Ramen is such a versatile, satisfying dish. All those noodles and toppings and freakin’ delicious broth? Can’t go wrong. I wanted to bring this standby to the next level, so say hello to surf and turf ramen!
It’s my take on spicy ramen over the fire, inspired by my friend Michael Duarte. Michael does a great job of putting a new spin on comfort food, and after seeing his recent experiments, I definitely wanted to give this surf and turf ramen recipe a go.
Why You’ll Love Surf and Turf Ramen
This isn’t the packaged ramen you remember from your college dorm. We’ve loaded up these bowls of noodles with strip steak, shrimp, cured eggs and ALL the flavors. Invite your friends and family over for this surf and turf ramen dinner, because it’s going to blow their minds. We all know surf and turf is a serious vibe, as you can tell from this roundup of my favorite surf and turf recipes. This recipe lives up to the hype.
The eggs take a while to cure, so leave yourself enough time to make them beforehand. Also, for the noodles, make sure to get Buldak Ramen in the carbonara flavor. This ramen pack gives us that creamy, smooth taste we want in the surf and turf ramen. Everything else in this recipe is really straightforward.
Believe it or not, I’ve made a few other noodle dishes over the fire! Check out Grilled Steak with Lobster Mac and Cheese, Steak and Shrimp Alfredo and Steak and Cheesy Pasta.
Surf and Turf Ramen Ingredients
- Meat: We’ll season New York strip steak and shrimp with my Cowboy Butter Rub, chili oil and honey.
- Ramen: Grab your packs of carbonara Buldak Ramen, mayonnaise, minced garlic, egg yolks, more chili oil, and fried onions and chopped green onion for garnish.
- Eggs: These special ramen eggs are so freakin’ delicious. We’ll cure fresh eggs in a mixture of low-sodium soy sauce, brown sugar, sesame oil, my FYR BLK Hot Sauce, rice vinegar and water.
Sesame Cucumber Salad
Here’s an idea for a side for your epic surf and turf ramen: a super simple, refreshing cucumber salad. Slice up 1 English cucumber into chunks, then toss it with a tablespoon or two of rice vinegar, a tablespoon or two of sesame oil, a few pinches of salt and some red pepper flakes. If I’m feeling extra, sometimes I’ll toss in a handful of peanuts. Stir it all together and enjoy!
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How to Make Surf and Turf Ramen
Making the Ramen Eggs
We’ll start with the part of this recipe that takes the longest: curing the ramen eggs. First, bring enough water to cover your eggs to a rolling boil. Then, add 5-6 fresh eggs to the water and cook for 6.5 minutes. When they’re done, remove them from the boiling water and place the eggs in an ice water bath.
While the eggs are cooling, mix together 1.5 cups low sodium soy sauce, 3 tablespoons brown sugar, 1 tablespoon sesame oil, 1 tablespoon FYR BLK Hot Sauce, 1 tablespoon rice vinegar and 2 ounces water in a bowl. Peel your eggs, place them in a mason jar, then pour the sauce over the top (add more water if needed). Cover and let sit for at least an hour, but ideally 4 hours to overnight.
Grilling the Surf and Turf
Now it’s time for the meats! First, slather your 1 New York strip steak and 1 pound peeled and deveined shrimp in oil, then generously season with 3 tablespoons of my Cowboy Butter Rub.
Next, preheat your grill to high heat for direct cooking (about 400 degrees Fahrenheit). Add your steak to the grill, then add a skillet with some oil and toss in your shrimp Cook the steak for 3-4 minutes per side or until the meat’s internal temperature reaches 120 degrees F. When it’s done, pull off the grill and rest for 10 minutes.
Cook the shrimp for 2-3 minutes or until they’re no longer translucent but opaque white. Right before the shrimp are done, add 1 tablespoon chili oil and 1 tablespoon honey. Toss it all together, then pull off the shrimp and let them cool.
Cooking the Ramen
To make the ramen base, place your 2 packages of ramen noodles in a boiling pot of water to cook for 4-5 minutes until tender. Pull out the noodles when they’re done, but save 1/2 cup of hot noodle water.
In a bowl, mix together the Buldak Ramen sauce and seasoning packets, 4 tablespoons mayonnaise, 2 egg yolks and 2 tablespoons minced garlic. Then, add your hot noodle water to the bowl with all those ingredients and stir everything until it’s fully incorporated.
