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The Sassy Foodie » Recipes » Mains

Benihana Style Hibachi Steak {Cast Iron Skillet}

Published: Oct 18, 2021 · Modified: Mar 21, 2022 by Sunena Anand · This post contains affiliate links. I make a commission from sales. As an Amazon Associate, I earn from qualifying purchases. · 1 Comment

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This Benihana hibachi style steak can be made right at home, restaurant style! The best part is, no fancy flat top is required. All you need is a cast iron skillet, some delicious steaks, and 15 minutes! Paired with fluffy jasmine rice or sheet pan fried rice if you're feeling fancy, and homemade bang bang sauce, you've got a full Japanese steakhouse meal.

benihana style hibachi steak in a cast iron skillet
Jump to:
  • Why You'll Love This Recipe
  • What is Hibachi Cooking?
  • Ingredients
  • Instructions
  • What is the Sauce Used at Hibachi Restaurants?
  • Expert Tip
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Recipe FAQs
  • Benihana Style Hibachi Steak {Cast Iron Skillet}
  • 💬 Comments

Why You'll Love This Recipe

This steak is ready in under 15 minutes: Hibachi-style cooking moves fast! This steak comes together in under 15 minutes, with restaurant-like results.

No special equipment needed: While I wish I did have a flat top installed in my house somewhere, I don't. You do not need any fancy equipment to make this hibachi steak. A good skillet is all you'll need.

Use any cut of meat you have: I used striploin for this recipe, but if you want to elevate this dish for a special occasion, you can use filet mignon. If you prefer ribeye, use that too! The choice is totally yours.

What is Hibachi Cooking?

Believe it or not, a hibachi does not directly translate to flat-top cooking as you would find at restaurants like Benihana. Hibachi translates to a cauldron-type grill with grates on top, generally heated by charcoal.

What we commonly refer to as hibachi is actually a teppanyaki cooking surface. The teppanyaki cooking surface is that sizzling hot surface that develops the most delicious sear on the food.

The terms have become synonymous with one another, and restaurants often use the two to entice customers with their literal drool worthy menus.

Ingredients

Ingredients to prepare hibachi style steak labelled on a baking sheet
  • Striploin steak: Striploin steaks work well for hibachi steak as it is quick cooking, is a good balance of lean meat with fat. Striploin steaks are also sold as New York strip steaks. They are a good balance between a ribeye and a filet steak.
  • Oyster sauce: Oyster sauce has a deep earthy and salty flavour. It does not have a fishy taste despite having oyster in the name.
  • Soy sauce: Dark soy sauce adds the saltiness that you know and love when it comes to hibachi cooking.
  • Minced garlic: I recommend using freshly minced garlic in this dish. The base of many hibachi recipes is a savory garlic butter. Pre-minced garlic often has a metallic taste to it, or is a little bit dull in flavour compared to freshly minced.
  • Butter: I recommend using unsalted butter for this recipe, to avoid a salt bomb in the sauce. The soy sauce and oyster sauce will add more than enough salt to the dish.

A full list of ingredients with measurements is located on the recipe card, below.

Instructions

START WITH...

Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby. 

Make the bang bang sauce - Mix together the bang bang sauce, and set aside.

Bring the steak to room temperature - Take your steak out of the fridge 10-15 minutes before searing. Pat the steaks dry with a paper towel before searing, to get the best sear.

Step by step instructions to prepare hibachi steak
  1. Sear the steak: Season the steaks with salt and pepper on both sides. In a cast iron skillet over medium-high heat, sear the steaks for 1 ½ minutes on each side in a thin layer of olive oil, until a crust has developed on each side.
  2. Cut the steak: While the steak is in the pan, use a small pairing knife to cut the steak into-sized pieces. The steak will still be undercooked in the middle, that is what you want!
  3. Make the sauce: Add the butter, garlic, soy sauce and oyster sauce to the pan. Coat the steak, and let it continue to sear and cook in the sauce. For medium doneness, the steak will only need to sear in the sauce for 2-3 minutes.

What is the Sauce Used at Hibachi Restaurants?

Hibachi restaurants typically serve their proteins with two dipping sauces: a ginger dipping sauce, and yum yum sauce.

