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.

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.

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!