Chef Tom – Crying Tiger Buttered Steak

Something delicious by one of my very favorite chefs, Marion Grasby, from Australia. Back in May, I wrote about making compound butters. This is an excellent demonstration of the technique. Cooking a beautiful steak and then slathering it with a flavored butter is the height of luxury.

Marion Grasby

From her website:
The mission of Marion’s Kitchen is simple. Whether it’s through bringing the best flavors of Asia to home kitchens via our product range, or showcasing easy recipes to our millions of followers, everything we do is fueled by one passion – to inspire a global community to cook better, eat better and live their best life every day.

‘Crying Tiger’ Buttered Steak


your choice of steak (I used a thick-cut T-bone in the video recipe) 

vegetable oil 

sea salt 

Crying Tiger Butter: 

250g (8.8 oz) unsalted butter, softened to room temperature 

1 tbsp chili powder (or to taste)

1 tbsp tamarind paste 

3 tbsp fish sauce 

1 tbsp lime juice 

1 tbsp brown sugar 

1 small red shallot, finely sliced 

1 tbsp finely chopped coriander (cilantro) 

Place the ingredients for the crying tiger butter into the bowl of a food processor. Blend until smooth. Alternatively, mix by hand with a fork. 

Transfer the butter to a sheet of baking paper. Fold the baking paper over the butter and roll to form a cylinder. Twist the ends. Place in the freezer until firm. 

Preheat the oven to 100°C/200°F. 

Generously season the steak with salt. 

Heat a frying pan over high heat. When it’s hot, drizzle with oil and then add the steak.

Cook for 3-4 minutes, turning often or until a good crust forms but the steak still feels soft when pressed (you should aim to take it off while it’s rare). 

If your frying pan is oven-proof, transfer it into the oven to continue gently cooking for another 3-4 minutes or until almost cooked to your liking. Or transfer the steak to a baking tray and place that into the oven. 

In the meantime, take the firm butter out of the freezer and slice 2 generous rounds.

Place onto the steak and allow it to melt in the oven. 

Remove from the oven. Rest for a couple of minutes, then serve.


Justin Johnson

The main features of blues include: specific chord progressions, a walking bass, call and response, dissonant harmonies, syncopation, melisma and flattened ‘blue’ notes.

I Love me some blues, always have. All kinds. Delta, Kansas City, Memphis, Chicago, and so on. Found this cat while spinning around the webiverse. I love that his music is 100% instrumental. He’s got an impressive collection of guitars, as well.

From his website:
Justin Johnson is a guitarist, songwriter, arranger, and producer from Nashville, TN who’s rallied an army of online followers with his outlier, no-holds-barred brand of instrumental guitar. Justin’s approach to solo fingerstyle guitar goes beyond chord/melody arrangements, and incorporates elements of jazz improv, blues & roots embellishments, slide guitar, percussive techniques, string bending, and more.

If The Beatles were Delta Blues… Come Together

“At Last” Etta James • Acoustic Fingerstyle Blues & Jazz Guitar

LEAN ON ME • Acoustic Fingerstyle Guitar




This is fun. Click on the link, then just above the sheet music there is a play button. You can follow along with the notes.


Chef Tom is currently transitioning from Personal Chef to Private Chef. He also teaches cooking classes, caters small parties and leads overseas culinary tours. His specialty for the last twelve years has been cooking for people with food allergies and sensitivities. His motto is “Food should give you pleasure, not pressure.”

Check him out at

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