Steak and Eggs Creamy Ramen

Steak and Eggs Creamy Ramen

If you love a good steak dinner and also find yourself craving a comforting bowl of ramen, this recipe brings the best of both worlds together in one unforgettable dish. Steak and Eggs Creamy Ramen is indulgent, flavorful, and just the right mix of comfort food and restaurant-worthy flair. A perfectly seared ribeye is basted with butter until tender and juicy, then sliced and layered over rich, creamy carbonara-style ramen. To take things even further, soy-marinated soft-boiled eggs are added for a savory, umami-packed bite that ties the whole bowl together.

Why You’re Going to Love This Recipe

• Juicy ribeye steak brings bold flavor and a hearty bite that elevates traditional ramen.
• Creamy ramen broth made with heavy cream and carbonara seasoning is rich and indulgent without being overly complicated.
• Soy-marinated soft-boiled eggs add umami depth and restaurant-style flair.
• Chili crisp and green onions bring freshness and just the right touch of heat.
• It feels like comfort food but looks and tastes like something you would order at a modern ramen shop.

Ingredients You’ll Need

Juicy Steak

• Ribeye steak
• For Real Blends Butcher’s BFF seasoning
• Butter, unsalted
• Olive oil

Creamy Ramen

• Buldak carbonara ramen noodles
• Water
• Heavy cream

Seasoned Soft-Boiled Eggs

• Eggs
• Soy sauce
• Mirin
• Sesame oil
• Water, enough to cover for boiling

Garnish

• Green onions, chopped
• Chili crisp

How to Make Steak and Eggs Creamy Ramen

Seasoned Soft-Boiled Eggs

1. Bring a pot of water to a boil. Using a ladle, gently lower the eggs one at a time into the pot. Set a timer for 6 minutes.
2. While the eggs cook, prepare an ice bath with cold water and ice.
3. When the timer is up, transfer the eggs into the ice bath to stop the cooking process.
4. Peel the eggs and place them in a container with soy sauce, mirin, and sesame oil. Refrigerate until ready to serve.

Juicy Steak

1. Season the ribeye with For Real Blends Butcher’s BFF seasoning and drizzle with olive oil to help it adhere.
2. Heat a cast iron pan over medium heat. Start by searing the fat cap for 1 to 2 minutes, then sear each side until a crust forms.
3. Add butter to the pan and baste the steak during the final minute of cooking.
4. Cook time will depend on your preferred doneness. About 1 to 2 minutes per side yields a medium-rare finish.
5. Rest the steak in aluminum foil before slicing.

Creamy Ramen

1. Bring 3 cups of water to a boil and add the ramen noodles. Cook according to package directions until tender.
2. Remove the noodles and place them in a serving bowl, leaving the broth in the pot.
3. Add the carbonara seasoning packet and heavy cream to the broth. Simmer for 4 to 5 minutes until thickened and creamy.
4. The ramen also comes with a spicy packet. Use sparingly if you want extra heat, but chili crisp at the end gives plenty of kick.

Assemble

1. Pour the creamy broth over the ramen noodles in the serving bowl.
2. Slice the rested steak and arrange on top of the noodles.
3. Add a soy-marinated soft-boiled egg, then garnish with green onions and chili crisp.
4. Serve immediately and enjoy.

Storage and Reheating

• Storage: Store leftover ramen and steak separately in airtight containers in the refrigerator for up to 2 days. Keep marinated eggs in their marinade in the fridge for up to 3 days.
• Reheating: Reheat the ramen broth on the stovetop over medium-low heat until warmed through, then add the noodles just before serving. Steak can be gently reheated in a skillet with a little butter, but it’s best enjoyed fresh.

Final Thoughts

Steak and Eggs Creamy Ramen takes a classic comfort food favorite and transforms it into something truly memorable. Between the juicy, butter-basted ribeye, the creamy ramen broth, and the savory soy-marinated eggs, this bowl hits every note of indulgence and satisfaction. It’s a recipe worth savoring, whether for a cozy night in or an impressive dinner for someone special.

Print Recipe

Steak and Eggs Creamy Ramen

Steak and Eggs Creamy Ramen is comfort food with an edge, rich, indulgent, and built for serious flavor lovers. Juicy, butter-basted ribeye gets paired with velvety carbonara-style ramen, while soy-marinated soft-boiled eggs add a savory punch. Topped with chili crisp and green onions, it’s a bold fusion of steakhouse decadence and ramen shop comfort all in one unforgettable bowl.

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: dinner, lunch

Cuisine: American, Asian

Keyword: creamy, eggs, ramen, steak

Servings: 2 servings

Author: kingcooks

Ingredients

Juicy Steak

• 1 1-inch ribeye steak
• 2 tbsp For Real Blends Butcher’s BFF seasoning
• 2 tbsp butter unsalted
• 1 tbsp olive oil

Creamy Ramen

• 2 packs buldak carbonara ramen noodles
• 3 cups water
• 1 cup heavy cream

Seasoned Soft Boiled Eggs

• 4 large eggs
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1 tsp sesame oil
• Water enough to cover while boiling

Garnish

• Green onions chopped
• Chili crisp

Instructions

Seasoned Soft Boiled Eggs

• To a pot of boiling water, using a ladle, gently lower the eggs one at a time into the pot. Set a timer for 6 minutes.
• While these are boiling get a bowl and fill it will water and ice to create an ice bath. Once the timer is up, remove the eggs from the boiling water and place them into the ice bath.
• Peel the eggs and add to a container with soy sauce, mirin and sesame oil. Place in the fridge until you’re ready to serve.

Juicy Steak

• Season the steak with For Real Blends Butcher’s BFF seasoning and some olive oil to help the seasoning adhere to the steak.
• Heat a cast iron pan to medium heat. Starting with the fat cap, sear the steak on all sides for 1-2 minutes. Once a good crust has developed, add some unsalted butter to the pan and bast the season for the final minute of the cook time.
• The cook time will vary depending on the doneness you want to achieve. 1-2 minutes per side will give you a medium rare finish.
• Once the steak reaches your preferred doneness, rest in aluminum foil.

Creamy Ramen

• Bring 3 cups of water to a boil and add the ramen noodles. Follow cooking instructions to make sure they cooked through.
• Once cooked, remove the noodles and place them in the serving bowl leaving the broth in the pot to continue cooking. Add the carbonara seasoning packet and a cup of heavy cream and allow the broth to thicken and reduce. This should take about 4-5 minutes.
• This ramen does also come with a spicy packet, approach with caution, a little goes a long way. I decided not to use it since I added chili crisp at the end.

Assemble

• Now that the broth is thick and creamy, pour over the noodles in the serving bowl.
• At this point the steak is well-rested, slice into piece and add to the ramen with one of the seasoned soft boiled eggs. Garnish with green onions, chili crisp and enjoy!