Benihana Hibachi Steak Recipe

There’s something magical about sitting around a hibachi grill, watching the chef slice, dice, and flip food right before your eyes. The sizzling sound, the garlic butter aroma, and the juicy steak-it’s a full experience. But let’s be real, heading to Japanese steakhouses can cost a pretty penny.

The good news? You don’t need to spend hundreds of dollars to enjoy that same restaurant-quality hibachi steak. With just a few simple techniques and the right cut of beef, you can make Benihana Hibachi Steak Recipe at home that’s actually better than the restaurants. Seriously, it’s all about knowing the little details.

I’ve tested this recipe many times, and along the way, I discovered one major mistake almost everyone makes-cutting the steak before cooking. Today, I’ll walk you through how to avoid that and give you all the tips you need for the juiciest, most flavorful hibachi steak you’ve ever made.

What Does Benihana Hibachi Steak Taste Like?

The first bite of hibachi steak is bold, savory, and buttery. The sear locks in a smoky, caramelized crust that makes every bite taste indulgent. Unlike smaller cuts of stir-fry beef, these whole seared steaks are juicy inside with just the right chew.

The garlic butter melts over the meat and mushrooms, coating everything with a rich, silky flavor. It’s not overly heavy, just perfectly balanced with a hint of salt and pepper.

Pair that with tender sautéed mushrooms, and you’ve got a combination that tastes like it came straight off a teppanyaki grill. Every bite feels like a restaurant-quality treat, but cooked right in your own kitchen.

Ingredients Required for Benihana Hibachi Steak Recipe

Here’s the list of Ingredients you’ll need to make this Benihana Hibachi Steak

• 2 New York strip steaks (about 6–8 ounces each, ¾-inch thick)
• 4 white button mushrooms, thickly sliced
• 1 tbsp garlic butter (for finishing)
• Neutral oil (safflower, vegetable, or canola)
• Kosher salt and cracked black pepper, to taste

For Garlic Butter (optional but recommended):

• 2 tbsp unsalted butter, softened
• ½ tsp minced garlic
• ½ tsp soy sauce

Kitchen Utensil You’ll Need

1. Large nonstick or cast iron skillet
2. Cutting board and sharp knife
3. Mixing bowl (for garlic butter)
4. Tongs
5. Wire rack or grated baking sheet

Prep Time: 15 minutes
Cook Time: 15 minutes

How to Make Benihana Hibachi Steak

Simply follow the steps given below to make your Benihana Hibachi Steak at home

1: Prepare the mushrooms
Slice mushrooms into 6–8 pieces each. Heat oil in a skillet over medium-high heat, season mushrooms with salt, and sauté until tender. Set aside.

2: Sear the fat cap (if present)
Season steaks generously with kosher salt. Place the fat edge down in hot oil for 1–2 minutes until crisp. This makes it easier to trim later or enjoy if you love crispy fat.

3: Sear the steak
Lay steaks flat in the pan and sear for 2–5 minutes per side, depending on desired doneness. Aim for a nice brown crust on both sides. Slightly undercook if you prefer to finish cooking after slicing.

4: Rest the steak
Transfer steaks to a wire rack or baking sheet. Let rest for 5–10 minutes to allow juices to redistribute.

5: Slice the steak
Trim fat if desired. Slice steaks into long strips, then cut crosswise into bite-size cubes-just like at Japanese steakhouses.

6: Finish with garlic butter and mushrooms
Return steak pieces to the skillet over medium heat. Add mushrooms and garlic butter. Stir until butter melts and coats the steak and mushrooms. Season with salt and cracked black pepper to taste. Serve hot.

Some Tasty Ways To Customize and Serve This Benihana Hibachi Steak

1. With Benihana Hibachi Chicken Rice
Honestly, nothing beats pairing hibachi steak with Hibachi Chicken Rice. The Ginger Dipping Sauce in both dishes just ties everything together, and it feels like you’re eating at Benihana right at home.

2. Over Garlic Noodles
Sometimes we swap the rice for garlic noodles. The buttery steak juices coat the noodles perfectly, and it’s a fun twist that feels just as comforting.

3. With Grilled Vegetables
Zucchini, onions, and bell peppers tossed on a hot pan until slightly charred are amazing alongside hibachi steak. We love how the smoky veggies balance the richness of the meat.

4. On Top of a Fresh Salad
For a lighter option, we slice the steak and serve it over a bed of mixed greens with sesame ginger dressing. It’s fresh, crisp, and still indulgent.

5. With Hibachi Shrimp
Surf and turf hibachi-style is one of our favorites. A few juicy Hibachi shrimp seared in garlic butter next to the steak always feels like a restaurant-worthy treat.

6. Over Mashed Potatoes
When we’re craving comfort food, we’ll serve hibachi steak over creamy mashed potatoes. The garlic butter from the steak seeps into the potatoes, and it’s honestly heaven.

