| PREP TIME | REST TIME | COOK TIME | TOTAL TIME |
| 15 mins | 45 minutes | 15 mins | 1 hour 15 mins |
I’m a fan of simple, straightforward recipes, and this hibachi steak is exactly that. You don’t need a long list of ingredients or special tools, just a cast-iron skillet, steak, salt, pepper, mushrooms, garlic, and butter. The result is juicy, tender pieces of steak with deep flavor from the dry brine and a rich finish from the butter. Add rice and vegetables on the side, and you’ve got a complete, satisfying meal.
What Is Hibachi Steak?
Hibachi steak is a Japanese-style dish where steak is cooked on a flat-top grill or griddle by hibachi chefs at Japanese steakhouses (often right in front of guests). It’s seared with ingredients like soy sauce, garlic, mushrooms, and spices, then sliced into bite-sized pieces and served with veggies, rice, and dipping sauce.
You don’t need a restaurant setup to make it at home. A cast-iron skillet will give you the same hot sear you’d get from a hibachi grill, or even better. In my version, I skip the soy sauce and use only butter for a rich finish, but you can swap in soy sauce at the end when reheating the steak with mushrooms if you prefer.
The Ingredients You’ll Need
- Strip steak, about 1.5 inches (3.8 cm) thick
- 1 teaspoon kosher salt
- 3-4 tablespoons high-smoke point oil (I recommend refined avocado oil)
- 4 ounces mushrooms (about 113 g)
- 2 tablespoons unsalted butter (about 28 g)
- 2-3 garlic cloves
Note
For this recipe, I recommend USDA Choice grade strip steak, ideally 1 to 1.5 inches (2.5 to 3.8 cm) thick. A thicker steak gives you more control, a better crust on the outside, medium-rare to medium doneness inside, and evenly sized cubes once it’s sliced, perfect for hibachi steak.
How to Make Hibachi Steak – Step by Step Photos
Start by gathering all the ingredients. Having everything measured and prepped in advance keeps the cooking process simple and helps each step come together without stress.
Step 1: Prepare the Steak
Dry the steak thoroughly with paper towels, then salt it well on both sides. Place it on a wire rack and let it rest. At room temperature, give it at least 45 minutes. For even better flavor and a drier surface that helps build an impressive crust, refrigerate it uncovered for 4 to 8 hours. Just don’t forget to take it out of the fridge at least 30 minutes before cooking and let it rest at room temperature.
Note
After salting, the steak needs time to rest so the salt can do its job. A common mistake is seasoning and cooking just a few minutes later. In those first minutes, the salt pulls moisture to the surface, leaving the steak wet, which makes it nearly impossible to get a good crust (moisture is the enemy of a good sear).
That’s why I suggest letting the salted steak rest for at least 45 minutes, ideally a few hours. During that time, the meat reabsorbs the moisture, and the steak’s surface dries out – that’s when the steak is ready for the pan-searing with the best chance of forming a rich, golden-brown crust.
This simple salt seasoning technique (known as dry brining) not only helps with crust but also boosts flavor and tenderness. You can leave the steak salted for 12–24 hours for even more depth, but the longer it sits, the more likely you’ll notice a gray band just under the crust. It won’t affect flavor, but if you prefer a perfect pink edge-to-edge center, limit the dry brine to about 4 hours or less.
Step 2: Prepare and Cook the Mushrooms
Slice the mushrooms into about 1/4 to 1/2 inch (0.6–1.3 cm) thick pieces. Place a small cast-iron skillet over medium-high heat for 2 minutes, then add 2–3 tablespoons of avocado oil. Let the oil warm for another minute, then add the mushrooms.
Stir the mushrooms often and cook them until they brown all over. Then remove them from the skillet and set them aside in a container for later use.
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
Once your steak has been salted and rested (see Step 1), it’s ready to cook. If it was dry-brined in the fridge, remember to take it out about 30 minutes before cooking.
Preheat a cast-iron skillet over medium-high heat for 2 minutes. Add one tablespoon of refined avocado oil and let it warm for another minute. Pat the steak dry again, then place it in the hot skillet. Cook, flipping every 30 seconds, until the internal temperature is about 20–25°F (11–14°C) below your target final temperature. At that point, take it out of the pan and rest it on a cutting board for 5-7 minutes before moving on to the next step in the recipe.
Carryover cooking will raise the steak’s internal temperature by about 20–25°F (11–14°C) as it rests, bringing it to your target doneness.
Note
The best way to avoid undercooked or overcooked steak is to monitor the internal temperature with a meat thermometer. Don’t rely on cooking time; trust the numbers. A thermometer is an inexpensive tool that makes all the difference, especially if you don’t cook steak often. I rely on mine for almost every steak and recommend it to anyone starting their steak-cooking journey.
Cooking steak over high heat requires the right pan. A cast iron skillet is best for this job; it heats evenly, gets extremely hot, and holds that heat for a perfect sear. You’ll also need an oil or fat that won’t burn at high temperatures above 400°F (204°C). Refined avocado oil is my top choice because it has a neutral taste and one of the highest smoke points, but other high-heat oils work just as well (see the table below).
| Type of Fat | Smoke Point ºF | Smoke Point ºC |
|---|---|---|
| Refined Avocado Oil | 520ºF | 270ºC |
| Refined Safflower Oil | 510ºF | 266ºC |
| Beef Tallow | 480ºF | 250ºC |
| Pecan Oil | 470ºF | 243ºC |
| Refined Peanut Oil | 450ºF | 232°C |
Step 4: Slice the Cooked Steak into Bite-Sized Pieces
Once the steak has rested, trim away any excess fat if you prefer. Slice the steak into long strips, then slice those strips crosswise into bite-sized pieces, about 0.5 inch (1.2 cm) thick. Try to keep all the pieces roughly the same size.
