Surf and Turf Ramen
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. Table of Contents Why You’ll Love Surf and Turf Ramen​Surf and Turf Ramen IngredientsSesame Cucumber SaladThis sauce is FYR!How to Make Surf and Turf RamenMaking the Ramen EggsGrilling the Surf and TurfCooking the RamenWhat to Serve with Surf and Turf RamenLeftovers and ReheatingFor More Surf and Turf​FAQsMost Anticipated Grill of 2025Surf and Turf Ramen Recipe Why You’ll Love Surf and Turf Ramen ​Surf and Turf Ramen Ingredients Sesame Cucumber Salad This sauce is FYR! How to Make Surf and Turf Ramen Making the Ramen EggsGrilling the Surf and TurfCooking the Ramen Making the Ramen Eggs Grilling the Surf and Turf Cooking the Ramen What to Serve with Surf and Turf Ramen Leftovers and Reheating For More Surf and Turf ​FAQs Most Anticipated Grill of 2025 Surf and Turf Ramen Recipe 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. 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! Get stoked for life This sauce is FYR! an all-new line created for live fire cooking Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure. 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. 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! For More Surf and Turf ​FAQs What other proteins can I use in this recipe? ​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. ​How do I peel and devein the shrimp? 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! Where can I get Buldak Ramen for this surf and turf ramen? Check out the website, which lets you shop online from the United States and also has links to ordering on Amazon. Get stoked for life Most Anticipated Grill of 2025 WE BUILT THE GRILL WE COULDN’T FIND: VERSATILE, DURABLE, AND ACTUALLY PORTABLE. 304 STAINLESS STEEL • 480 SQ IN COOKING SURFACE • PATENT-PENDING TECHNOLOGY 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 ▢ 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 ▢ 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 ▢ 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 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.Peel the shell off the cooled eggs.Add peeled 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. Bring enough water to cover your eggs to a rolling boil. 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. 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. In a bowl, mix together the soy sauce, brown sugar, sesame oil, hot sauce, rice vinegar and water. Peel the shell off the cooled eggs. Peel the shell off the cooled eggs. Add peeled 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. Add peeled 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 shrimpCook 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. Slather your steak and shrimp in oil then generously season with my cowboy butter rub. 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). 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 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 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. 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 waterIn a bowl, add the buldak ramen sauce and seasoning packets, mayonnaise, egg yolks and minced garlic. Mix well.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! 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 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. Mix well. In a bowl, add the buldak ramen sauce and seasoning packets, mayonnaise, egg yolks and minced garlic. Mix well. Add to the bowl with all the ingredients your hot noodle water and stir until fully incorporated. 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! Add in the noodles to the sauce then top with sliced steak, shrimp, scallions, fried onions and ramen eggs. Serve and enjoy! 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! Calories: 1406kcal | Carbohydrates: 52g | Protein: 104g | Fat: 89g | Saturated Fat: 21g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 39g | Trans Fat: 0.1g | Cholesterol: 1257mg | Sodium: 5800mg | Potassium: 1729mg | Fiber: 10g | Sugar: 30g | Vitamin A: 1520IU | Vitamin C: 8mg | Calcium: 687mg | Iron: 17mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!