THAI-STYLE ‘CRYING TIGER’ TOMAHAWK STEAK WITH DIPPING SAUCE
Get ready for a show-stopping barbecue centrepiece with this Thai-Style ‘Crying Tiger’ Tomahawk Steak. A magnificent bone-in rib steak is marinated in a rich, savoury-sweet mixture of soy and oyster sauce, then grilled to juicy, caramelised perfection. Served with a classic, zesty ‘Nam Jim Jaew’ dipping sauce, this is a truly impressive and flavour-packed dish to share.
Ingredients (for 4 servings)
For the Tomahawk Steak:
- 1 British Beef Tomahawk Bone-in Rib Steak
- 3 tbsp Dark Soy Sauce
- 1.5 tbsp Oyster Sauce
- 1 tbsp Palm Sugar
- 2 tbsp Vegetable Oil
- 1 tbsp Black Peppercorns, freshly crushed
- A good pinch of salt
For the ‘Crying Tiger’ Dipping Sauce (Nam Jim Jaew):
- 2 tbsp Tamarind Paste
- 2 tbsp Fish Sauce
- 2 Limes, juice of
- 2 tbsp Palm Sugar
- 2 small Shallots, finely sliced
- A handful of fresh Coriander leaves, roughly chopped
- 1 tbsp Chilli Powder
- Optional but highly recommended: 2 tbsp Toasted Rice Powder (see Note)
Method
- Marinate the Steak: Pat the tomahawk steak dry and season it generously with salt. Place it in a large dish. In a bowl, mix together the dark soy sauce, oyster sauce, palm sugar, vegetable oil, and crushed black peppercorns. Pour this marinade over the steak, rubbing it into the meat on all sides. Cover the dish and pop it in the fridge to marinate for at least 30 minutes, but ideally 2 hours (or even up to 24 hours) for the best flavour. Turn the steak occasionally if you can.
- Prepare the Barbecue: Get your barbecue ready for direct grilling with a medium-hot zone. You want a good, steady heat.
- Grill the Steak: Take the steak out of the fridge about 20 minutes before cooking. Shake off any excess marinade (but keep it for now). Place the steak on the medium-hot part of the barbecue. Grill for a total of 25-30 minutes for a perfect medium-rare, turning it every 1-2 minutes. For the first 10-15 minutes of grilling, brush the steak with the reserved marinade each time you turn it.
- Rest the Steak (Very Important!): Once cooked to your liking, transfer the steak to a platter. Loosely cover it with foil and let it rest for at least 15 minutes. This is a crucial step that makes the steak incredibly juicy and tender.
- Make the Dipping Sauce: While the steak is resting, simply mix all the ingredients for the dipping sauce together in a bowl. The toasted rice powder will add a fantastic nutty crunch and aroma.
- Carve and Serve: After resting, slice the steak against the grain into 0.5cm thick slices. Arrange the slices on a platter, perhaps reassembling them against the bone for a dramatic presentation. Garnish with some extra fresh coriander leaves and serve immediately with the delicious dipping sauce on the side.
THAI SHALLOTS (HOM DAENG)
£3.19
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THAI CORIANDER (PAK CHEE THAI )
£2.50
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Note
- Cooking Temperature: For a perfect medium-rare, the internal temperature of the steak should be 55°C when checked with a meat thermometer at the thickest part. Remember that the temperature will continue to rise slightly as it rests.
- Resting is a Must: Don’t skip the resting period! This allows the juices to redistribute throughout the meat, ensuring every bite is tender and flavourful.
- Slicing is Key: Slicing the steak against the grain is a clever trick that makes the meat feel much more tender to eat.
