Hibachi Steak With Broccoli Recipe

Bring steak to room temperature

Remove steak from refrigerator 20–30 minutes before cooking. Pat dry with paper towels; this helps achieve a good sear.

Season steak

Evenly sprinkle kosher salt, black pepper, and garlic powder on both sides of the steak. Set aside on a plate.

Wash and trim broccoli into bite-size florets. Slice onion into 1/2-inch wedges, slice carrot on the bias if using, and mince garlic and ginger. Slice scallions for garnish.

In a small bowl combine soy sauce, mirin, sesame oil, minced garlic, minced ginger, brown sugar, and 2 tablespoons water. Stir until sugar dissolves and set aside.

Heat a large cast-iron skillet or flat top griddle over medium-high heat until very hot (about 3–5 minutes). Add 1 tablespoon vegetable oil and 1 tablespoon butter; swirl to coat.

Add broccoli, onion, and carrot to the pan in a single layer. Let them sear undisturbed for 1–2 minutes to get slight char, then stir-fry for another 2–3 minutes until bright green and tender-crisp. If vegetables brown too quickly, lower heat slightly.

Pour about half of the prepared sauce over the vegetables and toss to coat for 30–45 seconds so flavors meld. Transfer vegetables to a bowl and keep warm.

Increase heat to high. Add remaining 1 tablespoon vegetable oil to the now-empty hot skillet and let it shimmer. Place steak on the hot surface and do not move for 2–3 minutes to form a crust (for medium-rare; time will vary by thickness and stove).

Flip steak and add the remaining 1 tablespoon butter on top of the steak. Spoon melting butter over the steak (basting) for another 2–3 minutes, or until desired doneness: 120–125°F rare, 130–135°F medium-rare, 140–145°F medium.

In the last 30 seconds, pour the remaining prepared sauce around and on the steak, let it bubble and glaze the meat as you baste once more. Remove steak to a cutting board and rest 5–7 minutes before slicing against the grain into 1/4–1/2-inch slices.

Return sliced steak to the skillet with vegetables for a quick toss (optional) to combine and warm through for 20–30 seconds so sauce coats everything.

Plate steamed rice (if using), arrange hibachi steak slices beside the vegetables. Spoon any remaining pan sauce over the steak and vegetables. Garnish with sliced scallions, toasted sesame seeds, and lemon wedges on the side.