This hibachi steak recipe is just like your favorite Japanese steakhouse, but made at home on the Blackstone griddle with a few simple ingredients and without the hefty bill at the end of dinner! Tender bites of steak get cooked in a savory soy-based sauce and served with fried rice and vegetables for a fantastic hibachi style steak dinner!
For a solid two decades, whenever a family member would have a birthday party, it was an unwritten rule that we would celebrate at our local Japanese steakhouse. There’s nothing better than enjoying a filling hibachi dinner and a culinary show, and topping off a great meal with a funny photo, a boisterous birthday song, and a scoop of ice cream with a single candle in it.
In fact, eating at our favorite hibachi restaurant was the reason why I looked forward to birthdays growing up. Pouring that delicious yum yum sauce all over the hibachi chicken teriyaki and fried rice was one of the highlights of the day.
So when we first started griddle cooking, the main Blackstone griddle recipe that we wanted to perfect was a full hibachi dinner. We’ve nailed our favorite hibachi chicken teriyaki, and we’ve perfected Blackstone fried rice, so we decided to turn our attention to hibachi-style steak. And this Japanese steak hibachi recipe did not disappoint!
Hibachi vs. Teppanyaki
Let me start by saying, I know that Japanese steakhouses, and this steak hibachi recipe, are not technically hibachi-style cooking. In fact, the word “hibachi” in Japanese actually refers to a small, portable charcoal grill with an open-grate cooking system.
“Teppanyaki”, on the other hand, refers to the style of cooking done on the large flat grills that are used at most Japanese steakhouse restaurants. However, most Americans call their favorite fried rice or chicken teriyaki dinners “hibachi”, so that’s what we’re going with.
What is hibachi steak?
Hibachi steak is a popular Japanese-American dish consisting of bite-sized pieces of tender steak that are cooked in a savory soy-based sauce, usually on a large flat top grill or griddle. Like hibachi chicken teriyaki, hibachi steak is often served with fried rice and sautéed zucchini and onions. Some restaurants also serve the dish with noodles, broccoli, or mushrooms.
Steak Hibachi Video
Ingredients for Hibachi Steak
- steak – We prefer cooking most types of marinated or saucy steak recipes with ribeye. The extra fat helps to keep the beef moist and tender, especially when cooking on the hot surface of the griddle. You can also substitute sirloin, filet, or New York strip if you wish.
- soy sauce – Low-sodium soy sauce is best in this recipe.
- garlic – You can use fresh minced garlic cloves or the squeeze bottle of minced garlic.
- ginger – Fresh minced or the squeeze bottle.
- mirin – This sweet Japanese cooking wine helps to balance out the saltiness of the soy sauce. If you don’t have it, add about 1 teaspoon of brown sugar to the soy sauce instead.
- honey – This is optional, but it adds a nice sweet note and a slightly thicker consistency to the sauce. However, some people prefer their hibachi steak to be more savory, so you can omit this if you wish.
- yum yum sauce – I highly recommend serving your hibachi steak with this mayonnaise-based sauce. The slightly sweet creamy sauce pairs perfectly with the robust flavors of the steak.
How to Make Hibachi Steak at Home
Step 1: Cook the fried rice.
If you’re going to be preparing a full Japanese-style hibachi steak dinner at home, then start with the fried rice because it will take the longest to cook. Head over here for our favorite hibachi fried rice recipe and tips for making the rice just like you would get at your favorite restaurant.
Step 2: Make the sauce for the hibachi steak.
While the fried rice is cooking, mix together the ingredients for the hibachi steak sauce including the soy sauce, minced garlic, minced ginger, mirin or brown sugar, and Worcestershire sauce. Then set the sauce to the side. You’ll add it to the steak bites later.
If you prefer, you can also use your favorite store-bought Asian sauce for this recipe, but it really is super easy to make your own.
Step 3: Cook the hibachi style vegetables.
Start cooking the zucchini, onions, broccoli, and mushrooms next. The Japanese restaurants that I frequent serve broccoli and mushrooms with the hibachi steak bites, so I cooked those in a separate area on the griddle from the zucchini and onions.
Step 4: Sear the steak.
This next step is modeled after most Japanese steakhouses. These restaurants typically sear the steak in large cuts to develop that flavorful crust, and then they cut the steak into bite-sized pieces. It’s much more difficult to get a great sear on the steak if you cut it into small chunks before adding it to the griddle.
Start by cranking up the heat of the griddle (or skillet) to get a nice high searing temperature of about 450-475°F. Then, place the steaks on the hot surface and allow to cook on the first side until a nice crust develops. Flip to the second side to sear, and then remove the steaks when they are still rare.
