Hibachi Steak
Hibachi steak made the way teppanyaki restaurants actually cook it. Choice grade New York strip seared whole, rested, then sliced into bite-sized cubes with sauteed mushrooms and garlic butter. This recipe avoids the number one mistake in online hibachi recipes: cutting the steak before cooking.
Servings 2 servings
Calories 300kcal
Equipment
- 1 All-Clad Nonstick Pan For mushrooms and steak searing
- 1 Wire Cooling Rack For resting the steak
- 1 Baking Sheet Under the wire rack
- 1 Deli Containers For holding cooked mushrooms
Ingredients
- 1 New York strip steak 6-8 ounces, choice grade, ¾ inch thick
- 2 white button mushrooms sliced into 6-8 thick pieces each
- safflower oil or any neutral high smoke point oil
- 1 tbsp garlic butter see Benihana Garlic Butter recipe
- kosher salt to taste
- black pepper freshly cracked, to taste
Instructions
Mushrooms
- Slice each mushroom into 6-8 thick pieces.
- Heat safflower oil in a nonstick pan over medium-high heat.
- Add mushrooms and a sprinkle of kosher salt to the pan.
- Cook until all water has evaporated and mushrooms are lightly browned. Set aside in a container.
Steak
- Heat safflower oil in a pan over medium-high heat.
- Season steak with kosher salt on both sides.
- If steak has a fat cap, hold it down in the hot oil for 1-2 minutes to render and crisp.
- Sear steak on each side for 2-5 minutes, or until slightly undercooked.
- Remove steak from pan and set on a wire cooling rack over a baking sheet. Rest for 5-10 minutes.
Final Assembly
- After resting, trim fat cap if desired. Cut steak into long strips, then make perpendicular cuts to create bite-sized cubes.
- Wipe out pan and return to medium heat.
- Add steak cubes to pan. If steak needs more cooking, cook to your liking.
- About 1 minute before done, add cooked mushrooms and 1 tablespoon garlic butter.
- Stir until butter has melted and coated steak and mushrooms.
- Remove from heat. Adjust seasoning with kosher salt and cracked black pepper.
Video
Notes
The key technique: Sear the steak whole, rest it, then slice. This is how teppanyaki restaurants cook hibachi steak. Cutting before cooking releases liquid and prevents a proper sear.
Steak grade: Choice grade is the standard at most teppanyaki restaurants. Prime works but isn't necessary for bite-sized pieces tossed in garlic butter.
Fat cap: Crisp the fat cap by holding it against the hot pan for 1-2 minutes before searing the flat sides. This makes the fat enjoyable to eat or easy to trim off after cooking.
Garlic butter: See the full Benihana Garlic Butter recipe for both restaurant-scale and home-scale versions.
Storage: Refrigerate in an airtight container for up to 3-4 days. Reheat in a hot pan, not the microwave, to preserve the sear.
Nutrition
Calories: 300kcal