Steak and ramen – Folie à deux

Inspired by another user earlier today I decided to try a steak and ramen dinner. I started with a 3.25 lb tomahawk from Costco, Buldak spicy carbonara ramen, and roasted garlic compound butter I made earlier.

Here are the steps I followed.

Garlic butter: 6 heads of garlic, salted, drizzled in olive oil and wrapped in foil, roasted @ 400 for 1-1.5 hours. 3 sticks salted butter. ~4-5 tbsp dried herbs (dill, oregano, parsley). Save extra

1. Dry brine steak uncovered in the fridge for 18 hours – .75% salt by weight. Ground black pepper.

2. Let sit out to bring up to room temp for 1-2 hours prior to cooking.

3. Cook in 200 degree oven until internal temp is 122. ~1.5-2 hrs.

4. Rest for 15-20 min while preheating grill to 500+.

5. Seared 90 seconds per side. I'd probably bump this down to 60 seconds in the future. Pull, top with garlic butter and tent with foil.

6. Rest for 20 minutes. Internal temp came up to 135 when it was time to carve.

Noodles: Follow directions on package. Added 1-2 tbsp garlic butter and a dash of soy sauce. Drizzled sauce packet over the top (sparingly).

I'd recommend this combo for sure. Minor tweaks I would make would be to go from .75% salt to 1%. I'd also keep the grill between 500-600. I cranked it and maxed the thermometer over 600 so I have no idea how hot it was really. I also tossed a tbsp of butter on the grill to start a fire to really get the heat going. I think it was a smidge hot and about 30 seconds too long per side. Other than that this was great.