Benihana Teriyaki Steak
Benihana teriyaki steak made with choice grade New York strip, garlic butter, and homemade teriyaki sauce. This recipe uses the exact ingredients and techniques from the restaurant, including whole-steak searing and the julienne cut that sets teriyaki steak apart from regular hibachi steak. Served with sautéed mushrooms and scallions.
Servings 1 serving
Calories 700kcal
Equipment
- 1 Wire Cooling Rack for resting the steak
- 1 Baking Sheet goes under wire rack
- 1 Deli Containers for holding cooked vegetables
- 1 Measuring Cups for teriyaki sauce
- 1 Measuring Spoons for garlic butter
Ingredients
- 1 strip steak 6-8 oz, choice grade, ¾ inch thick
- 1/2 bunch scallions green tops and roots removed, middle section cut in half
- 2 white button mushrooms sliced into 6-8 pieces, or quartered and halved
- 1 tbsp garlic butter see Benihana Garlic Butter recipe
- 1/4 cup Benihana teriyaki sauce use up to 1/2 cup; see Benihana Teriyaki Sauce recipe
- safflower oil or any neutral oil (vegetable, canola)
- kosher salt to taste
- black pepper to taste
Instructions
Prep the Vegetables
- Trim the scallions by removing the green tops and root end. Cut the middle section in half so you have pieces roughly one inch long.
- Slice the mushrooms into 6-8 pieces each, or quarter each cap and cut each quarter in half.
Cook the Vegetables
- Heat oil in a nonstick pan over medium-high heat. Add the scallions with a sprinkle of salt and sauté until lightly caramelized but still with some crunch. Set aside in a container.
- Heat oil in the pan over medium-high heat. Add the mushrooms with a sprinkle of salt and cook until they've released all their liquid and are fully cooked. Set aside.
Cook the Steak
- Heat oil in the pan over medium-high heat. Season the steak with salt on both sides.
- If the steak has a fat cap, hold it down in the hot oil for 1-2 minutes to crisp it.
- Sear the steak for 2-5 minutes per side, depending on your preferred doneness. Slightly undercook the steak at this stage.
- Remove the steak from the pan and set it on a wire rack over a baking sheet to rest for 5-10 minutes.
Slice and Finish
- Remove the fat cap if desired. Make 2-4 lengthwise slices down the steak, then turn the strips 90 degrees and make perpendicular cuts to create julienne strips.
- Wipe out the pan and return it to medium heat. Add the steak and cook to your preferred doneness.
- About one minute before the steak is done, add the mushrooms, scallions, and one tablespoon of garlic butter. Season with salt and pepper and stir until the butter has completely melted.
- Add the teriyaki sauce and stir until heated through. Remove from heat immediately to prevent scorching.
Video
Notes
Fat Cap: Most teppanyaki restaurants cut the fat cap off before serving. Crisping it in hot oil for 1-2 minutes makes it either enjoyable to eat or easy to slice off after cooking.
Teriyaki Sauce: There's a lot of sugar in teriyaki sauce, so it scorches easily. Add it last, stir until heated through, and pull the pan off the heat right away. If the sauce burns, it will go bitter.
Resting: Setting the steak on a wire rack over a baking sheet lets air circulate underneath. This gives you better juice retention than resting on a plate or cutting board.
Sub-Recipes: This recipe uses Benihana Garlic Butter and Benihana Teriyaki Sauce. Both keep well, so make them ahead of time.
Nutrition
Calories: 700kcal