Steak with Jeow Som: Thai-Inspired Pan-Seared NY Strip with Cilantro Lime Dipping Sauce Recipe

If you’re craving a dish that bursts with vibrant Thai flavors yet remains wonderfully straightforward, you’re in for a treat. This Steak with Jeow Som: Thai-Inspired Pan-Seared NY Strip with Cilantro Lime Dipping Sauce Recipe marries a perfectly seared NY strip steak with a zesty, herbaceous dipping sauce that sings with cilantro, lime, garlic, and a touch of heat. It’s the kind of meal that feels both special and approachable, effortlessly impressing without requiring hours in the kitchen. Trust me, once you try this, it’s going to become one of your all-time favorites for weeknight dinners and weekend feasts alike!

Ingredients You’ll Need

Every ingredient in this recipe plays a starring role, but the list is delightfully simple and easy to source. From the aromatic cilantro to the punchy Thai chilies, each component adds a unique layer of flavor or texture that transforms a humble steak into something extraordinary.

• Cilantro (1 bunch with stems, minced): Adds fresh, bright herbal notes essential to the dipping sauce’s vibrant character.
• Garlic (6-8 cloves minced + 2 smashed): Brings depth and a lovely savory punch to both the sauce and the steak’s basting butter.
• Lime juice (juice of 2 limes): Provides zesty acidity that balances the rich steak and cuts through the sauce beautifully.
• Sugar (3 tablespoons): Offers just enough sweetness to temper the heat and acidity in the dipping sauce.
• Red Boat Fish Sauce (2 tablespoons): Infuses that unmistakable umami and salty depth creating a truly authentic Thai flavor.
• Thai chilies (1-2 minced): Adds a fiery kick, letting you control the heat level to your liking.
• NY strip steak (12 oz): The star protein—marbled and tender, ideal for a juicy, flavorful sear.
• Lemongrass stalk (bottom 1/3, lightly smashed and halved): Imparts a subtle citrusy aroma that elevates the steak during the cooking process.
• Butter (1 tablespoon): Used for basting to enrich the steak with a decadent, silky finish.
• Neutral oil: Needed for searing to get that perfect crust without burning.
• Salt and pepper: Simple seasonings that draw out the steak’s natural flavors.

How to Make Steak with Jeow Som: Thai-Inspired Pan-Seared NY Strip with Cilantro Lime Dipping Sauce Recipe

Step 1: Prepping the Steak

Start by patting your NY strip steak dry with a paper towel—this step is crucial to achieving a beautiful crust when searing. Then, season it generously with salt and pepper; don’t be shy here because this basic seasoning lets the true beef flavor shine through.

Step 2: Rendering and Searing the Steak

Heat a splash of neutral oil in a pan over medium-high heat. Begin by rendering the fat cap side of the steak until it starts crisping up and releasing those rich flavors. Once the fat is rendered, lay the steak flat on one side to sear. Press down gently on all parts of the steak with your spatula to ensure an even caramelized crust forms—it usually takes about 5 minutes. This step is what gives the steak that mouthwatering texture and flavor.

Step 3: Basting with Aromatics

Flip the steak over, then add your smashed garlic cloves, lemongrass stalks, and butter to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steak repeatedly. This not only infuses the meat with garlicky, citrusy, and buttery goodness but also helps cook it evenly. Aim to remove the steak when it reaches just about 5 degrees below your target temperature; for medium rare, that’s around 125°F internally. Let it rest for 10 to 15 minutes to allow the juices to redistribute—a crucial step for tenderness.

Step 4: Crafting the Jeow Som Dipping Sauce

While the steak is resting, it’s time to make the magic sauce. In a mortar and pestle, combine the minced cilantro, garlic, Thai chilies, and sugar. Gently smash them together until fragrant. Then stir in the fresh lime juice and Red Boat fish sauce, combining everything into a harmonious dipping sauce bursting with bright, spicy, sweet, and umami flavors. Taste and adjust seasoning or heat as you like—this sauce really ties the whole dish together.

Step 5: Serving the Steak

Slice your rested steak against the grain on a bias—this ensures every bite is tender and easy to enjoy. Plate it alongside a generous serving of the Jeow Som sauce for dipping. The contrast of the juicy, savory steak with the tangy, spicy sauce is absolutely irresistible.

How to Serve Steak with Jeow Som: Thai-Inspired Pan-Seared NY Strip with Cilantro Lime Dipping Sauce Recipe

Garnishes

Fresh cilantro leaves or a few thin slices of fresh Thai chili sprinkled over the top add a burst of color and amplify the herbaceous and spicy notes. A wedge of lime on the side invites your guests to add a splash of brightness right before each bite, enhancing the overall flavor experience.

Side Dishes

This steak pairs wonderfully with fragrant jasmine rice, which soaks up that bold sauce. For something lighter, a crunchy green papaya salad or a crisp cucumber salad with a touch of chili and lime complements the richness of the steak and keeps your plate fresh and balanced.

Creative Ways to Present

For an elevated presentation, serve slices of steak atop a bed of mixed greens, drizzled with a little extra dipping sauce. Alternatively, stack tender slices over warm sticky rice in a shallow bowl for a rustic yet elegant dish. Adding a small bowl of extra Jeow Som on the side encourages dipping and sharing, perfect for dinner with friends or family.

Make Ahead and Storage

Storing Leftovers

Once cooled, place leftover steak and the Jeow Som sauce in separate airtight containers. Properly stored in the refrigerator, the steak will keep well for up to 3 days without losing much of its juicy texture.

Freezing

If you want to freeze leftovers, wrap the steak tightly in plastic wrap followed by foil or place it in a freezer-safe bag to prevent freezer burn. Freeze for up to 2 months. The Jeow Som sauce freezes well too—store it separately in a small container or sturdy freezer bag.

Reheating

Reheat the steak gently in a skillet over low heat or in the oven at 250°F to avoid overcooking and drying it out. Warm the dipping sauce in the microwave or let it come to room temperature—avoid reheating sauce on the stove to preserve its fresh brightness.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While the NY strip is perfect for its marbling and tenderness, ribeye or sirloin can also work well. Just adjust searing times slightly based on thickness and fat content for the best results.

How spicy is the Jeow Som sauce?

The heat level depends on how many Thai chilies you add. Starting with one chili gives a moderate kick, but feel free to add more if you love a fiery sauce. The sugar and lime help balance any intense heat.

Do I need a mortar and pestle to make the dipping sauce?

Using a mortar and pestle helps release the essential oils from the herbs and ingredients, making the sauce more aromatic. However, finely chopping everything and mixing in a bowl works just fine when you don’t have one on hand.

Can this recipe be doubled for more servings?

Yes! Just be mindful to cook steaks in batches if your pan isn’t big enough, so they sear properly without steaming. Also, adjust the sauce quantities accordingly to maintain balance.

What can I substitute for Red Boat Fish Sauce?

If you don’t have Red Boat, any high-quality fish sauce will do. Alternatively, a little soy sauce with a pinch of anchovy paste can approximate the umami flavor, but the authentic Thai flavor might be less pronounced.

Final Thoughts

This Steak with Jeow Som: Thai-Inspired Pan-Seared NY Strip with Cilantro Lime Dipping Sauce Recipe is such a joy to make and even more delightful to eat. It’s full of bold, fresh flavors that elevate a simple steak dinner to a memorable culinary experience. Whether you’re treating yourself or entertaining loved ones, give this recipe a try—you’ll be amazed at how easy it is to create restaurant-worthy magic right at home!

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