Benihana-Style Teriyaki Steak
Hibachi steak is all about high heat and keeping things moving - you sear the steak hard, cook the vegetables separately, then toss everything together with garlic butter and teriyaki at the end. The whole thing takes maybe 15 minutes but you need everything prepped and ready because once you start, there's no time to stop and chop anything.
Ingredients
- 1 lb New York strip steak about 1 to 1.5 inches thick
- 8 to 10 cremini mushrooms brown, sliced
- 4 scallions cut into 1-inch pieces
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1/2 cup Benihana-Style Teriyaki Sauce
- 2 tablespoons canola oil divided
- Kosher salt and black pepper to taste
Instructions
- Pat steak dry with paper towels and season generously with salt and pepper.
- Heat large skillet over high heat until smoking, add 1 tablespoon oil.
- Sear steak 3-4 minutes per side for medium-rare. Remove and rest 10 minutes.
- Reduce heat to medium-high, add remaining oil and cook mushrooms with pinch of salt until browned, 4-5 minutes.
- Add scallions, cook 1 minute until bright green. Remove vegetables from pan.
- Slice rested steak against grain into bite-sized pieces.
- Add butter and garlic to pan over medium heat, cook 30 seconds until fragrant.
- Return steak and vegetables to pan, toss with garlic butter.
- Add teriyaki sauce, toss 1 minute until thickened and glossy. Serve immediately.
Notes
For best results, use steak 1-1.5 inches thick and ensure pan is very hot before searing.