Reverse Seared Ribeye and Udon Noodle Stir-Fry

The dish, Reverse Seared Ribeye Steak and Udon Noodle Stir-Fry, is a masterpiece of culinary fusion. It combines Western cuisine’s bold, rich flavors with the nuanced elements of Eastern culinary traditions. This delectable dish pleases the palate with various flavors and textures and presents a visually stunning tableau that elevates any dining experience.

The ribeye steak is the dish’s star, renowned for its rich marbling and tender texture. To cook it to perfection, it undergoes a meticulous process of reverse searing. First, it is slow-cooked at a low temperature in the oven, ensuring even cooking and enhancing its natural juiciness. The ribeye develops a deep, savory flavor base, seasoned with generous salt and freshly ground black pepper.

After reaching the desired internal temperature, it rests to redistribute the juices, ensuring every slice is richly flavored and succulent. The final touch is a quick sear in a hot cast iron skillet, imparting a gorgeously caramelized crust, offering a delightful textural contrast to the tender meat.

What is a reverse sear?

The reverse sear method is a technique used to cook steak. It involves cooking the steak at a low temperature, usually in an oven or on the cooler side of a grill, and then finishing it with a high-heat sear, often in a hot skillet. This method is the opposite of the traditional method, where the steak is first seared and then finished at a lower temperature.

In parallel to the preparation of the steak, the udon noodle stir-fry is crafted with precision and care. Udon noodles, known for their pleasing chewiness, form the stir-fry base and are adept at soaking up flavors. These noodles are tossed together with a vibrant medley of vegetables—julienned red bell peppers, onions, and carrots—in a large cast iron skillet heated with sesame oil. This combination is sautéed until the vegetables are tender, retaining a satisfying crunch that contrasts beautifully with the soft noodles.

The stir-fry is brought to life with a richly concocted sauce made from soy sauce, fish sauce, rice vinegar, and honey, creating a complex flavor profile that balances sweet, tangy, and umami notes with a gentle undercurrent of heat from the chili flakes. Minced garlic and ginger are introduced at a critical juncture, sautéed briefly to unlock their aromatic potential without allowing them to burn, thus infusing the dish with their distinctive, piquant flavors.

As the stir-fry nears completion, a generous handful of freshly chopped cilantro is stirred through, adding a burst of color and a fresh, herbaceous lift that complements the robust flavors of the sauce. This enhances the dish’s aesthetic and flavor dynamics, bridging the gap between the sauce’s savory depth and the honey’s natural sweetness.

The beautifully seared ribeye is thinly sliced and delicately laid atop the steaming, fragrant udon noodle stir-fry to serve. Combining the juicy, flavorful steak with the al dente noodles and crisp vegetables offers a delightful interplay of textures and flavors. Garnishes such as more fresh cilantro and a drizzle of chili oil add additional layers of flavor and heat, making the dish a feast for the eyes and the palate.

Reverse Seared Ribeye Steak and Udon Noodle Stir-Fry is more than just a meal; it’s a vibrant celebration of fusion cuisine that seamlessly blends the hearty allure of a steakhouse favorite with the bold, intricate flavors of Asian cooking, resulting in a sophisticated, flavorful dish that is sure to impress.

Reverse Seared Ribeye and Udon Noodle Stir-Fry

5 from 2 votes

Recipe by Kyle Taylor Course: MainsCuisine: FusionDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

30

minutes

Total time

1

hour 

50

minutes

Reverse Seared Ribeye Steak and Udon Noodle Stir-Fry is a harmonious fusion of succulent, caramelized ribeye steak with a vibrant, savory udon noodle stir-fry, enriched with fresh vegetables and an aromatic, spicy sauce, creating a sophisticated blend of Western and Eastern culinary traditions.

Ingredients

• For the Udon Noodle Stir-Fry:

• 8 ounces 8 udon noodles

• 3 tablespoons 3 sesame oil

• 1 large 1 red bell pepper, julienned

• 1 large 1 onion, julienned

• 1 large 1 carrot, julienned

• 3 cloves of 3 garlic, minced

• 1 tablespoon 1 ginger, grated

• 3 tablespoons 3 soy sauce

• 1 tablespoon 1 fish sauce

• 1 tablespoon 1 rice vinegar

• 1 tablespoon 1 honey

• 2 tablespoons 2 cilantro, freshly chopped

• 1 teaspoon 1 red pepper flakes

• for garnish, freshly chopped cilantro

• for garnish, chili oil

• For the Reverse Seared Ribeye Steak:

• 1 pound 1 ribeye steak (at least 1″ thick)

• 2 tablespoons 2 vegetable oil

• 2 tablespoons 2 salt

• 2 tablespoons 2 ground black pepper

Directions

• Begin Cooking the Ribeye Steak:
• Remove the steak from the refrigerator and season generously with salt and ground black pepper on both sides. Allow the steak to rest at room temperature for 30 minutes to ensure even cooking.
• Preheat your oven to 200°F. Place a wire rack over a baking sheet. Place the seasoned steak on the wire rack. Cook slowly in the preheated oven for 1 hour 15 minutes.
• Remove the steak from the oven and let it rest for 10 minutes. This allows the juices to redistribute throughout the meat.
  
• Prepare the Udon Noodle Stir-Fry:
• Cook the udon noodles according to the package instructions until they are al dente, then rinse in cold water and drain.
• Combine soy sauce, fish sauce, rice vinegar, honey, and chili flakes in a small bowl. Mix well and set aside.
• Heat 3 tablespoons of sesame oil over medium-high heat in a large cast iron skillet. Add the bell pepper, carrot, and onion. Stir fry for 3-4 minutes or until the vegetables are tender but still have some crunch. Incorporate the minced garlic and ginger, stirring quickly for about 30 seconds.
• Stir in soy sauce, fish sauce, rice vinegar, honey, and chili flakes.
• Add the cooked noodles and most of the freshly chopped cilantro to the skillet, tossing everything together to coat evenly. Stir and cook for an additional 2-3 minutes. Remove from the skillet and set aside.
• Sear the Ribeye Steak:
• Remove any leftover loose bits from the skillet to prevent burning, then turn the temperature to high. Brush the ribeye steak lightly with vegetable oil.
• Once hot, sear the rested steak in the skillet for 1-2 minutes on each side until well-browned and crusty.
• Remove the steak from the skillet and let it rest for at least 5 minutes before slicing.
• Serve:
• Slice the ribeye steak against the grain and serve atop some of the udon stir-fry. Garnish with freshly chopped cilantro and a drizzle of chili oil.

Recipe Video

Notes

• You can reverse the order in which you cook the stir fry and steak, depending on which flavors you’d like to impart on one another. I prefer to impart the umami-goodness of the stir-fry in the seared steak crust, thus, the steak is cooked after the noodles.