Note
If the steak looks slightly undercooked, don’t worry. You’ll have another chance to cook it a little more as you melt the butter and finish the dish in the final step of this recipe (see Step 6). On the other hand, if the steak is already at your preferred doneness, don’t keep it in the pan too long while reheating with the butter to avoid overcooking.
Step 5: Prepare the Garlic and Butter
Take 1/4 stick of unsalted butter (about 28 g) out of the refrigerator. Peel 2–3 garlic cloves and either crush them with a garlic press or slice them thinly with a knife. Set the butter and garlic aside until you’re ready to use them in the next step.
Step 6: Finish and Serve the Hibachi Steak
Place the cast-iron skillet over low heat and add the butter and garlic. Once the butter melts, add the mushrooms and the sliced steak. Stir gently to coat everything in the buttery garlic mixture. Keep this step short (about 1–2 minutes) so the steak stays tender, juicy, and doesn’t overcook.
Serve the hibachi steak hot with your favorite dipping sauce (Yum Yum Sauce is a classic choice), along with sides such as vegetable fried rice or simple steamed white rice for a complete hibachi-style meal.
FAQs
What cut of steak is best for hibachi steak?
The best choice for hibachi steak is new york strip (strip steak) – it’s my favorite cut for this recipe. It has the right balance of flavor, tenderness, and price, which makes it a favorite for this style of cooking. If you’re looking to save a bit, top sirloin is a solid option that still gives you good flavor and texture. Want something extra tender? Go with filet mignon (tenderloin steak), though it’s one of the most expensive cuts. If you prefer a beefier flavor with plenty of juiciness and richness, consider cuts like ribeye or flat iron, which are known for their generous marbling and rich flavor.
Whatever cut you choose, make sure it’s tender and at least 1 inch (2.5 cm) thick. That thickness allows you to get a great sear without overcooking the inside. Avoid cuts that are thin, tough, or naturally chewy; they just don’t work well for hibachi-style cooking.
What to serve with hibachi steak?
Serve hibachi steak with white rice and sautéed vegetables like zucchini, onions, and carrots for a classic combination. For an extra boost, add homemade Yum Yum Sauce on the side. Its creamy, slightly tangy flavor pairs perfectly with both the steak and veggies. Make your own at home, or grab a ready-made version from the store to keep things quick and easy.
Print
Hibachi Steak Recipe
- Prep Time: 15 minutes
- Rest Time: 4 hours
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
Description
Enjoy a delicious and tender hibachi steak with this easy recipe. The steak is cooked with garlic, butter, mushrooms, and soy sauce, then served with your favorite sauce and side dishes for a flavorful meal.
Ingredients
- Strip steak, about 1.5 inches (3.8 cm) thick
- 1 teaspoon kosher salt
- 3–4 tablespoons high-smoke point oil (I recommend refined avocado oil)
- 4 ounces mushrooms (about 113 g)
- 2 tablespoons unsalted butter (about 28 g)
- 2–3 garlic cloves
Instructions
- Prepare the Steak: Dry the steak thoroughly with paper towels, then salt it well on both sides. Place it on a wire rack and let it rest. At room temperature, give it at least 45 minutes. For even better flavor and a drier surface that helps build an impressive crust, refrigerate it uncovered for 4 to 8 hours. Just don’t forget to take it out of the fridge at least 30 minutes before cooking and let it rest at room temperature.
- Prepare and Cook the Mushrooms: Slice the mushrooms into about ¼ to ½ inch (0.6–1.3 cm) thick pieces. Place a small cast-iron skillet over medium-high heat for 2 minutes, then add 2–3 tablespoons of avocado oil. Let the oil warm for another minute, then add the mushrooms. Stir the mushrooms often and cook them until they brown all over. Then remove them from the skillet and set them aside in a container for later use.
- Cook the Steak: Once your steak has been salted and rested (see Step 1), it’s ready to cook. If it was dry-brined in the fridge, remember to take it out about 30 minutes before cooking. Preheat a cast-iron skillet over medium-high heat for 2 minutes. Add one tablespoon of refined avocado oil and let it warm for another minute. Pat the steak dry again, then place it in the hot skillet. Cook, flipping every 30 seconds, until the internal temperature is about 20°F (11°C) below your target final temperature. At that point, take it out of the pan and rest it on a cutting board for 5-7 minutes before moving on to the next step in the recipe. Carryover cooking will raise the steak’s internal temperature by about 20–25°F (11–14°C) as it rests, bringing it to your target doneness.
- Slice the Cooked Steak into Bite-Sized Pieces: Once the steak has rested, trim away any excess fat if you prefer. Slice the steak into long strips, then slice those strips perpendicularly into bite-sized pieces, about 0.5 inch (1.2 cm) thick. Try to keep all the pieces roughly the same size.
- Prepare the Garlic and Butter: Take 1/4 stick of unsalted butter (about 28 g) out of the refrigerator. Peel 2–3 garlic cloves and either crush them with a garlic press or slice them thinly with a knife. Set the butter and garlic aside until you’re ready to use them in the next step.
- Finish and Serve the Hibachi Steak: Place the cast-iron skillet over low heat and add the butter and garlic. Once the butter melts, add the mushrooms and the sliced steak. Stir gently to coat everything in the buttery garlic mixture. Keep this step short (about 1–2 minutes) so the steak stays tender, juicy, and doesn’t overcook. Serve the hibachi steak hot with your favorite dipping sauce (Yum Yum Sauce is a classic choice), along with sides such as vegetable fried rice or simple steamed white rice for a complete hibachi-style meal.