• Mix the ingredients for the marinade in a flat-bottomed bowl just large enough to hold the steak. Add the steak, flip to coat and marinate for at least 8 hours (24 hours is better), flipping a couple of times during this time.
• About 30 minutes before you are ready to cook the steak, remove it from the marinade, pat it dry and allow it to sit on a baking grid whilst you prepare the dipping sauce and your sides of choice.
• Place the tamarind pulp in a small bowl and pour over the boiling water, mash it with the back of a fork and allow it to sit for 10 minutes.
• Place the rice in a small frying pan over a medium-high heat and toast it until it is golden (This will take around 3-4 minutes). Then transfer it to a pestle and mortar or spice grinder and pound it into a fine(ish) powder.
• Remove the stems from the chillies, roughly chop them, and add them to the pounded rice.
• Strip the stems from the lime leaves, add them to the toasted rice powder and chilli and pound for a minute or two.
• Pour in the fish sauce, oyster sauce, lime juice, and add the brown sugar, then mash the tamarind and pass it through a fine mesh sieve into the sauce. Then stir and have a taste, adding more seasoning to match the balance of flavours that you like.
• Peel the shallot, and slice it as thin as you can into half-moon shapes, and add it to the sauce.
• Finely slice the spring onion and add it to the sauce.
• Heat a 28cm or 11" frying pan (try not to use nonstick) over a high heat, and when it is hot, add the beef dripping. When the dripping has melted, add the steak to the pan and leave it untouched for 90 seconds; the steak should sizzle loudly when added to the pan!
• Flip the steak and cook for a further 90 seconds, and cook to your desired level of "doneness".

  See below for temperatures to remove the steak from the pan to get it perfect. If your steak has a fat cap, be sure to crisp it up! Then set the steak aside, covered with foil, to rest for 8-10 minutes.
• Whilst the steak is resting, finely shred the Thai basil leaves and stir them through the sauce.
• Slice the steak, serve it with the dipping sauce and the sides of your choice.

Internal temperatures to remove the steak to get it done to your liking!

• Rare: The target temperature to remove the steak is 45-47°C or 113-117°F. The final temperature after resting will be 49-51°C or 120-124°F.

  Estimated total cooking time (3-4 minutes).
• Medium Rare: The target temperature to remove the steak is 48-54°C or 118-129°F. The final temperature after resting will be 52-58°C or 125-136°F.

  Estimated total cooking time (4-5 minutes).
• Medium: The target temperature to remove the steak is 55-57°C or 130-135°F. The final temperature after resting will be 59-61°C or 137-142°F.

  Estimated total cooking time (5-6 minutes).
• Medium Well: The target temperature to remove the steak is 58-63°C or 136-145°F. The final temperature after resting will be 62-67°C or 143-152°F.

  Estimated total cooking time (6-7 minutes).
• Well Done: The target temperature to remove the steak is 64-71°C or 146-160°F. The final temperature after resting will be 68-75°C or 153-165°F.

  Estimated total cooking time (8-10 minutes).