Season Beef Steaks with Salt and Pepper.

Heat a pan with Olive Oil over medium-high heat.

Sear the steaks on both sides until medium-rare (about 3–4 minutes per side).

Remove the steaks and let them rest for 5 minutes.

Return the rested steaks to the pan.

Add 50 grams Butter and Fresh Herbs.

Spoon the melted butter over the steaks for 2–3 minutes while basting.

Remove the steaks and set aside.

In a large pan, heat Olive Oil.

Sauté the sliced Shallot, 3 Garlic Cloves (sliced), and smashed Lemongrass for 2–3 minutes until fragrant.

Add the sliced Carrot and cook for another 2 minutes.

Season with Salt, Pepper, and Chili Flakes.

Stir in Soy Sauce to taste and cook for 1 minute.

Pour in 500 ml Beef Stock (add water if more liquid is needed).

Let the broth simmer for 10 minutes.

Strain the broth through a fine-mesh sieve to remove the solids.

Set the smooth broth aside.

Cook Ramen Noodles according to package instructions.

Drain the noodles and set them aside.

Place Eggs in a pot and cover with water.

Boil for 6 minutes for soft-boiled eggs.

Transfer the eggs to cold water, peel, and slice each in half.

Divide the cooked Ramen Noodles into bowls.

Pour the hot, strained broth over the noodles.

Slice the Beef Steaks and arrange them on top.

Add the halved Eggs to each bowl.

Garnish with 2 Green Onions (chopped) and 1 tsp Sesame Seeds.

Optionally, sprinkle extra Chili Flakes if desired.

Serve the beef ramen hot and enjoy!