Miso Beef Ramen with Tender Steak

Place the steak in a sealed container with soy sauce, allowing it to mingle together for 2 hours in the chilly refrigerator compartment.

Next, carefully lift the steak out of its marinade and gently shake off any surplus liquid. Discard the leftover marinade, leaving only the steak behind.

Now, heat coconut oil in a hot skillet over medium-high heat. Add the steak and cook until it reaches your desired level of firmness, with a slight reddish hue and juicy center, taking around 3 to 4 minutes per side. To ensure the steak is cooked correctly, insert an instant-read thermometer into its center; it should read 130 degrees F (54 degrees C) for a medium-rare finish. Remove the steak from the skillet and allow it to relax in peace for 10 minutes.

While the steak is taking a break, combine broth, miso paste, garlic, and sesame oil in a saucepan over medium heat; bring the mixture to a gentle simmer. Once it reaches this stage, add ramen noodles and let them cook until they're soft and tender, approximately 3 minutes. Add a pinch of salt and pepper to enhance the flavor.

Transfer the broth and noodles to two separate bowls. Slice the steak into thin strips and place it on top of each bowl, adding a finishing touch to your dish.