Crying Tiger Buttered Steak

Make a big batch of Crying Tiger Butter and use it on grilled chicken, seafood... everything!
  • your choice of steak (I used a thick-cut T-bone in the video recipe)
  • vegetable oil
  • sea salt
  • Crying Tiger Butter
  • 250 g 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)
  1. 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.
  2. 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.
  3. Preheat the oven to 100°C/200°F.
  4. Generously season the steak with salt.
  5. 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).
  6. 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.
  7. 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.
  8. Remove from the oven. Rest for a couple of minutes, then serve.