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5 from 8 votes

Easy Homemade Hibachi Steak (Benihana Copycat)

This easy homemade hibachi steak recipe is a Benihana copycat easy recipe that brings your favorite Japanese steakhouses to your own kitchen! Without any fancy equipment, and with a few pantry staple ingredients, it has never been easier to make a “special occasion” meal any day of the week. All you need is a skillet, some delicious steaks, and 25 minutes! 
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Asian
Keyword: Benihana hibachi steak, Benihana steak, Benihana style steak, Hibachi steak
Servings: 4 Servings
Calories: 739kcal
Author: Sunena Anand


  • 2 10 oz Striploin steaks 1-1 ½" thick
  • 1 ½ teaspoon Sea salt
  • 1 ½ teaspoon White pepper ground
  • 6 Cloves Garlic peeled
  • ¼ Cup Soy sauce
  • ½ Cup Unsalted butter 1 stick, softened
  • ½ Lemon juiced
  • 1 tablespoon Teriyaki sauce

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


  • Prepare one batch of yum yum sauce, and set aside covered in the fridge.
    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
  • Using an immersion blender or a food processor, blend the garlic cloves with the soy sauce and lemon juice. The garlic should be mostly broken down into a paste with no visible chunks.  Add the garlic and soy sauce paste into the softened butter, and mix until fully combined. Set aside. 
    6 Cloves Garlic, ¼ Cup Soy sauce, ½ Cup Unsalted butter, ½ Lemon
  • Place a 12” cast iron skillet on medium-high heat. Add 2 tablespoon of neutral oil, such as canola, peanut, or vegetable oil. Avocado oil can also be used if you prefer. 
  • Season the striploin steaks generously with salt and white pepper on both sides. Place the steaks in the heated skillet, and leave them alone for 2 minutes, to get a good sear on the first side. Flip the steaks and sear for another 2 minutes. 
    2 10 oz Striploin steaks, 1 ½ teaspoon Sea salt, 1 ½ teaspoon White pepper
  • With the steaks still in the skillet, use a small knife to cut the steak into bite-sized pieces. The steak will still be almost raw in the center, and that is normal. Try to keep the small pieces in a single layer. 
  • Add the garlic butter, and teriyaki sauce to the hot skillet, and toss to coat the steak bites. For medium doneness, the steak will only need to be cooked in the garlic butter for 2-2 ½ minutes. 
  • Remove from the heat, and serve while hot. Optionally, garnish with chopped green onion over the top when serving the steak. 


Cooking Times
  • Medium-rare steak: Approximately 2 minutes.
  • Medium steak: Approximately 3 minutes.
  • Well-done steak: Approximately 5 minutes.
Recipe Tips
  • Be sure to preheat: You want the pan to be very hot, to replicate the high-heat teppanyaki surface. This will also give the steak that hard sear in a very short cooking time. 
  • Leave the steak alone: Once the steak is in the pan, avoid turning it or tossing it unnecessarily. The only way to get the hibachi char is by letting the steak sit.
  • Use a large skillet: A large skillet is important for this recipe, as the larger surface area will retain heat better. It will also help the steak sear and char. A small skillet will cause the heat to drop, and steak could potentially 'steam'. 
  • Prepare the sauce: Make the yum-yum sauce the night before and let it sit in the fridge for the flavors to meld. This is important - the sauce will not taste the same if served right away.


Calories: 739kcal | Carbohydrates: 7g | Protein: 3g | Fat: 78g | Saturated Fat: 25g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 2167mg | Potassium: 120mg | Fiber: 1g | Sugar: 2g | Vitamin A: 940IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 1mg