Allow the steaks to rest briefly, and then cut into bite-sized pieces.
Step 5: Cook the steak with the sauce.
After you’ve moved the vegetables to the side of the griddle and you’ve allowed the main part of your griddle to build back up the heat that was lost, it’s time to start cooking the final component of your hibachi dinner – the steak!
Add the cubed steak back to the griddle and sauté briefly. Then, slowly pour the soy-based sauce over the steak. Toss the meat and sauce together until all of the pieces are coated like this:
Add the sautéed mushrooms and broccoli to the steak. Then, you’ll want to constantly mix and sauté the hibachi steak until it’s cooked to your desired doneness. After about 2-4 minutes (depending on how you like your steak cooked), the steak should be done and the sauce will have reduced a bit.
The sauce on the steak will continue to thicken as the dish cools as well.
Step 6: Serve the hibachi steak dinner.
Transfer the hibachi steak and vegetables to a serving platter with the fried rice. Serve with yum yum sauce, hot sauce, or your favorite Japanese-style condiments.
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Hibachi-Style Steak
Ingredients
- 1½ lb tender steak like ribeye, New York strip, or sirloin
- 1-2 teaspoons salt
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons mirin
- 2 cloves minced garlic
- 1 tablespoon Worcestershire sauce
- ½ teaspoon minced ginger
- 1 teaspoon honey (optional)
- 1 tablespoon high-heat cooking oil
- 2 cups broccoli florets
- 8 oz mushrooms cleaned and quartered
- fried rice recipe *See notes
Instructions
- Prepare the hibachi steak sauce. Add the soy sauce, mirin, minced garlic, minced ginger, Worcestershire sauce, and honey (if using) in a small bowl. Whisk together well, and set aside.
- Preheat griddle or skillet. For griddle cooking, heat griddle to about 375°F. For skillet cooking, heat a large skillet over medium heat.
- Start cooking the fried rice. Add the day-old cooled rice to the griddle with a bit of high-heat cooking oil in a thin even layer. Allow the rice to heat for about 2-4 minutes before starting to toss it together. Add the fried rice ingredients and cook until done. Then move to the cooler side of the griddle to keep warm, or for skillet cooking, transfer to a serving plate. *See the full fried rice recipe here: https://theflattopking.com/blackstone-fried-rice/
- Sear the steak on the griddle or skillet. Adjust the heat to a medium-high searing temp of about 425-475°F. Pat the steak dry with paper towels, and sprinkle with about 1-2 teaspoons salt. Place the steaks on the hot griddle, ensuring good contact with the hot surface. Cook on the first side for about 1-2 minutes or until a nice seared crust develops. Flip to the second side and cook another 1-2 minutes until seared. Transfer to a cutting board to rest. *The steak should still be rare at this time – it will continue to cook later with the sauce.
- Cook the broccoli and mushrooms. While the steak is resting, adjust the griddle temperature down to about 375-400°F. Add about 1 tablespoon of oil to the griddle and spread it around with your spatula. Add the mushrooms and broccoli to the griddle, and sauté until about 75% done. Then move to the side of the griddle to make room for the steak (or for skillet cooking, transfer to a bowl).
- Cut the seared steak. After the steak has rested for about 5-7 minutes, cut into bite-sized pieces.
- Cook the hibachi steak. Add the cubed steak back to the griddle and sauté briefly. Then, slowly pour the prepared sauce over the steak. Toss the meat and sauce together until all of the pieces are coated. Add the cooked broccoli and mushrooms to the steak. Continue to mix and sauté the hibachi steak until it’s cooked to your desired doneness. After about 2-4 minutes (depending on how you like your steak cooked), the steak should be done and the sauce will have reduced a bit. The sauce will continue to thicken as it cools.
- Serve hibachi steak. Transfer the steak and vegetables to a serving platter. Serve hot with fried rice. Top with yum yum sauce, hot sauce, etc.
Video
Notes
- The optional honey adds a nice sweetness to balance the soy sauce and gives the sauce a slightly thicker consistency. Most hibachi steak recipes are not sweet, but we like to add a bit of honey or brown sugar.
- Yum Yum Sauce Recipe:
- 1 cup mayo
- 2 teaspoons ketchup
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 teaspoons mirin
- 1 teaspoon sugar
- 1/8 teaspoon cayenne pepper
- 1-2 tablespoons water (to adjust the sauce to your desired consistency)
Great recipe! This is so much better than going to the restaurant!
This is truly a family favorite. When my adult kids come home they always ask me to make this. The sauce is amazing.
Amy and Neal, you guys always have great recipes and knowledge to help everyone be a better griddle cook. Keep up the great work.