7. In a Steak Bowl
Sometimes we build a hibachi bowl with rice, sautéed veggies, mushrooms, and steak cubes. A drizzle of yum yum sauce on top makes it extra satisfying.

8. With Asian Slaw
For a crunchy side, we love pairing hibachi steak with a tangy Asian slaw. The freshness cuts through the richness of the butter and beef.

9. With Garlic Bread
This one might sound unusual, but dipping garlic bread into the steak’s buttery juices is seriously addictive. We tried it once, and now it’s a guilty pleasure.

10. As Leftover Steak Tacos
If there are ever leftovers (which is rare), we toss the steak into tortillas with a little cabbage and spicy mayo. It’s a fun way to reinvent the dish the next day.

Some Tips on This Benihana Hibachi Steak Recipe

1. Pick the right steak – Use strip steak (New York strip). It’s what most hibachi spots use. It cooks up juicy and tasty.

2. Don’t cut too soon – Cook the steak whole first. Cutting before cooking makes it lose juices and taste dry.

3. Season well – Salt and pepper are simple, but they bring out the steak’s best flavor. Don’t skip this step.

4. Crisp the fat – If your steak has a fat side, press it in the hot pan for a minute. It makes it crunchy and yummy.

5. Get a hot pan – Your skillet should be really hot before the steak goes in. That’s how you get the golden crust.

6. Rest the steak – Let the steak sit for 5–10 minutes after cooking. This keeps the juice inside.

7. Slice the right way – Cut the steak into strips, then into small cubes. That’s how they do it at hibachi grills.

8. Don’t skip the mushrooms – They may look simple, but mushrooms make the meal taste more like the real thing.

9. Add garlic butter last – Stir in garlic butter at the end. It melts and makes the steak rich and flavorful.

10. Serve hot – Hibachi steak is best when it’s fresh and warm. Eat it right away for the best taste.

How to Store and Reheat Benihana Hibachi Steak

Store leftover hibachi steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a touch of oil or butter until warmed through. For the best flavor, avoid microwaving as it can dry out the steak.

Common Queries on This Benihana Hibachi Steak Recipe

Here, we’ve got you covered with some common questions about the Benihana Hibachi Steak that people often ask.

1. What kind of steak is used at Benihana?

From what we’ve seen and tested at home, Benihana almost always uses New York strip steak. It’s cut from the short loin and has just the right balance of tenderness and flavor. We use the same cut at home, and it works perfectly.

2. What is hibachi steak seasoned with?

Surprisingly, it’s super simple! At the base, it’s just kosher salt and cracked black pepper. The magic comes from finishing it with garlic butter and sometimes a splash of soy sauce. Less is more here-it really lets the beef shine.

3. What ingredients do you use for hibachi?

The essentials are steak, mushrooms, garlic butter, and a neutral oil for cooking. That’s really it. Sometimes we toss in sesame seeds or green onions for garnish, but the base ingredients stay simple and classic.

4. Should I marinate steak for hibachi?

Nope! We’ve tried both ways, and honestly, marinating isn’t necessary. A good cut of strip steak seasoned well and cooked right will be juicy and flavorful on its own. The garlic butter at the end adds all the flavor you need.

5. Why do you cook the steak whole instead of cutting it first?

We learned the hard way-cutting before cooking makes the steak lose too much juice, and it ends up steaming instead of searing. By searing the steak whole, you lock in the juices and get that beautiful crust. Then you slice it after resting, just like the chefs at hibachi restaurants do.

6. What oil is best for hibachi steak?

Benihana uses safflower oil, but we’ve used canola and vegetable oil with no problem. As long as it’s a neutral oil with a high smoke point, you’re good to go.

7. How do you get that restaurant-style garlic butter flavor?

It’s all about mixing softened butter with minced garlic and a splash of soy sauce. We like making a small batch and keeping it in the fridge. That way, it’s always ready to melt over steak or rice.

8. What mushrooms are used for hibachi steak?

Nothing fancy-just white button mushrooms. Slice them a little thick so they don’t shrivel too much when cooked. We sauté them first, then toss them back in with the steak and garlic butter at the end.

9. How do you cut hibachi steak like they do at restaurants?

After resting the steak, slice it into long strips, then cut those strips crosswise into bite-size cubes. It’s much easier to get clean cuts when the steak has already been cooked and rested.

10. Can I use a different steak cut for hibachi?

Yes! While strip steak is the most authentic, we’ve tried ribeye and even sirloin, and both turned out great. Just remember to slice thin after cooking so every piece is tender and easy to eat.

Making hibachi steak at home doesn’t just save you money-it actually gives you a juicier, more flavorful steak than many restaurants. By searing the steak whole, letting it rest, and finishing with garlic butter and mushrooms, you’ll recreate that authentic Benihana experience right in your kitchen.

Try this recipe the next time you’re craving hibachi steak, and you’ll see why cooking it yourself is the best upgrade. Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.