Hibachi Steak At Home Better Than Benihana
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- Опубликовано: 1 авг 2024
- You can make hibachi steak at home for a fraction of the cost of what you'd spend at a Japanese teppanyaki steakhouse! Hibachi dinners at home are super cheap and the quality is much better than what you'd spend at a hibachi restaurant like Benihana!
Recipe document: docs.google.com/document/d/1k...
Kitchen gear in video:
All Clad 8 inch and 10 inch non-stick frying pans: geni.us/14CosGq
Misono UX10 Chef's Knife: geni.us/UaUygE
Induction Cooktop: geni.us/3EYpArE
John Boos Work Table: geni.us/giAaB
Peugeot Pepper Mill: geni.us/r1YRCB
Diamond Brand Kosher Salt: amzn.to/3wwq8Gt
Music by Epidemic Sound (free 30-day trial! Affiliate link): share.epidemicsound.com/v23gld
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
Timestamps:
0:00 Intro
0:19 Common Mistakes
0:55 What type of steak
1:25 Mushrooms
2:00 How to.cook the steak
3:24 Finish the dish
4:04 Thanks! 
Хобби
Want to learn some more hibachi at home recipes? Check out this playlist: ruclips.net/p/PLvL2F6kkZFuaScKgWvgWC808IZBxadif0
I love that your videos have no memes, fluff or silly jokes 😭🥺
You are leveling up my cooking game sir. This turned out fantastic! The only issue I had was my inability to resist 2nds!
Made this tonight. Turned out amazing! I’ve tried to replicate many times, never turned out right before.
That's awesome!! Thanks for letting me know! I really appreciate your kind words!
So excited for this! Hibachi steak dipped in mustard sauce is my favorite food ever. I make your mustard sauce as well as your fried rice like once a week. Thank you so much for the great recipes!
Thanks, Rachel! I really appreciate your kind words!
I'm elated you like the recipes!! I sincerely appreciate you!!
It’s teppanyaki not hibachi
Perfectly cooked! This looks amazing 😍😋 I gotta try this!! 🙌
Wow I am glad I found your page.. Started to learn different cooking style and yours the best .. Please keep uploading more
Great recipe! Just tried your Benihana fried rice dupe and it was EXCELLENT.
I will definitely be trying this, I normally order steak with a side of steak at Benihana. After doing the onion soup twice I ordered the Haco beef and chicken base. Thanks again!!
Thanks, Joel! Great to see you again!!
Thank you so much for this!! Best video yet!!
Thank you!!!
Simple and sensible techniques. Ty for the information.
I just made this, it was fantastic, thanks for the share
Tremendous recipe, really enjoyed it. Thank you!
Thanks, Alex! I'm really happy you enjoyed it!!
Been waiting b
Jason, I love all of your recipes and make them often...I always keep a big tub of your garlic butter in my fridge because I use it on everything....Thank you...
Hey, Donna! