Benihana Homemade Hibachi Steak Recipe [Make it like a CHEF] (2024)

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Everyone enjoys Benihana’s Hibachi Steak. This dish can be made at home in under 30 minutes. It’s not as difficult as you think to recreate this masterpiece.

The hibachi steak at Benihana’s is well-known. While visiting Benihana is a fun outing, you can make this steak at home. It starts in a skillet and ends with a delectable soy-ginger sauce.

The sauce not only improves the flavor of the steak, but it’s also a great recipe for entertaining. The key is to choose the best steak possible.

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Benihana Homemade Hibachi Steak Recipe [Make it like a CHEF] (1)


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Table of Contents

Benihana’s story, like all good Japanese stories, began with a samurai warrior’s descendant (Yunosuke Aoki) and a Tokyo coffee shop.

Aoki, a popular entertainer, had the idea to open a coffee shop with his wife, Katsu, shortly after the war.

Because of food staple shortages, Aoki rode his bike more than twenty miles to buy real sugar for his shop, which they named Benihana.


“Hibachi” literally translates to “fire bowl” in Japanese. Hibachi is the technique of cooking meat, vegetables, and seafood on high-heat surfaces.

Hibachi is now cooked on large metal plates, but it was traditionally prepared on an open-grate grill, similar to a barbecue.

Hibachi has grown in popularity due to the entertainment value it adds to the dining experience. The chefs use their culinary skills to create an interactive dining experience for those who attend.

This method can be used to make hibachi from chicken, seafood, or steak, and it is served with sautéed vegetables, fried rice, and a delicious dipping sauce.


Benihana Homemade Hibachi Steak Recipe [Make it like a CHEF] (2)
  1. In a small bowl, combine the ingredients for the hibachi steak marinade, then marinate the steak.
  1. Add vegetables to a hot pan with olive oil and season with salt and pepper. Cook until the vegetables are tender-crisp, then add the soy sauce.
  1. In a pan, melt the butter and add the rice and soy sauce. Once the pan is hot, make a hole in the center and scramble an egg. Combine rice, scrambled egg, and green onions in a mixing bowl.
  1. Cook the steak for 3-5 minutes on each side while the rice is cooking.
  1. To make the signature mustard sauce, combine all of the ingredients listed under that heading in a bowl.
  1. Cube the steak and serve with rice, vegetables, and mustard sauce on the side. Enjoy!


  • Sirloin steak – if you don’t like steak, you can substitute chicken or shrimp. If you prefer chicken, try my chicken hibachi dinner recipe!


  • Instead of sesame oil, canola oil, sunflower oil, or grapeseed oil can be used.
  • Tamari, liquid aminos, and coconut aminos are all excellent substitutes for soy sauce.
  • Hoisin sauce – teriyaki sauce or a mixture of soy sauce and brown sugar will produce a flavor similar to hoisin sauce.
  • Garlic – For this recipe, use fresh or jarred minced garlic.
  • For this recipe, use fresh or jarred grated ginger.


  • Light mayonnaise – Greek yogurt can be used as a healthier substitute for mayonnaise.
  • Soy sauce – tamari, liquid aminos, or coconut aminos are all acceptable substitutes.
  • Rice vinegar can be replaced with white wine vinegar, champagne vinegar, or lemon juice.
  • Stone ground mustard is recommended as a substitute for dijon mustard.


  • Any neutral oil, such as grapeseed or avocado oil, can be substituted for olive oil.
  • Carrot – the vegetables listed in this category are commonly used at Benihanas, but feel free to use whatever vegetables you have on hand.
  • Mushrooms – see carrot substitution notes.
  • Yellow onion – see carrot substitution notes.
  • Zucchini – see carrot substitution notes.
  • Tamari, liquid aminos, and coconut aminos are all excellent substitutes for soy sauce.
  • seasoned with salt and pepper (to taste)


  • White rice – any type of white rice, such as basmati or jasmine, is suitable.
  • Vegetable oil or canola oil can be substituted for butter.
  • Garlic – minced garlic, fresh or jarred
  • Instead of soy sauce, try tamari or coconut aminos.
  • If you’re not a fan of eggs, leave them out entirely.
  • If you’re short on time, omit the green onion entirely.


Benihana Homemade Hibachi Steak Recipe [Make it like a CHEF] (3)

The sauce is what makes the difference between the two. Both dishes are cut into bite-sized cubes, but the teriyaki steak is glazed.

Soy sauce, sake, mirin, sugar, and optional spices are used to make teriyaki sauce. Hibachi steak is not cooked with a sauce, but it is served with a sauce into which the meat can be dipped.


To make the best hibachi steak, start with a tender and lean cut of beef. Sirloin and tenderloin both work well because they are tender and lean.

Recommended: Best Flank Steak Pinwheels Recipe [Super Quick]


Ideally, you should cook this steak on a griddle over high heat, but if you don’t have one, you can use a skillet.

