Hibachi-Style Steak

Grilled hibachi steak recipe with rice in a bowl

The Spruce Eats / Teena Agnel

  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Servings: 4 servings

A hibachi is a traditional Japanese-style cooking device that is used to cook meat, vegetable, and seafood dishes. It is usually a metal hot plate with a container that houses either burning wood or charcoal. But just because you don't have one at home doesn't mean that you can't enjoy the same type of flavor. All you need is your very own backyard grill.

This hibachi-style steak recipe starts on the grill and finishes in a delicious flavorful sauce, from the soy sauce and white vinegar to the garlic, ginger, and white pepper. A little bit of sugar brings it all together. Not only does this preparation enhance the steak, but it also creates a great dish for entertaining that doesn't require a lot of complicated ingredients—you likely have a lot of the sauce components already. Although this recipe is not 100 percent traditional for a hibachi because you'll be using your grill and not the hot plate, it still provides a great way to create the same deliciously sauced meat in the comfort of your own home.

Serve the steak and mushrooms with steamed rice for an easy main course. While you've got the grill fired up, add a few fresh vegetables such as zucchini, asparagus, or broccoli as a side dish.

1:27

Click Play to See This Ultimate Hibachi Steak Recipe Come Together

Ingredients

  • For the Sauce:
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons white vinegar
  • 1 tablespoon granulated sugar
  • 1 clove garlic (minced)
  • 2 teaspoons fresh ginger (grated)
  • 1/2 teaspoon white pepper
  • For the Steak:
  • 4 (5-ounce) steaks (boneless)
  • 4 teaspoons vegetable oil
  • 8 large mushrooms (white or brown, sliced)
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Steps to Make It

  1. Gather the ingredients.

    Ingredients for hibachi-style steak
    The Spruce / Teena Agnel
  2. To make the sauce, bring the soy sauce, white vinegar, sugar, garlic, ginger, and white pepper to a boil in a small saucepan.

    Sauce ingredients boiling in a pot
    The Spruce / Teena Agnel
  3. Reduce heat immediately to low and cook, stirring often, for 3 minutes.

    Hibachi soy ginger sauce reducing
    The Spruce / Teena Agnel
  4. Remove from heat and let cool.

    Hibachi steak sauce removed from heat
    The Spruce  / Teena Agnel
  5. Preheat the grill to medium-high heat.

    Grill preheating
    The Spruce / Teena Agnel
  6. Add the steaks and grill on each side just until grill marks form but the steak is still rare.

    Steaks on the grill
    The Spruce / Teena Agnel
  7. Remove the steaks from the grill and cut into bite-sized cubes.

    Steaks cut into bite-sized chunks
    The Spruce / Teena Agnel
  8. Heat a skillet over medium heat and add the oil.

    Oil heating in a pot
    The Spruce / Teena Agnel
  9. Place the steak pieces and mushrooms in the hot skillet. Season with salt and pepper and cook for 3 minutes, tossing, or until the mushrooms start to brown.

    Steak and mushrooms cooking in a skillet
    The Spruce / Teena Agnel
  10. Add sauce to the pan. Cook for an additional 2 to 3 minutes, or until the mushrooms are cooked through and steak has reached the desired doneness. 

    Hibachi-style sauce being added to the steak and mushrooms
    The Spruce / Teena Agnel
  11. Serve with your favorite sides and enjoy.

    Hibachi-style steak in a bowl with rice
    The Spruce / Teena Agnel

What's the Difference Between Hibachi and Teriyaki?

Both of these dishes contain sauces with similar ingredients, but hibachi refers to the method of cooking and the meat is not marinated in the sauce. With teriyaki, the sauce contains similar ingredients as the sauce used for hibachi-style steak, but it tends to be sweeter and the meat is usually marinated first before cooking.

Steak Doneness

This recipe allows you to cook your steak just the way you like it. Here is a handy temperature guide for steak doneness.

  • Rare: 120 to 130 F
  • Medium-Rare: 130 to 135 F
  • Medium: 140 to 150 F
  • Medium-Well: 155 to 165 F
  • Well: 160 F

How to Store Hibachi-Style Steak

This dish will keep in the fridge for up to 5 days in a covered container. Reheat in the microwave or on the stovetop over medium-low heat until it's completely hot.