Why You’ll Love This Recipe
There’s nothing quite like the sound of steak sizzling on a hot griddle, vegetables charring just right, and fried rice soaking up savory butter and soy sauce. This Blackstone Steak Hibachi brings the Japanese steakhouse experience straight to your backyard. The beauty of cooking hibachi-style on a Blackstone is the space—you can cook steak, fried rice, and vegetables all at once, ensuring everything comes together hot and fresh.
What I love most about this meal is the theater of it. Cooking hibachi outdoors feels fun and interactive, and the flavors are just as good (if not better) than at a restaurant. I once tried swapping the steak for shrimp and added zucchini noodles alongside the fried rice, and it was just as satisfying. With tender steak, buttery fried rice, sautéed veggies, and creamy yum yum sauce, this hibachi recipe delivers a complete, mouthwatering meal.
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Blackstone Steak Hibachi with All the Fixins – A Sizzling Japanese-Inspired Feast
- Total Time: 35 mins
- Yield: 4 servings
- Diet: Halal
Description
Steak Hibachi with all the fixins is a Japanese steakhouse-inspired meal made on the Blackstone griddle. Tender steak is seared with garlic butter and served alongside fried rice, sautéed vegetables, and hibachi noodles for a full teppanyaki-style feast at home.
Ingredients
- 1 1/2 lbs sirloin or ribeye steak, cut into bite-sized cubes
- 3 tbsp soy sauce
- 2 tbsp garlic butter (plus more for cooking)
- 1 tbsp sesame oil
- 2 cups cooked jasmine rice (day-old works best)
- 2 eggs, lightly beaten
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup frozen peas
- 2 cups zucchini and mushrooms, sliced
- 8 oz cooked hibachi noodles
- 3 tbsp teriyaki sauce
- 2 tbsp vegetable oil
- Salt and pepper, to taste
- Yum Yum sauce or spicy mayo, for serving
Instructions
- Preheat the Blackstone griddle to medium-high heat. Add a drizzle of vegetable oil.
- Season the steak cubes with salt and pepper. Sear on the hot griddle with garlic butter and soy sauce for 2–3 minutes per side until medium-rare. Remove and keep warm.
- On another section of the griddle, cook onions, carrots, and peas until softened. Push to the side.
- Add the rice and spread it out. Drizzle with sesame oil and soy sauce, then stir in the beaten eggs and scramble into the rice. Mix everything together for fried rice.
- On another section, sauté zucchini and mushrooms with garlic butter until tender. Season lightly.
- For hibachi noodles, toss cooked noodles on the griddle with teriyaki sauce and a little butter until hot.
- Plate the steak with fried rice, vegetables, and noodles. Drizzle with Yum Yum sauce and serve hot.
Notes
- Day-old rice works best for fried rice because it’s less sticky.
- Cook everything in sections on the Blackstone, then bring it all together at the end.
- Serve with hibachi sauces like Yum Yum or ginger sauce for the full experience.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Griddled
- Cuisine: Japanese
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Steak (ribeye or sirloin)
Juicy, tender steak is the star of the show. Ribeye brings rich marbling, while sirloin offers leaner but still flavorful bites.
Soy sauce
Adds savory depth and umami to the steak, rice, and veggies.
Butter
Used generously in hibachi cooking, butter enhances richness and balances soy sauce.
Garlic
Fresh garlic sizzled on the griddle adds bold flavor to both steak and vegetables.
Vegetables (zucchini, onion, mushrooms, carrots, broccoli)
The classic hibachi mix—colorful, crisp, and perfectly seared.
Cooked rice (preferably day-old)
Day-old rice fries up best, soaking up butter, garlic, and soy sauce.
Eggs
Scrambled directly into the fried rice for extra texture and protein.
Sesame oil
Adds nutty aroma and signature hibachi flavor to the fried rice.
