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Hibachi Steak At Home Better Than Benihana
recipe by Jason Farmer (@farmageddon)
Ingredients:
- New York strip steak (choice-grade, about three-quarters of an inch or two centimeters thick, 6 to 9 ounces)
- White button mushrooms (two per steak)
- Neutral oil (safflower or similar)
- Kosher salt
- Hibachi garlic butter (one tablespoon per steak)
- Cracked black pepper
Steps:
1
Slice up two white button mushrooms per steak into six to eight thick pieces.
2
Heat oil in a non-stick pan over medium-high heat. Use safflower oil or any neutral oil. Once hot, toss in the prepared mushrooms and a bit of salt, and cook until water has cooked out and they're done to your liking. Then set aside in a container.
3
Heat oil in a pan over medium-high heat. Season your choice-grade New York strip steak (three-quarters of an inch thick) with kosher salt on both sides. If it has a fat cap, sear it in the oil for 1-2 minutes until crispy.
4
Sear the steak for 2-5 minutes per side depending on desired doneness. Remember to slightly undercook, as it will cook further when cut into bite-sized pieces. Remove from heat and let it rest on a grated baking sheet for 5-10 minutes to redistribute juices.
5
After resting, you may remove the fat cap if desired, then cut the steak into long slices and make perpendicular cuts to those slices. This results in the type of cut found at Japanese steakhouses.
6
Wipe out your pan, return it to medium heat. Place the steak back in, along with the cooked mushrooms, adding a tablespoon of hibachi garlic butter. Cook to finish, stirring until butter has melted and coated. Season to taste with kosher salt and cracked black pepper.
7
Serve the dish, which should be juicier and more consistent than restaurant steaks due to properly cooking, resting, and seasoning.