Crying Tiger Buttered Steak
Make a big batch of Crying Tiger Butter and use it on grilled chicken, seafood... everything!
Ingredients
-
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)
Instructions
-
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.