Elevated Steak and Ramen

Directions

1. Preheat your Blackstone on High.

2. Pat dry your filets with a paper towel and season with a little olive oil and generously with Blackstone Steak House Seasoning. When your Blackstone is smoking hot, add a little olive oil and cook your filets. Aim for a quick sear; this is why we cook these on high. Flip when you see a nice sear. Cook to your preferred temperature. To achieve your desired cook, you can move the filets to indirect heat on your Blackstone to continue cooking. Remove when done and allow to rest before slicing.

3. Next to your steaks, add some cherry tomatoes and season with salt and pepper. Toss them in the olive oil you're cooking with to get a good sear and allow seasoning to stick. Cook until you have nice blistered tomatoes and move to indirect heat to finish cooking.

4. While the steaks are cooking, let's make our sauce. In a mixing bowl, add 1/4 cup of rice wine vinegar, 1/4 cup of Bachan's Asian BBQ sauce, 1/4 cup of low-sodium soy sauce, 1 tsp chili oil, 1 tsp garlic powder. Mix well and set aside.

5. Once you move your steaks to a cool side, add 3 packs of uncooked noodles to the area you cooked your steaks (Don't add the seasoning packs). Squirt the uncooked noodles with a hearty amount of water and cover with a dome. This will steam your noodles and cook them in the beef fat and seasonings. Every two minutes, add a little more water and steam until about 80 percent done. At this point, crack three eggs, scramble and season, and incorporate into the noodles when they are done, along with 1/4 cup of red cabbage.

6. While the noodles are cooking, add 5 or 6 shishito peppers to your Blackstone. Drizzle with a little olive oil, season with salt and pepper, and cook until you see the peppers blister. When you start to see the blistered peppers, squeeze lime juice on top of them and dust with garlic powder. Toss and move to indirect heat.

7. When the noodles are almost done, add a bit of your sauce to the noodles to finish cooking, toss, and add sauce once more.

8. To plate, add noodles to a shallow bowl, 3 or 4 pieces of your sliced filet, tomatoes, shishito peppers, pour the remaining sauce over your steak, and garnish with chopped green onion. Enjoy!