Ramen Butter Steak

• •2 lb ribeye or New York strip steaks, 1-inch thick
• •1.5 teaspoon kosher salt
• •0.5 teaspoon freshly ground black pepper
• •2 tablespoon vegetable oil or grapeseed oil
• •6 tablespoon unsalted butter
• •4 garlic cloves, minced
• •1 tablespoon fresh ginger, grated
• •0.3 cup soy sauce
• •2 tablespoon mirin
• •1 tablespoon sake or dry sherry (optional)
• •1 teaspoon light brown sugar or honey
• •6 cup chicken or beef broth
• •4 instant ramen noodle packs (discard seasoning packets)
• •2 heads bok choy, quartered lengthwise
• •4 large eggs, soft-boiled and halved
• •0.5 cup green onions, thinly sliced
• •2 nori seaweed sheets, cut into strips
• •1 tablespoon toasted sesame seeds
• • to taste chili oil

Instructions

1. 1

   Remove steaks from the refrigerator 30-45 minutes before cooking. Pat them thoroughly dry with paper towels. Season generously on all sides with kosher salt and black pepper.

2. 2

   Heat vegetable oil in a large, heavy-bottomed skillet (cast iron or stainless steel recommended) over high heat until shimmering and just smoking. Carefully place the seasoned steaks in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary).

3. 3

   Sear steaks for 2-3 minutes per side for a medium-rare to medium doneness, developing a deep brown crust. For the last minute of cooking, add 2 tablespoons of unsalted butter to the pan. Tilt the pan and spoon the melted butter over the steaks repeatedly. Remove steaks from the pan and let them rest on a cutting board, tented loosely with foil, for at least 10 minutes.

4. 4

   While the steaks rest, prepare the ramen broth. In a medium pot, bring the chicken or beef broth to a simmer. Add the bok choy and cook for 2-3 minutes until tender-crisp. Keep the broth warm over low heat.

5. 5

   In a separate pot, bring water to a rolling boil. Add the ramen noodles (without seasoning packets) and cook according to package directions, usually 2-3 minutes, until al dente. Drain well.

6. 6

   To make the butter sauce: Return the skillet used for the steaks to medium heat. Add the remaining 4 tablespoons of unsalted butter. Once melted, add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.

7. 7

   Deglaze the pan by pouring in the soy sauce, mirin, and sake (if using). Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir in the light brown sugar or honey. Bring the sauce to a gentle simmer and cook for 1-2 minutes until slightly thickened. Taste and adjust seasoning if needed.

8. 8

   Slice the rested steaks against the grain into 1/2-inch thick pieces.

9. 9

   Assemble the bowls: Divide the cooked ramen noodles among 4 serving bowls. Ladle the hot broth and bok choy over the noodles. Arrange the sliced steak on top of the noodles.

10. 10

    Generously spoon the warm butter sauce over the sliced steak and noodles. Garnish each bowl with halved soft-boiled eggs, sliced green onions, nori strips, and toasted sesame seeds. Drizzle with chili oil if desired.

Chef's Tips

• 💡**Pat Steaks Dry:** This is crucial for achieving a good sear and crispy crust. Moisture on the surface will steam the steak instead of searing it.
• 💡**Rest the Steak:** Don't skip resting the steak! This allows the juices to redistribute, resulting in a more tender and flavorful cut.
• 💡**Don't Overcook Ramen:** Cook the ramen noodles just until al dente, as they will continue to soften slightly in the hot broth. Overcooked noodles become mushy.
• 💡**Adjust Sauce Sweetness:** The amount of brown sugar or honey can be adjusted to your preference. Start with a small amount and add more if you like a sweeter sauce.
• 💡**Customize Veggies:** Feel free to add other quick-cooking vegetables to your ramen broth, such as spinach, mushrooms, or bean sprouts.