The Best Steak Cuts For Hibachi-Style Grilling

When it comes to steak, experienced foodies have strong feelings about what cuts are best. But hibachi-style grilling is a little bit different from other styles of cooking. So what are the superiorĀ steak cuts for hibachi? Ribeye, strip steak, and sirloin are going to be your best options.

When picking out a great steak, you're primarily looking for marbling. Marbling is the streaks of fat running through the meat, giving it those nice white lines throughout. Marbled meat tends to be richer in flavor with a more tender texture. Non-marbled meat tends to turn tough easier, requiring a longer cook time and more precision on temperature.

For hibachi-style grilling, ribeye is going to be the most flavorful and is the best choice if you're looking for a premium cut. Interestingly, though, strip steak is more commonly used despite having a similar price tag. Many hibachi-style restaurants serve strip steak because it's a fantastic cut, but between the two, we would pick the ribeye. Lastly, if you're looking for a good alternative at a lower price point, sirloin steak is an excellent budget-friendly option that still delivers a satisfying level of marbling.

How to grill steak hibachi-style

It's worth noting that in the West, hibachi and teppanyaki are often used interchangeably when referring to teppanyaki, but they are two very distinct styles. These steaks will work great for either one, but preparation is going to be different depending on what you're trying to do.

We're going to focus on the American hibachi-style, classically known as teppanyaki. In a restaurant, they're going to have a beautiful flat-top grill the size of a table. If you don't have that at home, you'll use a griddle or skillet. Pour some oil over medium-high heat and start to season your steak with salt and pepper. When it's hot, start by placing the sides of your steak on the griddle for a minute or two, holding the rest of the steak up with your hands.

Once the sides have caramelized, place the steak face down. Cook for five minutes until seared, then flip. After five more minutes, let it rest on a baking sheet for 10 minutes. Cut the steak into squares and place them back on the griddle until they are cooked to the desired level. Toss in 1 tablespoon of homemade garlic butter and coat the steak, making sure the butter has fully melted. Remove from the heat and serve. If you want to add a little extra something to the dish, consider adding some cooked mushrooms.