'Crying Tiger' Rib-Eye Steaks Recipe

Instructions

1. Step 1

   Start by marinating the steaks. Mix the oyster sauce and fish sauce together. Rub all over the steaks, coating them evenly | Ingredients: 4 USA Beef rib-eye steaks, 200g each , 3 tbsp of oyster sauce , 3 tbsp of fish sauce

2. Step 2

   Set aside to marinate for 1–2 hours

3. Step 3

   For the nam jim jaew, first toast the uncooked sticky rice. The rice should look golden and toasted. Keep swirling the pan to make sure the colour is even | Ingredients: 2 tsp sticky rice, uncooked

4. Step 4

   Next transfer the rice to a pestle and mortar and pound into a powder. Any excess will keep for a month or so in a sealed container. The toasted rice adds an incredible texture and nutty flavour to this sauce

5. Step 5

   Next, add the wet ingredients to a mixing bowl: fish sauce, tamarind paste and lime juice. Mix well | Ingredients: 3 tbsp of fish sauce , 1 tbsp of tamarind paste , 1 tbsp of lime juice

6. Step 6

   Finally add in all the other ingredients and the toasted rice powder. Mix and taste. You can adjust any of the ingredients to suit your palate – if you want more spice, add the chilli flakes, more acid, add more lime juice, sweeter, add more brown sugar. This sauce should pack a punch across your taste buds | Ingredients: 1 tbsp of brown sugar , 2 Thai chillies, finely chopped , 1 tsp chilli flakes, optional , 1 shallot, finely sliced , 2 tsp fresh coriander, finely chopped

7. Step 7

   Grill the steaks directly over a medium-high heat. Brush the neutral oil over the steaks and set over the flames | Ingredients: 3 tbsp of neutral oil

8. Step 8

   Grill for 3 minutes each side, removing the steaks when they hit 51-53°C. Allow them to rest for 6-7 minutes before carving. We prefer a medium rare to medium for rib eyes. This ensures that the intermuscular fat is properly rendered. The sugars in the oyster sauce will help the steaks brown, ensuring that they'll look charred and delicious

9. Step 9

   Serve with the fresh, crunchy raw vegetables, steamed jasmine rice and the delicious nam jim jaew for dipping | Ingredients: 1 batavia lettuce , 3 1/2 oz of green beans, raw , jasmine rice, to serve