When we first bought our flat grill, we immediately knew we wanted to have a Japanese Hibachi Dinner. We researched all the techniques used to make it as delicious as it would be if we went to any Hibachi restaurant. This is the results of our trial and testing.
We tried different steaks, cutting before cooking vs after, different seasonings, and different sauces. We found that searing it on a high heat with a little oil to prevent sticking, then removing and cutting prevented the steak from over cooking. It also allowed us to get a good sear and even seasoning without over cooking the meat. Jim of course prefers a fattier marbled steak than I do. He will usually get himself a chuck eye or a ribeye and a New York strip steak for me.
I don’t put measurements of everything in this recipe. This is because you have to go with your good judgment. Jim makes a mixture of salt, pepper, and garlic in a container. He uses that to sprinkle over the steak. I usually just rub the outside with oil then sprinkle on each individually as I see fit. I always say air on the side of less is better and you can always add more after tasting. You can’t take it away! Same goes for the soy sauce. It will burn easily, so we only add a little at the end and allow it to coat and caramelize on the outside. You don’t have to use the garlic butter. You can just use plain butter, but really why be plain when you can be fancy and flavorful? Plus making garlic butter is really easy! If you like this, you can also try the Hibachi Chicken recipe. We usually do a little of each with fried rice and some steamed or sautéed veggies. Enjoy!
- 8 oz steak per person Chuck eye Ribeye, or New York Strip
- Garlic powder
- Garlic butter slow baked garlic cloves blended into soft butter
- Dark Soy Sauce
- Vegetable oil
- Heat grill to searing high heat with a brush of oil. Sear all sides of steak and remove from heat while steak is still rare. Immediately cut into bitesize chunks and place back onto grill with garlic butter. Season with salt and pepper while it cooks. Cook to desired doneness (Medium to medium rare is preferred in our house.) During last 15 to 30 seconds of cooking toss around in enough dark soy sauce to coat completely and allow it to cook and caramelize on all sides. If you keep it there too long it will burn. Remove from heat and serve with favorite sides.