Creamy Steak Ramen
Creamy Steak Ramen
Ingredients
For the Soy Marinated Eggs
- 4 eggs
- 1 cup soy sauce
- 1/2 cup water
- 2 tablespoons mirin
For the Savory Steak Basting Paste
- 1/4 cup unsalted butter, softened
- 2 tablespoons black sesame seeds
- 1/4 cup green onions, chopped
For the Steak
- 1 1/2 pounds ribeye steak, about 1-inch thick
- 1 teaspoon kosher salt, or as needed
- 1/2 teaspoon freshly ground black pepper, or as needed
- 1 tablespoon vegetable oil, for searing
For the Creamy Ramen Broth
- 2 cloves garlic, minced
- 1 tablespoon gochujang
- 2 tablespoons white miso paste
- 4 cups chicken broth
- 4 instant ramen noodles, packets, seasoning reserved
- 4 instant ramen seasoning packets, from the noodles
Instructions
- 1
Prepare the Soy Marinated Eggs: Bring a pot of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for 6 1/2 minutes. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, gently peel the eggs, using the technique of rolling them on a surface and peeling under running water if preferred. In a glass jar or airtight container, combine the soy sauce, 1/2 cup water, and mirin. Add the peeled eggs, ensuring they are fully submerged. Seal the jar and refrigerate for at least 30 minutes, or preferably several hours, to marinate.
⏱️ 15 min
- 2
Make the Savory Steak Basting Paste: In a food processor, combine the softened unsalted butter, black sesame seeds, and chopped green onions. Process until a thick, textured paste forms. Set aside.
⏱️ 5 min
- 3
Cook the Steak: Pat the ribeye steak dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper. Heat vegetable oil in a heavy-bottomed skillet or cast iron pan over medium-high heat until shimmering. Carefully place the steak in the hot pan and sear for 3-4 minutes per side for a deep brown crust.
⏱️ 8 min
- 4
Baste and Finish Steak: Reduce the heat to medium. Spoon a generous amount of the savory basting paste over the steak. Continue cooking, flipping occasionally and basting with the paste, until the steak reaches your desired doneness (internal temperature of 130-135°F for medium-rare). This should take another 3-5 minutes. Remove the steak from the pan and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute.
⏱️ 10 min
- 5
Prepare the Creamy Ramen Broth: While the steak rests, in the same skillet (or a clean pot), add the minced garlic and sauté over medium heat for 1 minute until fragrant. Add the gochujang and white miso paste, stirring constantly for 1 minute to cook out the raw flavor. Pour in the chicken broth and whisk vigorously to combine the pastes smoothly into the broth. Bring to a gentle simmer.
⏱️ 5 min
- 6
Cook the Ramen Noodles: Add the instant ramen seasoning packets to the simmering broth and stir to combine. Add the instant ramen noodles to the broth and cook for approximately 2 minutes, or according to package directions, until tender.
⏱️ 3 min
- 7
Slice Steak and Assemble: Slice the rested steak against the grain into uniform pieces. Drain the marinated eggs and slice them in half. Divide the cooked ramen noodles among four deep bowls. Ladle the creamy broth generously over the noodles. Arrange the sliced steak and halved marinated eggs on top of each bowl. Serve immediately.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Steak Ramen
Ingredients
For the Soy Marinated Eggs
- 4 eggs
- 1 cup soy sauce
- 1/2 cup water
- 2 tablespoons mirin
For the Savory Steak Basting Paste
- 1/4 cup unsalted butter, softened
- 2 tablespoons black sesame seeds
- 1/4 cup green onions, chopped
For the Steak
- 1 1/2 pounds ribeye steak, about 1-inch thick
- 1 teaspoon kosher salt, or as needed
- 1/2 teaspoon freshly ground black pepper, or as needed
- 1 tablespoon vegetable oil, for searing
For the Creamy Ramen Broth
- 2 cloves garlic, minced
- 1 tablespoon gochujang
- 2 tablespoons white miso paste
- 4 cups chicken broth
- 4 instant ramen noodles, packets, seasoning reserved
- 4 instant ramen seasoning packets, from the noodles
Instructions
- 1
Prepare the Soy Marinated Eggs: Bring a pot of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for 6 1/2 minutes. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, gently peel the eggs, using the technique of rolling them on a surface and peeling under running water if preferred. In a glass jar or airtight container, combine the soy sauce, 1/2 cup water, and mirin. Add the peeled eggs, ensuring they are fully submerged. Seal the jar and refrigerate for at least 30 minutes, or preferably several hours, to marinate.
⏱️ 15 min - 2
Make the Savory Steak Basting Paste: In a food processor, combine the softened unsalted butter, black sesame seeds, and chopped green onions. Process until a thick, textured paste forms. Set aside.
⏱️ 5 min - 3
Cook the Steak: Pat the ribeye steak dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper. Heat vegetable oil in a heavy-bottomed skillet or cast iron pan over medium-high heat until shimmering. Carefully place the steak in the hot pan and sear for 3-4 minutes per side for a deep brown crust.
⏱️ 8 min - 4
Baste and Finish Steak: Reduce the heat to medium. Spoon a generous amount of the savory basting paste over the steak. Continue cooking, flipping occasionally and basting with the paste, until the steak reaches your desired doneness (internal temperature of 130-135°F for medium-rare). This should take another 3-5 minutes. Remove the steak from the pan and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute.
⏱️ 10 min - 5
Prepare the Creamy Ramen Broth: While the steak rests, in the same skillet (or a clean pot), add the minced garlic and sauté over medium heat for 1 minute until fragrant. Add the gochujang and white miso paste, stirring constantly for 1 minute to cook out the raw flavor. Pour in the chicken broth and whisk vigorously to combine the pastes smoothly into the broth. Bring to a gentle simmer.
⏱️ 5 min - 6
Cook the Ramen Noodles: Add the instant ramen seasoning packets to the simmering broth and stir to combine. Add the instant ramen noodles to the broth and cook for approximately 2 minutes, or according to package directions, until tender.
⏱️ 3 min - 7
Slice Steak and Assemble: Slice the rested steak against the grain into uniform pieces. Drain the marinated eggs and slice them in half. Divide the cooked ramen noodles among four deep bowls. Ladle the creamy broth generously over the noodles. Arrange the sliced steak and halved marinated eggs on top of each bowl. Serve immediately.
⏱️ 7 min