Hibachi Steak on a Traeger Flatrock
Make a delicious hibachi steak on your flat top with all of the hibachi restaurant flavors.
Servings: 4
Calories: 269kcal
Equipment
- Outdoor Griddle or Large Skillet
- Quarter Sheet Trays optional
- Kitchen Tongs
Ingredients
- 1 pound steak see notes below
- 1 tablespoon vegetable oil
- 1 ½ tablespoon hibachi garlic butter see recipe below
- 1 tablespoon soy sauce
- salt
- black pepper
Dipping Sauce
- ½ cup hibachi mustard sauce for dipping
Instructions
- Start by preparing all of your ingredients, especially if this is the first time you are making this recipe.
- Heat up your flat top grill or large skillet to medium-high heat (heat all three cook zones if using a griddle).
- Once you have a hot surface to work with, add a drizzle of oil and spread it around with a large stainless steel spatula.
- Season the steak with salt and pepper.
- When the oil stops smoking, it's time to get your steaks on the flat top or in the skillet.
- Check the steak in 4 minutes just to see how it's doing. You want a nice crust on the outside. When it pulls away from the griddle easily, you can flip it.
- Cook the steak for an additional 4-5 minutes or until it reaches an internal temperature of 125˚F.
- Remove the steak and cut into bite-sized pieces. If you want your steak a little more well-done, get it back on the cook top for an additional minute or two.
- Serve the hibachi steak with rice, veggies, and dipping sauce.
Notes
Recommended cuts of beef for Hibachi Steak include Sirloin, NY strip, filets, or strip steak.
Nutrition
Calories: 269kcal | Carbohydrates: 0.3g | Protein: 23g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 310mg | Potassium: 313mg | Fiber: 0.04g | Sugar: 0.1g | Vitamin A: 17IU | Calcium: 9mg | Iron: 2mg