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

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4.3 from 9 reviews

This recipe features a perfectly seared NY strip steak served with a vibrant and tangy Jeow Som dipping sauce made from fresh cilantro, garlic, Thai chilies, lime juice, fish sauce, and sugar. The steak is pan-seared with aromatics like lemongrass and garlic, then basted with butter to enhance its flavor and juiciness, making it an irresistible dish that combines rich, savory beef with a spicy, citrusy Thai-inspired sauce.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

Ingredients

For the Steak

  • 1 12oz NY strip steak
  • Salt and pepper, to taste
  • Neutral oil, for pan
  • 1 lemongrass stalk (bottom 1/3, lightly smashed and halved)
  • 2 garlic cloves (smashed)
  • 1 tbsp butter

For the Jeow Som Sauce

  • 1 bunch of cilantro with stems (minced)
  • 6-8 garlic cloves (minced)
  • 1-2 Thai chilies (minced)
  • 3 tbsp sugar
  • juice of 2 limes
  • 2 tbsp Red Boat Fish Sauce

Instructions

  1. Prepare the Steak: Pat the steak dry thoroughly with a paper towel, then generously season both sides with salt and pepper to ensure a flavorful crust during searing.
  2. Sear and Render Fat: Heat a pan until hot, add a splash of neutral oil, and render the fat cap of the steak by holding it on its side. Then place the steak in the pan to sear one side for about 5 minutes until a crust forms, gently pressing on all areas for even contact.
  3. Flip and Baste: Flip the steak, add the smashed garlic cloves, lemongrass stalk halves, and butter to the pan. Continuously baste the steak with the melted butter and aromatics. Cook until the internal temperature reaches about 125°F for medium rare, then remove the steak from the pan.
  4. Rest the Steak: Let the steak rest for 10-15 minutes to allow the juices to redistribute, resulting in a tender and juicy finished steak.
  5. Make the Jeow Som Sauce: Combine minced cilantro, garlic, Thai chilies, and sugar in a mortar and pestle. Gently smash these ingredients together to release their flavors. Add the lime juice and Red Boat Fish Sauce, then mix thoroughly. Adjust seasoning and spiciness according to your preference.
  6. Slice and Serve: Slice the rested steak against the grain on a bias. Serve alongside the fresh and tangy Jeow Som dipping sauce for a perfect balance of rich beef and zesty heat.

Notes

  • If cooking multiple steaks, sear them in batches to avoid overcrowding the pan, which can cause steaming instead of searing.
  • Use a meat thermometer to achieve precise doneness; 125°F corresponds to medium rare.
  • The Jeow Som sauce can be adjusted by adding more chilies for extra spice or more lime juice for additional tang.
  • Letting the steak rest is crucial for juicy results; do not skip this step.
  • Red Boat Fish Sauce can be substituted with any high-quality fish sauce if unavailable.

Find it online: https://cheftinaskitchen.com/steak-with-jeow-som-thai-inspired-pan-seared-ny-strip-with-cilantro-lime-dipping-sauce-recipe/