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Maruchan GOLD Soy Sauce Flavor Ramen is combined with flank steak, kosher salt and black pepper for a simple week-night staple.

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  • 2 packages of Maruchan GOLD Soy Sauce Ramen
  • 10 oz ribeye, 1-in thick
  • kosher salt to taste
  • coarsely ground black pepper, to taste
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Gather Ingredients

Prepare Steak

Remove the steak from the fridge 30 minutes before cooking and place on a paper towel-lined plate. Pat dry.

Heat Skillet

Heat a cast iron skillet or grill pan on high for about 5 minutes, or until it starts to smoke just a bit. While waiting, liberally season steak with salt.

Cook Steak

Without adding any oil, place the steak in the pan and leave for about 1 minute or until it develops a crust and no longer sticks to the pan. Flip and do the same for the other side. Continue cooking and flipping for about 5 minutes, or until medium rare. The internal temperature should be 125F. When done, transfer the steak to a cutting board to rest.

Cook Noodles

Boil 4 cups of water in a medium pot and cook 2 packages of Maruchan GOLD Soy Sauce ramen for 3 minutes. Allow noodles to soften slightly, and then gently spread them apart.

Slice Steak

Slice the steak thinly across the grain.

Prepare Soup Base

Place contents of soup base in each serving bowl, divide noodle broth and stir.

Divide & Serve

Divide ramen noodles in soup bowls, top with sliced steak, and garnish with coarsely ground black pepper and cilantro.