Hibachi Steak Recipe

You can make hibachi steak at home for a fraction of the cost of what you’d spend at a Japanese teppanyaki steakhouse! Hibachi dinners at home are super cheap and the quality is much better than what you’d spend at a hibachi restaurant like Benihana!

Download the full recipe document here:

Hibachi Steak Recipe Document

Ingredients:

1 New York Strip Steak 6-8 ounces (170-225 grams) 

2 White Button Mushrooms 

Safflower Oil 

1 T Hibachi Garlic Butter (recipe below) 

Salt & Pepper, to taste 

Directions: 

Mushrooms: 

1. Slice each mushroom into 6-8 pieces 

2. Heat safflower oil in a nonstick pan over medium-high heat 

3. Add mushrooms and a sprinkle of kosher salt to pan 

4. Cook until mushrooms are done to your liking 

Steak: 

1. Heat safflower oil in a pan over medium-high heat 

2. Salt steak on both sides 

3. Add steak to pan holding the fatcap down for 1-2 minutes 

4. Cook steak on each side for 2-5 minutes, or until done to your liking 

5. Remove steak from pan to wired rack for 5-10 minutes 

Final dish: 

1. Wipe out pan and return to medium heat 

2. Cut rested steak into long strips, then make cuts perpendicular to the strips 

3. Add cubes of steak to hot pan with cooked mushrooms and hibachi garlic butter 

4. Stir until butter has melted 

5. Adjust seasoning with salt and pepper

Hibachi garlic butter:

Restaurant Version Ingredients: 

6 sticks (690 grams) unsalted butter, room temperature 

15 cloves garlic, peeled, root end removed 

1/4 cup (60 ml) Kikkoman brand soy sauce 

Directions: 

1. Combine garlic and soy sauce in blender or food processor and blend on high until well combined 

2. Slowly add soy garlic mixture to softened butter until totally incorporated and no liquid remains at bottom of bowl 

3. Store in covered container in refrigerator for 1 week or freeze for up to 6 months 

Home version (smaller amounts) Ingredients: 

3 sticks (345 grams) unsalted butter, room temperature 

6-8 cloves garlic, peeled, root end removed 

2 T (30 ml) Kikkoman brand soy sauce 

Directions: 

1. Puree garlic using garlic press or with a knife 

2. Slowly add soy garlic mixture to softened butter until totally incorporated and no liquid remains at bottom of bowl 

3. Store in covered container in refrigerator for 1 week or freeze for up to 6 months

Amazon ingredient affiliate links:

Kikkoman Soy Sauce: https://geni.us/LHdfvOB

Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com