Steak & Eggs Creamy Ramen
Steak & Eggs Creamy Ramen
Ingredients
For the Soy-Marinated Eggs
- 4 large eggs
- 1/2 cup soy sauce
For the Ribeye Steak
- 2 ribeye steaks, (about 12 ounces each)
- 2 teaspoons steak seasoning
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
For the Creamy Ramen
- 4 packages instant ramen noodles, flavor packets discarded
- 3 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Garnish
- 4 teaspoons chili crisp, or to taste
- 1/2 cup green onions, thinly sliced
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 exactly 6 1/2 minutes for a jammy yolk. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, carefully peel the eggs. Slice each egg in half lengthwise and place them in a shallow container. Pour the soy sauce over the halved eggs, ensuring they are partially submerged. Marinate for at least 30 minutes, or up to 2 hours, flipping occasionally.
⏱️ 10 min
- 2
Prepare the creamy ramen sauce: In a medium saucepan, combine chicken broth, heavy cream, minced garlic, and fresh thyme. Bring to a gentle simmer over medium heat, then reduce heat to low and let it simmer for 5-7 minutes to allow the flavors to meld. Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt and black pepper to taste. Keep warm over low heat.
⏱️ 15 min
- 3
Cook the ramen noodles: Bring a separate pot of water to a boil. Add the ramen noodles (discarding flavor packets) and cook according to package directions until al dente, usually 2-3 minutes. Drain well and set aside.
⏱️ 5 min
- 4
Cook the ribeye steak: Pat the ribeye steaks dry with paper towels and season generously on both sides with steak seasoning. Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Carefully place the steaks in the hot pan. Sear for 2-3 minutes per side for a good crust. Reduce heat to medium, add the butter to the pan. Tilt the pan and continuously baste the steaks with the melted butter using a spoon for 3-5 minutes, or until desired doneness is reached (130-135°F for medium-rare).
⏱️ 10 min
- 5
Rest and slice the steak: Transfer the cooked steaks to a cutting board and let them rest for 5 minutes. This allows the juices to redistribute, ensuring a tender steak. Slice the rested steaks against the grain into 1/2-inch thick strips.
⏱️ 5 min
- 6
Assemble the ramen bowls: Divide the cooked ramen noodles evenly among four serving bowls. Ladle a generous amount of the warm creamy ramen sauce over the noodles, ensuring they are well coated. Arrange the sliced ribeye steak on top of the noodles. Place two halves of the soy-marinated eggs in each bowl. Drizzle each serving with chili crisp and garnish with sliced green onions. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Steak & Eggs Creamy Ramen
For the Soy-Marinated Eggs
- 4 large eggs
- 1/2 cup soy sauce
For the Ribeye Steak
- 2 ribeye steaks, (about 12 ounces each)
- 2 teaspoons steak seasoning
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
For the Creamy Ramen
- 4 packages instant ramen noodles, flavor packets discarded
- 3 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Garnish
- 4 teaspoons chili crisp, or to taste
- 1/2 cup green onions, thinly sliced
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 exactly 6 1/2 minutes for a jammy yolk. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, carefully peel the eggs. Slice each egg in half lengthwise and place them in a shallow container. Pour the soy sauce over the halved eggs, ensuring they are partially submerged. Marinate for at least 30 minutes, or up to 2 hours, flipping occasionally.
⏱️ 10 min - 2
Prepare the creamy ramen sauce: In a medium saucepan, combine chicken broth, heavy cream, minced garlic, and fresh thyme. Bring to a gentle simmer over medium heat, then reduce heat to low and let it simmer for 5-7 minutes to allow the flavors to meld. Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt and black pepper to taste. Keep warm over low heat.
⏱️ 15 min - 3
Cook the ramen noodles: Bring a separate pot of water to a boil. Add the ramen noodles (discarding flavor packets) and cook according to package directions until al dente, usually 2-3 minutes. Drain well and set aside.
⏱️ 5 min - 4
Cook the ribeye steak: Pat the ribeye steaks dry with paper towels and season generously on both sides with steak seasoning. Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Carefully place the steaks in the hot pan. Sear for 2-3 minutes per side for a good crust. Reduce heat to medium, add the butter to the pan. Tilt the pan and continuously baste the steaks with the melted butter using a spoon for 3-5 minutes, or until desired doneness is reached (130-135°F for medium-rare).
⏱️ 10 min - 5
Rest and slice the steak: Transfer the cooked steaks to a cutting board and let them rest for 5 minutes. This allows the juices to redistribute, ensuring a tender steak. Slice the rested steaks against the grain into 1/2-inch thick strips.
⏱️ 5 min - 6
Assemble the ramen bowls: Divide the cooked ramen noodles evenly among four serving bowls. Ladle a generous amount of the warm creamy ramen sauce over the noodles, ensuring they are well coated. Arrange the sliced ribeye steak on top of the noodles. Place two halves of the soy-marinated eggs in each bowl. Drizzle each serving with chili crisp and garnish with sliced green onions. Serve immediately and enjoy!
⏱️ 5 min