Description
This Japanese-Style Hibachi Steak recipe offers a deliciously seared ribeye steak seasoned with a blend of traditional spices and accompanied by a flavorful soy-based sauce with ginger and sesame accents. Cooked on a skillet to achieve the perfect medium-rare finish, this dish is garnished with green onions and sesame seeds, making it a perfect meal served alongside rice or grilled vegetables.
Ingredients
Scale
Steak
- 2 boneless ribeye steaks (8 oz each)
- 1 tablespoon vegetable oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon butter
- 1 tablespoon chopped green onions
- 1 tablespoon sesame seeds
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
Instructions
- Heat the skillet: Heat a large skillet or hibachi grill over medium-high heat to get it hot and ready for searing the steaks.
- Prepare steaks: Pat the ribeye steaks dry with paper towels to remove excess moisture, ensuring a good sear.
- Season steaks: Season both sides evenly with salt, black pepper, garlic powder, and onion powder for robust flavor.
- Add oil to skillet: Once the skillet is hot, add vegetable oil and swirl to coat the bottom evenly to prevent sticking.
- Sear steaks: Carefully place the ribeye steaks in the skillet and sear without moving them for 4 to 5 minutes on one side to develop a crust.
- Flip and continue cooking: Flip steaks and cook an additional 3 to 4 minutes for medium-rare, or longer for preferred doneness.
- Add butter and baste: In the last minute, add butter to the pan and spoon the melted butter over the steaks to enhance flavor and moisture.
- Rest steaks: Remove steaks from skillet and let them rest on a cutting board for about 5 minutes to retain juices.
- Prepare sauce: In a small bowl, combine soy sauce, mirin, rice vinegar, sesame oil, grated ginger, and sesame seeds.
- Mix sauce: Whisk all sauce ingredients together until smooth and well combined.
- Slice steaks: After resting, slice the steaks against the grain into thin strips for tenderness.
- Plate steak: Arrange the sliced steak on serving plates.
- Drizzle sauce: Evenly drizzle the prepared sauce over the sliced steak to infuse flavor.
- Garnish: Sprinkle chopped green onions on top for color and freshness.
- Serve: Serve immediately with sides such as steamed rice or grilled vegetables for a complete meal.
Notes
- Resting the steak after cooking allows the juices to redistribute for a juicier eating experience.
- Adjust cooking time according to preferred doneness: less time for rare, more for medium or well done.
- Use a meat thermometer if desired to ensure perfect doneness: 130°F for medium-rare.
- For a smoky flavor, you may use a hibachi grill if available instead of a skillet.
- Mirin can be substituted with a mix of dry sherry and sugar if unavailable.
