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Juicy, tender Hibachi Steak perfectly seared and coated in a savory, slightly sweet hibachistyle sauce. This recipe brings the bold, restaurantquality flavors of your favorite Japanese steakhouse right into your kitchen with simple ingredients and easy techniques.
For me this recipe became a family favorite around my birthday when I recreated a beloved hibachi dinner tradition at home. Now it is a go to for special occasions and casual weeknight meals alike.
Ingredients
- Strip steak or sirloin: One pound cut into 1inch cubes so smaller pieces cook evenly and absorb marinade better. Choose wellmarbled steak for the richest flavor and tenderness.
- Low sodium soy sauce: One tablespoon provides the signature salty umami base. If you need gluten free try tamari instead.
- Garlic powder and onion powder: Add depth beyond just salt and pepper making the seasoning more layered and interesting.
- Pepper: Half a teaspoon balances the flavors and gives a mild kick.
- Vegetable oil: One tablespoon or another high smoke point oil like avocado or peanut oil is essential for searing at high heat without burning.
- Butter: Two tablespoons add richness and help create a luscious finish.
- Fresh minced garlic: Best for aroma and the freshest flavor skip the jarred stuff if you can.
- Teriyaki sauce: One tablespoon brings the classic sweet and savory hibachi glaze. Mirin can be used as a substitute for a lighter touch.
Instructions
- Sear the Steak:
- Preheat a large griddle or heavy skillet over mediumhigh heat until hot. Add the vegetable oil and allow it to shimmer but not smoke. Add the cubed steak in a single layer and cook without stirring for about two minutes to develop a good sear on one side.
- Stir and Continue Cooking:
- Stir the steak pieces and cook for another two minutes to sear the other sides. The goal here is to get a nice crust on the steak for flavor and texture.
- Add Butter, Garlic, and Teriyaki Sauce:
- Lower the heat slightly and add the butter along with the fresh minced garlic and teriyaki sauce to the pan. Stir frequently and cook for an additional one to three minutes depending on how done you like your steak. The butter helps meld all the flavors while the garlic infuses its aroma.
- Serve Immediately:
- Transfer your perfectly cooked hibachi steak to a serving plate right away so it retains its juiciness. Enjoy it with hibachi vegetables and fried rice for the full experience.
One of my favorite parts of this dish is the fresh garlic combined with teriyaki sauce at the end. That sizzling moment when the butter melts into the steak with that garlicky sweetness creates a wonderful aroma that fills the kitchen and always reminds me of family dinners where everyone gathered around the table sharing stories and plates filled with hibachi deliciousness.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to four days. To freeze use a freezer safe container or heavyduty ziplock and make sure to press out as much air as possible. It will keep for about three months in a regular freezer or up to six months if vacuum sealed. Thaw overnight in the fridge before reheating and reheat gently in a skillet or griddle over mediumlow heat adding a touch of oil to prevent sticking until warmed through.
Ingredient Substitutions
If you don’t have strip steak or sirloin you can use ribeye flat iron or even filet mignon for an extra tender option. Tamari works great for a gluten free soy sauce alternative and ghee can substitute butter for a cleaner higher smoke point fat. If fresh garlic is unavailable garlic powder can be doubled up in the seasoning step but fresh always wins for flavor.
Serving Suggestions
Serve alongside classic hibachi fried rice and stir fried vegetables for a balanced meal. Adding a side of steamed broccoli or sautéed mushrooms complements the dish well and include dipping sauces like yum yum sauce sriracha mayo or soy sauce for extra flavor fun.
Serve the hibachi steak hot with fried rice and vegetables for best results. Leftovers reheat well in a skillet.
Common Recipe Questions
- → What cut of steak works best?
Strip steak or sirloin cut into 1-inch cubes works well. Ribeye or filet mignon can also be used for more richness.
- → Can I cook this on an air fryer?
Yes, preheat the air fryer to 400°F and cook steak pieces for 5-7 minutes, shaking halfway for even browning.
- → How should I marinate the steak?
Combine steak cubes with soy sauce, garlic powder, onion powder, and pepper. Let sit for 10-15 minutes for best flavor absorption.
- → Can vegetables be cooked together with the steak?
It’s best to cook vegetables separately as they have different cooking times, then combine at serving.
- → How do I prevent the steak from becoming tough?
Cook steak to medium doneness and slice against the grain to keep bites tender and juicy.
- → What oils are suitable for hibachi cooking?
Use high smoke point oils like vegetable, avocado, grapeseed, or peanut oil for searing the steak.