A restaurant-style recipe, made with authentic ingredients and served with a side of ginger sauce, is the ideal way to get your fix of Asian food in the comfort of your own home.

This recipe’s secret ingredient elevates it to new heights (hint: it’s high-quality butter!).

WHAT IS HIBACHI STEAK?

“Hibachi” literally translates to “fire bowl” in Japanese.

Hibachi is the technique of cooking meat, vegetables, and seafood on high-heat surfaces.

Hibachi is now cooked on large metal plates, but it was traditionally prepared on an open-grate grill, similar to a barbecue.

Hibachi has grown in popularity due to the entertainment value it adds to the dining experience.

The chefs use their culinary skills to create an interactive dining experience for those who attend.

This method can be used to make hibachi from chicken, seafood, or steak, and it is served with sautéed vegetables, fried rice, and a delicious dipping sauce.

WHAT MAKES THIS HIBACHI STEAK SO GOOD?

• This hibachi steak is rich and delicious when cooked in creamy butter. I love how Danish Creamery’s butter with a hint of sea salt takes this recipe to another level of flavor.

• The saucy, perfectly cooked steak, fried rice loaded with vegetables, sautéed hibachi vegetables, and flavor-packed ginger sauce make for a filling, delicious meal.

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HOW TO MAKE HIBACHI STEAK?

1. In a small bowl, combine the ingredients for the hibachi steak marinade, then marinate the steak.

2. Add vegetables to a hot pan with olive oil and season with salt and pepper. Cook until the vegetables are tender-crisp, then add the soy sauce.

3. In a pan, melt the butter and add the rice and soy sauce. Once the pan is hot, make a hole in the center and scramble an egg. Combine rice, scrambled egg, and green onions in a mixing bowl.

4. Cook the steak for 3-5 minutes on each side while the rice is cooking.

5. To make the signature mustard sauce, combine all of the ingredients listed under that heading in a bowl.

6. Cube the steak and serve with rice, vegetables, and mustard sauce on the side. Enjoy!

TOP TIPS FOR MAKING

• The amount of time you cook your steak depends on whether you prefer it rare or well-done. Cook for about 2 minutes, or until just browned, for medium-rare. Cook for 3 minutes on medium, or until a piece of steak pressed with a spoon has some resistance. 4-5 minutes for well done, or until the steak feels firm.

• Use leftover rice from a previous meal to make the best fried rice ever. Buy some pre-cooked rice from the grocery store to get even more restaurant-quality rice.

• For this recipe, we used white rice, but you can use any precooked rice you like, including brown or cauliflower rice.

WHAT IS HIBACHI SAUCE MADE OF? 

A hibachi dish can be accompanied by a variety of sauces. While there are several hibachi dipping sauces available, the most popular is a dijon mustard sauce.

The mustard sauce is a creamy, tangy sauce that is popular as a side dish with the meat (steak or chicken). Light mayo, soy sauce, and dijon mustard are combined to make this popular sauce sauce.

If you don’t like the dijon mustard sauce that I’ve included in this recipe, you can substitute ginger sauce or yum yum sauce.

Ginger sauce is a thinner and hotter sauce. It’s served alongside the mustard sauce at Benihana, but it’s also delicious on its own.

The yum yum sauce is a white Japanese sauce made with mayonnaise, tomato paste, ketchup, and spices.

HIBACHI STEAK MARINADE:

• Instead of sesame oil, canola oil, sunflower oil, or grapeseed oil can be used.

• Tamari, liquid aminos, and coconut aminos are all excellent substitutes for soy sauce.

• Hoisin sauce – teriyaki sauce or a mixture of soy sauce and brown sugar will produce a flavor similar to hoisin sauce.

• Garlic – For this recipe, use fresh or jarred minced garlic.

• For this recipe, use fresh or jarred grated ginger.

STORING AND REHEATING

If you have any leftovers or are making this dish as part of your weekly meal prep, refrigerate everything in airtight meal prep containers.

This hibachi steak will keep in the fridge for up to 4-5 days, making it an ideal weekly meal prep option.

When you’re ready to serve the hibachi steak, reheat it in a hot pan on the stove to keep everything moist and the vegetables crisp. You can reheat this dish in the microwave as well.

Sprinkle the rice with water before microwaving it to prevent it from drying out during the reheating process.

FREEZING THIS DISH

This hibachi steak is an excellent freezer meal! This dish’s fried rice freezes extremely well.

To freeze the rice, place it in an airtight container and place it in the freezer for up to 6 months.

Allow the rice to thaw in the refrigerator overnight before serving, or toss it straight from the freezer into a pan or microwave to reheat.

Sprinkle water on top of the rice before microwaving to keep it from drying out.

The cooked steak and vegetables can be frozen as well. They should be used within 3 months of being frozen.

