We have been cooking up a storm outside, and it has been a blast! With the weather being as beautiful as it has been, cooking outdoors is so much fun. There is truly nothing better than a deliciously seared steak, and that is why today I am showing you guys, how to make Hibachi Ribeye Steaks! The only difference between these Hibachi Ribeye Steaks, and the ones at our favorite Japanese hibachi restaurant, is that these are not cut while cooking. We just left them tender, juicy, and whole deliciousness!
As I have mentioned before, we have a Blackstone Hibachi Griddle, and it is like having a huge cast iron pan outside. This Griddle cooks everything beautifully, and the flavor is hard to beat. You will not miss the grill, because it cooks so well. A good steak is all you need in the summer, and I don’t have to worry about the kitchen getting to smokey, or adding more heat in the kitchen, but you can absolutely make these steaks in a pan, or cast iron skillet, and they will come out fabulous!
We serve these with a side salad, and veggies, for a perfect Low Carb meal. The key to a great steak, is getting a good cut of meat. While NY Strip steak is delicious, I always go for the Ribeye, because of the marbling. The marbling in a steak, is what gives it that tender, rich flavor, and juiciness. But be careful, because you don’t want a cut of meat with too much fat, or it may be to rubbery, and chewy, and that is not good, so stick with even marbling, with a small bit of fat like these.
The second key, is to let the steaks come to room temperature, before you cook them so they can cook more evenly all the way through. If the steak is too cold, it takes longer to cook evenly, and it may not be as flavorful as they will be, when left out for 20 minutes. Don’t move the steaks too much, when they are on the grill or griddle, so that they can retain their juiciness, and get a good sear. For a medium cooked steak, you only need about 5-6 minutes per side. (140 degrees for medium)
A good steak, does not need too much seasoning. Just a good sprinkling of salt, and pepper. I made these Hibachi Ribeye Steaks with some garlic butter on them, for that Japanese Teppanyaki restaurant flavor! Once they are done, be sure to let them rest for 5 minutes before serving, so that the juices can settle back into the meat. Check out the recipe below!
To make Garlic Butter:
In a medium size bowl, mix 1 cup of butter, and 1 tablespoon minced garlic.
For Steaks:
4 1/2 inch boneless ribeye steaks
4 tablespoons garlic butter
Kosher salt, and freshly ground pepper
Cook steaks on Hibachi, grill or in a pan for 5 to 6 minutes on each side for medium, cook longer if desired.
Place a tablespoon of butter on each steak, while cooking.
Remove steaks and let rest for 5 to 10 minutes before serving.
Ingredients
- 4 1/2 inch boneless ribeye steaks
- 4 tablespoons garlic butter
- Kosher salt, and freshly ground pepper
Instructions
- Cook steaks on Hibachi, grill or in a pan for 5 to 6 minutes on each side for medium, cook longer if desired.
- Place a tablespoon of butter on each steak, while cooking.
- Remove steaks and let rest for 5 to 10 minutes before serving.
*Disclaimer – please note that this post may contains affiliate links, meaning that if you were to make a purchase through one of these links, I would receive a small commission. Please see my disclosure