The Crying Tiger Ribeye is the dish I point steak lovers toward when they walk in convinced that Thai food is only curries and noodles. It is grilled beef at its center, the kind of plate a steakhouse would recognize, but the sauce is pure Thailand. Together they make one of the boldest things on our menu, and one of the plates people describe to their friends long after they leave. Where the name comes from "Crying tiger," or seua rong hai in Thai, is an old name with a few tellings. The one I like best says the meat is so good that even a tiger would weep over it. Another says the fat dripping onto the grill flares up like tears of flame. However you tell it, the name points at the same promise: seriously good grilled beef and a dipping sauce with enough fire to make you sit up and pay attention. Why ribeye We use ribeye for a reason. It is one of the most marbled cuts of beef, and that marbling melts as it cooks, basting the meat from the inside and keeping it rich and juicy. A leaner cut would dry out over the high heat this dish needs. Ribeye can take the fire and come out better for it, which is exactly what a plate called crying tiger asks for. The char We grill the ribeye over real heat so the outside picks up a proper char, that slightly smoky, caramelized crust, while the center stays pink and tender. Then we let it rest before slicing, so the juices settle back into the meat instead of running out onto the plate. It arrives sliced and fanned out with mixed vegetables and radish, ready to dip. Beef this good does not need much dressing up, and we do not get in its way. The jeaw sauce The sauce is the soul of the plate. Thai jeaw is built from toasted rice powder, lime juice, fish sauce, and dried chili, so it lands smoky, sour, salty, and hot all at once. The toasted rice powder is the detail most people cannot name but would miss immediately; it gives the sauce a nutty depth and a little body. Dragged across a warm slice of ribeye, jeaw wakes the beef up in a way that a bottle of steak sauce never will. This is the kind of contrast that makes people rethink what the best Thai food in Atlanta can be. How to eat it Order it with a side of jasmine rice or sticky rice to catch the sauce, and take your time. Dip each slice, let the chili build, and cool it down with the rice between bites. It pairs beautifully with a cold Thai tea or one of our cocktails from the Lounge Bar. If you like heat, this is your dish; if you are spice-shy, tell your server and we can send extra rice to keep it comfortable. When to order it The Crying Tiger Ribeye lives on our Chef's Creations menu, and it is a favorite for date nights, birthdays, and any evening that calls for a little more than the usual. It is also the dish I recommend to guests who love a good steak but want to try something they cannot get anywhere else in the neighborhood. Next time you search for a thai restaurant near me and you are in the mood for something bold, ask for it by name. Where to find it You will find the Crying Tiger Ribeye on our Chef's Creations menu at 3872 Roswell Road NE Unit 18B, Atlanta, GA 30342, in the heart of Buckhead. It makes a great centerpiece for a date night. Come hungry, bring someone who appreciates good beef, and let the jeaw do the talking. Call (404)-343-1516 to book a table. Why is it called crying tiger steak? The Thai name seua rong hai has a few tellings. The popular one says the beef is so good even a tiger would cry over it; another points to the fat dripping onto the grill and flaring up like tears of flame. What is Thai jeaw sauce? Jeaw is a Northeastern Thai dipping sauce made from toasted rice powder, lime juice, fish sauce, and dried chili. It lands smoky, sour, salty, and hot at once, and the toasted rice powder gives it a nutty depth. Is the Crying Tiger Ribeye very spicy? The heat lives in the jeaw sauce on the side, so you control it by how much you dip. Tell your server if you would like it milder, and pair it with jasmine rice or a cooling Thai soup.