Cowboy Butter Steak Ramen

Steps

1. 1

   Carefully lower eggs into boiling water and set a timer for exactly six minutes to achieve a soft-boiled consistency.

2. 2

   Prepare the egg marinade by mixing soy sauce, brown sugar, rice vinegar, and a little water in a small bowl or container.

3. 3

   As soon as the timer goes off, transfer the eggs into an ice water bath and let them sit for about 10 minutes to stop the cooking process.

   Start 10-minute timer
4. 4

   Peel the chilled eggs and place them into the soy sauce marinade to soak while you prepare the rest of the dish.

5. 5

   Season your steaks and sear them in a cast iron skillet until they reach your desired level of doneness.

6. 6

   Finish the steaks by topping them with Cowboy Butter while they rest, allowing the butter to melt over the meat.

7. 7

   In a pot, bring a mixture of water and chicken broth to a boil to cook the ramen noodles.

8. 8

   In two serving bowls, create the sauce base by combining mayonnaise, Cowboy Butter, a raw egg yolk, and Buldak hot sauce.

9. 9

   Boil the ramen noodles in the broth mixture until tender, then drain (reserving some broth) and divide the noodles between the two bowls.

10. 10

    Add a small amount of the hot cooking broth to each bowl and mix thoroughly to combine the noodles with the sauce base.

11. 11

    Slice the rested steak and place it on top of the noodles.

12. 12

    Remove the marinated eggs from the liquid, slice them in half, and add them to the bowls.

13. 13

    Garnish the ramen with chili onion crunch, sesame seeds, and sliced green onions before serving.