Hibachi Steak Marinade

This Hibachi Steak Marinade is an easy way to add that savory-sweet Japanese steakhouse-inspired flavor to steak at home! Made with soy sauce, garlic, ginger, green onions, honey, and sesame oil, it takes just a few minutes to mix together.

Jump to:

• Why You'll Love This Hibachi Steak Marinade
• What is Hibachi?
• What you need to make Hibachi at Home
• Best Steak for Hibachi
• How to Make Hibachi Steak Marinade
• How Long Should You Marinate Hibachi Steak?
• How Much Marinade Do I Need Per Pound of Steak?
• How to Cook Hibachi Steak
• Tips for the Best Hibachi Steak
• Make Ahead and Storage
• Frequently Asked Questions
• Hibachi Steak Marinade Recipe
• More Marinade Recipes to Try!
• Pin for later!

I usually use it with bite-sized pieces of ribeye, but you can also use sirloin or New York strip. Marinate the steak for at least 30 minutes, then cook it quickly on a hot flat-top griddle, Blackstone, grill, or skillet.

It's an easy option for cookouts, family dinners, or a fun hibachi-style dinner at home!

Why You'll Love This Hibachi Steak Marinade

• Easy to make: Just mix the marinade ingredients together and add the steak.
• Lots of flavor: Soy sauce, garlic, ginger, honey, green onions, and sesame oil create a savory-sweet marinade.
• Great for different cooking methods: Cook the steak on a flat-top griddle, Blackstone, outdoor grill, or stovetop skillet.
• Easy to customize: You can use different cuts of steak and serve it with your favorite hibachi-style vegetables, rice, or dipping sauces.

What is Hibachi?

In the U.S., "hibachi" commonly refers to the Japanese steakhouse-style meals where steak, chicken, seafood, vegetables, and fried rice are cooked on a large flat-top griddle.

Technically, cooking on a flat iron griddle is called teppanyaki in Japan. A traditional hibachi is a different type of heating or cooking device. However, since "hibachi" is the term most commonly used in the U.S. for this style of restaurant and cooking, that's the term I'm using for this recipe.

What you need to make Hibachi at Home

Equipment

You don't need a restaurant-style cooking setup to make hibachi steak at home!

A flat-top griddle works especially well because you have plenty of hot surface area for quickly searing bite-sized pieces of steak. You can use an outdoor griddle such as a Blackstone or an electric griddle if you want to cook indoors or at the table.

No griddle? A large cast-iron skillet, wok, or other heavy skillet on the stovetop works too.

For cooking, I like using butter because it adds extra flavor, but you can also use a high-heat cooking oil.

Ingredients

For cooking, I like using butter because it adds extra flavor, but you can also use a high-heat cooking oil.

You can make a whole hibachi-style meal with:

• Steak, cut into bite-sized pieces
• Chicken
• Shrimp
• Salmon
• Mushrooms
• Zucchini
• Onion
• Bell peppers
• Fried rice or steamed rice

Serve everything with yum yum sauce, ginger sauce, or your favorite dipping sauce if you like!

Here are some ideas:

If you like yum yum sauce or ginger sauce, be sure to prepare those too! You can purchase them or make your own!

• Yum Yum Sauce - Recipe link or Amazon link
• Ginger Sauce - Recipe link or Amazon link

Best Steak for Hibachi

I used ribeye for the steak pictured in this recipe. Ribeye works especially well because it has plenty of marbling and stays juicy when cooked quickly over high heat.

Other good options include:

• Sirloin: Leaner and usually less expensive than ribeye, but still tender enough for quick cooking.
• New York strip: Flavorful with a good balance of tenderness and marbling.
• Ribeye: Rich, tender, and my favorite when I want a more indulgent hibachi steak.

Whichever cut you use, cut the steak into similar-sized bite-sized pieces so everything cooks evenly.

How to Make Hibachi Steak Marinade

For 1 pound of steak, you'll need:

• ¼ cup soy sauce
• 2 green onions, chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, thinly sliced
• 3 tablespoons honey or sugar
• 2 tablespoons sesame oil

Here's how to make hibachi steak marinade for the steak - You may want to adjust the ratio depending on how much meat you have:

• 1 lb beef, cut in to bite size
• ¼ cup soy sauce
• 2 green onions, chopped
• 4 cloves of garlic, minced
• 1 tablespoon ginger, thinly sliced
• 3 tablespoon honey
• 2 tablespoon sesame oil

Mix the soy sauce, green onions, garlic, ginger, honey or sugar, and sesame oil together in a bowl or resealable bag.

Add the bite-sized steak and toss until all of the pieces are coated in the marinade.

Cover or seal and place it in the refrigerator to marinate.

