Strip Steak

Steak was the first thing I learned to cook well. The first thing that taught me about heat control, doneness, and how a screaming-hot pan does most of the work. It’s also the protein I’d cook for a crowd before any other.

I used to be a ribeye person. The fat, the marbling, the way it melted in. These days strip is what’s in my fridge most weeks. The leaner profile, the cleaner bite, and the way one steak slices into a week’s worth of ramen toppings is what won me over.

Why Strip Steak Is Great for Instant Ramen

Strip steak gives you bite. The leaner profile means the meat holds its shape next to soft instant noodles, and you actually have to chew. That contrast is the part most cooked-meat toppings miss.

The other reason it lives in my fridge: leftovers. The leftover slices warm through in the hot broth without overcooking, so day-three ramen tastes like fresh-cooked steak. If you’re looking for tips on cooking steak for guests, check out this video:

Ways to Add Strip Steak to Instant Ramen

There are many ways to prepare strip steak that are perfect for your instant ramen:

Pan-Sear: This is my go-to for speed and ensuring a good crust.

Grill: For a smoky flavor, quickly grill thin slices or a whole steak over high heat. The char adds another layer of deliciousness.

Sous Vide: For thicker pieces, I like to use an immersion circulator for precise doneness. I just give it a quick sear in a hot pan afterwards.

Stir-Fry: Thinly slice the steak and quickly stir-fry it with your favorite seasonings and sauces. I like to add chili flakes and soy sauce for Spicy Sauteed Beef.

Check out my recipe for this Creamy Carbonara Buldak with Seared Steak & Mushrooms.

How to Serve It

Slice thin against the grain. Always against the grain. The lines you can see on the surface are the muscle fibers, and you cut perpendicular to them. Cutting with the grain turns even a perfect cook into chew-toy beef. Fan the slices across the bowl right before serving so the broth warms them gently.

My Instant Ramen Suggestions

Honestly, I don’t think there are any instant ramens out there that I wouldn’t add steak to. If you feel like it, do it. Here are some of my suggestions:

• Nongshim Shin Ramyun
• Lucky Me Pancit Canton Hot Chili
• Ichiran Ramen
• Nongshim Chapagetti
• Maruchan Beef Flavor

What’s your cut? Strip, ribeye, or something else? Tell me below.