When the rice is golden brown, transfer it to a mortar and grind it into a coarse powder using a pestle. You can also use a spice grinder, but let the rice cool first and be careful not to grind it too finely.

Heat a grill pan or cast iron skillet over medium heat until hot but not scorching. If you are using a grill, lay the steak diagonally on the grill at the 10 o'clock. Let this cook until you have grill marks (~1 ½ minutes)

Turn the steak to the 2 o'clock position without flipping it over and press down on any parts that aren't making contact with the pan.

Continue cooking the steak for another minute until it has developed a crosshatched grill pattern. Flip the steak and then repeat the grilling process at 2 o'clock and then turn it to 10 o'clock. Lower the heat to prevent burning if the steak starts browning too quickly. Grilling a 1-inch thick steak to medium rare will take about 5 minutes.

When the Crying Tiger Steak is cooked to your liking, transfer it to a cutting board and let it rest for 10 minutes before slicing it.

Slice the steak as thinly as possible against the grain using a sharp knife.

Serve your Crying Tiger Beef with vegetables (like cucumber or cabbage) and the Nam Jim Jaew sauce.