September 23, 2025

Crying Tiger NY steak With Nam Jim Jeaw Dippung Sauce

Ingredients

Steak Marinade

  • 12- 16oz New York or Ribeye
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp avocado oil
  • ½ tbsp palm or brown sugar
  • ¼ tsp black pepper
  • 2 tbsp neutral oil (for cooking)

Nam Jim Jeau (Dipping Sauce)

  • 1½ tsp glutinous rice (toast & grind)
  • 2 tbsp lime juice
  • 1 tbsp fish sauce
  • 1 tbsp tamarind paste (or extra lime juice)
  • 1 tbsp palm or brown sugar
  • 1 tbsp chopped cilantro
  • 1–2 tsp Thai chili flakes
  • ½ small shallot, sliced

Directions

  1. Marinate Steak: Mix soy, oyster sauce, oil, sugar, and pepper. Coat steak and marinate at least 1 hour (or overnight). Bring to room temp before cooking. (We may have done just salt, no marinade)
  2. Cook Steak: Bring steak to room temp, heat skillet on med-high with 2 tbsp avocado oil or tallow. Sear steak, flipping frequently, until desired doneness. (118-120, this image is 118) Rest at least 10 min.
  3. Make Rice Powder: Toast rice in dry pan over med heat until golden. Grind coarsely.
  4. Make Dipping Sauce: Mix lime juice, fish sauce, tamarind, sugar, cilantro, chili flakes, shallot, and rice powder. Adjust to taste.
  5. Serve: Slice rested steak. Serve with dipping sauce and fresh veggies (cucumber or anything else you have in the refrigerator - the sauce is legit!)
  6. Notes
  7. Toasted rice powder (khao khua) adds nutty depth.
  8. Sub tamarind paste with softened pulp or extra lime if needed.
Written by info tangen draw