Crying Tiger Buttered Steak
Thai-inspired food range. Marion's Kitchen is packed with simple and delicious Asian recipes and food ideas.
- your choice of steak (I used a thick-cut T-bone in the video recipe)
- vegetable oil
- sea salt
- Crying Tiger Butter:
- 250g (8.8 oz) unsalted butter, softened to room temperature
- 1tbsp chilli powder (or to taste)
- 1tbsp tamarind paste
- 3tbsp fish sauce
- 1tbsp lime juice
- 1tbsp brown sugar
- 1small red shallot, finely sliced
- 1tbsp finely chopped coriander (cilantro)
Step 1STEP 1
Step 2Place the ingredients for the crying tiger butter into the bowl of a food processor. Blend until smooth. Alternatively, mix by hand with a fork.
Step 3STEP 2
Step 4Transfer the butter to a sheet of baking paper. Fold the baking paper over the butter and roll to form a cylinder. Twist the ends. Place in the freezer until firm.
Step 5STEP 3
Step 6Preheat the oven to 100°C/200°F.
Step 7STEP 4
Step 8Generously season the steak with salt.
Step 9STEP 5
Step 10Heat a frying pan over high heat. When it’s hot, drizzle with oil and then add the steak. Cook for 3-4 minutes, turning often or until a good crust forms but the steak still feels soft when pressed (you should aim to take it off while it’s rare).
Step 11STEP 6
Step 12If your frying pan is oven-proof, transfer it into the oven to continue gently cooking for another 3-4 minutes or until almost cooked to your liking. Or transfer the steak to a baking tray and place that into the oven.
Step 13STEP 7
Step 14In the meantime, take the firm butter out of the freezer and slice 2 generous rounds. Place onto the steak and allow it to melt in the oven.
Step 15STEP 8
Step 16Remove from the oven. Rest for a couple of minutes, then serve.