Punta Wagyu Ranch
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Hibachi steak at home

The restaurant show is a hot iron plate. At home, medium heat and the beef's own fat cook the vegetables. A smoking pan burns this fat.

Example bite-size steak with onion, zucchini, and mushrooms in a cast iron skillet

Example bite-size steak with onion, zucchini, and mushrooms in a cast iron skillet

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Example dish, not a plate of our beef. Photo: Example plate, generated for this guide.

Heat

Medium

Time

About 20 minutes

Skip this

Do not dump the steak and vegetables in together.

Unlike supermarket beef

  • Unlike supermarket beef, skip the oil, cook a smaller pile, and put sauce on the side.

Before you start

  • A steak thaws overnight in the fridge.
  • Take it out 20 to 30 minutes before you cook.

Tools: Skillet, Instant-read thermometer.

What you need

  • 1 NY strip, sirloin, or ribeye
  • Salt
  • 1 onion, sliced
  • 1 zucchini, sliced
  • 4 oz mushrooms
  • 1 garlic clove, minced
  • Soy sauce

Steps

  1. 1

    Cut the steak into bite-size cubes and salt them.

  2. 2

    Cook the cubes in a dry skillet on medium, about 1 minute a side, then set aside.

    If the fat is smoking hard, the pan is too hot.

  3. 3

    Cook the onion, zucchini, and mushrooms in the same fat.

  4. 4

    Return the steak. Add the garlic for the last 30 seconds.

  5. 5

    Check a cube reaches 145°F. Serve with soy sauce.

Temperature

USDA safe temperature: 145°F, then rest 3 minutes. Use a thermometer. Color is not a test.

Hibachi restaurants often serve the cubes still pink. That is below the USDA 145°F plus a 3 minute rest.

In Japan / at home

In Japan, Hibachi: in North America the word is used for a small charcoal grill, or for an iron hot plate at a teppanyaki restaurant.

At home in America: Our cattle are AWA-registered fullblood raised in Florida. Cook the same way, and use the USDA temperature on this page. A dry skillet stands in for that restaurant griddle. Cube the steak, cook the vegetables in the rendered fat, and keep soy sauce on the side.

Serve it withRice, Soy sauce on the side

LeftoversKeeps 3 days in the fridge. Reheat gently in a pan with a splash of water.

FeedsOne steak with vegetables feeds two or three.

Where the thermometer goes
Put the thermometer in the center of the thickest part, not touching bone.Center, not the edge
Dry pan, keep the fat

Supermarket beef: add oil, then drain the pan.

This beef: no oil. Leave the rendered fat in the pan.

Skip: A smoking-hot pan · A butter bath · Dumping everything in at once

Sources: USDA food safety, Wikipedia