Ichiban Steak & Shrimp Recipe

Prep steak

Pat the steak dry with paper towels. Trim any excess fat and cut into 1/2–3/4-inch thick slices or keep whole depending on preferred presentation. Lightly season both sides with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Let rest at room temperature while you prepare other components (10 minutes).

Prep shrimp

If not already done, peel and devein the shrimp leaving tails on if desired. Pat dry and season lightly with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Toss shrimp with 1 teaspoon soy sauce and 1/2 teaspoon sesame oil to add flavor and prevent sticking.

Make the hibachi-style sauce: in a small bowl whisk together 3 tablespoons soy sauce, 1 tablespoon sake (or dry sherry), 1 tablespoon mirin, 1 teaspoon grated fresh ginger and 1 minced garlic clove. Set aside. Heat 2 tablespoons unsalted butter and 1 tablespoon vegetable oil in a heavy skillet or flat-top (teppanyaki) over medium-high to high heat until shimmering (oil should be hot but not smoking).

For finishing: reserve a tablespoon of the sauce for serving and use the rest to glaze the steak and shrimp during cooking (see steps below).

Cook the vegetables on a hot flat-top or large skillet: add 1 teaspoon vegetable oil if needed and add sliced onion and zucchini. Season lightly with a pinch of salt and pepper. Stir-fry for 2–3 minutes until onions begin to soften.

Add mushrooms and cook another 2 minutes until they release moisture and begin to brown. Push vegetables to the side of the griddle/pan and add bean sprouts and half the sliced green onions. Toss together for 1 minute to heat through. Transfer vegetables to a warm plate and keep warm.

Increase heat to high. Add remaining 1 tablespoon vegetable oil and 1 tablespoon butter to the empty hot surface. When butter foams and oil shimmers, add the steak pieces in a single layer without crowding. Sear for 1.5–2 minutes per side for medium-rare (adjust time for desired doneness). Avoid moving the steak so a good crust forms.

When the steak is nearly at desired doneness (after flipping once), brush or spoon some of the hibachi sauce over the top and let it caramelize for 15–30 seconds. Remove steak to resting plate and tent with foil for 3–4 minutes.

In the same pan/flat-top, add remaining 1 tablespoon butter and allow to melt over high heat. Add seasoned shrimp in a single layer and cook about 1–1.5 minutes per side until opaque and pink. As you flip, brush shrimp with remaining sauce to glaze. Remove shrimp to the plate with steak.

Return vegetables briefly to the hot surface to reheat if necessary and spoon any browned bits from the pan over them. Arrange steamed rice, vegetables, steak slices and shrimp on a plate: place rice on one side, vegetables beside it, then steak and shrimp in front.

Garnish with sliced green onions, a sprinkle of toasted sesame seeds, a lemon wedge and serve sauce on the side (or drizzle a tablespoon over the steak and shrimp). Offer ginger sauce or yum yum sauce as an optional dipping sauce.