Hibachi Steak Marinade

Enhancing your steak-cooking strategies is a good way to switch up your typical steak dinners and offer something new to your guests or your own palate. Because marinade can include multiple different ingredients to change its flavors, it’s the perfect way to add something a little different to your steak.

This guide highlights all the details you need to know about marinating hibachi steak, like what ingredients to use, how much marinade you need versus the amount of steak you’re cooking, and tips and tricks for making the perfect hibachi steak marinade. Then, stick around for a simple hibachi steak marinade recipe to try in your own kitchen. 

What Cuts of Beef are Best for Hibachi?

Generally, if you can grill a cut of steak, you can make it hibachi style. Steaks that work best for hibachi are those that are on the thinner side, allowing them to avoid overcooking while getting an excellent sear on the outside. Think flat iron steak, sirloin steak, and strip steak as some of the best options for hibachi. They remain tender throughout the cooking process, so they work well with the quick-heat method of hibachi.

If you do have a thicker cut of steak you want to use, like ribeye, it can work, too. However, you might want to slice it first or cut it into bite-sized chunks to ensure that it cooks thoroughly. You can even use more affordable cuts of steak and marinate them to help increase their tenderness. Since this guide is all about marinating hibachi steak, you’ll get plenty of inspiration and tips as you continue reading. 

How Much Marinade Per Pound of Meat?

You always want enough steak marinade to cover the entire cut of steak as it lays flat. This usually equates to about a ½ cup for every pound of steak, although some thicker steaks may need closer to ¾ of a cup per pound. It’s a good idea to make a little more marinade than you think, just to ensure you have enough. It won’t harm your steak to have it sit in extra marinade. 

How Long Should I Marinade Hibachi Steak?

The minimal rule for hibachi steak is at least 30 minutes of marinating before cooking. However, marinating for longer is even better if you have time. One or two hours is an excellent goal to shoot for, but if you can marinate your hibachi steak for several hours, you might be even more impressed with the results. 

For example, make your marinade in the morning before you leave for work and keep the steak marinating until you get home. Or marinate hibachi steak overnight.

Tips and Tricks for Hibachi Steak Marinade

Learn a few tips and tricks to make a successful marinated hibachi steak each time:

• Store it Safely: Keep your hibachi steak marinade in the refrigerator if you’re going to marinate it for any more than 30 minutes. Also, store the steak and marinade on the bottom shelf of the refrigerator. Just in case it leaks, it won’t run into other foods below.
• Keep Steak Flat: Whether you put your steak and marinade in a bag or bowl doesn’t matter as long as the steak lays flat and has plenty of marinade to cover all sides. 
• Dry the Steak After Marinating: Pat the steak completely dry before cooking it to ensure it crisps up like you want it to. Otherwise, you’ll end up with more of a soggy, grayish outer layer instead of the usual golden-brown crisp.
• Save a Little for Cooking: Be sure to save some of your steak marinade to baste with when cooking hibachi steak. You’ll add extra flavor from the marinade while also keeping your hibachi steak tender and juicy. 

Hibachi Steak Marinade Recipe

Although there are numerous ways to make a hibachi steak marinade, you can start with this simple, straightforward recipe. As you become more familiar with using steak marinades, you can add different herbs, spices, and flavors. 

Ingredients

• ¼ cup soy sauce
• ¼ cup teriyaki sauce
• 2 tbsp minced garlic
• 2 tbsp honey
• 1 tbsp freshly grated ginger
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 green onions, chopped
• ½ tsp black pepper

Instructions

1. Whisk together all ingredients in a medium bowl.
2. Place the steak in the bowl or in a bag with the marinade so that it’s completely covered by the marinade. Use your fingertips to massage the marinade into the meat.
3. Cover the bowl or seal the bag and refrigerate for at least 30 minutes or, ideally, overnight. 
4. Remove the steak from the bag. Pat it completely dry on all sides, and allow it to rest at room temperature for 30 minutes before cooking. 

Notes

Reserve about ¼ cup of marinade to baste the steak with while cooking. You can store the leftovers of this marinade for 3-4 days in the refrigerator for reuse. 

Substitutions and Variations

There are virtually endless ways to switch up this recipe and make it your own just by adding different spices and flavors. Here are a few to inspire you:

1. Add a little bit of orange or lemon zest to brighten up the marinade and give it a citrus punch.
2. Swap the sesame oil with sesame chili oil to add a little heat.
3. Substitute the honey with fresh pineapple juice for natural sweetness with a little citrus twist.
4. Replace the teriyaki sauce with brown sugar for a milder, sweeter flavor profile.

Conclusion: Hibachi Steak Marinade

It’s time to experiment! Steak marinades are always fun to work with because of the many things you can do to make them your own. Look through our steak marinade articles to draw some inspiration for your hibachi steak marinade, or stick to the simple recipe we’ve provided above. Either way, you’re sure to end up with a mouth-watering hibachi steak.

Simple Hibachi Steak Marinade

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Ingredients

  

• 1/4 cup soy sauce
• 1/4 cup teriyaki sauce
• 2 tbsp minced garlic
• 2 tbsp honey
• 1 tbsp freshly grated ginger
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 green onions, chopped
• 1/2 tsp black pepper

Instructions

 

• Whisk together all ingredients in a medium bowl.
• Place the steak in the bowl or in a bag with the marinade so that it’s completely covered by the marinade. Use your fingertips to massage the marinade into the meat.
• Cover the bowl or seal the bag and refrigerate for at least 30 minutes or, ideally, overnight.
• Remove the steak from the bag. Pat it completely dry on all sides, and allow it to rest at room temperature for 30 minutes before cooking.

Notes

Reserve about ¼ cup of marinade to baste the steak with while cooking. You can store the leftovers of this marinade for 3-4 days in the refrigerator for reuse.

*“Home – Dinner” by Ernesto Andrade licensed under CC BY-ND 2.0