Refrigerate the steak overnight, then make more hibachi sauce to add to the pan when reheating.

EXPERT TIPS

• Before adding the beef, make sure the griddle or skillet is extremely hot to ensure a nice seared crust on the outside. Otherwise, the meat will simply steam and lose its wonderful caramelized flavor.

• Using fresh ginger will give the sauce the best flavor. Peel the ginger and grate it with a grater.

• It is critical to use day old or at least cold rice to ensure that your fried rice does not become mushy.

• For the fried rice, you can use either white or brown rice.

• This recipe can be made with any frozen small chopped vegetables. Use the ones you enjoy!

• Allowing the eggs to sit for too long will cause them to brown.

Frequently Asked Questions

Restaurant-style Hibachi Steak Recipe [2022] (Super Easy!)

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(2 votes, average: 5.00 out of 5)
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5 from 2 reviews

• Author: Jamasine J
• Prep Time: 5 mins
• Cook Time: 5 mins
• Total Time: 10 minutes
• Yield: 2-4 servings

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Description

Try hibachi steak at home with a buttery sirloin steak in a rich Asian-inspired sauce that takes only 10 minutes to prepare.

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Ingredients

• 1 lb. boneless steak like sirloin/fillet, cut into bite-sized pieces
• 1 tablespoon butter
• 1 teaspoon garlic, minced
• 1/4 teaspoon sesame oil

SAUCE:

• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons teriyaki sauce/mirin
• Pepper to taste

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Instructions

1. Set aside the sauce ingredients after combining them.
2. Melt the butter and toss in the garlic over medium-high heat. Cook for about a minute, or until fragrant.
3. Toss in the steak bites to combine.
4. Pour in the sauce and toss to thoroughly coat the meat.
5. Stir-fry for 5 minutes, or until the sauce has thickened and the beef is seared.
6. Serve immediately with hibachi rice, hibachi noodles, or hibachi vegetables and a drizzle of sesame oil.
7. Enjoy!

Notes

Cooking time for a medium rare steak is about 2 minutes, or until just browned. Cook for 3 minutes on medium, or until a piece of steak pressed with a spoon has some resistance. 4-5 minutes for well done, or until the steak feels firm.

Use leftover rice that you made ahead of time for the best fried rice. Buy precooked rice from the grocery store to get even more restaurant-quality rice.

• Category: Beef
• Method: Grill
• Cuisine: American

Nutrition

• Calories: 529kcal
• Sugar: 3g
• Sodium: 1735mg
• Fat: 28g
• Saturated Fat: 10g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 131mg

Keywords: Steak, Hibachi Steak, Recipe

Alternative recipes to try:

Japanese Steakhouse Hibachi Chicken And Steak With Vegtables

Hibachi Steak With Fried Rice And Ginger Sauce

Thirty -Minute Habichi Steak with Vegetables

We guarantee that this will send you on a one-way trip to Flavortown. Then, just before serving, we brush the ribs with BBQ sauce for a delicious glazed finish.

The days of cooking dry spare ribs, St. Louis style ribs, baby back ribs, and country style ribs are over, thanks to the sous vide. Make this recipe as soon as possible.

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WHAT IS SOUS VIDE?

Sous vide is essentially a method of cooking that employs an immersion circulator.

This immersion circulator circulates water in a temperature-controlled water bath at a specific temperature to ensure that your food is perfectly cooked every time.

Because the temperature does not change and your meat (or dessert, vegetables, etc.) remains at the same temperature, the risk of overcooking is greatly reduced.

WHAT ARE SOUS VIDE BABY BACK RIBS?

Contrary to popular belief, baby back ribs are not derived from young pigs. The rib cage of a pig varies in length and curvature of the bones, and it tapers over the animal’s length.

Baby back ribs originate at the top of the rib cage, just below the loin muscle, and between the spare ribs and the spine.

Meatier baby back ribs have a milder flavor than their spare rib counterparts. Because of the mild flavor, we must exercise extreme caution when it comes to moisture and dilution.

Cooking the baby back ribs sous vide simulates the low and slow controlled application of heat that smoking requires.

WHAT MAKES GOOD BABY BACK RIBS?

Ribs are delicious because of their texture. The magic we’re attempting to recreate is the perfect balance of fall-off-the-bone and solid mouthfeel.

I used to think that baby back ribs should fall apart like braised short rib or carnitas when I was younger, and boy was I wrong.

There’s something to be said for the succulent texture of baby back ribs, which is really lost when they’re broken down too much.

REMOVING THE MEMBRANE

A membrane is a piece of tissue attached to the underside of a pork rib. The membrane, unlike connective tissue, does not soften when cooked.

As a result, we want to get rid of that baby to make sure the ribs don’t have any tough, chewy spots.

