Steak with Jeow Som (Spicy & Sour Sauce)
Rated 4.8 stars by 4 users
Servings
4
Prep Time
5 minutes
Cook Time
15 minutes
Feed your inner chef with this mouthwatering steak! Sweet & sour, this Jeow Som sauce is the perfect accompaniment to a meaty steak.
Ingredients
- 1 bunch of cilantro with stems, minced
- 6-8 garlic cloves, minced
- Juice of 2 limes
- 3 tbsp sugar
- 2 tbsp Red Boat Fish Sauce
- 2 thai chilies, minced
- 1 NY strip steak
- 1 lemongrass stalk, bottom ⅓, lightly smashed and halved
- 2 garlic cloves, smashed
- 1 tbsp butter
Jeow Som Sauce
Steak
Directions
Pat steak dry with a paper towel. Generously sprinkle it with salt and pepper.
- In a hot pan, add neutral oil and render the fat cap. Once rendered, flip the steak on one side and sear until it forms a crust, about 5 minutes. Gently press down on all parts of the steak to ensure an even sear.
- Flip the steak, add the smashed garlic, lemongrass stalk, and butter. Begin basting. Baste the steak until it reaches about 5-10 degrees before your desired temperature. For a medium rare, pull the steak when the internal temperature is about 120-125F. Pull it off the pan and let it rest for 10-15 minutes. Note: if you are making more than one steak and do not have a large pan to fit all the steaks, work in batches so as to not steam the steaks.
- For the sauce, add minced cilantro, minced garlic, minced thai chilies, and sugar to a mortar and pestle. Gently smash them together. Add lime juice and Red Boat Fish Sauce. Mix to combine and adjust seasoning and spice as desired.
- Once the steak has rested, slice against the grain and on a bias. Serve the steak with the Jeow Som dipping sauce.
Recipe Video
@redboatfishsauce Feed your inner chef with this mouthwatering steak to celebrate the 4th! @Trang #redboatfishsauce #cheflife #steak ♬ original sound - Red Boat