Servings: 4

Ingredients

Steak

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1–1½ lb New York steak

Kosher salt and freshly ground black pepper

1 tbsp neutral oil

1 tbsp unsalted butter

2 garlic cloves, smashed

2 sprigs fresh thyme

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Steak Glaze

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2 tbsp soy sauce

1 tbsp mirin

1 tbsp sake (or beef broth)

1 tbsp brown sugar or honey

1 tsp toasted sesame oil

1 tsp grated fresh ginger

1 garlic clove, grated

1 tsp unsalted butter

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Broth

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6 cups beef broth

2 tsp neutral oil

8 oz shiitake mushrooms, sliced

3 garlic cloves, minced

1 tbsp fresh ginger, grated

2 tbsp soy sauce

1 tbsp white miso paste

1 tsp toasted sesame oil

1 tsp rice vinegar

4–5 cups chopped Napa cabbage or 2 baby bok choy, halved

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Noodles & Garnish

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2 packages Momofuku noodles

4 green onions, thinly sliced

Chili crisp (optional)

Toasted sesame seeds (optional)

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Instructions

Cook the Steak

1. Pat the steak dry and season generously with salt and pepper.

2. Heat a large skillet over high heat. Add the neutral oil.

3. Sear the steak for about 3–4 minutes per side (adjust for thickness and desired doneness).

4. During the last minute, add the butter, smashed garlic, and thyme. Tilt the pan and baste the steak with the melted butter.

5. Transfer the steak to a cutting board and let it rest for 10 minutes.

   Make the Glaze

6. Reduce the heat to medium.

7. In the same skillet, add the soy sauce, mirin, sake, brown sugar, sesame oil, grated ginger, and grated garlic.

8. Simmer for 2–3 minutes until slightly thickened and glossy.

9. Remove from the heat and whisk in 1 teaspoon butter.

10. Slice the rested steak thinly across the grain and lightly brush or drizzle with the glaze.

    Make the Broth

11. In a large soup pot, heat the neutral oil over medium heat.

12. Add the mushrooms and cook until well browned, about 6–8 minutes.

13. Stir in the garlic and ginger and cook for 30 seconds.

14. Pour in the beef broth.

15. Stir in the soy sauce, white miso, sesame oil, and rice vinegar.

16. Simmer for 15–20 minutes.

17. Add the Napa cabbage or bok choy and cook just until tender, about 3–5 minutes.

    Cook the Noodles

18. Cook the Momofuku noodles according to the package directions.

19. Drain and divide evenly among four bowls.

    Assemble

20. Ladle the hot broth, mushrooms, and vegetables over the noodles.

21. Arrange the glazed steak slices on top.

22. Garnish with sliced green onions.

23. Add chili crisp and toasted sesame seeds if desired.

Notes

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Don’t add the glaze directly to the soup—the broth stays cleaner if the glaze is only on the steak.

Slice the steak very thinly across the grain for the most tender bites.

The hot broth will gently warm the steak without overcooking it.

For extra richness, add a soft-boiled egg.

If you like more heat, finish with chili crisp instead of adding spice to the broth.

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