This Benihana-style hibachi steak recipe delivers iconic teppanyaki flavor at home - perfectly seared steak bites, rich garlic soy butter, and bold umami flavor, with no flat-top grill required! Whether you're making just the steak or a full Benihana dinner with fried rice and vegetables, this recipe delivers restaurant-quality results every time.
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Why You'll Love This Recipe
Restaurant-style and fast: Hibachi cooking uses high heat, so these bite-size steak pieces cook in under 15 minutes, just like at Benihana.
Iconic Benihana flavor: The signature flavor comes from high heat, simple seasonings, and timing - no long marinating required! The steak is seared hot, then finished with garlic butter and teriyaki seasoning.
No special equipment needed: Benihana uses teppanyaki, (a flat-top steel griddle). At home, a good, heavy cast-iron skillet delivers the same high-heat sear.
Easy to customize: This base recipe works for a mix-and-match hibachi dinner, with shrimp, chicken, or vegetables - just like at the restaurant.
Best Steak Cuts for Hibachi Steak
- New York Strip (Striploin): The classic Benihana choice. Balanced tenderness with bold, beefy flavor.
- Sirloin: Lean, affordable, and traditional hibachi texture.
- Ribeye: Rich and juicy, with more marbling - great for splurging.
- Filet mignon: Extremely tender with a milder flavor.
Top Tip for Choosing the Right Steak
For best results, choose a steak that is 1-1 ½ inches thick. Thinner steaks cook too quickly and can easily overcook during the finishing step.
Ingredient Notes
- Unsalted butter: Allows full control of salt, since soy sauce already adds plenty of seasoning.
- Soy sauce: Use regular light soy sauce. Low-sodium or gluten-free soy sauce works as well.
- Fresh garlic: Essential for authentic Benihana flavor. Fresh garlic gives the freshly made soy and garlic butter its signature aroma and bite.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Soy sauce: Coconut aminos, liquid aminos, or tamari.
- Unsalted butter: Salted butter - reduce added salt accordingly.
- White pepper: Black pepper.
Variations
- Spicy: Add sriracha or chili oil, or try homemade Indian-Chinese chili garlic sauce for a fusion twist.
- Deluxe: Sauté cremini mushrooms with the steak for classic hibachi steak and mushrooms.
- Flat-top grill: Use an outdoor griddle or stovetop griddle for a more authentic teppanyaki experience.
- Extra garlic: Add a pinch of garlic powder for a deeper garlic flavor.
- Sesame: Add a drizzle of sesame oil with the neutral oil and garnish the cooked steak with sesame seeds.
Looking for Other Substitutions?
Ask ChatGPT for suggestions on substituting any particular ingredient!
How to Make Benihana-Style Hibachi Steak
Prep Work Before Cooking
- Gather and measure all ingredients
- Bring the steak to room temperature
- Prep the homemade Benihana garlic butter. The signature garlic butter flavor comes from a few pantry staples used in hibachi-style recipes that Japanese steakhouses rely on.
Heat the Skillet
Place a 12" cast iron skillet on medium-high heat. Add 2 tablespoon of neutral oil, such as canola, peanut, or vegetable oil.
Season the striploin steaks generously with salt and white pepper on both sides. Place the steaks in the heated skillet.
Sear the Steaks
Sear the steaks for 2 minutes per side, until a deep crust forms.
Cut into Pieces
Transfer the steaks to a cutting board. Cut the steak into bite-size pieces. The steak will still be almost raw in the center.
Finish the Steak
Transfer the steak pieces to the hot skillet. Add the garlic butter and teriyaki sauce to the steak cubes, and cook for 2 minutes.
Steak Doneness & Timing Chart
| Doneness | Time per Side | Internal Temperature |
| Rare | 1 - 1 ½ minutes | 120-125°F |
| Medium-Rare | 2 minutes | 130-135°F |
| Medium | 2 ½ - 2 minutes | 140-145°F |
| Medium-Well | 3 - 3 ½ minutes | 150°F |
Tip: The steak will continue cooking once it is returned to the skillet. Pull your steak slightly early to avoid overcooking.
Expert Tips
Preheat the pan fully: A very hot skillet is essential for proper searing, to replicate the high-heat teppanyaki surface.
Don't move the steak too soon: Let the steak sit to develop that signature hibachi crust.
Use a large skillet: Crowding lowers the temperature of the skillet and can cause steaming.
Make sauces ahead: Make the yum-yum sauce the night before and let it sit in the fridge for the flavors to meld.
Make Ahead & Storage
- Prepare the soy garlic butter up to 1 week in advance. Store in an airtight container in the fridge. The butter can be used cold or at room temperature.
