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Weeping Tiger Steak

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You can’t go wrong with a good Thai weeping tiger steak! So good cooked over the hot coals!

This weeping tiger steak recipe is from the barbecue section of my cookbook ‘The Curry Guy Thai’. The recipe could not be easier and the flavour is out of this world. You will get restaurant quality results using this grilled steak recipe.

Weeping tiger steak is delicious on its own served with a simple nam jim jaew sauce and sticky rice. You might also like to serve it as part of a larger Thai meal including a couple of Thai curries or other grilled Thai dishes.

Weeping tiger steak

What is weeping tiger steak?

Weeping Tiger Steak, also known as “Crying Tiger Steak” or “Seua Rong Hai” in Thai cuisine, is a popular grilled beef dish. It is known for its bold flavors and is often served with a tangy dipping sauce called nam jim jaew.

The name “Weeping Tiger Steak” is said to come from the idea that the steak’s juiciness, tenderness, and deliciousness would make a tiger shed tears of joy. The dish is one of the best know Thai recipes and now a Thai restaurant favourite around the world.

How easy is this weeping tiger steak recipe?

This recipe is about as easy as steak recipe comes and it tastes just like you find in Thailand and good Thai restaurants around the world. All you need to do is marinate the meat and throw it on a cooking grate over hot coals.

Then just cook to your preferred doneness. I have given cooking temperatures for rare, medium and well done in the recipe card below. Please don’t cook a beautiful weeping tiger steak until well done though! That would ruin it!

Can you cook the steaks in a frying pan?

Yes. To do so, add the oil to the marinade. Get your pan really hot and cook. Do not add oil to the pan or it won’t char correctly.

Working ahead

You can make the marinade a few days ahead of cooking. In fact, placing the steaks in the marinade for a day or so will produce a better and tastier weeping tiger steak.

What do you serve weeping tiger steak with?

These steaks can be served with jasmine or sticky rice. For that matter, you could serve them with whatever sounds good. 

One thing you will want to serve next to them is a homemade nam nam jim jaew sauce. That recipe is also in ‘The Curry Guy Thai’ but you can find it here too.

Can other cuts of steak be used in the recipe?

Yes! Try your cut of steak of choice. Sirloin, fillet, T-bone… All will work here.

Step by step cooking

These photos are slightly different to the simple instructions given in the recipe below. Both methods work but when cooking steaks at home, I prefer to cook them just like the photos below. The weeping tiger steak recipe in the recipe card below has been simplified so that the steaks can be cooked on any barbecue.

NOTE: Cooking times may vary. The cooking times here were for steaks that were cut 2/5cm (1 inch) thick. I built a two zone fire with intense heat on one side and indirect low heat on the other. Although not essential to do this, it does help achieve the perfect doneness.

Ingredients for weeping tiger steak

Get all your ingredients together before starting. If using ribeye or sirloin, be sure to look for well marbled and aged steaks for the best flavour. 

The marinade ingredients mixed together in a bowl.

Mix the marinade ingredients together in a bowl.

Marinating the steaks.

Rub the marinade deep into the flesh of the steaks and allow to marinate for at least 30 minutes or overnight.

Heating the barbecue to the correct cooking heat.

If using a covered barbecue, build a direct heat fire and get it up to 425c/450f.

Grilling the steaks

When up to heat, lift the lid and cook for 90 seconds as close as possible to the fire. Then rotate the steaks 20 degrees and cook for another 90 seconds. Flip the steaks and repeat.

Cooking the steaks on a lower temperature until cooked to medium rare.

Once the grilling is done, move your steaks to the cooler side of the barbecue on a higher grate. Stick a meat thermometer in and cover. Cook until the steaks reach your preferred doneness.

Medium rare cooked weeping tiger steaks.

I cooked mine until medium rare. Perfect!



Yield: 4

Weeping Tiger Steak

Weeping tiger steak
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 4 x 225g (8oz) well-aged rib-eye steaks, preferably at least 2.5cm (1 inch) thick
  • Rapeseed (canola) oil, for brushing the grill
  • Nam jim jaew sauce (optional) see recipe above
  • 2 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp Thai fish sauce
  • 2 tsp palm sugar
  • 3 garlic cloves, minced
  • 1⁄2 tsp freshly ground black pepper
  • 1 tbsp rapeseed (canola) oil


  1. Whisk together all of the marinade ingredients in a large bowl and add the steaks. Make sure that the steaks are completely coated with the marinade and allow to rest while you set up your barbecue. For best results you could let the steaks marinate overnight, but this isn’t essential.
  2. Set up your barbecue for direct heat cooking. When your coals are white-hot and it is uncomfortable to hold your hand 5cm (2in) above the cooking grate, you’re ready to cook. Lightly brush the cooking grate with oil and place the steaks over the coals.
  3. Cook to char for about 2 minutes and then flip the steaks over to char the other side. Continue turning until your steaks are cooked to your preferred doneness. If you have a meat thermometer, aim for 50°C (122°F) for rare, 60°C (140°F) for medium and 70°C (160°F) for well done. I prefer mine cooked to 55c/130f which is medium rare!
  4. Transfer to a board to rest for 5 minutes and then slice into 6mm (1⁄4in) slices against the grain. Serve with nam jim jaew, if you like.


The step by step photos of how the weeping tiger steaks are grilled are slightly different to the recipe here and in the book. The recipe here is simple and can be done on any barbecue. When using my Kamado Joe, I like to cook them as the photos above. The most important thing is that you watch the internal temperature so that your steaks are cooked to your desired doneness.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 223Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 17mgSodium: 2321mgCarbohydrates: 11gFiber: 1gSugar: 6gProtein: 9g

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Friday 3rd of October 2014

Excuse my ignorance but what's the green garnish over the top?

Dan Toombs

Saturday 8th of November 2014

That's fresh coriander. Dan

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