When I hurt my back a few weeks ago, cooking was a daunting task. And cooking something nutritious seemed nearly impossible until this steak ramen. It is filled with protein, healthy fats, and collagen because of the homemade turmeric broth. It comes together quickly but also will fill your body with healing properties that can only be found in a homemade meal. 

There’s just something comforting about a warm bowl of ramen at home, especially when it’s topped with a perfectly cooked steak, noodles, and a rich homemade broth. This steak ramen recipe feels restaurant-worthy, but it’s simple enough to make on a busy weeknight. It’s hearty, flavorful, nutritious, and packed with cozy ingredients that make every bite feel special.

This recipe is a BASE that you can use, but you can customize it however you like, and specifically to your families' preferences! What I think is the absolute best (and most nutritious part) is my homemade ginger turmeric broth. 

The ginger flavor pairs perfectly with the ramen, but the turmeric is an anti - inflammatory and will provide those healing properties while also being delicious. But, of course, if you don't have homemade broth - chicken or beef will be fine! 

Crock Pot Turmeric Bone Broth – Acts of Sourdough

Cooking the Steak

Pat the steak dry with paper towels and season generously with salt and pepper.

Heat a cast iron skillet over medium-high heat until very hot. Add oil, then sear the steak for about 3–4 minutes per side depending on thickness. Add butter during the last minute and spoon it over the steak.

Transfer to a cutting board and let rest for at least 5–10 minutes before slicing thinly against the grain.

Steak Tips & Tricks

• Let the steak come to room temperature before cooking for more even results.
• Patting the steak dry helps create a better crust.
• Slice against the grain to keep the steak tender.
• Don’t skip the resting time — it keeps the juices inside the meat.

Favorite Topping Ideas

One of the best things about homemade ramen is how customizable it is.

Try adding:

• Chili crisp
• Kimchi
• Bean sprouts
• Bamboo shoots
• Crispy garlic
• Nori sheets
• Jalapeños
• Sautéed mushrooms

Storage Tips

• Store broth separately from noodles for best texture.
• Refrigerate leftovers up to 3 days.
• Reheat broth gently on the stove before assembling fresh bowls.

Frequently Asked Questions

What steak works best for ramen?

Ribeye, sirloin, flank steak, or New York strip all work well. Thinly sliced steak stays the most tender in the broth.

Can I make this spicy?

Absolutely! Add extra sriracha, chili oil, or chili crisp to taste.

Can I use instant ramen noodles?

Yes! Just discard the seasoning packet and use the noodles only.

Can I make the broth ahead of time?

Yes — the broth can be made 1–2 days ahead and stored in the refrigerator.