Crying Tiger Buttered Steak Recipe

Introduction

Crying Tiger Buttered Steak is a flavorful twist on a classic rib eye, infused with a rich, spicy butter that adds a bold Thai-inspired kick. This recipe combines tender, perfectly seared steak with a vibrant, aromatic butter for an unforgettable meal.

Ingredients

• 2 x 200g (7 oz) rib eye or rib fillet steaks (or any steak cut you prefer)
• 1 tbsp vegetable oil
• Blanched green beans, to serve
• Mashed potato, to serve
• Crying tiger butter:
• 2 tsp raw glutinous rice (sticky rice)
• 1 tbsp tamarind concentrate
• 3 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp brown sugar
• 1 tbsp chilli flakes
• 1 small red shallot, sliced into fine wedges
• 2 tsp finely chopped coriander (cilantro)
• 250g (9 oz) unsalted butter, room temperature

Instructions

1. Step 1: Take the steaks out of the fridge an hour before cooking. Season generously with salt and let them sit at room temperature for one hour to ensure even cooking.
2. Step 2: Prepare the crying tiger butter. Toast the glutinous rice in a dry frying pan over high heat until golden brown and fragrant, resembling popcorn. Grind the toasted rice to a fine powder using a mortar and pestle or spice grinder. In a bowl, mix tamarind concentrate, fish sauce, lime juice, brown sugar, chilli flakes, and the ground rice powder. Stir in the sliced shallot and chopped coriander. Transfer this mixture to a large bowl, add the softened butter, and mix until combined. Shape the butter mixture into a log using cling film and chill in the fridge for 20 minutes until firm.
3. Step 3: Heat a large heavy-based frying pan over high heat and add vegetable oil. Pat the steaks dry with paper towels before placing them in the hot pan. Sear the steaks for 2 minutes on one side, then flip and sear for another 2 minutes.
4. Step 4: Reduce the heat to medium and add two thick slices (about 1 cm) of the crying tiger butter to the pan. Baste the steaks with the melting butter for 1 minute on each side. Remove the steaks and let them rest on a plate for 5 minutes.
5. Step 5: Slice the steaks and serve with mashed potato and blanched green beans. Add little dollops of extra cold crying tiger butter and pour any remaining juices or warm butter from the pan over the steak for extra flavor.

Tips & Variations

• Substitute rib eye with sirloin or striploin for a leaner cut.
• For less heat, reduce the chilli flakes to half or omit them.
• Use regular white rice if glutinous rice is unavailable, but the toasted flavor will be milder.
• Serve with a fresh green salad or roasted vegetables for a lighter meal.

Storage

Store any leftover crying tiger butter in an airtight container in the refrigerator for up to one week. Leftover cooked steak should be wrapped tightly and refrigerated for up to two days. Reheat steak gently in a pan over low heat or enjoy cold in salads. Reheat butter gently to avoid separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the crying tiger butter in advance?

Yes, the butter can be made ahead and refrigerated for up to one week. Bring to room temperature before using to make basting easier.

What is raw glutinous rice and can I substitute it?

Raw glutinous rice, or sticky rice, is a special variety of rice that becomes sticky when cooked. Toasting it adds a unique nutty aroma. You can substitute with regular white rice, but the flavor might be less intense.

Crying Tiger Buttered Steak Recipe

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4.9 from 135 reviews

Crying Tiger Buttered Steak is a flavorful Thai-inspired dish featuring perfectly seared rib eye steaks basted with a unique, aromatic butter infused with toasted glutinous rice, tamarind, fish sauce, and chili flakes. Served with classic sides like mashed potato and blanched green beans, this recipe combines rich, savory, and tangy flavors for an indulgent yet elegant meal.

• Author: zara
• Prep Time: 1 hour 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Steak and Sides

• 2 x 200g (7 oz) rib eye/rib fillet steaks (or any other steak cut you prefer)
• 1 tbsp vegetable oil
• Blanched green beans, to serve
• Mashed potato, to serve

Crying Tiger Butter

• 2 tsp raw glutinous rice (also known as sticky rice)
• 1 tbsp tamarind concentrate
• 3 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp brown sugar
• 1 tbsp chilli flakes
• 1 small red shallot, sliced into fine wedges
• 2 tsp finely chopped coriander (cilantro)
• 250g (9 oz) unsalted butter, room temperature

Instructions

1. Prepare the steak: Take the steaks out of the fridge an hour before cooking. Season generously with salt and leave at room temperature to ensure even cooking.
2. Make the crying tiger butter: Toast the raw glutinous rice in a dry frying pan over high heat until golden brown and fragrant, resembling popcorn. Grind the toasted rice into a fine powder using a mortar and pestle or spice grinder. In a bowl, mix tamarind concentrate, fish sauce, lime juice, brown sugar, chili flakes, and the toasted rice powder until well combined. Stir in the thinly sliced shallot and chopped coriander. Transfer the mixture to a large mixing bowl, add the softened unsalted butter, and mix thoroughly. Shape the butter mixture into a log using cling film and refrigerate for 20 minutes until firm.
3. Sear the steaks: Heat a large heavy-based frying pan (preferably carbon steel) over high heat. Add the vegetable oil once hot. Pat the steaks dry with paper towels to ensure a good sear, then add them to the pan. Sear each side for 2 minutes to develop a flavorful crust.
4. Baste with crying tiger butter: Reduce the heat to medium. Add two thick slices (about 1 cm each) of the prepared crying tiger butter to the pan. Use a spoon to baste the steaks continuously with the melted butter for 1 minute per side to infuse rich flavors and keep them juicy. Remove the steaks from the pan and let them rest on a plate for 5 minutes to retain their juices.
5. Serve: Slice the rested steaks and plate alongside mashed potatoes and blanched green beans. Add little dollops of extra cold crying tiger butter on top and drizzle any remaining pan juices or warm butter over the steaks for extra indulgence.

Notes

• Allowing the steak to come to room temperature before cooking helps it cook evenly.
• Toasting and grinding the glutinous rice is key to achieving the signature nutty flavor in the butter.
• Adjust chili flakes quantity to control the spice level in the butter.
• Resting the steak after cooking is essential for juicy, tender results.
• Use unsalted butter to better control the saltiness of the dish.

Keywords: steak recipe, crying tiger butter, Thai steak, rib eye steak, buttered steak, seared steak, pan-seared steak, spicy butter, tamarind steak, fish sauce steak