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Crying Tiger Thai-Style Grilled Steak

A classic Thai dish featuring smoky grilled steak served with a fiery, umami-packed dry chili dipping sauce called Jaew. This Serious Eats most-saved recipe of September 2026 delivers bold Isan flavors with charred ribeye, toasted rice powder, dried chilies, and fresh lime. Serve with sticky rice for the full experience.

Prep15 min
Cook35 min
Serves4

Ingredients

  • 2 tablespoons dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon light or dark brown sugar
  • 1 tablespoon vegetable oil
  • 4 ribeye or New York strip steaks (about 12 oz each, 1-1/2 inches thick)
  • 1/2 cup fresh lime juice (about 6-10 limes)
  • 1/2 cup Thai fish sauce
  • 1 teaspoon sugar
  • 2 tablespoons finely chopped fresh cilantro leaves
  • 2 tablespoons finely chopped green onions
  • 1-1/2 tablespoons toasted rice powder
  • 1 tablespoon dried red pepper powder
  • 2 plum tomatoes (optional)
  • Warm sticky rice for serving

Instructions

  1. 1. Mix together the soy sauce, oyster sauce, brown sugar, and vegetable oil in a medium bowl. Coat the steaks with the mixture and let marinate while you prepare the dipping sauce.
  2. 2. Combine the lime juice, fish sauce, sugar, cilantro, green onions, toasted rice powder, and dried red pepper powder in a small bowl. Mix well.
  3. 3. If using tomatoes, peel and deseed them, chop the pulp finely, and add to the dipping sauce. Set aside.
  4. 4. Prepare a grill for high heat. If using charcoal, light a full chimney and spread coals evenly when covered with gray ash. If using gas, set all burners to high.
  5. 5. Grill the steaks, turning frequently, until desired doneness is reached. For medium-rare, aim for an internal temperature of 125 degrees F on an instant-read thermometer.
  6. 6. Remove steaks from the grill and let rest for 5 minutes.
  7. 7. Cut the steaks into 1/4-inch slices against the grain.
  8. 8. Serve with the Jaew dipping sauce on the side and warm sticky rice.
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