Crying Tiger (Thai Style STeak)

Ingredients
For the Steak
4 rib eye or New York strip steaks, about 1 1/2-inches thick (about 12 ounces each)
2 tablespoons dark soy sauce
1 tablespoon oyster sauce (or worcestershire sauce)
1 tablespoon light or dark brown sugar
1 tablespoon olive oil
2 plum tomatoes

For the Jaew (Thai Dried Chili Dipping Sauce)
Combine the following in a small bowl.
1/2 cup fresh lime juice from 6 to 10 limes
1/2 cup Thai fish sauce
1 teaspoon sugar
2 tablespoons finely-chopped fresh cilantro leaves
2 tablespoons finely-chopped green onions
1 1/2 tablespoons toasted rice powder(see below)
1 tablespoon dried red pepper powder

For the Toasted rice powder (Khao Khua)

Heat skillet over medium-low heat and add 1/2 cup raw rice (Jasmine or sticky rice).  Dry roast rice for about 10-15 minutes, stirring and shaking every few seconds for even cooking. Grains should turn to golden brown, and smell like popcorn.  Remove from heat and cool completely.  Grind roasted rice in mortar and pestle (or blender) into a coarse powder (not too fine) and store in airtight container for about 1-2 weeks).

Directions

1. Mix together the soy sauce, oyster sauce, brown sugar, and vegetable oil in a medium mixing bowl. Coat the steaks with the soy sauce mixture and let them marinate.
2. Peel and deseed the tomatoes. Chop the pulp finely, and add it to prepared dried chili.
3. Cook steak in grill or cast iron to medium-rare.
4. Let steak rest at least 5 minutes and cut into 1/4-inch slices.
5. Serve with Jaew.