Iron Plate Teppanyaki Steak
Premium steak is seared on a screaming-hot iron surface until a deep, savory crust encases the juicy, ruby-red center, then sliced into bite-sized pieces and served with an umami-rich garlic soy butter sauce. Accompanied by griddled vegetables and fried rice, this is the full teppanyaki experience brought home from the hibachi steakhouse.
Ingredients
- 2 lbs ribeye or New York strip steak, about 1.5 inches thick
- 3 tbsp soy sauce
- 2 tbsp butter
- 4 cloves garlic, thinly sliced
+ 12 more ingredients
Instructions
Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat thoroughly dry with paper towels and season generously with salt and pepper on all sides.
Heat a large cast iron skillet, flat griddle, or teppanyaki plate over high heat until it is smoking hot, about 5 minutes.
Add vegetable oil and immediately place the steaks on the surface. Do not touch or move them for 3-4 minutes to develop a deep, dark sear.
Flip the steaks and sear the other side for 3-4 minutes for medium-rare (internal temperature of 130F). Remove steaks to a cutting board and tent with foil to rest for 5 minutes.
While the steaks rest, add the sliced onion rings and mushrooms to the same hot pan. Sear for 3-4 minutes, tossing occasionally, until charred and tender.
Add the zucchini and bell pepper and cook for 2-3 minutes until just tender with some char marks. Season with salt. Add bean sprouts for the last 30 seconds.
In the corner of the pan (or a small saucepan), melt butter over medium heat. Add the sliced garlic and cook until golden and fragrant, about 1 minute. Add soy sauce and sake, letting it sizzle and reduce into a glossy sauce.
Slice the rested steak against the grain into 1/2-inch thick pieces. Arrange on plates alongside the griddled vegetables.
Spoon the garlic butter soy sauce over the steak slices. Serve with fried rice, Japanese mustard, and ponzu sauce on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI