Crying Tiger-Inspired Steak with Lao Jeow Som

Prep Time 10 mins

Cook Time 10 mins

Rest Time 10 mins

Total Time 30 mins

Difficulty: Beginner

Servings: 2

Description

Savory steak with a sweet, sour, spicy lime, garlic, chili, and cilantro dipping sauce.

Steak and marinade

2 NY strip steaks (8–10 oz each, about 1 inch thick; ribeye also works)
1 1/2 tbsp oyster sauce
2 tsp fish sauce
1 tsp sugar
1/2 tsp garlic powder
1/4 tsp black pepper
1–2 tsp neutral oil (for searing)

Lao jeow som sauce

4 garlic cloves
2–5 Thai chilies (I used 2)
1 tbsp finely chopped tender cilantro stems
2 tbsp chopped cilantro leaves
2 tbsp fresh lime juice
3 tbsp fish sauce
2 tbsp sugar (divided)
1 tbsp water
1/8 tsp MSG (optional)

To serve

sticky rice or jasmine rice
sliced cucumbers and fresh herbs

Instructions

1
MarinateMix 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.
2
Make the jeow somPound 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.
3
SearWipe 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.
4
ServeServe sliced steak with jeow som, rice, and cucumbers. The dipping sauce also goes beautifully with grilled chicken.

Note

Marinate 20–30 minutes. USDA recommends cooking whole beef steaks to 145°F followed by at least a 3-minute rest. The 115°F pull temperature above is below that recommendation. Keep room-temperature marinating within 2 hours total (1 hour above 90°F).