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.