Hibachi Steak

Hibachi Steak is juicy, tender, and flavorful pieces of sirloin steak. It's made with a few ingredients including a tasty marinade, making it a quick and easy recipe that's perfect for a delicious weeknight-friendly dinner at home. 

Try serving your hibachi steak with some Hibachi Fried Rice, Hibachi Vegetables, and Homemade Yum Yum Sauce for a complete hibachi experience at home. 

Going to a Japanese steakhouse or hibachi restaurant is a fun time.

You gather with a group of friends or strangers around a piping hot grill with a chef preparing food in front of you. You may also see the chef catch an egg with the top of their hat if you’re lucky.

It’s a perfect balance of food and entertainment. But, I also love making hibachi dishes at home, especially steak.

Let's get started! 

What is Hibachi Steak? 

Hibachi steak is bite-size pieces or steak bites seared over high heat in a heated wok or large skillet with butter, soy sauce, and a few other ingredients.

Hibachi style food is a way that American Japanese steakhouse restaurants, such as Benihana and Kobe, cook meat, vegetables, and rice. The food is usually cooked at a very high heat on hibachi grills by hibachi chefs.

At the hibachi restaurants, the hot grill is surrounded by seating making dining more of an experience, the perfect way to celebrate any special occasion.

Ingredients You'll Need 

1. Steak - Feel free to use any steak that you prefer, but I like to keep things simple and go with sirloin steak. It's usually easy to find and any local grocery store and is usually reasonably priced. Ribeye steak, top sirloin, or any tender steak cut works well for this recipe. Keep in mind that you will be cutting it into bite-sized pieces before cooking. 
2. Soy Sauce - Commonly used in most Japanese steakhouses to add a slightly salty and umami flavor to the steak. Tamari or low sodium soy sauce could be used instead. 
3. Mirin - A tangy and sweet rice wine that’s commonly used in Japanese cooking. It can usually be found in the same aisle as soy sauce. Dry sherry or dry white wine mixed with white sugar could be used as a substitute. 
4. Garlic - Use fresh garlic to add an intense and earthy flavor to the steak marinade. Jarred garlic or garlic paste could be substituted.
5. Ginger - Gives the hibachi marinade a warm and spicy note. I love using freshly minced ginger for this one, but ginger paste is a great substitution. 
6. Sesame Oil - Provide a toasted and slightly nutty flavor that pairs well with the other marinade ingredients. 
7. Vegetable Oil - Needed to cook the steak at a high temperature. Any neutral flavored oil such as canola oil or avocado oil could be used instead, try not to use olive oil.
8. Butter - Used a lot at hibachi restaurants to add buttery flavor to the food. Use salted butter, unsalted butter, or even garlic butter whichever you prefer. 

See the recipe card below for exact ingredient quantities and instructions.

How to Make Hibachi Steak

Begin the recipe by preparing the sirloin steak. Grab some paper towels and use them to remove any excess moisture from the whole steak. Cut it into even-sized pieces, about 1-inch cubes. Set aside. 

Using a large bowl, prepare the marinade by adding the soy sauce, mirin, garlic, ginger, and sesame oil.

Stir to combine before adding the prepared steak. Using tongs, toss to combine and fully coat the raw steak in the marinade. Cover and place in the refrigerator for at least 30 minutes, but you can leave it for up to 8 hours. If you're in a rush, you can go ahead and cook it immediately, but it will not be as flavorful. 

After the steak has had time to marinate, remove it from the refrigerator and allow it to come to room temperature. Place a large skillet on the stovetop over medium-high heat and allow it to warm before adding the oil. Allow the oil and butter to heat and add the marinated steak.

Allow it to cook for 4 to 5 minutes, until the steak has browned on all sides.

Carefully remove the steak from the pan and transfer it to a plate. 

Serve warm topped with sesame seeds and some freshly chopped green onion. Enjoy!

Best Recipe Tips and Tricks 

• Cook the steak to your preferred level of doneness: Well done: 4-5 minutes, Medium: 3 minutes, Medium rare: 2 minutes. 
• Do not skip the marinade time for the best flavor. If you're short on time, allow it to marinate for at least 30 minutes until 1 hour. It does make a difference. 
• Stir-fry or use tongs to move the steak around often as it cooks. The steak will cook quickly in the hot pan, so be sure to keep an eye on it. 
• Use a cutting board and sharp knife to cut the raw steak into small pieces that are even in size. You could also get the steak already cut and ready to go from the meat department. 

Storage Tips

Storage. If you have any leftover steak, allow it to cool to room temperature before placing it in an airtight container. Store the steak in the refrigerator for up to 4 days.

Reheating. When you're ready to serve it again, reheat it in a skillet on the stovetop over medium heat until warm. Add more oil if needed. It can also be heated in the microwave or in the air fryer for a quicker option. 

Freezing. Hibachi steak should be enjoyed shortly after it's been made for best results. I do not recommend freezing it for later as you lose that slight crisp on the outside and may dry the steak out upon reheating after being frozen. 

FAQ About Hibachi Steak 

Want More Easy Hibachi Recipes? Try These: 

• Japanese Onion Soup 
• Hibachi Chicken
• Ginger Dressing
• Hibachi Shrimp
• Easy Hibachi Rice 
• Hibachi Noodles 

Have any comments, questions, or other delicious ways to use this Hibachi Steak Recipe? Please share them in the comments below!

📖 Recipe