How Long Should You Marinate Hibachi Steak?

I recommend marinating the steak for at least 30 minutes so it has time to absorb the flavors.

If you have more time, you can marinate it for a few hours. You can also prepare it the night before and let it marinate overnight in the refrigerator.

Always marinate raw meat in the refrigerator rather than leaving it at room temperature.

How Much Marinade Do I Need Per Pound of Steak?

This recipe makes enough marinade for 1 pound of steak.

If you're cooking more steak, you can increase the marinade ingredients proportionally so that all of the beef is evenly coated.

How to Cook Hibachi Steak

Because the steak is cut into small pieces, it cooks quickly. The key is using a hot cooking surface and avoiding overcrowding so the steak sears instead of steaming.

Remove the steak from the marinade and discard the marinade that has been in contact with the raw beef.

On a Blackstone or Flat-Top Griddle

Preheat the griddle over medium-high to high heat and add a little butter or high-heat cooking oil.

Spread the steak pieces out in a single layer, leaving some space between them.

Cook, turning as needed, until the outside is browned and the steak reaches your preferred doneness.

Eat when it's done!

In a Skillet

Heat a large cast-iron skillet or heavy pan over medium-high to high heat.

Add butter or cooking oil, followed by the steak in a single layer.

Cook the steak in batches if necessary. Overcrowding the skillet can cause the steak to release moisture and steam rather than brown.

On an Outdoor Grill

You can use the same marinade for steak cooked on a gas or charcoal grill.

If the pieces are very small, thread them onto skewers or use a grill basket so they don't fall through the grates.

Cook until browned and done to your preferred level of doneness.

Tips for the Best Hibachi Steak

Use a tender cut of beef. Ribeye, sirloin, and New York strip are all good options for quick hibachi-style cooking.

Cut the steak evenly. Similar-sized pieces will finish cooking at approximately the same time.

Get the cooking surface hot first. A hot griddle or skillet helps create browned edges without overcooking the inside.

Don't overcrowd the pan. If you're using a smaller skillet, cook the steak in batches.

Don't overcook it. Bite-sized pieces of steak cook much faster than a whole steak, so keep an eye on them.

Discard used marinade. Marinade that has been in contact with raw beef should not be used as a dipping or finishing sauce unless it is properly cooked first.

Make Ahead and Storage

You can mix the marinade ahead of time and store it separately in an airtight container in the refrigerator until you're ready to use it.

Once raw steak has been added, keep everything refrigerated while it marinates.

Cooked hibachi steak can be stored in an airtight container in the refrigerator and reheated in a hot skillet or microwave. I prefer reheating it briefly so the steak doesn't become tough.

Frequently Asked Questions

Can I make hibachi steak without a Blackstone?

Yes! A Blackstone or other flat-top griddle is great for hibachi-style cooking, but you can also use a cast-iron skillet, wok, or outdoor grill.

Can I use this marinade for chicken?

Yes. This marinade also works well with chicken. Just make sure the chicken is cooked completely before serving.

Can I use this marinade for shrimp?

You can, although shrimp doesn't need to marinate nearly as long as steak. Because shrimp cooks quickly and absorbs flavor quickly, a short marinade is plenty.

Can I marinate hibachi steak overnight?

Yes. You can prepare the steak and marinade the night before and keep it covered in the refrigerator until you're ready to cook.

What vegetables go with hibachi steak?

Some of my favorites are zucchini, onions, mushrooms, and bell peppers. You can cook them on the same griddle and serve everything with steamed rice or fried rice.

What's the difference between hibachi and teppanyaki?

Technically, the flat-top griddle cooking associated with Japanese steakhouses is teppanyaki. In the U.S., however, this restaurant style is commonly called hibachi, which is why you'll often see recipes like this referred to as hibachi steak.

What should I serve with hibachi steak?

Serve it with steamed rice, fried rice, noodles, grilled or sautéed vegetables, and sauces such as yum yum sauce or ginger sauce for a complete hibachi-style meal.

More Marinade Recipes to Try!

If you liked this beef stir fry marinade, here are more flavorful marinades to check out next:

• Beef Stir Fry Marinade - A simple, all-purpose marinade for thinly sliced or strip-cut beef - tender, juicy, and full of umami flavor.
• Chicken Stir Fry Marinade - The classic Chinese-style chicken marinade that keeps your stir fry juicy and flavorful.
• Stir Fry Steak Marinade - A bold, umami-packed marinade using soy paste, sesame oil, and rice vinegar.
• Soy Garlic Steak Marinade for Grilling - Simple and delicious with soy sauce, garlic, and a hint of citrus - great for pan-seared or grilled steak.

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