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Hibachi Steak Recipe: Amazing Ultimate 5-Minute Secret

hibachi steak recipe plated dinner
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Make this hibachi steak recipe at home! Quick, flavorful, and beginner-friendly. The perfect winter meal for two—ready in just 20 minutes!

Ingredients

Scale

For the steak:

  • 12 oz sirloin or ribeye steak, cut into 1-inch cubes

  • 1 tbsp avocado oil (or vegetable oil)

  • 1 tbsp butter

Hibachi seasoning mix:

  • 1 tsp garlic powder

  • ½ tsp black pepper

  • ½ tsp onion powder

  • ½ tsp smoked paprika

  • Pinch of sea salt (optional)

For the sauce:

  • 1½ tbsp soy sauce (or low-sodium tamari)

  • 1 tbsp mirin (or rice vinegar with a pinch of sugar)

  • 1 tbsp unsalted butter

  • ½ tsp sesame oil

Optional sides:

  • 1 zucchini, sliced

  • 1 cup mushrooms

  • 1 small onion, sliced

  • Cooked jasmine or cauliflower rice

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Kitchen Tools You’ll Need:

  • Cast iron skillet or griddle pan

  • Tongs or wooden spatula

  • Small mixing bowl

  • Measuring spoons

Instructions

Step 1: Prep Your Ingredients

Cut your steak into cubes about 1 inch thick for even searing. Pat them dry with paper towels—this helps you get that beautiful crust.

Mix the seasoning ingredients in a small bowl. Sprinkle over the steak and gently toss to coat.

Time-saving tip: I pre-cut and season the meat the night before—just store it in the fridge in an airtight container.

Step 2: Heat Up the Pan

Place your cast iron skillet over medium-high heat and let it heat for about 3 minutes. Add the avocado oil. Once shimmering, toss in the steak cubes. Don’t overcrowd the pan—work in batches if needed!

Let the steak sear for 1–2 minutes undisturbed. Flip and cook for another 1–2 minutes. Add the butter and baste the meat for another 30 seconds. Remove and set aside.

Step 3: Make the Signature Sauce

In the same pan, add the soy sauce, mirin, butter, and sesame oil. Stir over low heat until combined. Add the steak back in and toss gently to coat. Done!

 

Step 4: Optional Veggie Sides

Quickly sauté zucchini, onion, and mushrooms in the same skillet with a bit of soy sauce and sesame oil. 4–5 minutes is all it takes for caramelized, golden goodness.

Step 5: Serve It Up

Plate the steak over steamed jasm

Notes

  • Don’t skip the butter—it’s the signature flavor in restaurant hibachi.

  • Use a hot pan to develop a crust without overcooking.

  • Avoid overcrowding—steak should sizzle, not steam.

  • Finish with sesame oil—just a touch adds aromatic richness.

Find it online: https://www.peakfitrecipes.com/hibachi-steak-recipe/