Add the noodles to the sauce, then top with sliced steak, shrimp, chopped scallions, fried onions and ramen eggs. Serve and enjoy!
What to Serve with Surf and Turf Ramen
Between the steak, shrimp and eggs, we’ve got an absolutely full bowl of noodles with this ramen. So, you can go easy on the sides. Some steamed edamame, stir-fried bok choy or the sesame cucumber salad would round this meal nicely.
For More Surf and Turf
Leftovers and Reheating
For the steak, shrimp and eggs, store any leftovers in separate airtight containers for up to three days. You can reheat these gently in the broth when you decide to make this surf and turf ramen again. For the leftover noodles, store them separately from the broth and the sauce. That’s because the noodles will continue absorbing the water, so they can get mushy if they’re stored together. You can reheat them gently in the broth as well!
FAQs
One of the things I love about ramen is that you can totally make it your own. So, if you’re not feeling like New York strip and shrimp, go wild with other meats for your surf and turf! Steaks like thinly sliced ribeye would also work well, or you could branch to sliced pork or chicken. I’d recommend boneless chicken breasts or boneless chicken thighs, or make this rotisserie chicken and shred it into the broth. For the shrimp substitute, you could try grilled lobster tails! Or even crab meat if you’d like.
If you buy frozen shrimp for your surf and turf ramen, you may find that they’re already peeled and deveined. If so, great! But if not, here’s the best way I’ve found to take care of those pesky cleaning steps. First, you’ll need to remove the shell and use a paring knife to make a small slit along the back of the shrimp. Then, use the tip of the knife to get under the vein and gently pull it out. For the visual learners out there, Emeril Lagasse has a great step-by-step video to show you how to do it. I can think of fewer people out there who have cooked more shrimp than him!
Check out the website, which lets you shop online from the United States and also has links to ordering on Amazon.
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Surf and Turf Ramen
Ingredients
Meat:
- 1 NY Strip Steak
- 1/2 lb Shrimp peeled/deveined/tail off
- 3 tbsp Cowboy Butter Rub
- 1 tbsp Chili Oil
- 1 tbsp Honey
- Canola Oil as needed
Ramen:
- 2 packs Buldak Ramen carbonara
- 4 tbsp Mayonnaise
- 2 tbsp Minced Garlic
- 2 Egg Yolks
- 2 tbsp Chili Oil
- Chopped Scallions garnish
- 2-3 Ramen Eggs sliced
Ramen Eggs:
- 5-6 Fresh Eggs
- 1.5 cups Soy Sauce low sodium
- 3 tbsp Brown Sugar
- 1 tbsp Sesame Oil
- 1 tbsp FYR BLK Hot Sauce
- 1 tbsp Rice Vinegar
- 2 oz Water
Instructions
Eggs:
- Bring enough water to cover your eggs to a rolling boil.
- Add the eggs to the water and cook for 6.5 minutes. Once done, pull out and place in an ice water bath.
- In a bowl, mix together the soy sauce, brown sugar, sesame oil, hot sauce, rice vinegar and water.
- Add your cooled eggs to a mason jar and pour the sauce over the top (add more water if needed). Cover and let sit for at least an hour but ideally 4 hours to overnight.
Meat:
- Slather your steak and shrimp in oil then generously season with my cowboy butter rub.
- Preheat your grill to high heat for direct cooking (about 400F).
- Add your steak to the grill, then add a skillet with some oil and toss in your shrimp
- Cook the steak for 3-4 minutes per side or until 120F internal. Pull off and rest for 10 minutes once done.
- Cook the shrimp for 2-3 minutes or until no longer translucent but opaque white. Right before the shrimp are done, add in the chili oil and honey. Toss then pull off the shrimp and let cool.
Ramen:
- Add your ramen to a boiling pot of water to cook for 4-5 minutes until tender. Pull out the noodles once done, but save ½ cup of hot noodle water
- In a bowl, add the buldak ramen sauce and seasoning packets, mayonnaise, egg yolks and minced garlic.
- Add to the bowl with all the ingredients your hot noodle water and stir until fully incorporated.
- Add in the noodles to the sauce then top with sliced steak, shrimp, scallions, fried onions and ramen eggs. Serve and enjoy!