- Homemade yum yum sauce can be made 3-5 days before serving. Store in an airtight container in the fridge, and keep chilled until you are ready to eat.
- Store leftover steak in an airtight container up to 2 days.
- Reheat the steak gently in a skillet over medium heat. Avoid microwaving to reheat, as this will toughen the steak.
Serving Suggestions
- Sides: Make it a full Benihana dinner with Benihana-style hibachi fried rice, or steamed jasmine rice for a time-saving side. You can also opt for sheet pan pineapple fried rice instead.
- Vegetables: Traditionally, Benihana meals are served with a side of Benihana hibachi-style vegetables. Other great vegetable sides include garlic green beans, or air fryer soy and sesame broccoli.
- Sauces: In addition to the traditional yum yum sauce, serve this garlic hibachi steak with homemade Benihana mustard dipping sauce, bang bang sauce, or Benihana's zesty ginger dressing.
Troubleshooting & FAQs
The skillet may not be hot enough, or the pan may be overcrowded.
Cut against the grain, and avoid overcooking. Use the doneness chart above.
Yes - a fully preheated stainless-steel skillet works well.
No, hibachi steak is not marinated. Hibachi steak is lightly seasoned before searing and is layered with umami-packed garlic butter during cooking.
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If you love restaurant-style dinners without the wait, this recipe is part of my collection of weeknight dinner ideas made with simple ingredients and ready in 30 minutes or less
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Benihana-Style Hibachi Steak (Easy Copycat Recipe)
Equipment
Ingredients
- 2 10 oz Striploin steaks - 1-1 ½" thick
- 1 ½ teaspoon Sea salt
- 1 ½ teaspoon White pepper - ground
- 2 tablespoon Teriyaki sauce
- 2 tablespoon Benihana Garlic Butter
Yum Yum Sauce
- 1 ¼ cup Mayonnaise
- ¼ cup Water
- 1 tablespoon Salted butter - melted
- 1 teaspoon Tomato paste
- 1 teaspoon Garlic powder
- 1 teaspoon Sugar
- ½ teaspoon Paprika
- ¼ tsp Cayenne pepper
Instructions
- Prepare a batch of yum yum sauce at least one day in advance.1 ¼ cup Mayonnaise, ¼ cup Water, 1 tablespoon Salted butter, 1 teaspoon Tomato paste, 1 teaspoon Garlic powder, 1 teaspoon Sugar, ½ teaspoon Paprika, ¼ teaspoon Cayenne pepper
- Make a batch of homemade Benihana garlic butter using an immersion blender or food processor.
- Place a 12" cast iron skillet on medium-high heat. Add 2 tablespoon of neutral oil, such as canola, peanut, or vegetable oil.
- Season the striploin steaks generously with salt and white pepper on both sides. Place the steaks in the heated skillet.2 10 oz Striploin steaks, 1 ½ teaspoon Sea salt, 1 ½ teaspoon White pepper
- Let the steaks sear on the first side for 2 minutes to get a good sear. Flip the steaks and sear for another 2 minutes.
- Transfer the steaks to a cutting board. Cut the steak into bite-size pieces. The steak will still be almost raw in the center.
- Transfer the steak pieces to the hot skillet. Add the garlic butter and teriyaki sauce to the steak cubes, and cook for 2 minutes.2 tablespoon Teriyaki sauce, 2 tablespoon Benihana Garlic Butter
Video
✱Recipe Notes
| Doneness | Time per Side | Internal Temperature |
| Rare | 1 - 1 ½ minutes | 120-125°F |
| Medium-Rare | 2 minutes | 130-135°F |
| Medium | 2 ½ - 2 minutes | 140-145°F |
| Medium-Well | 3 - 3 ½ minutes | 150°F |
Tyrone says
Okay I will be there in about an hour and a half
Erin Brigham says
Please stop changing the recipe!! Your changes to both the recipe and photos are making me feel like I'm losing my mind. If you've got an alteration to it, can you please still include the older version? First it was with Oyster Sauce and Soy, then you changed it and now it's completely all just Teriyaki and garlic butter?? The original recipe I saw with the oyster sauce was fantastic and now I have no access to it bc you edited this page. ?
Sunena says
Hi Erin,
Sorry about that - I routinely retest recipes on here to make sure they are as good as possible. Here is the original recipe that you are looking for:
2 Striploin steaks
1 tablespoon Minced garlic
¼ cup Soy sauce
2 tablespoon Oyster sauce
½ cup Unsalted butter
Enjoy, and sorry for the confusion! 🙂