Ichiban Steak & Steak Recipe

Cook rice

Rinse the short-grain rice under cold water until the water runs clear. Combine the rinsed rice, 1.25 cups water, and 1/4 tsp salt in a small saucepan. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes before fluffing with a fork.

Make sauce

Whisk together 3 tbsp soy sauce, 1 tbsp mirin, 1 tsp rice vinegar, 1 tsp brown sugar, 1/2 tsp grated garlic, 1/2 tsp grated ginger, and 1/2 tsp sesame oil in a small bowl until sugar dissolves. Stir in toasted sesame seeds if using. Taste and adjust sweetness or acidity as desired. Set aside at room temperature.

Prepare steak

Pat the steak dry with paper towels. Season both sides evenly with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp garlic powder. Let sit at room temperature 15–20 minutes while you prepare vegetables and preheat the griddle or large cast-iron skillet.

Heat griddle

Heat a large cast-iron skillet or hibachi/teppanyaki griddle over high heat until very hot (a drop of water should sizzle and evaporate). Add 1 tbsp vegetable oil and swirl to coat.

Sear and finish steak

Place the steak on the hot surface and sear undisturbed 2–3 minutes until a brown crust forms. Flip and add 1 tbsp unsalted butter and 1 tsp sesame oil to the pan. Continue cooking 2–4 minutes more depending on thickness and desired doneness (about 3 minutes for medium-rare for a 1" steak). Spoon the melted butter over the steak while it finishes. Remove steak to a cutting board and let rest 5–7 minutes before slicing thinly against the grain.

Cook vegetables

While resting the steak (or in a second skillet if preferred), heat 1 tbsp vegetable oil on the griddle or in a separate skillet over medium-high heat. Add the onion wedges and carrot matchsticks first; sauté 1–2 minutes until they begin to soften. Add zucchini and mushrooms and continue cooking, stirring occasionally, another 2–3 minutes until vegetables are tender-crisp. Add bean sprouts last and toss 30–45 seconds. Season lightly with salt and black pepper to taste. If desired, add a small pat of butter and a few drops of sesame oil at the end for flavor.

Slice the rested steak thinly against the grain and arrange on a plate alongside the hibachi vegetables and a portion of steamed rice.

Serve the yakiniku-style hibachi sauce in a small bowl for dipping. Garnish with 2 tbsp thinly sliced scallions and lemon wedges. Offer extra soy or hot sauce at the table if desired.