You don’t need a grill to enjoy this easy Hibachi Steak recipe—just your trusty pan and a few simple ingredients.
Although I may be half-Greek, my favorite cuisines have always been of the Asian variety. From Thai to Vietnamese, you’ll often find me steaming up some sticky rice and stir-frying meats in my wok. And while Japanese is often the segue into Asian cuisine, I actually was nearly 30 before I tried any sushi. Indeed, like many newbies, I first tried sushi as well as hibachi steak at Benihana.
If you haven’t been, Benihana is the kind of place where the chef flips shrimp into his hat and front pocket. Cliché culinary parlor trips aside, I actually really loved it. Especially when he lit an onion volcano on fire. Seriously, watching someone grill your meal right in front of you makes every bite taste even better.
Well, due to this elaborate performance, I didn’t try to make my own hibachi recipes until some years later. The thing is, I’m older now, and all that knife juggling and shrimp tossing seems much less impressive when compared to a solid meal—and I’ve definitely enjoyed some seriously good hibachi from local ma and pa restaurants since then. But you know what? I’ve always made my fair share of hibachi at home.
When I can, I’ll use my own hibachi grill or my standard-size grill if I’m inviting friends over. There’s nothing like fire-seared meat. However, I live in Wisconsin, so that means it’s on the colder side for most of the year. More often than not, I’m searing my steaks on my trusty skillet. As long as you’ve got a good marinade—and if with this recipe, you do—you’re good to go.
The combo of soy sauce, sesame oil, garlic, and ginger is all you need to get that restaurant-style flavor. Give the meat a quick sear in butter to lock in the umami, and you’ll enjoy some grill-free hibachi. And hey, if it is grilling season, the marinade for this recipe tastes just as good on your Weber.
Hibachi flavor without the hibachi
The word hibachi translates to “fire bowl.” Given the name, I think it’s obvious that traditional hibachi is meant for an open flame. But as I said before, it’s not always possible. Heck, even at Benihana, they use a flat-top grill instead of a “fire bowl.” They use a teppanyaki grill, which is essentially a large flat-top skillet.
Essentially, to enjoy proper hibachi steak, you need high heat and need to cook it quickly. You don’t need a teppanyaki grill or a chef in a paper hat to pull it off, just a good skillet and a hot stovetop. Butter plays a key role too, as it helps the steak brown while adding that unmistakable richness you’d expect from hibachi-style cooking.
However, if possible, use a cast-iron skillet or heavy-bottomed stainless steel pan. Basically, any skillet or pan that retains and distributes the heat more evenly will do the trick. Avoid nonstick pans for hibachi. While they’re great for cleanup, they don’t sear the same, and you won’t get that signature crust.
How do I store leftovers?
After the steak cools, transfer it to an airtight container and refrigerate for up to 3 days. For reheating, I recommend the skillet. Turn the stove to medium-low and add a splash of water to keep the meat from drying out.
Serving suggestions
Hibachi steak pairs well with Japanese classics like an Avocado Sushi Roll, a deliciously fun way to get in some veggies. On colder days, I’ll make a batch of Miso Soup or Mushroom Ramen—both are cozy crowd-pleasers among family and friends alike. And when I have the time, I’ll whip up some savory Okonomiyaki (Japanese Pancakes). If you’ve never tried okonomiyaki, they’re essentially Japan’s answer to the German potato pancake, minus potatoes!
Ingredients
- 1 tablespoon low-sodium soy sauce
- 3/4 teaspoon sesame oil
- 2 cloves garlic minced
- 3/4 teaspoon fresh ginger minced
- Salt to taste
- Pepper to taste
- 1 pound sirloin steak cut into bite-sized pieces
- 1 tablespoon butter
- Sesame seeds for garnish
- Chopped green onions for garnish
Instructions
- In a bowl, combine the soy sauce, sesame oil, garlic, ginger, salt, and pepper. Add the steak pieces and toss well to coat. Let the steak sit in the marinade for about 10 minutes.
- Heat a skillet on medium-high. Melt the butter, then add the marinated steak. Cook for 3-5 minutes, stirring occasionally, until browned and cooked to your preferred doneness.
- Remove the steak from the skillet and transfer to a serving plate. Serve immediately and enjoy your flavorful hibachi steak, garnished with sesame seeds and green onions.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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