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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

How easy is this weeping tiger steak recipe?

This recipe is about as easy as steak recipe come 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!

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 jim jam 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.



Yield: 4

Weeping Tiger Steak

Weeping tiger steak


  • 4 x 225g (8oz) well-aged rib-eye steaks
  • 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 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.

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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