Butter up! Crying tiger beef just got way better, thanks to some divine dairy intervention. Keep this bad boy in the freezer for your next steak night.
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
1 tbsp chilli powder (or to taste)
1 tbsp tamarind paste
3 tbsp fish sauce
1 tbsp lime juice
1 tbsp brown sugar
1 small red shallot, finely sliced
1 tbsp finely chopped coriander (cilantro)
Place the ingredients for the crying tiger butter into the bowl of a food processor. Blend until smooth. Alternatively, mix by hand with a fork.
Transfer 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.
Preheat the oven to 100°C/200°F.
Generously season the steak with salt.
Heat 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).
If 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.
In 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.
Remove from the oven. Rest for a couple of minutes, then serve.
