Perfect Hibachi Steak

Tender, seared goodness with vibrant, savory notes, bringing restaurant-quality flavor right to your kitchen. This easy-to-follow recipe for Perfect Hibachi Steak is your ticket to recreating that beloved hibachi steakhouse experience at home, saving you money and delighting your taste buds.

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Prep Time 15

Cook Time 10

Total Time 30

Servings: 4

Course: Main Course

Cuisine: Japanese

Ingredients Equipment Method Notes

Ingredients

1.5 pounds sirloin steak, ribeye, or tenderloin cut into 1-inch cubes
2 tablespoons soy sauce divided
1 tablespoon mirin (Japanese sweet rice wine)
1 tablespoon sake optional, or substitute with dry sherry
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
1/2 teaspoon black pepper
1 tablespoon unsalted butter
1 tablespoon vegetable oil or other high-heat cooking oil
steamed rice for serving (optional)
sautéed vegetables (like zucchini, onions, and carrots) for serving (optional)
sesame seeds for serving (optional)
chopped green onions for serving (optional)

Equipment

Medium Bowl
Hibachi grill or large cast-iron skillet/heavy-bottomed sauté pan

Method

In a medium bowl, combine 1 tablespoon of soy sauce, mirin, sake (if using), sesame oil, grated ginger, minced garlic, and black pepper.
2 tablespoons soy sauce, 1 tablespoon mirin (Japanese sweet rice wine), 1 tablespoon sake, 1 teaspoon sesame oil, 1 teaspoon grated fresh ginger, 1 clove garlic, minced, 1/2 teaspoon black pepper
Add the cubed steak to the bowl and toss gently to ensure all pieces are evenly coated.
1.5 pounds sirloin steak, ribeye, or tenderloin
Let the steak marinate at room temperature for at least 15 minutes, or up to 30 minutes for deeper flavor. This marinating time is crucial for tenderizing the steak and infusing it with those signature hibachi flavors.
If you have a traditional Japanese hibachi grill, prepare it for medium-high heat. If you're cooking indoors, heat a large cast-iron skillet or a heavy-bottomed sauté pan over medium-high heat. Add the vegetable oil to the hot pan. You want the pan to be smoking slightly, indicating it's hot enough for a good sear.
1 tablespoon vegetable oil or other high-heat cooking oil
Carefully place the marinated steak cubes in the hot skillet or on the grill in a single layer, ensuring not to overcrowd the pan. If using a skillet, you might need to work in batches to achieve a proper sear. Cook for 2-3 minutes per side, or until a beautiful golden-brown crust forms and the steak is cooked to your desired doneness (medium-rare is highly recommended for maximum tenderness).
1.5 pounds sirloin steak, ribeye, or tenderloin
Once the steak has seared on all sides, add the butter to the pan. As the butter melts, tilt the pan slightly and spoon the melted butter and any pan juices over the steak cubes. This step adds an extra layer of richness and helps to finish cooking the steak. Continue to cook for another 30 seconds to 1 minute, stirring the steak in the butter sauce.
1 tablespoon unsalted butter
Pour the remaining 1 tablespoon of soy sauce into the hot pan or grill. It will sizzle and create a fragrant steam as it deglazes the pan, picking up all those delicious browned bits. Stir the steak in the sauce for about 30 seconds, allowing it to coat the steak and create a glossy finish.
2 tablespoons soy sauce
Remove the Perfect Hibachi Steak from the heat. Serve immediately over steamed rice, alongside your favorite hibachi-style vegetables like zucchini, onions, and carrots. Garnish with a sprinkle of sesame seeds and chopped green onions for an authentic touch.
steamed rice, sautéed vegetables (like zucchini, onions, and carrots), sesame seeds, chopped green onions

Notes

Allow the Perfect Hibachi Steak to cool completely before storing. Store in the refrigerator for up to 3 days. Reheat on the stovetop for best results, or in the microwave. Can be frozen for up to 2 months.