Easy Blackstone Hibachi Steak

Growing up, I thought fancy Japanese steakhouse dinners were something you could only get at restaurants. You know the ones – where the chef does all those cool tricks with the spatulas while cooking your food right in front of you. My attempts at making steak at home never quite matched up to that experience.

That’s because I was missing two key things – the right cooking surface and the right technique. With a Blackstone griddle and some basic know-how, you can actually make restaurant-style hibachi steak right in your backyard. No fancy knife tricks required, just good old-fashioned flat-top cooking that gives you that perfect sear every time.

What Kind of Steak Should I Use?

While this recipe calls for sirloin, you’ve actually got several good options for hibachi-style cooking. Sirloin is a popular choice because it’s lean, tender, and won’t break the bank, but you could also use ribeye or New York strip if you’re feeling fancy. The key is picking a cut that’s well-marbled but not too fatty – you want the meat to stay juicy while getting that nice hibachi sear. When you’re at the store, look for meat with a bright red color and small streaks of fat running through it. Just remember to cut your steak into even, one-inch cubes so they cook uniformly and get that perfect hibachi char on all sides.

Options for Substitutions

This hibachi-style steak recipe can be adapted with several substitutions if needed:

• Sirloin steak: While sirloin is great for this dish, you can use ribeye, flat iron, or strip steak. Just make sure to cut the meat into even cubes. For a budget option, try flank steak – just cut against the grain for tenderness.
• Sesame oil: This gives a distinct Asian flavor, but if you’re out, you can use regular vegetable oil. You’ll miss some of that nutty taste, but you can add a sprinkle of toasted sesame seeds at the end to make up for it.
• Hoisin sauce: No hoisin? Mix equal parts regular BBQ sauce with a bit of extra soy sauce. Or try oyster sauce with a tiny splash of honey for similar sweetness and umami.
• Butter: You can swap butter with margarine or olive oil, though butter gives the best flavor. For dairy-free options, try coconut oil.
• Minced garlic: Fresh is best, but garlic powder works too – use about 1/2 teaspoon instead of the 2 teaspoons fresh. Just add it with the other seasonings.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking hibachi-style steak is starting with a griddle that’s not hot enough – your Blackstone should be preheated on high for at least 10-15 minutes to achieve that perfect sear and prevent sticking. Another common error is overcrowding the cooking surface, which causes the meat to steam instead of sear – work in batches if needed to give each piece of steak enough space to develop a nice crust. The timing of your sauces matters too – adding them too early can cause them to burn, so wait until the last minute or two of cooking to introduce the soy and hoisin sauces. For the juiciest results, let your steak cubes rest for 3-5 minutes after cooking, and don’t forget to clean and oil your griddle properly between batches to prevent any sticking or off-flavors.

What to Serve With Hibachi Steak?

When it comes to hibachi steak, I love going all out with the classic Japanese steakhouse sides to create that fun restaurant experience at home. Rice is a must – either plain white rice or a tasty egg fried rice makes the perfect base for soaking up all those delicious sauces. You can’t go wrong with some sautéed vegetables like zucchini, mushrooms, and onions cooked right alongside your steak on the griddle. For an extra special touch, whip up some yum yum sauce or ginger sauce, and maybe add a simple miso soup on the side to start things off just like they do at the hibachi grill.

Storage Instructions

Keep Fresh: Got leftover hibachi steak? Pop it into an airtight container and place it in the fridge. It’ll stay good for up to 3 days. The flavors actually get even better as they meld together overnight, making it perfect for next-day lunch!

Freeze: If you want to save some for later, let the steak cool completely, then place it in a freezer-safe container or zip-top bag. It’ll keep well in the freezer for up to 2 months. Pro tip: freeze in individual portions for easy reheating later!

Reheat: To bring back that fresh-off-the-griddle taste, warm up your steak in a skillet over medium heat for about 2-3 minutes. Add a tiny splash of water or soy sauce to keep it juicy. You can also use the microwave, but the skillet method gives better results. Just be careful not to overcook it, or it might get tough.

Preparation Time	5-10 minutes
Cooking Time	15-20 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 70-80 g
• Fat: 50-60 g
• Carbohydrates: 10-15 g

Ingredients

• 1 pound sirloin steak (cut into one-inch cubes)
• 1 tablespoon sesame oil
• 1 tablespoon cooking oil
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 2 teaspoons minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon butter

Step 1: Preheat the Grill

Begin by preheating your Blackstone grill over medium-high heat, aiming for approximately 400 degrees Fahrenheit.

This will ensure your steak cooks evenly and develops a nice sear.

Step 2: Sear the Steak

Drizzle some vegetable oil and sesame oil onto the hot grill to prevent sticking.

Place the steak on the grill and season it generously with salt and pepper.

Sauté the steak for about 4-5 minutes on each side, cooking it to your desired level of doneness.

Adjust the time if you prefer your steak more rare or well done.

Step 3: Add Flavorful Toppings

Once the steak is seared, top it with minced garlic, a splash of soy sauce, a drizzle of hoisin sauce, and a pat of butter.

Coat the steak in this flavorful mixture by turning it over and cooking for approximately 1 minute.

This will infuse the steak with rich flavors and create a glossy finish.

Step 4: Rest and Serve

Remove the steak from the Blackstone grill and let it rest for 10 minutes.

This resting period allows the juices to redistribute within the steak, ensuring it stays moist and tender.

After resting, the steak is ready to be served and enjoyed.

Slice and savor the delicious combination of flavors you’ve created!