Hibachi Steak with Fried Rice

Prep: 35 mins

Cook: 40 mins

Difficulty: Intermediate

Servings: 4 Servings

Why You’ll Love It
The soy-garlic butter adds an extra depth of flavor. This simple compound butter flavors the steak, veggies, and fried rice. It’s so good, you’ll even want to eat it on toast.
The steak is perfectly cooked. Seasoning, searing the steak on both sides, and then cutting it into bite-size pieces ensures even cooking as well as seasoning distribution.
You can make the signature hibachi sauce at home. Sometimes the sauce is the best part! Made with pantry staples, it comes together quickly so you can always have some on hand.

Ingredients

3 tablespoons soy-garlic butter (recipe below), divided and at room temperature
2.5 to 3 pounds boneless New York strip steaks (about 1-inch thick)
2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
3 teaspoons neutral oil, such as vegetable or canola, divided
1/2 medium white or yellow onion, cut into 1/2-inch-thick half-moons
8 ounces white button mushrooms, halved or quartered if large
2 medium zucchini, cut into matchsticks
1 tablespoon plus 1 1/2 teaspoons soy sauce or tamari, divided
Toasted sesame seeds, for garnish
8 tablespoons (1 stick) unsalted butter, at room temperature
2 cloves garlic, finely grated
2 teaspoons soy sauce or tamari
1 cup mayonnaise
2 tablespoons water
1 tablespoon ketchup
1 tablespoon mirin
1 1/2 teaspoons rice vinegar
1 teaspoon garlic powder
1/2 teaspoon paprika
2 tablespoons soy-garlic Butter (recipe above), at room temperature
2 cups day-old cooked medium-grain Japanese white rice, such as Botan Calrose, at room temperature
3 teaspoons neutral oil, such as vegetable or canola, divided
2 large eggs, lightly beaten
1/2 medium white or yellow onion, small-diced (about 1 cup)
Kosher salt
Freshly ground black pepper
1 cup frozen vegetable medley (such as peas, carrots, corn, and green beans)
1 medium scallion, thinly sliced, plus more for garnish
1 tablespoon soy sauce or tamari

Instructions

Heat the oven to 200ºF. Make sure all the ingredients are prepped, as everything cooks quickly.
Pat 2 1/2 to 3 pounds New York strip steaks dry with paper towels. Season all over with 2 teaspoons kosher salt and 1/2 teaspoon black pepper. Let sit at room temperature.
Stir and smash 1 stick room-temperature unsalted butter, 2 finely grated garlic cloves, and 2 teaspoons soy sauce together in a small bowl until combined. Alternatively, leave the garlic cloves whole and process everything together in a mini food processor until combined, then transfer to a small bowl.
Whisk 1 cup mayonnaise, 2 tablespoons water, 1 tablespoon ketchup, 1 tablespoon mirin, 1 1/2 teaspoons rice vinegar, 1 teaspoon garlic powder, and 1/2 teaspoon paprika together in a small bowl. Refrigerate until ready to serve.
Heat 1 teaspoon of the neutral oil in a large (12-inch) cast iron skillet over medium heat until shimmering. Add 2 lightly beaten large eggs and cook, stirring occasionally, until just cooked through and scrambled, about 1 minute. Transfer to a medium bowl.
Wipe out the pan with paper towels. Heat 1 teaspoon of the neutral oil in the skillet over medium heat. Add 1/2 small-diced medium white onion, season with 1 pinch kosher salt, and sauté until starting to brown, 2 to 3 minutes. Add 1 cup frozen vegetable medley and season with 1 pinch kosher salt and black pepper. Cook until heated through, about 2 minutes. Stir in 1 thinly sliced medium scallion. Transfer to the same bowl as the eggs.
Return the skillet to medium heat. Add the remaining 1 teaspoon neutral oil and 2 cups cooked Japanese rice. Season with 1 pinch kosher salt and black pepper, and cook, gently breaking the rice up with a spoon or spatula, until heated through, about 3 minutes.
Return the eggs and vegetables to the skillet and toss until combined with the rice. Add 2 tablespoons room-temperature soy-garlic butter and cook, stirring often, until melted. Push the rice to one side of the pan. Add 1 tablespoon soy sauce to the empty side, then stir it into the rice. (This will reduce the soy sauce quickly before it coats the rice.) Transfer to a baking dish and keep warm in the oven.
Wipe out the skillet with paper towels. Place over medium-high heat. Add 1 teaspoon of the neutral oil. When shimmering, add the steak and sear until dark golden-brown on both sides, about 3 minutes per side (it will not be cooked through at this point).
Turn off the heat. Transfer the steak to a clean cutting board and cut into bite-size pieces.
Return the skillet to medium heat (no need to clean). Add 1 teaspoon of the neutral oil. When shimmering, add 1/2 medium white onion cut into half-moons, season with 1 pinch kosher salt and black pepper, and cook until translucent and starting to brown, about 3 minutes.
Add 8 ounces halved white button mushrooms and cook until lightly browned, about 3 minutes. Add 2 matchstick-cut medium zucchini, 2 tablespoons of the room-temperature soy-garlic butter, 1 tablespoon of the soy sauce, and 1 pinch each kosher salt and black pepper. Sauté until the zucchini is crisp tender, about 4 minutes.
Transfer to a baking dish, garnish with toasted sesame seeds, and keep warm in the oven.
Wipe out the skillet with paper towels and return it to medium heat. Add the remaining 1 teaspoon neutral oil. When shimmering, return the steak and any accumulated juices on the cutting board to the skillet. Sauté for 1 minute. Add the remaining 1 tablespoon room-temperature soy-garlic butter and remaining 1 1/2 teaspoons soy sauce, and cook until desired doneness for the steak, 1 to 2 minutes.
Transfer to a serving dish and garnish with toasted sesame seeds. Serve with the fried rice (garnish with more sliced scallions if desired), sautéed vegetables, and hibachi sauce.