Bavette Steak Miso Ramen Noods
A bowl of what we can only describe as a pure umami bomb, the steak and Miso Seasoning takes this reliably satisfying and comforting dish to a whole new level of deliciousness.
Don't forget a napkin 'cos this is slurpalicious!!
Ingredients
Steaks
- 2 Bavette Steaks
- Wasabi Powder
- Corse Sea Salt
- Japanese pepper
- Or, sub salt and pepper for Japanese Seasoning
Broth
- 1Ltr Homemade Chicken Bone Broth
- 3 Tbsp Hungry Oink Miso Ramen Noods
Bowl Extras
- Rice Noodles (cooked and cooled)
- Jammy Egg (soft boiled)
- Shredded Carrot
- Bean Sprouts
- Spring Onion
- Charred Spring Onion
- Charred Lime
Garnish
- Fresh Coriander
- Sliced Red Chilli
- Furikake Seasoning
Method
- For the dry brine generously sprinkle fine sea salt all over the bavette steaks and leave them in the fridge uncovered overnight
- Remove the steaks from the fridge an hour or so before cooking & season with Wasabi powder and Japanese pepper (no salt)
- Set your BBQ or skillet up to searing temperature
- Add the stock and Miso Ramen Seasoning to a pan and bring to a simmer
- Get the steak onto the BBQ/Skillet and sear on each side for 2-3 mins depending on how you like your steak cooked. I like mine rare so I pulled it off when the internal temp hit 125°f.
- Turn the temperature up on the stock so it is just below boiling point
- Assemble the bowl with the extras while the steak rests
- Ladle the hot stock into the bowl
- Slice the bavette against the grain and add to the bowl
- Garnish, slurp and enjoy
