Hibachi Steak

Benihana Hibachi Steak. Before we get started, I want to go over the biggest mistake I see when people are attempting to recreate this dish at home. And I know I harp on this issue a lot, but it is the #1 thing preventing you from having a restaurant quality dish at home. It seems as if every recipe online, literally every one of them, advises you to cut your meat into small pieces before cooking. While this does allow for the protein to cook more quickly, the issue is because of the smaller pans and lower heat we’re using at home - a lot of the time the meat tends to give up more liquid and it will boil in its own liquid instead of getting a proper sear, which is what we’re going for in hibachi cooking. So, to remedy this, you’ll want to keep your steaks whole while cooking them and only slice them after they’ve cooked AND rested. This will allow the juices that previously leaked out in your pan to redistribute in the steak instead of in your pan. Now, what kind of steak are you looking to get? Just like with the hibachi steak, with teriyaki steak, you’re typically getting choice grade strip steak. Also known as “New York strip”, it’s a cut from the short loin subprimal of the cow. The typical serving size is 6-8 ounces. I’ve found that by asking my butcher to cut me steaks ¾ inch thick, I almost always get the perfect size.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in pan over medium high heat

Step 2

Add mushrooms and salt and cook until done to your liking, set aside

Step 3

Heat oil in a pan over medium high heat

Step 4

Add scallions and salt and cook until lightly caramelized, set aside

Step 5

Heat oil in pan over medium high heat

Step 6

Season steak with salt

Step 7

Cook according to directions below: When you’re ready to cook the steak, add some oil to a pan. They typically use safflower oil at hibachi joints, but any neutral oil works. Season the steak with salt on both sides and then hold the fat cap (if you have one) down in the hot pan for 1-2 minutes. This will crisp the fat so that it’s not in-edibly chewy OR make it easier to remove, should you desire that. They typically remove the fat from the steaks before serving at most hibachi restaurants, just FYI. Then sear the steak on one side until you have nice caramelization, about 2-4 minutes, then flip over and get a good sear on the other side.

Step 8

Rest steak for 5-10 minutes

Step 9

Slice steak according to directions below: Now, when you’re ready to slice - and take note here: they use a different cut for teriyaki steak than they do for hibachi steak. So, to get the right cut, you’ll want to make 2-4 slices down the steak lengthwise, and then turn the steak 90 degrees and make cuts perpendicular to those slices. This will give you the julienne cut they use at most Japanese steakhouses.

Step 10

Heat pan over medium heat

Step 11

Add steak, vegetables and one tablespoon hibachi garlic butter, season with salt and pepper

Step 12

Stir until butter has completely melted

Step 13

Add teriyaki sauce and stir until heated through