Hibachi Steak Marinade

5 from 1 vote

Hibachi Steak Marinade is made with simple ingredients and gives steak amazing flavor. Skip the Japanese Steakhouses and make your favorite steak at home.

Prep Time10

Marinating Time (2-4 hours)2

Total Time2 10

Course: Marinade & Seasonings

Cuisine: Japanese

Keyword: Hibachi Steak Marinade

Calories: 572kcal

Author: Carrie Barnard

Ingredients

1/3 cup soy sauce
2 tablespoons honey
3 cloves garlic minced
1 tablespoon fresh ginger grated
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 teaspoon black pepper

Instructions

In a medium bowl, whisk together the soy sauce and honey until the honey is fully dissolved.
Add the minced garlic and grated ginger to the bowl, stirring to combine.
Whisk in the sesame oil, rice vinegar, and vegetable oil until well blended.
Add the pepper and mix thoroughly.
Place the steak in a large, shallow dish or a resealable plastic bag.
Pour the marinade over the steak, making sure it's evenly coated. If using a bag, seal it, removing as much air as possible.
Refrigerate and let the steak marinate for 2-4 hours. For thinner cuts, 2 hours is sufficient. For thicker cuts, you can marinate up to 4 hours.
Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature.
Remove the steak from the marinade, discarding any excess marinade.
Cook the steak on a hot hibachi grill or a regular grill, according to your preferred doneness (internal steak temperatures listed in the notes).

Notes

Don't marinate for more than 4 hours, as the acid in the marinade can start to break down the meat fibers, affecting texture.

If you prefer a milder garlic flavor, you can use garlic powder instead of fresh garlic. Use 1/2 teaspoon garlic powder as a substitute.

Thin flank steak, strip steak or sirloin steak work best for this recipe as they get an excellent sear on the outside of the steak without getting over cooked.

The best way to test for doneness is by inserting an instant read thermometer into the thickest part of the steak. Do this through the side, not the top of the steak.

Steak Doneness

Rare – 120F, cool to warm red center

Medium Rare – 130F, Warm red center

Medium – 140F, Hot pink center

Medium Well – 150F, Mostly brown center

Well Done – 160F, full brown in color

Nutrition