This is the only steak sauce you'll ever need! Say goodbye to boring steak and hello to this Steak with Jeow Som! This vibrant dipping sauce adds just the right amount of zing to complement the juicy beef, making this a recipe you'll want in regular rotation.
What is Jeow Som?
Jeow Som is a vibrant Lao dipping sauce that combines fresh herbs, garlic, lime juice, fish sauce, and chilies to create a perfect balance of sour, spicy, and savory flavors! It is a condiment that is a staple Lao cuisine, traditionally served alongside grilled meats, sticky rice, and raw vegetables.
Its name literally translates to "sour sauce," highlighting the prominent tangy notes from fresh lime juice that cut through rich foods like perfectly cooked steak. While recipes vary between families and regions, the core elements of acidity, heat, and umami remain consistent in this easy jeow som recipe!
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Ingredients
For the Jeow Som Sauce
- Cilantro: Fresh cilantro is the base of the jeow sauce!
- Garlic: For a deep flavor and delicious aroma.
- Limes: Adds just the right amount of acidity to cut through the richness of the steak.
- Sugar: Balances out the sour and spicy elements!
- Fish Sauce: For the quintessential umami flavor that makes this jeow som sauce so addicting!
- Thai Chilies: Adds the perfect amount of heat!
For the Steak
- NY Strip Steak: A well-marbled cut that provides excellent flavor and tenderness!
- Lemongrass: Adds a subtle citrusy, herbal aroma. Just use the bottom ⅓ of the stalk and smash it gently.
- Garlic: For a deeper flavor!
- Butter: To baste the steak while cooking.
See recipe card for quantities.
How to Make Steak with Jeow Som Sauce
Step 1: Pat steak dry with a paper towel. Generously sprinkle it with salt and pepper.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: Once the steak has rested, slice against the grain and on a bias. Serve the steak with the Jeow Som dipping sauce.
Top Tips
- Pull your steak from the refrigerator 30-45 minutes before cooking to allow it to come to room temperature for more even cooking.
- Don’t skip the rest! The 10-15 minute rest period after cooking is crucial for juicy results – the steak will continue cooking slightly during this time.
- Maintain a consistent high heat for the initial sear, then reduce slightly when basting to prevent butter from burning.
- Make the sauce using a mortar and pestle if you have one, otherwise you can use a food processor or simply chop everything up!Use a heavy-bottomed cast iron or carbon steel pan that retains heat well for the perfect sear on the steak.
Variations & Substitutions
- Steak Options: Ribeye or sirloin can substitute for NY strip, adjusting cooking times based on thickness.
- Spice: Remove the seeds from the Thai chilies or reduce the quantity for a milder sauce.
- Citrus: Lemons or a combination of lemon and lime can work if you don't have enough limes.
Storage Suggestions
Store cooled steak in an airtight container in the refrigerator for up to 3 days. Slice thinly and serve cold in salads or gently reheat in a low oven to prevent overcooking.
The sauce is best enjoyed fresh, but can be stored in a sealed container in the refrigerator for up to 2 days. The flavors will mellow over time, so you may need to add fresh lime juice before serving.
FAQs
If you have any leftover sauce, you can serve it with seafood, chicken, pork, or even on top of salads! Basically anything you add it too with get a zesty kick of flavor.
Traditionally yes, but you can adjust the heat level by reducing or increasing the amount of thai chilies to suit your preference.
Sticky rice is traditional, but jasmine rice, grilled vegetables, or a simple cucumber salad also complement the flavors beautifully!
More Recipes to Try
- Lemongrass Beef Stew
- Beef Banh Mi
- Beef Japchae
- Hasselback Potatoes with Fish Sauce Butter
- Korean Mayak Eggs
Steak with Jeow Som
Ingredients
Jeow Som Sauce
- 1 bunch of cilantro with stems minced
- 6-8 garlic cloves minced
- juice of 2 limes
- 3 tablespoon sugar
- 2 tablespoon Red Boat Fish Sauce
- 2 Thai chilies minced
Steak
- 1 NY strip steak
- 1 lemongrass stalk bottom ⅓, lightly smashed and halved
- 2 garlic cloves smashed
- 1 tablespoon butter
Instructions
- 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.
Notes
- Store cooled steak in an airtight container in the refrigerator for up to 3 days. Slice thinly and serve cold in salads or gently reheat in a low oven to prevent overcooking.
- The sauce is best enjoyed fresh, but can be stored in a sealed container in the refrigerator for up to 2 days. The flavors will mellow over time, so you may need to add fresh lime juice before serving.
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