Back to Recipes

New York Strip Steak with Nori Butter and Sesame Ramen

Chef Mandy Tanner

Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Easy and elegant, this recipe uses 1-inch-thick Wagyu New York Strip Steak which cooks quickly in a pan. An umami-rich nori butter melts as the steak rests, and is easy to make using sea salt flavored nori snack sheets. You could use traditional nori sheets as well to make the nori powder. White miso can be found in most grocery store or online, and any brand of your favorite ramen noodle will work for this recipe. A thick udon noodle would make a great substitute as well. We served this version with baby bok choy, but broccoli is another favorite.


New York Strip Steak with Nori Butter and Sesame Ramen

Ingredients

    blank

    • 8 tablespoons, unsalted butter, softened to room temperature

    • 1 (4g/0.14oz) snack-size package of sea salt nori, about 8 pieces

    • 1 tablespoon white miso paste, optional

    • zest of 1 small lemon

    • ¼ tsp toasted sesame oil

    • flaky salt, for serving optional

    blank

    • 1 (1-inch-thick) SRF Black Wagyu NY Strip Steak

    • 1-2 teaspoons kosher salt

    • ½-1 teaspoons black pepper

    • 2 tablespoons avocado oil, or other high-heat neutral oil, for cooking

    • 2 packages dry ramen noodles

    • 1 teaspoons toasted sesame oil

    • 1 tablespoons toasted sesame seeds

    • 1-2 green onions, white and green parts, thinly sliced

    • 2 heads baby bok choy, optional

    Directions

    1. Prepare the nori butter; Thinly slice 2 of the nori snack sheets with a sharp knife, and set aside for serving. In a spice grinder or in a small plastic bag, add the remaining nori and pulse or crush into a powder. In a small bowl, combine the nori powder with the softened butter and white miso paste, if using. Add the lemon zest and sesame oil and stir to combine. This can be made in advance and refrigerated, but is best served at room temperature.

    2. Prepare the NY Steak; Season the steak on both sides with salt, and pepper. Heat a cast-iron or heavy bottom skillet over medium-high heat. Add 1 tablespoon of oil and the steak and cook for 3 to 4 minutes per side or until the internal temperature reaches desired doneness (125°F for medium-rare, as the temperature will increase as the steak rests). Remove the steak and allow to rest on a cutting board. Place a spoonful of the nori butter over the steak to melt.

    3. While the steak cooks, prepare the ramen noodles according to package instructions. Strain the ramen and toss with 1 teaspoon of toasted sesame oil. Transfer to serving platter and garnish with toasted sesame seeds, and green onions, as desired.

    4. While the steak rests, prepare the baby bok choy. Slice the baby bok choy through the middle from top to bottom, season with salt and pepper, as desired. Add the remaining oil to the hot pan, and place the baby bok choy, cut-side-down and cook until slightly browned and tender, flip to continue cooking to desired doneness. Transfer to serving platter for serving.

    5. When the steak has rested for about 5 minutes, thinly slice it against the grain. Transfer to the serving platter, and top with additional nori butter. Garnish with flaky salt and the thinly sliced nori, as desired. Enjoy!