Yum Yum sauce (optional for dipping)
A creamy, slightly tangy sauce made with mayo, ketchup, garlic powder, and a hint of paprika.
Salt and black pepper
Simple seasoning that enhances every part of the dish.
Green onions (for garnish)
A fresh finishing touch that brightens the flavors.
Directions
Preheat your Blackstone griddle to medium-high heat. Lightly oil the surface.
Start with the fried rice. Add butter and garlic to one side of the griddle, then toss in the rice. Stir well, breaking up clumps, and add soy sauce and sesame oil. Push the rice aside, crack in the eggs, scramble them, and mix everything together. Season with salt and pepper.
On another section of the griddle, add more butter and your vegetables. Cook until tender-crisp, seasoning with soy sauce and a sprinkle of salt and pepper.
Finally, cook the steak. Season with salt, pepper, and a drizzle of soy sauce. Sear for 2–3 minutes per side for medium-rare, adjusting to your desired doneness. Slice into bite-sized pieces before serving.
Serve the steak, fried rice, and veggies hot off the griddle with yum yum sauce for dipping.
Equipment needed
- Blackstone griddle (or any flat-top grill)
- Metal spatulas
- Mixing bowls
- Measuring cups and spoons
- Sharp knife and cutting board
Servings and timing
This recipe serves 4 people. Preparation takes about 15 minutes, and cooking on the Blackstone takes around 20 minutes. Total time is approximately 35 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the Blackstone or in a skillet over medium heat for the best flavor. You can also reheat in the microwave, though the texture may be softer.
Variations and Customizations
Surf and Turf Hibachi
Add shrimp or scallops alongside the steak for a restaurant-style combo.
Chicken Hibachi
Swap steak for chicken breast or thighs for a leaner option.
Spicy Hibachi
Add chili flakes or a splash of sriracha to the steak and rice.
Garlic Butter Upgrade
Mix fresh parsley and garlic into softened butter, then melt it over the steak and rice.
Vegetarian Hibachi
Skip the steak and load up on mushrooms, zucchini, and tofu.
Noodle Hibachi
Replace rice with hibachi noodles cooked in soy sauce and butter.
Teriyaki Style
Glaze the steak with teriyaki sauce instead of plain soy for a sweet-savory finish.
Low-Carb Hibachi
Use cauliflower rice instead of traditional rice.
Miso Butter Twist
Stir miso paste into butter for a deep, umami-rich flavor.
Crispy Garlic Topping
Fry thin garlic slices until golden and sprinkle them over the finished steak and rice.
FAQs
What steak cut works best for hibachi?
Ribeye for richness, sirloin for leaner meat—both work beautifully.
Can I use fresh rice instead of day-old?
Yes, but chill it first to avoid mushy fried rice.
Do I need sesame oil?
It’s optional, but it adds authentic hibachi flavor.
Can I make this indoors?
Yes, use a large cast-iron skillet or griddle pan on the stove.
How do I keep the rice from sticking?
Make sure the griddle is well-oiled and hot before adding rice.
Can I use frozen vegetables?
Yes, but thaw and drain them first for better texture.
What is yum yum sauce made of?
Mayonnaise, ketchup, sugar, garlic powder, and paprika.
How do I cook steak to medium-rare on the griddle?
Sear 2–3 minutes per side, depending on thickness.
Can I prepare the rice ahead of time?
Yes, cooking the rice a day before is ideal for fried rice.
What sides go well with hibachi steak?
Miso soup, ginger salad, or even a light cucumber salad.
Conclusion
Blackstone Steak Hibachi with all the fixins is a flavorful, fun, and interactive way to enjoy Japanese-inspired cooking at home. With sizzling steak, buttery fried rice, and crisp vegetables, it delivers the full hibachi experience without leaving your backyard. Whether you keep it classic or experiment with seafood, noodles, or unique sauces, this dish is sure to become a favorite for family dinners, cookouts, and weekend gatherings.
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