This recipe appears in:Serious Entertaining: A Summer Thai Feast My Thai: Crying Tiger (Suea Rong Hai)
Note: Although any cut of beef that is well suited for grilling will work for this recipe, rib eye and New York strip are recommended.
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- 4 rib eye or New York strip steaks, about 1 1/2-inches thick (about 12 ounces each)
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon light or dark brown sugar
- 1 tablespoon plain vegetable oil
- One recipe of Jaew (see related recipe here)
- 2 plum tomatoes
Mix together the soy sauce, oyster sauce, brown sugar, and vegetable oil in a medium mixing bowl. Coat the steaks with the soy sauce mixture and let them marinate while you work on the dipping sauce. (See related recipe here).
Peel and deseed the tomatoes. Chop the pulp finely, and add it to prepared dried chili dipping sauce (Jaew); set aside.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Alternatively, set all the burners on a gas grill to high heat. Clean and oil the grilling grate.
Grill the steaks, turning frequently, until desired doneness is reached (medium-rare is recommended—steaks should register 125°F on an instant read thermometer when removed from grill). Remove from grill and let rest for 5 minutes. (See the importance of resting meat).
Cut the steaks into 1/4-inch slices and serve with the dipping sauce. Warm sticky rice on the side is highly recommended.