This is how you do it:

1. Slide a small knife under the membrane and over a bone at the edge of the rack.

2. Pull up on the membrane with the knife to loosen it.

3. Then, using a paper towel, grab the edge of the membrane and pull it off. It is possible that it will not come off in one piece, so remove it in smaller pieces if necessary.

4. And presto! Your ribs are now ready to season and cook.

PACKAGING

Putting ingredients in an airtight bag or container is a critical step in the sous vide process.

Vacuum sealing and the water displacement method are the two most common methods for packaging your ingredients.

A vacuum sealer uses a vacuum to remove all the air and seal the contents of a plastic bag.

This procedure ensures that the food is airtight and properly sealed, as well as that the bag does not float, which can result in uneven cooking. If you’re looking for a vacuum sealer, I recommend the Anova sealer.

The displacement method entails placing your food and marinades in a sous vide bag, submerging the bag in a container of water, and allowing the pressure to force all the air out of the bag.

BABY BACK RIB TIME AND TEMPERATURE

After much trial and error, we discovered that cooking baby back ribs at 74C/165F for 12 hours is the ideal combination.

By leaving the pork ribs in for 12 hours, the connective tissue (collagen) is broken down, resulting in an extremely tender rack of ribs.

In addition, cooking it at 165F is the sweet spot for juicy, delicious baby back ribs.

Just make sure you have a dependable sous vide that accurately regulates the bath temperature, or your results may vary (check out the Anova or Joule).

CAN YOU SOUS VIDE FROZEN RIBS?

The short answer is, of course! Cooking frozen foods sous vide is a quick and easy way to prepare your protein.

Simply remove the food from the fridge, repackage it (unless you know the bag is sous vide safe), and let the sous vide do its thing.

In most cases, the only thing you’ll need to change is the cook time. However, because we are already sous vide cooking the baby back pork ribs for 12 hours, there is no need to add any additional time.

EXPERT TIPS

• Removing the air from the bag is an important step that should not be overlooked in order to prevent bacteria from entering the bag.

• Because we’ll be cooking these ribs for up to 36 hours, you’ll need to keep the water level high and the air out of the bag to prevent bacteria from forming.

• Don’t forget to remove the membrane (or silver skin) from the back of the ribs. The texture is tough and chewy, detracting from the tenderness of the beef.

• The longer the ribs are cooked, the more tender they will become.

• Make sure your grill is hot enough so the ribs get crispy on the outside quickly.

• Grill or broil the ribs for no more than 1-2 minutes per side, or they will overcook and become dry.

• Before grilling or broiling these ribs, slather on some homemade barbecue sauce to enhance the BBQ flavor!

Frequently Asked Questions

Fall-of-the-Bone Sous Vide Baby Back Pork Ribs

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(3 votes, average: 5.00 out of 5)
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5 from 3 reviews

• Author: Jamasine J
• Prep Time: 10 minutes
• Cook Time: 10 hours
• Total Time: 10 hours and 10 minutes
• Yield: 4 servings

Print Recipe

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Description

Baby back ribs that fall off the bone are made tender with low and slow heat using the sous vide method and charred on the grill.

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Ingredients

•  
• ▢1 rack baby back ribs
• ▢1/4 cup yellow mustard
• ▢1/4 cup liquid smoke
• ▢1/2 cup BBQ Rub
• ▢BBQ Sauce optional

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Instructions

1. Place the sous vide machine in a water bath and set the temperature to 1650F.
2. Using a sharp knife, cut the rack of ribs into four equal pieces.
3. Brush both sides of the ribs with the yellow mustard and liquid smoke mixture.
4. Evenly distribute the BBQ rub over both sides of the ribs.
5. Brush the ribs with the mustard-smoke mixture.
6. Place the rib section in vacuum bags or heavy-duty freezer bags, and remove as much air as possible from the bags.
7. Cook the sealed ribs in the sous vide setup for 9 hours. Try 6 to 7 hours for less tender ribs.
8. When the ribs are done cooking, remove them from the water.
9. Remove from the bags without rinsing or drying.
10. If desired, char the ribs on a two-zone grill or under the broiler.
11. Before charring the ribs, brush them with BBQ sauce.

Notes

Reduce cooking time for less tender ribs.

• Category: Pork
• Method: Sous Vide
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 408kcal
• Sugar: 1g
• Sodium: 165mg
• Fat: 25g
• Saturated Fat: 9g
• Carbohydrates: 19g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 98mg

Keywords: Sous vide recipe, sous vide, sous vide baby back pork ribs, baby back pork ribs recipe

Other recipes to try:

Sous Vide Baby Back Ribs With Balsamic Honey Barbecue Sauce

Sous-Vide Southern Baby Back Ribs

Baby Back Ribs With Sweet And Sticky Barbecue Sauce