Juicy Tender Hibachi Steak

This juicy, tender Hibachi Steak recipe brings the bold flavors of a favorite Japanese steakhouse right into your kitchen. Perfectly seared with a savory hibachistyle sauce, this dish has become a special part of my birthday dinners with family. I recreated it at home, and honestly, it turned out even better than what we get locally. Pair it with hibachi vegetables and fried rice for a complete and satisfying meal.

I first made this for a family birthday dinner, and now everyone asks to have it again. It really captures that fun restaurant feel without the wait.

Ingredients

• Strip steak or sirloin steak: One pound cut into 1inch cubes these cuts are tender and hold up well to quick cooking
• Soy sauce: low sodium is best to control saltiness and tamari works if you need gluten free
• Garlic powder and onion powder: for extra savory depth enhances flavor beyond basic salt and pepper
• Pepper: fresh ground if possible for more flavor
• Vegetable oil: important for high smoke point to get a good sear avocado or peanut oil are great alternatives
• Butter: adds richness and helps create a luscious sauce ghee is a good substitute for high heat
• Fresh minced garlic: fresh is key for bright aroma and bold flavor
• Teriyaki sauce: low sodium if possible mirin can be used as a substitute for a touch of sweetness

Instructions

Sear the Steak:

In a medium mixing bowl, combine steak cubes with soy sauce, garlic powder, onion powder, and pepper. Let it marinate at room temperature for 10 to 15 minutes to absorb flavors deeply. Preheat a large griddle or skillet over mediumhigh heat until hot but not smoking. Add the vegetable oil to the pan, swirling to coat. Add steak pieces in a single layer without crowding. Cook without disturbing for 2 minutes to develop a sear, then stir and cook for another 2 minutes, allowing all sides to brown nicely.

Add Butter and Sauce:

Reduce the heat slightly to medium. Add the butter and minced fresh garlic to the pan. As soon as the butter melts and the garlic becomes fragrant, pour in the teriyaki sauce. Stir everything together, coating the steak well. Cook an additional 1 to 3 minutes depending on preferred doneness, stirring occasionally so the sauce caramelizes gently and the garlic infuses the meat.

Finish and Serve:

Remove the steak from the heat and transfer to a warm serving plate. Spoon any sauce that remained on the griddle over the steak. Serve immediately with sides like hibachi vegetables and fried rice to complete the meal.

This recipe became a birthday tradition in my family. My favorite part is the garlicky buttery sauce that clings to each bite, reminding me of those special dinners around the table laughing and sharing stories.

Storage tips

Store leftover steak in an airtight container in the refrigerator for up to four days. To reheat, warm gently on the stove with a little oil or butter to prevent drying out. For longer storage, freeze in a sealed freezer bag or container, removing excess air. Properly frozen, it keeps up to three months.

Ingredient substitutions

If sirloin or strip steak is not available, flat iron or ribeye can be used as alternatives. For a lighter option, try filet mignon cubes. If fresh garlic is unavailable, garlic powder can be increased slightly but the fresh punch is preferable. For the oil, avocado or peanut oils are excellent high smoke point replacements.

Serving suggestions

Serve this hibachi steak with classic sides like hibachi fried rice, sautéed vegetables, or steamed rice noodles. Add dipping sauces such as yum yum sauce, spicy sriracha mayo, or soy sauce for extra flavor bursts. A crisp Asian slaw or miso soup works well as a light starter.

This hibachi steak is quick to make and full of bold flavor perfect for celebrations. Serve it hot with hibachi vegetables and fried rice for a complete meal.

Common Recipe Questions

→ What type of steak works best for hibachi style?

Strip steak, sirloin, flat iron, or boneless ribeye all provide great texture and flavor when cut into cubes and cooked quickly.

→ Can this steak be cooked in an air fryer?

Yes, marinate the cubes and cook at 400°F for 5-7 minutes, shaking the basket halfway for even browning.

→ How do I avoid chewy steak pieces?

Cut against the grain and avoid overcooking. Aim for medium doneness to keep the steak tender and juicy.

→ Can vegetables be cooked alongside the steak?

It’s best to cook vegetables separately to control doneness and texture, then combine before serving.

→ What sauces complement hibachi-style steak?

Soy sauce, teriyaki, spicy teriyaki, sriracha mayo, and Japanese shrimp sauce enhance the rich flavors beautifully.

→ How should cooked steak be stored?

Keep in an airtight container in the fridge for 3-4 days or freeze up to 3 months. Reheat gently in a skillet or griddle.