Crying Tiger Buttered Steak | Marion's Kitchen (2024)

WATCH THIS RECIPE

Crying Tiger Buttered Steak

Ingredients

Steps

• 

  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.

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  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.

30-minute mealsBeefEasy weeknight dinnersSteakSteak 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)