serve sliced steak with jeow som, rice, and cucumbers. The dipping sauce also goes beautifully with grilled chicken.
