Hibachi Steak
Juicy, tender Hibachi Steak perfectly seared with a savory hibachi-style sauce. Bring the bold flavors of your favorite Japanese steakhouse home!
JAPANESE HIBACHI AT HOME RECIPE
Every year around my birthday, you will usually find me and my family sitting around the table for a hibachi dinner. Hibachi meals are definitely a favorite of mine and this Hibachi Steak recipe has totally become a new favorite. You know I had to try and recreate this at home and I think it turned out even better! Add some of those Hibachi Vegetables (maybe even some Hibachi Chicken) and my insanely delicious Hibachi Fried Rice and the meal will be complete! Now I just need to learn how to spin an egg on my spatula – ha!
This steak turned out awesome – better than our local Hibachi!
– Jon P.
FREQUENTLY ASKED QUESTIONS:
I used a Strip Steak, but you can really go high end and grab a boneless ribeye steak. I think a flat iron steak would work just fine too. If you’re feeling really fancy, you can grab a filet mignon!
I haven’t personally tested it but I do know you can make steak in the air fryer and it turns out pretty darn good! Marinate the steak as you did with this griddle recipe. Preheat a basket air fryer to 400F for a few minutes. You may need to work in batches depending on the size of your Air Fryer. Cook the steak pieces for 5-7 minutes depending on desired doneness. I also like to shake the basket halfway through to ensure you brown all sides of the steak.
This is the griddle (paid affiliate link) that I use.
Sure! I haven’t invested one yet so I am not familiar with them but a griddle is a griddle whether it’s electric or gas so you’ll have to use your own knowledge of your Blackstone to know best how to prepare this.
Serve all the Hibachi classics! I’ve got two recipes coming after this one for Hibachi Chicken and Hibachi Vegetables so stay tuned! Of course, the classic Hibachi Fried Rice! Some other ideas are vegetable fried rice, stir fry noodles, egg rolls, spring rolls, or pot stickers. Don’t forget the dipping sauces – soy sauce, yum yum sauce, sriracha mayonnaise, or Japanese shrimp sauce.
You could cook the steak whole and then cut it up at the end. But in doing so, you will not have the sear texture all over each bite. Also, by cutting the steak up before cooking, you allow the flavor to marinate and coat all sides of every bite of the steak, bringing more flavor to each piece of steak.
If you would like to add vegetables while cooking, I would recommend cooking them on different ends of the pan or in separate pans and then adding them together at the end. Vegetables tend to cook at a different rate than meat, and you don’t want to overcook one while waiting for the other. By cooking in separate pans and adding them together at the end, you have more control over the doneness and texture of each item.
To add spice to your dish, you can use spicy teriyaki sauce while cooking. You can also add chili flakes, chili oil, or sriracha, while cooking or as a garnish.
To keep your steak from being chewy, make sure that you cut it against the grain when you are cutting it. Another key is not to overcook it. When the steak is overcooked, it becomes dry and chewy. For the best texture, you want to go for medium cooking, which allows for a tender and juicy bite each time.
Hibachi Steak should be stored in an airtight container in the refrigerator for 3-4 days.
To Freeze: Place in a freezer-safe container or a Ziplock and remove as much air as possible. It can freeze for up to 3 months. You can freeze for up to 6 months if you vacuum pack. Thaw in the refrigerator overnight before reheating.
To Reheat: You can place it in a skillet or back on the griddle and heat it over medium to low heat, stirring occasionally until thoroughly heated. You add another tablespoon of oil to the pan to help keep it from sticking. Be sure your pan is hot before adding the meat.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- strip steak or sirloin steak– cut 1-inch cubes. Other steak options are above in the Frequently Asked Question section.
- soy sauce– I almost always use low sodium soy sauce, especially since teriyaki sauce has salt in it. If you need a gluten free option, try using tamari instead. Also, You can always add additional salt but it’s hard to take it away once it’s already in there so that’s why I like low sodium versions so I can add salt when needed easily.
- garlic powder, onion powder and pepper – I think I probably add more seasoning then some hibachi places do. Many just use salt and/or pepper. I like a little more flavor so I use garlic and onion powder but feel free to leave that out if you prefer. I definitely don’t think you need additional salt since there is already salt in the soy sauce and teriyaki sauce. I would definitely use low sodium options if you can because you can always add salt but you can’t take it out once it’s in there.
- vegetable oil– other options to use would be avocado oil, grapeseed oil, and peanut oil since they all have high smoke points, which is extremely important when making hibachi.
- butter– you can use salted butter or unsalted butter, whatever you prefer and have on hand. You could also use ghee, which will handle the high heat.
- minced garlic – use fresh if possible please. The jarred stuff isn’t terrible but if you’re going through all the trouble to make homemade hibachi, use the fresh garlic for the best flavor!
- teriyaki sauce– mirin will also work as an alternative. Again, I would suggest grabbing a low sodium teriyaki sauce. You can always season with additional salt if necessary.
HOW TO MAKE HIBACHI STEAK:
In a medium mixing bowl, combine the steak, soy sauce, garlic powder, onion powder, and pepper. Let the steak marinate for 10-15 minutes.
Preheat a large griddle or a large skillet over medium-high heat. Add the oil to the griddle. Once the oil is heated, add your steak. Cook the steak for about 2 minutes, then stir and cook for 2 minutes.
Add the butter, garlic, and teriyaki sauce. Cook the steak for 1-3 minutes, depending on how you like your steak cooked.
Transfer your steak to a plate and enjoy.
CRAVING MORE RECIPES?
Hibachi Steak (+Video)
Ingredients
- 1 pound strip steak or sirloin steak, cut into 1-inch cubes
- 1 Tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon pepper
- 1 Tablespoon vegetable oil
- 2 Tablespoons butter (salted or unsalted)
- 2 teaspoons minced garlic
- 1 Tablespoon teriyaki sauce
Instructions
- In a medium mixing bowl, combine 1 pound strip steak or sirloin steak, cut into 1-inch cubes, 1 Tablespoon soy sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder and ½ teaspoon pepper. Let the steak marinate for 10-15 minutes.
- Preheat a large griddle or a large skillet over medium-high heat. Add 1 Tablespoon vegetable oil to the griddle. Once the oil is heated, add the steak. Cook steak for about 2 minutes, then stir and cook for 2 minutes.
- Add 2 Tablespoons butter, 2 teaspoons minced garlic and 1 Tablespoon teriyaki sauce. Cook the steak for an additional 1-3 minutes, depending on how you like your steak cooked.
- Transfer your steak to a plate and enjoy.
Video
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
How can you make it sweeter? I made it. It was good but a little savory.
I’ve never had sweet hibachi steak so not sure. Maybe honey?
I made this and used pork steaks and chicken served with fried rice. My husband and I loved it. This is a keeper.
Pork steaks are an awesome idea!! Thanks so very much Kelly! I really appreciate you taking the time to come back and comment!
This steak turned out awesome – better than our local Hibachi!