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Hibachi Steak

A flavorful grilled ribeye steak marinated in soy sauce and garlic, offering a delicious dining experience at home.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ribeye steak Preferred cut for grilling
  • 2 tablespoons soy sauce For marinating
  • 1 tablespoon sesame oil Adds flavor
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • to taste Salt and pepper For seasoning
  • as needed Vegetable oil for grilling To prevent sticking
  • optional vegetables (zucchini, onion, bell peppers) for grilling Can be added to the dish

Method
 

Preparation
  1. Let the ribeye steak come to room temperature for about 30 minutes for even cooking. Pat it dry with paper towels.
Marination
  1. In a mixing bowl, combine soy sauce, sesame oil, minced garlic, minced ginger, salt, and pepper. Coat the ribeye in the marinade, letting it sit for 15-20 minutes.
Grilling
  1. Preheat your grill or griddle over medium-high heat and drizzle with vegetable oil.
  2. Grill the marinated ribeye for 5-7 minutes on one side, then flip and cook for another 5-7 minutes to your desired doneness.
Resting & Serving
  1. Remove the steak from the grill and let it rest for 5-10 minutes to allow juices to redistribute.
  2. Slice the steak against the grain and serve with optional grilled vegetables.

Notes

For perfect cooking, use a meat thermometer aiming for 130°F for medium-rare and 145°F for medium. Store leftovers in an airtight container in the fridge for up to 3 days and reheat carefully.