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1
Prepare a two-zone charcoal fire: one side at high heat for searing, the other at moderate heat for finishing. The coals on the high side are ready when they glow red-orange with a pale ash rim.
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2
Brush the beef generously on both sides with fish sauce. No further seasoning is called for. The fish sauce's glutamates will Maillard-react on the beef surface during grilling, producing a crust of complex savouriness.
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3
Lay the beef over the high-heat zone and sear without moving until a dark, firm crust forms on each side. Transfer to the moderate-heat zone and continue grilling until the interior reaches medium-rare to medium. The correct endpoint is a slight pink interior throughout.
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4
This is where the dish lives or dies: remove the beef from the grill and rest it undisturbed for 5 minutes. Beef cut immediately off the grill expels 25–30% of its moisture in the first 30 seconds under the knife, as the contracted muscle fibres are still under pressure. After 5 minutes the fibres relax, moisture redistributes, and the beef retains its juices when sliced. The surface will feel firm at its edges and yielding at its centre when pressed.
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5
Slice across the grain at 5 mm thickness. The cut face should show a consistent blush of pink. Arrange on a platter and serve immediately alongside nahm jim jaew and fresh vegetables.