I recommend using either a stainless steel or a cast-iron skillet. When cooking the steak in a frying pan, you do not need to adjust the temperature.


If you have any leftovers or are making this dish as part of your weekly meal prep, refrigerate everything in airtight meal prep containers.

This hibachi steak will keep in the fridge for up to 4-5 days, making it an ideal weekly meal prep option.

When you’re ready to serve the hibachi steak, reheat it in a hot pan on the stove to keep everything moist and the vegetables crisp.

You can reheat this dish in the microwave as well. Sprinkle the rice with water before microwaving it to prevent it from drying out during the reheating process.


This hibachi steak is an excellent freezer meal! This dish’s fried rice freezes extremely well. To freeze the rice, place it in an airtight container and place it in the freezer for up to 6 months.

Allow the rice to thaw in the refrigerator overnight before serving, or toss it straight from the freezer into a pan or microwave to reheat. Sprinkle water on top of the rice before microwaving to keep it from drying out.

The cooked steak and vegetables can be frozen as well. They should be used within 3 months of being frozen.

Refrigerate the steak overnight, then make more hibachi sauce to add to the pan when reheating.


Benihana Homemade Hibachi Steak Recipe [Make it like a CHEF] (4)

You should keep your steak in an airtight container in the refrigerator for up to 5 days.

If I know I’m going to have leftover steak, I cook it very rarely and then reheat it in a skillet. This way, when you serve your meat, it will still have a really nice texture.

Frequently Asked Questions

What kind of steak do they use at Benihana?

Benihana carefully selects each piece of steak to ensure we get the highest quality, most flavorful options possible, and all cuts are USDA Choice beef.

What seasoning do hibachi chefs use?

Garlic, ginger, and sesame seeds are the three main dry spices used in hibachi cuisine. Garlic has the most intense flavor when used whole cloves, but garlic paste and jarred minced garlic are also quite pungent.

What is the best steak for hibachi?

Recommended: Easy Korean Bulgogi Recipe 2022 [BBQ Beef]

Instead of buying cubed stew meat, I recommend using a boneless top sirloin steak and cutting it up into cubes. Stew meat is typically made from chuck or round, a tough cut of beef that requires a long, slow cooking time to become tender enough to eat.

What is sukiyaki steak?

It consists of meat (usually thinly sliced beef) that is slowly cooked or simmered at the table in a mixture of soy sauce, sugar, and mirin, alongside vegetables and other ingredients in a shallow iron pot.


Benihana Homemade Hibachi Steak Recipe [Make it like a CHEF] (5)

Benihana Style Hibachi Steak Recipe

Benihana Homemade Hibachi Steak Recipe [Make it like a CHEF] (6)Benihana Homemade Hibachi Steak Recipe [Make it like a CHEF] (7)Benihana Homemade Hibachi Steak Recipe [Make it like a CHEF] (8)Benihana Homemade Hibachi Steak Recipe [Make it like a CHEF] (9)Benihana Homemade Hibachi Steak Recipe [Make it like a CHEF] (10) (3 votes, average: 4.67 out of 5)
Benihana Homemade Hibachi Steak Recipe [Make it like a CHEF] (11)Loading…

  • Author: Jamasine J
  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Total Time: 12 minutes
  • Yield: 4 servings 1x
Print Recipe


This hibachi-style steak can be made at home in the style of Benihana! The best part is that no special flat top is required. All you need is a cast iron skillet, some succulent steaks, and 15 minutes.



  • 2Striploin steaks
  • 1tablespoonMinced garlic
  • ¼cupSoy sauce
  • 2tablespoonOyster sauce
  • ½cupUnsalted butter
  • 1batchBang bang sauce


  1. Sear the steaks: Season both sides with salt and pepper. Sear the steaks in a thin layer of olive oil in a cast iron skillet over medium-high heat for 12 minutes on each side, or until a crust forms on each side.
  2. 2 steaks, striploin
  3. Cut the steak: While the steak is still in the pan, cut it into bite-sized pieces with a small pairing knife. The steak will still be undercooked in the center, which is exactly what you want!
  4. To make the sauce, heat the butter, garlic, soy sauce, and oyster sauce in a saucepan. Coat the steak in the sauce and continue to sear and cook it. The steak only needs to sear in the sauce for 2-3 minutes for medium doneness.
  5. Serve with bang bang sauce on the side.
  • Method: Steak
  • Cuisine: Asian


  • Serving Size: 4 servings
  • Calories: 475kcal
  • Sodium: 1118mg
  • Saturated Fat: 21g
  • Trans Fat: 1g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 25g
  • Cholesterol: 151mg

Keywords: Benihana style steak, benihana steak recipe, benihana habichi steak, habichi steak


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Benihana Homemade Hibachi Steak Recipe [Make it like a CHEF] (2024)
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