Ingredients

2 x 200g (7 oz) rib eye or rib fillet steaks (or your preferred steak cut)

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

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.

Step 2: Prepare the crying tiger butter by toasting the raw glutinous rice in a dry frying pan over high heat until golden brown and fragrant, similar to popcorn scent. Grind the toasted rice to a fine powder using a mortar and pestle or spice grinder.

Step 3: In a bowl, combine tamarind concentrate, fish sauce, lime juice, brown sugar, chilli flakes, and the toasted rice powder. Mix well, then stir in the sliced shallot and chopped coriander. Transfer this mixture to a large bowl, add the unsalted butter, and mix until fully incorporated.

Step 4: Shape the butter mixture into a log using cling film and chill in the fridge for 20 minutes until firm.

Step 5: Heat a large heavy-based frying pan over high heat and add the vegetable oil. Pat the steaks dry with paper towels and sear them for 2 minutes on the first side, then flip and sear for another 2 minutes.

Step 6: Lower the heat to medium, add two thick slices (about 1 cm each) of the crying tiger butter to the pan. Baste the steaks with the melted butter for 1 minute on each side.

Step 7: Transfer the steaks to a plate and rest for 5 minutes. Slice and serve alongside mashed potato and green beans, garnished with extra cold butter dollops and any remaining pan juices or warm butter.

Tips & Variations

Use a carbon steel or cast iron pan for the best sear on your steak.

Adjust the chilli flakes to your spice preference or substitute with fresh chopped chillies for a different heat profile.

For a smoky depth, try lightly smoking the butter mixture before chilling.

Serve with roasted vegetables or a fresh salad for added variety.

Storage

Store leftover steaks wrapped tightly in foil or an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding extra crying tiger butter for moisture and flavor. The crying tiger butter can be kept in the fridge for up to one week or frozen for up to three months.

FAQs

Can I use other cuts of steak for this recipe?

Yes, you can use sirloin, striploin, or even filet mignon. Just adjust the cooking time based on the thickness and desired doneness.

What can I substitute for tamarind concentrate?

If tamarind concentrate is unavailable, mix equal parts lime juice and a little brown sugar or use a tamarind paste diluted with water as a substitute.