Thai Crying Tiger Steak Recipe

Sirloin or ribeye beef steak: A tender cut of beef perfect for grilling.

Soy sauce: Adds a salty, umami flavor to the marinade.

Fish sauce: A staple in Thai cooking, providing depth and umami.

Freshly squeezed lime juice: Brings a bright, tangy flavor to the dish.

Sugar: Balances the flavors with a touch of sweetness.

Chili flakes: Adds heat and spice to the marinade.

Minced garlic: Infuses the steak with a robust, aromatic flavor.

Chopped cilantro: Fresh and herbaceous, used as a garnish.

When marinating the steak, make sure to massage the marinade into the meat thoroughly. This helps the flavors penetrate deeper, ensuring a more flavorful grill. Additionally, allowing the steak to come to room temperature before grilling ensures even cooking.

• sirloin or ribeye beef steak - Substitute with flank steak: Flank steak is a leaner cut that still provides a rich, beefy flavor and can be grilled to perfection.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor profile.

• fish sauce - Substitute with Worcestershire sauce: Worcestershire sauce provides a comparable depth of flavor with a hint of tanginess.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and brightness to the dish.

• sugar - Substitute with honey: Honey adds sweetness with a touch of floral notes, enhancing the overall flavor.

• chili flakes - Substitute with cayenne pepper: Cayenne pepper provides a similar heat level and can be adjusted to taste.

• minced garlic - Substitute with garlic powder: Garlic powder offers a concentrated garlic flavor and is convenient to use.

• chopped cilantro - Substitute with parsley: Parsley provides a fresh, herbaceous note that complements the dish well.

• Allow the steak to cool completely before storing. This prevents condensation, which can lead to sogginess.
• Wrap the steak tightly in plastic wrap or aluminum foil to maintain its moisture and prevent it from absorbing other odors in the fridge.
• Place the wrapped steak in an airtight container or a resealable plastic bag for an extra layer of protection.
• Store the steak in the refrigerator for up to 3-4 days. For longer storage, consider freezing.
• To freeze, wrap the steak in plastic wrap, then in aluminum foil to prevent freezer burn.
• Label the package with the date to keep track of its freshness.
• Store the wrapped steak in the coldest part of the freezer, ideally at 0°F (-18°C) or lower.
• For reheating, thaw the steak in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the steak gently in a skillet over medium heat or in the oven at 300°F (150°C) until warmed through. Avoid overcooking to maintain its tenderness.
• Serve with freshly chopped cilantro and a side of spicy dipping sauce to revive its original flavors.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the steak on a baking sheet lined with aluminum foil.
  3. Cover the steak loosely with another piece of foil to retain moisture.
  4. Heat in the oven for about 20-30 minutes, or until the steak reaches an internal temperature of 110°F (43°C) for medium-rare.
  5. Let it rest for a few minutes before serving.

• Stovetop Method:

  1. Heat a skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the steak in the skillet and cover with a lid.
  4. Cook for about 3-4 minutes on each side, or until heated through.
  5. Let it rest for a minute before slicing.

• Microwave Method:

  1. Place the steak on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 30-second intervals, flipping the steak between intervals, until heated through.
  4. Let it rest for a minute before serving.

• Sous Vide Method:

  1. Preheat your sous vide machine to 130°F (54°C) for medium-rare.
  2. Place the steak in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Remove the steak from the bag and pat dry with paper towels.
  5. Quickly sear the steak in a hot skillet with a bit of olive oil or butter for about 30 seconds on each side to restore its crust.
  6. Let it rest for a minute before slicing.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the steak in the air fryer basket.
  3. Heat for about 3-4 minutes, flipping halfway through, until warmed through.
  4. Let it rest for a minute before serving.

• Grill: Used to cook the steak to perfection, giving it a smoky flavor and beautiful grill marks.

• Tongs: Essential for flipping the steak on the grill without piercing it and losing juices.

• Mixing bowl: Used to combine the marinade ingredients thoroughly before adding the steak.

• Whisk: Helps in mixing the marinade ingredients evenly.

• Meat thermometer: Useful for checking the internal temperature of the steak to ensure it reaches your desired doneness.

• Cutting board: Provides a stable surface for slicing the steak after it has rested.

• Chef's knife: Essential for slicing the steak into thin, even pieces.

• Measuring spoons: Used to measure out the soy sauce, fish sauce, lime juice, sugar, and chili flakes accurately.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Serving platter: Used to present the sliced steak beautifully, garnished with chopped cilantro.

• Small bowl: Ideal for preparing and serving the spicy dipping sauce on the side.

Marinate in advance: Prepare the marinade the night before and let the steak soak up the flavors overnight.

Use a meat thermometer: This ensures the steak reaches the perfect doneness without constant checking.

Pre-chop ingredients: Have the garlic and cilantro ready to go before you start cooking.

Quick resting: Tent the steak with foil while it rests to keep it warm and juicy.

Batch grilling: If cooking for a crowd, grill multiple steaks at once to save time.