Add all ingredients to a small mixing bowl and whisk until well incorporated.

Thaw ribeyes in refrigerator overnight and remove once thawed.

Pat ribeyes dry with paper towels on both sides and season liberally with salt and pepper on both sides. Allow to sit for 10 minutes at room temperature.

Set sous vide immersion cooker for 115 degrees Fahrenheit.

Place ribeyes in sous vide or Ziploc bag, pour steak marinade over ribeyes, vacuum seal, and cook for 1 hour.

Add grapeseed oil to a large cast-iron pan over medium-high heat.

Remove ribeyes from bag and sear in cast-iron pan for f30 to 40 second per each side until lightly charred. Note: Ribeye is cooked for 120 degrees Fahrenheit (rare doneness), as it will continue to cook when added to hot broth. For greater initial cooking doneness, refer to the Omaha Steaks cooking chart.

Remove from pan and rest for 6 minutes.

Slice ribeyes down the middle once against the grain, then slice into half-inch medallions.

Add olive oil and chili oils to a small saucepan and bring to medium-high heat.

Add corn kernels and a pinch of salt and pepper to pan and sauté about 2 minutes, until slightly browned, then turn off heat and toss with cilantro.

Bring salted water to a boil and cook noodles for 3 minutes until al dente. Set aside.

Fill a medium sauce pot with 1” of water, bring to a boil, and using a spoon, carefully place eggs in saucepot.

Cover with lid and steam eggs for 6 minutes.

Carefully remove eggs, run under cold water for 30 seconds, then peel and slice in half; serve with hot soup.

Thaw lobster tails in refrigerator overnight.

Remove lobster tail whole from shells and pat dry/clean with paper towels.

Bring a small sauce pan to medium heat and add butter, garlic, and salt.

Once butter is melted, reduce to low heat, and add lobster meat to pan and poach, continuously butter basting for 5 minutes.

Remove lobster from pan and slice into 1/2” medallions.

Bring a large pot to medium-high heat and add olive and sesame oils.

Add yellow onion, minced green onion, garlic, jalapeño, lemongrass, and ginger and sauté for 45 seconds until fragrant and tender.

Add miso and gochujang pastes and sauté for an additional 30 seconds.

Add mushrooms and a heavy pinch of salt and pepper and sauté for another 30 seconds.

Add beef stock and fish sauce and bring to a boil.

Reduce to a simmer and cook for 18 minutes, then add in bok choy and cook for an additional 2 to 3 minutes; finish by stirring in chopped fresh cilantro.

Season to taste with salt and pepper.

Assembly: Place about 5 oz. of noodles in the center of the bowl, cover with noodle broth and vegetables, line the perimeter of the bowl with sliced ribeye steak, poached lobster, a healthy sprig of cilantro, chopped green onion, chili corn, one soft-boiled egg, and 2 seaweed snacks. Finished with drizzle of chili oil.