Hibachi-Style Steak and Mushrooms
The trick to hibachi-style steak is cooking everything separately then bringing it together - the mushrooms need longer to release their water and brown, the steak needs high heat for a good crust. Slicing the steak after it rests and tossing it back in garlic butter is what keeps it juicy.
Ingredients
- 1 lb New York strip steak about 1 to 1.5 inches thick
- 8-10 white button mushrooms sliced
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 2 tablespoons neutral oil divided
- Kosher salt and black pepper to taste
Instructions
- Pat steak dry and season generously with salt and pepper.
- Heat 1 tablespoon oil in large skillet over medium-high heat.
- Cook mushrooms with pinch of salt until browned, 5-7 minutes. Remove and set aside.
- Wipe skillet clean, heat remaining oil over high heat until shimmering.
- Sear steak 3-4 minutes per side for medium-rare.
- Transfer steak to cutting board and rest 10 minutes.
- Slice steak against grain into bite-sized cubes.
- Melt butter in skillet over medium heat, add garlic and cook 30 seconds.
- Return steak and mushrooms to pan, toss in garlic butter until heated through, about 1 minute.
- Serve immediately.
Notes
Steak thickness should be 1 to 1.5 inches for best results.