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! 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.

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

• 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

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!

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

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