Hibachi-Style Steak
This hibachi steak recipe is just like your favorite Japanese steakhouse, but made at home 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!
Servings: 4 people
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)