I'm going to be honest. Keep the ginger sauce - I want allllll the creamy, mayo goodness. Yum yum sauce is not exactly spicy, but it is full of flavour. Because I generally like a little bit of added spice, I use bang bang sauce as a dipping sauce. If you prefer a milder dip, yum yum sauce is the way to go!

Expert Tip

Use fresh garlic! Avoid using jarred minced garlic for this recipe. Because the garlic is one of the stars of the sauce, you want the taste and flavour of fresh garlic! While jarred garlic is convenient, the flavour is not the same as fresh.

Substitutions

  • Striploin steak - Feel free to use your favourite cut of steak, including ribeye or a filet as well!
  • Soy sauce - You can substitute with tamari or coconut aminos
  • Oyster sauce - Use some teriyaki sauce instead!

Variations

  • Spicy - Add some red chilli, sriracha or chilli oil for a kick!
  • Deluxe - Saute mushrooms with the beef!

Equipment

This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.

  • Cast iron skillet

Storage

These steak bites keep in the fridge up to 2 days, if stored in an airtight container. Either reheat in the microwave, on the stove, or even in an air fryer!

Recipe FAQs

How long do you cook hibachi steak?

Medium-rare steak: Approximately 2 minutes.
Medium steak: Approximately 3 minutes.
Well-done steak: Approximately 5 minutes.

Is hibachi steak the same as teriyaki?

No. Hibachi steak and teriyaki steak are not the same. Hibachi steak is cooked with much more savoury flavours. Teriyaki sauce is generally more of a sweet glaze.

Is hibachi steak spicy?

Not at all! Hibachi steak is packed with savoury flavours, but no spice.

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Benihana Style Hibachi Steak {Cast Iron Skillet}

This Benihana hibachi style steak can be made right at home, restaurant style! The best part is, no fancy flat top is required. All you need is a cast iron skillet, some delicious steaks, and 15 minutes!
5 from 6 votes
Print Pin Rate Save Saved!
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Servings: 4 Servings
Estimated Calories: 475kcal
Author: Sunena Anand

Ingredients

  • 2 Striploin steaks
  • 1 tablespoon Minced garlic
  • ¼ cup Soy sauce
  • 2 tablespoon Oyster sauce
  • ½ cup Unsalted butter
  • 1 batch Bang bang sauce

Equipment

  • Cast Iron Skillet

Instructions

  • Sear the steak: Season the steaks with salt and pepper on both sides. In a cast iron skillet over medium-high heat, sear the steaks for 1 ½ minutes on each side in a thin layer of olive oil, until a crust has developed on each side.
    2 Striploin steaks
  • Cut the steak: While the steak is in the pan, use a small pairing knife to cut the steak into-sized pieces. The steak will still be undercooked in the middle, that is what you want!
  • Make the sauce: Add the butter, garlic, soy sauce and oyster sauce to the pan. Coat the steak, and let it continue to sear and cook in the sauce. For medium doneness, the steak will only need to sear in the sauce for 2-3 minutes.
    1 tablespoon Minced garlic, ¼ cup Soy sauce, 2 tablespoon Oyster sauce, ½ cup Unsalted butter
  • Serve: Serve with bang bang sauce on the sauce
    1 batch Bang bang sauce

Notes

Steak Cooking Times
  • Medium-rare steak: Approximately 2 minutes.
  • Medium steak: Approximately 3 minutes.
  • Well-done steak: Approximately 5 minutes.
Recipe Tips
  • Use fresh garlic!  While jarred garlic is convenient, the flavour is not the same as fresh.
  • Bring the steaks to room temperature before searing for best results.
  • Pat the steaks dry before searing to get the best possible sear on the exterior of the steaks. 
 

Estimated Nutrition

Calories: 475kcal | Carbohydrates: 3g | Protein: 25g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1118mg | Potassium: 411mg | Fiber: 1g | Sugar: 1g | Vitamin A: 709IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg
Course: Main Course
Cuisine: Asian
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Reader Interactions

Comments

  1. Tyrone

    November 24, 2022 at 2:19 pm

    5 stars
    Okay I will be there in about an hour and a half

    Reply

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