Hibachi Steak (2024)

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While I can’t promise you any onion volcanoes, this easy Hibachi Steak recipe brings the flavors of your favorite Japanese hibachi restaurant to your dinner table!

If you love Asian flavors, be sure to also check out our Beef Ramen Stir Fry.

This post was developed in partnership with Ohio Beef. As always, all opinions are our own.

Table of Contents

Hibachi Steak at Home

Giant flames, eggs spinning through the air, spatulas flipped behind the back, shrimp sailing into eager diner’s mouths–there’s really nothing quite like dining at a hibachi restaurant. It’s dinner and a show, all in one.

While the theatrics are certainly a big reason we enjoy hibachi restaurants, we also love the food! Our typical order is usually hibachi steak and shrimp, served with fried rice and veggies, and of course that irresistible yum yum sauce!

The last time we ate at a hibachi restaurant, we paid extra close attention to the methods and sauces the chef was using, so we could recreate the flavors here at home.

Today, we’re happy to share this easy recipe for hibachi steak! We love serving beef on special occasions, and this Japanese steakhouse style steak is perfect for Valentine’s Day, birthdays, or any time you feel like treating yourself!

What does hibachi steak mean?

Before we dive in, let’s go over what exactly hibachi steak is. Hibachi refers to a Japanese style of cooking which features a griddle situated in the center of a table.

Here in the U.S., popular Japanese steakhouses like Benihana cook hibachi food directly in front of diners, often with theatrical presentations, including tossing and catching food or cooking utensils, creating onion “volcanoes” with sake and flame, and interacting with guests for a fun experience.

What is Hibachi Steak Made of?

Steak– You’ll want to start with a high quality steak. We like sirloin, strip, or filet mignon. This post on the difference between choice and prime beef can help you make the right choice for your occasion and budget.
Garlic– Garlic is one of the primary flavor agents in hibachi style cooking, so don’t skimp or leave this one out.
Butter– If you’ve dined at a hibachi restaurant before, I’m sure you’ve seen the generous mounds of butter they use in all their dishes. It’s part of what makes hibachi so good!
Hibachi sauce– I use one master sauce for all of my hibachi recipes, which is a combination of soy sauce, mirin, and honey.
- For a gluten free hibachi steak, substitute tamari for the soy sauce. I noticed no significant flavor difference with the swap.
- Mirin can be found in the Asian food aisle of most grocery stores, at any Asian market, or online here.
- You can use honey or sugar to add a hint of sweetness and balance the intense umami flavors of the soy sauce.

How to Make Hibachi Steak

Prep the steak. Chop the steak into bite size pieces, then sprinkle all sides with Kosher salt and pepper.
Prepare the pan. Heat a large cast iron or stainless steel skillet over medium high heat. Add enough oil to coat, and heat until shimmering.
Sear. Spread the steak bites evenly across the pan and sear, undisturbed, for about two minutes. Flip and continue to sear about 1 minute.
Add the garlic and butter and toss to melt.
Add the sauce, and continue to cook, stirring often, until the sauce is slightly thickened and steak is well coated, 1-2 minutes.
Serve. Remove from heat and serve with yum yum sauce, if desired.

FAQS

What kind of steak is used in hibachi?

Sirloin or strip steak is the most common steak used in hibachi restaurants. Top sirloin is a flavorful choice with a great bang for your buck.

Most hibachi restaurants also offer filet, which is more expensive, but a very tender cut. This is our favorite for a splurge or special occasion.

Stew meat is too tough for the short, high heat cooking of hibachi. Instead, use stew meat for low and slow cooking, like in this French Onion Beef Stew.

What seasoning do they use at hibachi restaurants?

The seasonings at hibachi restaurants are actually pretty simple. Veggies, rice, meats, and seafood are all seasoned with salt and pepper.

Almost every dish also gets a hefty hunk of butter and garlic, as well as a squirt of a soy sauce based sauce.

Can I double this recipe?

Absolutely. This recipe will make enough for 2-3 people. If you’re doubling it, I recommend searing the steak in two batches so the pan isn’t overcrowded.

What to Serve with Hibachi Steak

If you want the full Japanese steakhouse experience, serve this steak with hibachi fried rice, hibachi vegetables, and yum yum sauce for dipping. You could also whip up a Japanese steakhouse style ginger sauce.

If you’re making the full hibachi feast, start by mixing up the yum yum sauce and hibachi sauce. Refrigerate the yum yum sauce and set the hibachi sauce aside–you’ll use it for all the other recipes!

I recommend making the fried rice next and keeping it warm covered in foil. You can also make the fried rice ahead of time and reheat it right before serving.

Start the veggies next. The steak is the fastest cooking, so do it last so it’s hot and fresh! If you’re up to the challenge, you can start the steak in a second pan while the veggies finish cooking to save some time.

This steak would also pair nicely with Spicy Asian Zucchini or an Asian Sesame Salad.

These Asian Buffet Donuts would be a perfect dessert!

More Special Occasion Beef Dishes

If you’re looking to impress, we also recommend these other show stopping beef recipes!

Visit www.OhioBeef.org, and follow the Ohio Beef Council on Facebook, Twitter and Instagram for more cooking tips and recipes and be sure to use #OhioBeef to share photos of the recipes you make for your next special occasion!

Hibachi Steak

Yield: 2

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Bring the flavors of your favorite Japanese steakhouse home with these easy Hibachi Steak Bites! Made with a simple sauce of garlic, butter, soy sauce, and mirin, this steak is tender and full of flavor!

Ingredients

Neutral cooking oil, to coat
1-1.5 lb. sirloin steak, fat trimmed
Kosher salt and pepper
1 teaspoon minced garlic
1 Tablespoon unsalted butter
3 Tablespoons hibachi sauce*

Hibachi sauce recipe:

3/4 cup soy sauce
2 Tablespoons mirin
2 Tablespoons honey

Instructions

Prep the hibachi sauce. In a measuring cup, stir together soy sauce, mirin, and honey. Set aside.
Prep the steak. Chop the steak into bite size pieces, then sprinkle all sides with Kosher salt and pepper.
Prepare the pan. Heat a large cast iron or stainless steel skillet over medium high heat. Add enough oil to coat, and heat until shimmering.
Sear. Spread the steak bites evenly across the pan and sear, undisturbed, for about two minutes. Flip and continue to sear about 1 minute.
Add the garlic and butter and toss to melt.
Add the sauce, and continue to cook, stirring often, until the sauce is slightly thickened and steak is well coated, 1-2 minutes. NOTE: This steak does not need very long to cook! 4-5 minutes total is all you need for a medium steak, so remove it promptly after adding the sauce.
Serve. Remove from heat and serve with yum yum sauce, if desired.

Notes

*This Hibachi sauce makes enough to make the hibachi steak, one recipe of fried rice, and one recipe for hibachi veggies. If you're just preparing the steak, you can substitute 2 Tablespoons soy sauce, 1 teaspoon mirin, and 1 teaspoon honey.

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