Heat a pan on medium-high and sear the steak, flipping every minute, until it reaches an internal temperature of 120°F for medium-rare.
Rest the steak for 5-10 minutes; the temperature will rise to 125-128°F. Slice and set aside.
Boil the noodles according to package instructions. Reserve ½ cup of noodle water.
In a bowl, mix mayo, minced garlic, and 1 egg. Gradually stir in the reserved noodle water until smooth.
Toss the cooked noodles in the sauce. Top with sliced ribeye, chili oil, and green onion.
