Get ready to bring the sizzle of the Hibachi grill into your kitchen with this amazing Hibachi Steak recipe! This recipe is perfect for when you are craving a restaurant-quality meal but want the comfort of dining in. Imagine succulent pieces of steak sautéed with fresh vegetables, all flavored with an irresistible soy butter sauce. This recipe is both easy and fun to cook and can be ready in about 30 minutes.
Some of my most cherished memories from my roaring twenties include those spontaneous nights out at our local Japanese steakhouse. Oh, the joy of sitting around that sizzling hibachi grill, eyes wide as the chef tossed an egg sky-high or ignited a flaming onion volcano.
It wasn't just a meal but a full-blown experience – equal parts culinary art and entertainment. But, if there's one star of the show that always managed to steal my heart (and taste buds), it was the hibachi steak.
Tender, flavorful, and oh-so-satisfying, this dish was, and still is, an absolute favorite of mine.
And guess what? I've learned to recreate that magic right at home! Whether you've got a cast iron skillet or a Blackstone griddle, I'm here to share how you can bring some hibachi magic to your kitchen.
Ingredients
- Soy Sauce: You can use low-sodium soy sauce or tamari for a gluten-free alternative!
- Butter: For a dairy-free version, try using a plant-based butter alternative that still brings that creamy texture.
- Minced Garlic: Garlic gives the steak that punchy, aromatic kick. Garlic powder works if fresh garlic isn't handy.
- Steak: Use New York strip steak, sirloin steaks, or rib-eye cut into bite-sized pieces. I think the best steak for Hibachi is strip steak, but it really is a matter of preference.
- Salt: I like sea salt, kosher salt, or pink Himalayan salt.
- Black Pepper: Adjust according to your taste preference – a little more for a kick, or less if you're not a fan of heat.
- Avocado Oil: Avocado oil is perfect for high-heat cooking like this steak hibachi recipe. Substitutes can include grapeseed oil, vegetable oil, or another neutral oil that can take the heat.
- Sesame Oil: Brings a nutty flavor that is hard to replicate.
- Hibachi Vegetables
- Zucchini: Feel free to swap for any green veggies lurking in your fridge.
- Large Onion: For that caramelized sweetness. Red onions can be a vibrant substitute.
- Mushrooms:They soak up flavor like a sponge and add a wonderful texture. Experiment with different types of mushrooms to change it up!
- Mirin: A sweet Japanese rice wine that balances soy sauce's saltiness. A little bit of sugar dissolved in white wine or rice vinegar can serve as an alternative if mirin is not readily available.
Step by Step
For the full hibachi recipe for steak, refer to the recipe card at the bottom of the post.
In a small bowl, combine soy sauce, melted butter, and minced garlic. Set mixture aside.
Season steak pieces with salt and freshly ground black pepper. Heat wok, Blackstone griddle, or large skillet on medium-high and add the avocado oil. Add seasoned steak to the pan, stirring for even browning, about 5 minutes.
Drizzle steak with sesame oil, cook for an additional minute. Spoon half of the soy butter mixture over steak, allow butter to melt. Transfer steak to a bowl or serving dish.
Add sliced zucchini, onion, and mushrooms to the cook surface. Season with salt and pepper. Arrange in an even layer, cook for 5 minutes, stirring once. Pour in mirin and remaining soy butter, and cook for 2 minutes.
Serve warm alongside Hibachi fried rice. For Blackstone Griddle Hibachi Steak, follow instructions but cook meat and vegetables simultaneously on the griddle.
Tips and Tricks
- Prep Everything First: Hibachi cooking is fast-paced, so have all your ingredients measured, cut, and ready to go before you start cooking. This way, you won't be scrambling for anything mid-cook.
- High Heat is Key: To get that authentic sear on your steak and veggies, make sure your pan or griddle is heated to a nice, high temperature - medium-high is perfect. It replicates the intense heat of a hibachi grill.
- Don't Overcrowd: Cook in batches if you need to. Overcrowding your pan can lower the temperature, causing the steak and veggies to steam rather than sear. You want those lovely, caramelized edges for the full effect.
- Rest Your Steak: After cooking, give your steak pieces a few minutes to rest before serving. This simple step ensures all those delicious juices stay locked in, making every bite as flavorful as possible.
- Experiment with Veggies: The recipe includes zucchini, onions, and mushrooms, but hibachi cooking is versatile. Feel free to throw in bell peppers, carrots, or any other favorites.
- Use a Flat Spatula: This makes it easier to flip and move items around on a flat surface, ensuring even cooking and that satisfying hibachi-style toss.
Serving Suggestions
Pairing this hibachi steak recipe with the right sides and sauces can elevate this dish from great to absolutely unforgettable. Here are a few of my favorite ways to serve it:
- Yum Yum Sauce: This iconic sauce is a must-have with any hibachi meal. Its creamy, slightly tangy flavor complements the rich umami of the steak beautifully. You can easily whip up your own with mayonnaise, ketchup, rice vinegar, and a touch of paprika for that signature pink hue.
- Creamy Mustard Sauce: Another hibachi classic, this sauce brings a zingy kick that's perfect for those who love a bit of tang with their meal. Mix some Dijon mustard with a bit of soy sauce, a dash of sugar, and mayonnaise, and you've got yourself a deliciously creamy mustard sauce.
- Hibachi Fried Rice: No hibachi dinner is complete without it!
- Blackstone Hibachi Chicken: Craving hibachi steak and chicken? Cook this hibachi steak on the Blackstone and prepare this chicken recipe alongside it.
25-Minute Hibachi Steak
Ingredients
- 3 tablespoons soy sauce
- 3 tablespoons butter melted
- 1 tablespoon minced garlic
- 2 pounds steak strip, sirloin or rib-eye cut into bite sized pieces
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons avocado oil
- 1 tablespoon sesame oil
Vegetables
- 2 zucchini halved and sliced
- 1 large onion halved and sliced
- 8 ounces mushrooms sliced
- 2 tablespoons mirin
Instructions
- Combine the soy sauce, butter, and garlic in a small bowl; set aside.
- Season the steak with the salt and pepper.
- Heat a wok, Blackstone flattop griddle, or large cast iron pan to medium-high heat. Add the oil.
- Add the steak to the pan or flat-top griddle. Cook for 5 minutes, stirring so that all sides get brown. Add the sesame oil and cook for another minute. Top with half on the soy butter and cook until the butter melts
- Remove from the heat and place in a bowl or serving dish.
- Add the zucchini, onion, and mushrooms to the cooking surface. Season with salt and pepper.
- Spread the vegetables in an even layer and cook for 5 minutes, stirring once halfway through. Add the mirin and remaining soy butter. Cook for another 2 minutes.
- Serve warm with Hibachi fried rice.
Blackstone Griddle Hibachi Steak
- Follow the same instructions, but cook the meat and vegetables at the same time on your flat top griddle.
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