Hibachi Steak Recipe
Make Hibachi Steak Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Steak & Marinade
Vegetables & Garnish
Hibachi Butter Sauce (for finishing)
Optional Dipping Sauce (Ginger or Yum Yum-style)
For Serving
Method
Steak & Marinade
- 1
Prepare steak
Pat the steak dry with paper towels. Trim excess fat if desired. Using a sharp knife, score a shallow grid on the fat edge (if present) to prevent curling.
- 2
- 3
- 4
Season
Just before cooking, season both sides of the steak lightly with 1/2 tsp kosher salt and 1 tsp freshly ground black pepper.
Vegetables & Garnish
- 5
Prep vegetables
While steak marinates, slice zucchini into 1/4-inch half-moons, thinly slice carrot on the bias (about 1/8-inch), separate onion into rings or wedges, halve mushrooms, and rinse bean sprouts. Pat vegetables dry.
- 6
Cook vegetables
Heat a large cast-iron skillet or flat griddle over medium-high to high heat until very hot (around 425–450°F if using an infrared or griddle thermometer). Add 1 tbs vegetable oil and tilt to coat the surface. Add the carrots and onions first and cook 2–3 minutes, stirring occasionally, until they begin to soften and brown. Add zucchini and mushrooms and cook another 2–3 minutes until tender-crisp. Add bean sprouts last and toss 30–45 seconds just to warm. Season vegetables with a pinch of salt and a few grinds of black pepper. Transfer vegetables to a warmed plate and keep hot.
- 7
Finish garnish
Sprinkle the cooked vegetables with sliced scallions and toasted sesame seeds just before serving.
Hibachi Butter Sauce (for finishing)
- 8
Make butter sauce
In a small saucepan over low heat (or in a small skillet on the griddle near the steak while it rests), melt 3 tbs unsalted butter. Add 1 tsp minced garlic and cook 15–20 seconds until fragrant but not browned. Stir in 1/2 tbs soy sauce and 1/2 tsp lemon juice. Keep warm.
Cooking Steak & Assembly
- 9
- 10
Sear steak
Add 1 tbs vegetable oil to the hot surface. Place the steak on the griddle or skillet and press down lightly for full contact. For a 1 lb, 1–1.25-inch steak: sear 2.5–3 minutes per side for medium-rare (internal temp ~130–135°F), 3.5–4 minutes per side for medium. Do not move the steak while searing to develop a good crust. If you like more char, sear the edges for 30–45 seconds.
- 11
- 12
Rest and slice
Transfer steak to a cutting board and rest 5–7 minutes. While resting, spoon the warm hibachi butter sauce over the top to melt into the steak. Slice steak thinly against the grain into bite-sized strips (about 1/2-inch thick).
- 13