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You know I love adding a good protein punch to my instant ramen, and sometimes you just crave that rich, beefy flavor. Strip steak is fantastic for that, and it’s also got a great, slightly firm texture that holds up well in ramen.
Why I Prefer Strip Steak
I get asked all the time: “Lisa, what’s your favorite cut of steak?” If you’d asked me a few years back, I was all about that rich, marbled ribeye. Loved how that fat just melted into the meat.
But these days, I’ve really come to appreciate the leaner side of a strip steak, especially for ramen. It’s got this great texture that’s less chewy and just easier to enjoy with all those noodles. Plus, I love that steak is something you can easily cook for a crowd, which is a big win in my book! If you’re looking for tips on cooking steak for guests, check out this video:
To ensure your steak is cooked to your liking, use a meat thermometer and aim for these internal temperatures (I pull the meat to rest 5 degrees less than the target temperature since the internal temperature will rise as it rests):
- Rare: 120-130°F (49-54°C)
- Medium-Rare: 130-140°F (54-60°C)
- Medium: 140-150°F (60-65°C)
- Medium-Well: 150-160°F (65-71°C)
- Well-Done: 160°F+ (71°C+)
How to Pan-Sear Strip Steak
Seared strip steak is a fantastic way to get that gourmet taste without a ton of effort. It cooks up fast and adds a seriously satisfying element to your noodles.
- Prep Your Steak: Take a strip steak (about 4-6 ounces per serving is a good size for ramen). Pat it completely dry with paper towels – this is KEY for getting a good sear.
- Season Generously: Season both sides of the steak liberally with salt and freshly ground black pepper. I like to use coarse salt so that you can see how much salt you’re adding. You can also add other seasonings you like, such as garlic powder or a pinch of red pepper flakes. I’m keeping this simple since it’s being added to instant ramen.
- Get Your Pan Hot: Heat a non-stick skillet over medium-high heat. Add about a teaspoon of high-smoke point oil like vegetable, canola, or avocado oil. The pan is ready when the oil is shimmering and almost smoking.
- Sear the Fat Cap (Optional but Recommended): If your strip steak has a noticeable fat cap on the side, hold the steak with tongs and sear the fat cap directly in the hot pan for about 1-2 minutes until it’s nicely browned and rendered. This adds extra flavor and a nice texture.
- Sear the First Side: Carefully place the steak in the hot pan. Let it sear undisturbed for 1-2 minutes, or until a nice brown crust forms.
- Sear the Second Side and Check Temperature: Flip the steak with tongs and sear the other side. Use an instant-read meat thermometer to check the internal temperature for your desired doneness (remember, it will cook a little more when you add it to the hot ramen).
- Rest Briefly (Optional but Recommended): For a more tender steak, remove it from the pan and let it rest on a cutting board for at least a few minutes before slicing.
- Slice Thinly: Slice the steak thinly against the grain. This will make it easier to eat with your ramen.
- Top Your Ramen: Arrange the slices of perfectly seared strip steak on top of your prepared instant ramen.
Check out my recipe for this Creamy Carbonara Buldak with Seared Steak & Mushrooms.
Frequently Asked QuestionS
For a quick sear to top your ramen, simple seasoning is often best. Salt and freshly ground black pepper enhance the natural flavor of the strip steak without overpowering the delicious flavors of your instant ramen broth and noodles. The goal is a tasty addition that complements, not competes with, your chosen ramen. You can always add other seasonings to your ramen itself or finish the steak with a sauce if you desire a more complex flavor profile.
While many chefs prefer cast iron for searing, especially for a really deep crust, a good non-stick skillet can be a great option, especially for beginners. It’s often easier to manage the steak and prevents sticking, which can be frustrating. Plus, it’s what I’ve used for a lot of the recipes here on the site, so it keeps things consistent and accessible! You can still get a nice sear on a non-stick pan with the right heat.
My Take:
- Quick Cooking: Searing strip steak is fast, perfect for a speedy ramen upgrade.
- Flavor Bomb: Adds a rich, beefy depth to your bowl.
- Texture Contrast: The seared crust offers a nice bite alongside the soft noodles.
- Don’t Overcook: Remember it will continue to cook slightly in the hot ramen.
How to Pan-Sear Strip Steak
Equipment
- Cutting board board I use in my pictures
Ingredients
- 4 oz strip steak
- salt, to taste
- freshly ground pepper, to taste
- 1 tbsp cooking oil
Instructions
- Pat the strip steak dry with paper towels.
- Season both sides generously with salt, pepper, and any other desired seasonings.
- Heat oil in a skillet over medium-high heat.
- If your steak has a fat cap, sear it first for 1-2 minutes.
- Place steak in the hot pan and sear for 2-3 minutes per side, checking the internal temperature for desired doneness (see blog post for temperatures).
- Let the steak rest for at least 3 minutes before slicing.
- Slice the steak thinly against the grain.
- Arrange on top of prepared instant ramen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have you ever added seared steak to your ramen? What are your favorite cuts to use? Spill the noodles and leave a comment below!
