Thai Crying Tiger Steak (Suea Rong Hai)

July 10, 2025

Tried Thai Crying Tiger Steak (Suea Rong Hai) on the gas grill and it blew my mind. Quick marinade, hot sear, and that Nam Jim Jaew sauce is unreal. Steak comes out juicy and full of flavor. Highly recommend if you’re bored of regular steak. Anyone got other Thai BBQ ideas?

Ingredients

For the steak:

1 lb (450g) ribeye or sirloin steak (or any well-marbled beef)
2 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp fish sauce
1 tbsp vegetable oil
1 tsp sugar
1 clove garlic, minced
½ tsp ground black pepper

For the dipping sauce (Nam Jim Jaew):

2 tbsp fish sauce
1 tbsp lime juice
1 tbsp tamarind paste (or substitute with extra lime juice)
1 tsp sugar (palm sugar preferred)
1–2 Thai chilies, finely chopped (adjust to heat preference)
1 tbsp toasted rice powder
1 tbsp chopped cilantro
1 tbsp chopped green onions
Optional: ½ tsp chili flakes for extra heat

Optional sides:

Rice
Fresh vegetables (cucumber, lettuce, herbs)

Step-by-Step Instructions

1. Marinate the steak

In a bowl, mix oyster sauce, soy sauce, fish sauce, vegetable oil, sugar, garlic, and black pepper.
Rub the marinade onto the steak. Cover and refrigerate for at least 1 hour (overnight for best flavor).

2. Make the dipping sauce:

In a small bowl, combine fish sauce, lime juice, tamarind paste, and sugar. Stir until sugar dissolves.
Add chopped chilies, toasted rice powder, cilantro, green onions, and chili flakes. Mix well. Set aside.

3. Cook the steak:

Heat Eminence 605 at high heat, about 450 degrees.
Cook steak 3-4 minutes per side for medium rare (depending on thickness). Adjust to your preferred doneness.
Let rest for 5 minutes before slicing thinly against the grain.