1. Season the rib-eye steaks with salt, black pepper, and garlic salt.

2. In a skillet over high heat, sear the steak on both sides until desired doneness. Then set aside and let it rest.

3. Finely chop the onion and garlic.

4. In a large pot, melt butter and sauté the chopped onion and garlic until golden brown.

5. Add the beef broth, chicken broth, and soy sauce to the pot and bring to a boil.

6. Peel and dice the red potato. Add it to the soup and cook for 15 minutes until soft.

7. Cook the ramen noodles according to package instructions, drain, and set aside.

8. Slice the steaks into thin strips.

9. Taste the soup and season with salt, pepper, or chili powder if needed.

10. Divide the cooked ramen noodles into bowls and pour the soup over them.

11. Place the thin slices of rib-eye steak on top of the soup and serve.