Hibachi Steak

PREP TIME	REST TIME	COOK TIME	TOTAL TIME
15 mins	4 to 12 hours	10 mins	4 to 12 hours

Here’s a simple recipe for a really tasty hibachi steak. It takes a bit more time, but you’ll get a tender and full-of-flavor steak. Combined with garlic, butter, mushrooms, and your favorite toppings, it makes a delicious meal.

What Is Hibachi Steak?

Hibachi steak is a Japanese-style dish featuring steak cooked on a flat-top grill or griddle. It is often prepared with a show by a hibachi chef at Japanese steakhouses. The hibachi steak is seared on a hot grill and combined with soy sauce, butter, garlic, and other spices. It’s then cut into bite-sized pieces and served with vegetables, rice, and a dipping sauce.

You don’t need a special grill to make hibachi steak at home, though. A cast iron pan will do the job just fine. It gets hot enough to sear the steak nicely, mimicking the high heat of a grill.

The Ingredients You’ll Need

Here’s what you need for the hibachi steak recipe:

• 2 One-inch thick Strip Steaks (New York Strip)
• 1 teaspoon kosher salt
• 3-4 tablespoons of high-smoke point oil (I recommend avocado oil)
• 8 ounces mushrooms
• 1/4 stick of unsalted butter (About 28 grams)
• 2-3 garlic cloves
• 1 teaspoon soy sauce

The Tools You’ll Need

• Cast Iron Skillet
• Tongs
• Bowl
• Instant Read Thermometer

How to Make Hibachi Steak

First, gather all the ingredients to make the cooking process smoother. Once you have everything ready, follow these steps and tips.

Step 1: Prepare the Steak

Pat the steak dry with a paper towel, then generously salt both sides. Place it on a rack and rest in the fridge for 4 to 12 hours. This resting period allows the salt to tenderize the steak and boost its flavor. It also dries the steak’s surface, which helps get a better crust during cooking.

Remove the steak from the fridge at least 30 minutes before cooking and move on to the next step.

Step 2: Prepare and Sauté the Mushrooms

Slice the mushrooms into thick pieces. Preheat a small cast iron skillet over medium-high for about 2 minutes. Then add 2-3 tablespoons of avocado oil and let it heat up for another minute.

Toss in the mushrooms and sauté them, stirring often, until they turn brown. Once browned, move the mushrooms to a container and set them aside for later.

Step 3: Cook the Steak

Preheat the skillet over medium-high heat for 2 minutes. Add one tablespoon of avocado oil and wait another minute. The skillet should be around 400°F (204°C), perfect for searing. Pat the steak dry again, place it in the pan, and cook, flipping every 30 seconds until it’s about 20°F (11°C) below the target temperature.

Once the steak is 20°F (11°C) below the target temperature, remove it from the pan and let it rest for 5 minutes before moving on to the next step in the recipe.

Step 4: Slice Cooked Steak into Bite-sized Pieces

Once the steak has rested, trim off any fat if you prefer. Slice the steak into long strips, then cut those strips perpendicularly into 0.5-inch (1.2 cm) bite-sized pieces. Try to keep all the pieces roughly the same size.

Step 5: Prepare the Garlic and Butter

Remove 1/4 stick of unsalted butter (approximately 28 grams) from the refrigerator. Next, peel 2-3 cloves of garlic and crush them with a garlic press or slice them thinly with a knife. Once done, set the garlic and butter aside for the next step.

Step 6: Finish and Serve the Hibachi Steak

Place the cast iron pan over low heat and add the sliced steak, mushrooms, garlic, butter, and one teaspoon of soy sauce. Stir the ingredients together until the butter melts. Serve the hibachi steak with your favorite sauce (for example, Yum Yum Sauce) and side dishes (for example, white rice with vegetables).

Hibachi Steak FAQs

What cut of steak is best for hibachi steak?

The best cut of steak for hibachi steak is the new york strip (strip steak) because it has great taste, tenderness, and a reasonable price. Top sirloin steak is a solid alternative with good flavor and tenderness if you want a more budget-friendly option. Filet mignon (tenderloin steak), known for its extreme tenderness, is another great pick, although it is more expensive. Ribeye and flat iron steaks are also excellent options.

Generally, any tender steak at least 1 inch (2.5 cm) thick works well for hibachi steak. The new york strip is usually the most popular choice. Just make sure to avoid tough and chewy steaks.

What to serve with hibachi steak?

Hibachi steak pairs wonderfully with white rice and sautéed vegetables like zucchini, onions, and carrots, creating a classic and flavorful combination. Adding homemade Yum Yum Sauce, which is creamy and slightly tangy, really brings out the flavors of the steak and veggies. To add a refreshing contrast, try a side of miso soup.

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More Steak Recipes To Try

• Blackened Steak
• Pan Seared Strip Steak