Easy Hibachi Steak and Mushrooms (Japanese Steakhouse Style)

Hibachi steak and mushrooms in a white bowl with ginger dipping sauce.

Easy Hibachi Steak and Mushrooms (Japanese Steakhouse Style)

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!

Course Main Course

Cuisine American, Japanese

Cook Time 10

Total Time 10

Servings

Calories 629kcal

Author Caroline Lindsey

Equipment

large skillet sauté pan or cast iron skillet

Ingredients

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

Instructions

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!

Nutrition