Easy Hibachi Steak At Home (Japanese Steakhouse Style) (2024)

Want to learn how to make hibachi steak and mushrooms in your own kitchen? It’s easier than you think! This easy Japanese steakhouse style recipe uses flavorful ribeye and soy sauce to create a restaurant-quality dish in only 10 minutes!

Serve with my hibachi rice recipe, hibachi vegetables, and my homemade yum yum sauce recipe for a complete hibachi dinner.

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Hibachi is one of my favorite restaurant experiences to recreate at home.

I used to request going to my favorite Japanese steakhouse restaurant every year for my birthday when I was a kid. It’s not cheap, so we’d only go for a special occasion and even then we had to hit the early bird special. But it’s such good food I had to figure out how to make it at home!

I don’t know how to juggle my salt and pepper shakers or flip shrimp tails into my hat, and I usually don’t set anything ablaze just for show, but making the food at home is just as delicious and a lot more affordable.

Ingredients

The secret to making delicious hibachi steak lies in its simplicity. Almost everything at a Japanese hibachi steakhouse uses the same basic seasonings: soy sauce, salt and pepper, a little oil, and sometimes sesame seeds or lemon juice.

It’s all about the ingredients and the technique. Well-marbled, flavorful steak. Fresh mushrooms. The heat of the flat topped teppanyaki grill and the fact that nothing is crowded. So what do you need to make hibachi steak at home?

• Steak:The Japanese steakhouses in my area typically use thin cut ribeye steak (about half an inch thick), with filet mignon available as an upgrade. A thicker ribeye will work too; just adjust the cooking time in the final step until it’s cooked to your liking. If you want to save a little money on ingredients, you can also use sirloin steak, but it’s leaner and won’t have as much flavor as a ribeye. Personally, I prefer the ribeye, since it’s got so much flavorful marbling!
• Mushrooms:Each protein option at our local hibachi restaurant comes with a simple veggie. The hibachi shrimp is made with broccoli, the teriyaki chicken has green pepper and onion, and the steak comes with mushrooms. Use white mushrooms or baby bellas for this recipe. I got mine whole and sliced them right before cooking for the freshest results, but getting pre-sliced mushrooms will save a step and a little time. Your choice!
• Vegetable oil (or other neutral oil)
• Soy sauce
• Kosher salt and black pepper

Seriously, that’s it. Use good steak, but other than that, the ingredients are INCREDIBLY simple.

Equipment

You’ve got the ingredients, you’ve got the appetite. What don’t you have? Well, you probably don’t have an enormous commercial-grade flat top teppanyaki grill in your home (and if you have something similar like a Blackstone griddle, I’m SUPER jealous!!!).

That’s where we’ll have to make do the best we can with what we have at home.

While I love using my electric wok to make hibachi fried rice, you’ll want something with a flat surface here instead for searing the steak. I’ve used a large sauté pan (12″) but a cast iron skillet would work as well.

How to Make Hibachi Steak at Home

To make this hibachi steak as close to restaurant-quality as possible, we’ll need to focus on two main things: heat and spacing.

Make sure your pan is fully preheated over medium high heat before adding your mushrooms or steak, and don’t crowd your mushrooms or meat. Even with a large skillet (12 inches in my case), this will mean cooking the mushrooms and steak separately, and recombining them briefly at the end.

However, the total cooking time for the mushrooms is 4 minutes, and a thin cut ribeye sears in only about 1-2 minutes. So it’s still quick to come together even when cooking things separately!

For the Mushrooms

Step One:
Preheat pan. Fully preheat a heavy-bottomed, flat pan like a sauté pan or cast iron skillet over medium high heat.

Step Two:
Cook the mushrooms. Add a drizzle of neutral oil, followed by your mushrooms. Make sure they’re in a single layer and are not crowded. Give the mushrooms 2 minutes to form a nicely browned exterior before flipping them over to cook the other side. Cook for an additional minute or two without disturbing, and remove them to a plate or bowl.

For the ribeye steak

Step Three:
Sear the steak. Add the remaining oil to the pan and allow it to heat up.Place your ribeye steak in the pan and sprinkle with kosher salt and black pepper. Sear on the first side for 30 seconds and cook for one minute on the second side.

Step Four:
Cut the steak into bite sized pieces. Remove the steak to a cutting board and cut into 1-inch bite-sized pieces. Use tongs to hold the meat down and a sharp knife to cut so you can do this while the meat is still hot.It may look too rare now but you’ll throw it back in for another 30 seconds or so (or longer if you want it more cooked).

Step Five:
Deglaze the pan and combine the ingredients. Toss the cut steak bites and mushrooms back into the hot skillet and immediately add soy sauce to deglaze the pan, scraping any browned bits off the bottom of the pan.

Step Six:
Enjoy! Remove from heat and serve with hibachi rice, veggies, and homemade yum yum sauce!

What to Serve with Hibachi Steak and Mushrooms

If you have a hibachi dinner at a Japanese steakhouse, the menu is pretty standard besides the specific protein you order. You’ll usually get:

• Japanese onion soup with mushrooms
• Salad with ginger dressing
• Sesame hibachi fried rice
• Hibachi vegetables (zucchini and onions)
• Several dipping sauces: Japanese white sauce (aka yum yum sauce), ginger sauce, and spicy mustard sauce

When making hibachi at home, I recommend at least making some hibachi rice and a batch of homemade yum yum sauce. I’d highly recommend making the sautéed hibachi veggies too. An abundance of fresh vegetables really help balance the meat and rice!

You can also pair this steak with some delicious 10-minute hibachi shrimp as well!

FAQs about Hibachi Steak

“Hibachi”is a Japanese word that literally means “fire bowl,” and refers to cooking over a portable bowl with an open grate on top (like a portable backyard charcoal bbq grill). “Teppan” means “iron plate” and “yaki” means “grilled” or “pan-fried.” Most American “hibachi” restaurants are actually teppanyaki restaurants.

While you could cook a ribeye steak on an actual hibachi grill, you wouldn’t be able to cook things with small pieces like rice, since that would fall through the grates.

Although the steak we’re replicating in this recipe is technically teppanyaki steak, I’ve called it hibachi steak since that’s what most Americans know it as.

I prefer a thin cut ribeye for this dish, although the Japanese steakhouses near me usually offer filet mignon as an upgrade. Since filets are usually cut thicker, you may have to increase the cooking time a bit if you choose to use a filet (same goes for a thicker ribeye steak).
Use a sirloin steak to save on cost, but be aware it won’t be as flavorful since it’s a leaner cut.

First of all, congratulations, you lucky dog!!

Second, absolutely. You can even make your mushrooms and steak at the same time with that much surface area, if you can get the timing right (add mushrooms, add steak, flip steak, flip mushrooms, cut steak, deglaze).

While you may be tempted to cut your steak directly on the griddle like the chefs do athibachi restaurants, sharp knives can damage your seasoning. I’d still recommend removing the steak to a cutting board for that step.

More Recipes to try

Love steak? Try these other recipes:

• Easy Red Wine Steak Marinade
• Blue cheese and Steak Crostini with Blueberry Caramelized Onion Jam
• Flank Steak, Haricot Vert, and Potato Salad

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