How to make Hibachi Steak
With a crispy, charred crust on the outside and a buttery soft inside, this hibachi steak is tossed in an addictive garlic butter sauce and mushrooms. Here is everything you need to know about how to make an insanely delicious hibachi steak with a grocery store cut on your kitchen stove.
Servings: 2 people
Calories: 451kcal
Ingredients
- 8 ounces New York strip steak ¾ inch thick
- 2-6 baby bella mushrooms thickly sliced
- 1 Tablespoon benihana hibachi garlic butter
- 2 Tablespoons safflower oil halved
- salt and pepper to taste
Garnish
- 1 teaspoon sesame seeds
Instructions
Cook the mushrooms
- Heat one tablespoon of oil in a cast iron pan over medium high heat. Once the oil is hot, add the white button mushrooms. Season with salt. Sauté the mushrooms until they are tender and all the released juices evaporate, about 8-10 minutes. Set the mushrooms aside.
Sear the steak
- Continue to heat the same cast iron skillet on medium high heat for about 2-5 minutes. Add the vegetable oil to the cast iron skillet. Using tongs, sear each side of the steak , turning every minute for about 4-6 minutes on each side. If the steak has a fat cap or thick layer of fat on one side, place it on the oil first, until it is brown and crispy. Sear the steak only - do not cook it . The steak needs to be undercooked the steak because it will be sautéed in garlic butter and mushrooms. Place the steak on a cutting board and allow to rest for about 5 minutes so that the juices can redistribute. Do not cover with foil as you would a traditional steak.
Cook the steak
- After the steak has rested, trim off and discard any visible fat based on your preference. Slice the steak into bite sized cubes. Heat the cast iron pan on medium high heat. Once the pan is hot, add the cubed steak and cook the steak to your preference. Add the mushrooms and benihana garlic butter. Toss the steak and mushrooms in the butter. Serve immediately.
Video
Notes
Tips on making an EPIC Hibachi Steak
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- Dry the steak before searing for a perfect crust. Press a paper towel against all sides of the steak to make sure it is as dry as possible. You can also pat dry the steak and put it in the fridge on top of a small rack for a few hours to air dry.
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- Bring the steak to room temperature. If the steak has been in the fridge, bring it to room temperature so that the hot oil temperature does not drop when you sear it.
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- Season the steak only at the end. Do not season the steak before searing as it will draw out moisture during the searing process. Instead season the steak at the end, after adding the garlic butter, only if needed, as the garlic butter is already salty since it contains soy sauce.
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- Optimal steak thickness is ½ to ¾ inch. There is no need to purchase a thick, expensive steak since the steak will be cut into bite sized cubes in the end and you want each piece to have at least two seared sides.
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- Turn the steak often when searing. You do not want to completely sear each side all at once because that will overcook the inside of the steak. Keep flipping the steak every minute until you get the desired sear.
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- Use oil, not butter, to sear the steak. Vegetable oil has a 400-450°F smoke point compared to butter which only has about a 304°F smoke point. The higher smoke point of the vegetable oil is ideal for searing. In this recipe, the garlic butter is added later for flavor, not for cooking.
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- Heat the oil, until it just starts smoking, to sear the meat. If the oil is not hot enough, the meat will cook slowly, release juices and simmer in its own juices instead of searing. Heat the vegetable oil until it just starts smoking, then begin searing the steak.
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- Unlike regular steak, do not cook the steak to the desired temperature while searing. Hibachi steak is cooked a second time after being cubed - the steak will be overcooked if you cook it to your preference during the searing process.
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- Use a digital thermometer to determine when the steak is done. Insert a digital thermometer into a steak cube to gauge when it is perfectly done. For Rare, internal temperature should be between 120-125°F, Medium Rare - 125-140°F, Medium - 140-150°F, Medium Well - 150-155°F, Well Done: 160+°F.
Storing and reheating
Stored in an airtight container, Hibachi Steak will last in the fridge for 3-4 days. To reheat the hibachi steak, pan fry it over medium heat on a stovetop. Turn off the heat so that it is completely heated through.- Every time you reheat steak it goes from one level of doneness to the next. So turn off the heat and serve as soon as the steak is reheated.
- Microwaving is not recommended to reheat steak. The small cubes of steak quickly cooks all the way to the center making it well done. The steak loses its juiciness and you can easily end up with dry, tough meat.