Benihana-Style Hibachi Steak (Easy Copycat Recipe)
This Benihana-style hibachi steak recipe delivers that iconic teppanyaki flavor at home - perfectly seared steak bites, rich garlic soy butter, and bold umami flavor, with no flat-top grill required!
Servings: 4 Servings
Calories: 574kcal
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
Notes
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.
| 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 |
Nutrition
Calories: 574kcal | Carbohydrates: 5g | Protein: 2g | Fat: 61g | Saturated Fat: 14g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 1742mg | Potassium: 68mg | Fiber: 1g | Sugar: 3g | Vitamin A: 402IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg
