Want to learn how to make hibachi steak and mushrooms in your own kitchen? It’s easier than you think! This easy Japanese steakhouse style recipe uses flavorful ribeye and soy sauce to create a restaurant-quality dish in only 10 minutes!
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Hibachi is one of my favorite restaurant experiences to recreate at home.
I used to request going to my favorite Japanese steakhouse restaurant every year for my birthday when I was a kid. It’s not cheap, so we’d only go for a special occasion and even then we had to hit the early bird special. But it’s such good food I had to figure out how to make it at home!
I don’t know how to juggle my salt and pepper shakers or flip shrimp tails into my hat, and I usually don’t set anything ablaze just for show, but making the food at home is just as delicious and a lot more affordable.
The secret to making delicious hibachi steak lies in its simplicity. Almost everything at a Japanese hibachi steakhouse uses the same basic seasonings: soy sauce, salt and pepper, a little oil, and sometimes sesame seeds or lemon juice.
It’s all about the ingredients and the technique. Well-marbled, flavorful steak. Fresh mushrooms. The heat of the flat topped teppanyaki grill and the fact that nothing is crowded. So what do you need to make hibachi steak at home?
- Steak: The Japanese steakhouses in my area typically use thin cut ribeye steak (about half an inch thick), with filet mignon available as an upgrade. A thicker ribeye will work too; just adjust the cooking time in the final step until it’s cooked to your liking. If you want to save a little money on ingredients, you can also use sirloin steak, but it’s leaner and won’t have as much flavor as a ribeye. Personally, I prefer the ribeye, since it’s got so much flavorful marbling!
- Mushrooms: Each protein option at our local hibachi restaurant comes with a simple veggie. The hibachi shrimp is made with broccoli, the teriyaki chicken has green pepper and onion, and the steak comes with mushrooms. Use white mushrooms or baby bellas for this recipe. I got mine whole and sliced them right before cooking for the freshest results, but getting pre-sliced mushrooms will save a step and a little time. Your choice!
- Vegetable oil (or other neutral oil)
- Soy sauce
- Kosher salt and black pepper
Seriously, that’s it. Use good steak, but other than that, the ingredients are INCREDIBLY simple.
You’ve got the ingredients, you’ve got the appetite. What don’t you have? Well, you probably don’t have an enormous commercial-grade flat top teppanyaki grill in your home (and if you have something similar like a Blackstone griddle, I’m SUPER jealous!!!).
That’s where we’ll have to make do the best we can with what we have at home.
While I love using my electric wok to make hibachi fried rice, you’ll want something with a flat surface here instead for searing the steak. I’ve used a large sauté pan (12″) but a cast iron skillet would work as well.
How to Make Hibachi Steak at Home
To make this hibachi steak as close to restaurant-quality as possible, we’ll need to focus on two main things: heat and spacing.
Make sure your pan is fully preheated over medium high heat before adding your mushrooms or steak, and don’t crowd your mushrooms or meat. Even with a large skillet (12 inches in my case), this will mean cooking the mushrooms and steak separately, and recombining them briefly at the end.
However, the total cooking time for the mushrooms is 4 minutes, and a thin cut ribeye sears in only about 1-2 minutes. So it’s still quick to come together even when cooking things separately!
For the Mushrooms
Preheat pan. Fully preheat a heavy-bottomed, flat pan like a sauté pan or cast iron skillet over medium high heat.
Cook the mushrooms. Add a drizzle of neutral oil, followed by your mushrooms. Make sure they’re in a single layer and are not crowded. Give the mushrooms 2 minutes to form a nicely browned exterior before flipping them over to cook the other side. Cook for an additional minute or two without disturbing, and remove them to a plate or bowl.
For the ribeye steak
Sear the steak. Add the remaining oil to the pan and allow it to heat up. Place your ribeye steak in the pan and sprinkle with kosher salt and black pepper. Sear on the first side for 30 seconds and cook for one minute on the second side.
Cut the steak into bite sized pieces. Remove the steak to a cutting board and cut into 1-inch bite-sized pieces. Use tongs to hold the meat down and a sharp knife to cut so you can do this while the meat is still hot. It may look too rare now but you’ll throw it back in for another 30 seconds or so (or longer if you want it more cooked).
Deglaze the pan and combine the ingredients. Toss the cut steak bites and mushrooms back into the hot skillet and immediately add soy sauce to deglaze the pan, scraping any browned bits off the bottom of the pan.
Enjoy! Remove from heat and serve with hibachi rice, veggies, and homemade yum yum sauce!
What to Serve with Hibachi Steak and Mushrooms
If you have a hibachi dinner at a Japanese steakhouse, the menu is pretty standard besides the specific protein you order. You’ll usually get:
- Japanese onion soup with mushrooms
- Salad with ginger dressing
- Sesame hibachi fried rice
- Hibachi vegetables (zucchini and onions)
- Several dipping sauces: Japanese white sauce (aka yum yum sauce), ginger sauce, and spicy mustard sauce
When making hibachi at home, I recommend at least making some hibachi rice and a batch of homemade yum yum sauce. I’d highly recommend making the sautéed hibachi veggies too. An abundance of fresh vegetables really help balance the meat and rice!
You can also pair this steak with some delicious 10-minute hibachi shrimp as well!
FAQs about Hibachi Steak
More Recipes to try
Love steak? Try these other recipes:
- Easy Red Wine Steak Marinade
- Blue cheese and Steak Crostini with Blueberry Caramelized Onion Jam
- Flank Steak, Haricot Vert, and Potato Salad
Easy Hibachi Steak and Mushrooms (Japanese Steakhouse Style)
- large skillet sauté pan or cast iron skillet
- 2 tablespoons vegetable oil divided
- 8 oz mushrooms sliced (white or baby bellas)
- 1 lb ribeye steak thin cut
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons soy sauce
- Preheat a large skillet or sauté pan over medium high heat. Add 1 tablespoon of vegetable oil and heat until shimmering.2 tablespoons vegetable oil
- Add the sliced mushrooms, making sure they're in a single layer and not too crowded. Cook for two minutes undisturbed, flip, and cook two more minutes. Remove the mushrooms to a bowl.8 oz mushrooms
- Add the rest of the vegetable oil to the hot pan. Place the ribeyes in the pan and season with salt and pepper. Sear for 30 seconds, flip, and cook for one more minute. Remove steaks to a cutting board and cut into bite-sized pieces.2 tablespoons vegetable oil, 1 lb ribeye steak, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- Return the mushrooms and the steak pieces to the hot pan and deglaze with soy sauce, making sure to scrape up all the browned bits from the bottom of the pan. Including the time to deglaze, cook about 30 seconds for medium rare/medium steak, or slightly longer for more well done. Note: If using thicker ribeyes or filets, you may need to cook slightly longer anyway, but not by much.2 tablespoons soy sauce
- Remove from heat and serve with homemade yum yum sauce!