Hibachi Ribeye (lunch) Recipe

Bring steak to room temperature

Remove the ribeye from the refrigerator 20–30 minutes before cooking so it comes closer to room temperature for even cooking.

Slice and season steak

Pat the ribeye dry with paper towels. Slice into 1/2-inch thick strips against the grain if you want hibachi-style pieces, or leave whole for steak-style then slice after resting. Sprinkle both sides evenly with kosher salt, black pepper and garlic powder. Set aside.

Prepare vegetables

Slice the onion into 1/4-inch wedges, cut zucchini into half-moons, thinly slice carrot, and halve or quarter mushrooms. Rinse and drain bean sprouts. Keep vegetables in a single bowl for easy cooking.

Mix sauce

In a small bowl combine soy sauce, teriyaki sauce, Worcestershire, lemon juice, sesame oil, sugar, minced garlic and grated ginger. Stir to dissolve sugar and set aside.

Heat griddle or skillet

Heat a large heavy skillet or flat griddle over medium-high to high heat until very hot (about 3–5 minutes). Add 1 tablespoon vegetable oil and swirl to coat. The surface should be smoking slightly for proper hibachi sear.

Sear steak

Add the ribeye strips or steak to the hot surface in a single layer. Do not overcrowd; cook in batches if necessary. For 1/2-inch strips: cook 1–2 minutes per side for medium-rare to medium; adjust time for thickness. For a whole ribeye (1 inch+), sear 2–3 minutes per side then lower heat and cook to desired doneness. Add 1 tablespoon butter to the pan in the last minute and baste steak with melted butter and some of the prepared sauce.

Rest and slice (if whole)

If you cooked a whole steak, transfer to a cutting board and let rest 5 minutes before slicing thinly against the grain into hibachi-style pieces.

Wipe pan and reheat

If the pan has heavy steak fond, wipe it slightly or use the same pan. Reheat over medium-high and add remaining 1 tablespoon butter (if using) or 1 tablespoon oil.

Stir-fry vegetables

Add onions and carrots first and sauté 1–2 minutes until they begin to soften. Add zucchini and mushrooms and continue cooking 1–2 minutes until vegetables have a slight char but remain crisp-tender. Toss in bean sprouts and pour half of the prepared sauce over vegetables. Stir-fry quickly for 30–45 seconds to glaze. Season to taste with salt and pepper.

Make quick fried rice

If serving with hibachi-style fried rice, push vegetables to one side of the hot pan (or use a separate pan). Add 1 tablespoon oil, crack in the egg and scramble briefly, then add cooked rice. Stir and break up clumps, mixing in green onions and a splash (about 1 tablespoon) of soy or some of the prepared sauce. Stir-fry 1–2 minutes until heated through.

Combine and finish

Return sliced steak pieces to the pan with vegetables for 30–60 seconds, pour the remaining sauce over everything and toss quickly to coat and heat through. Turn off heat and sprinkle sesame seeds and a few extra drops of lemon juice if desired.

Plate

Serve the hibachi ribeye over or alongside the fried rice (if using) with lemon wedges and dipping sauce on the side. Garnish with green onions and additional sesame seeds. Serve immediately while hot.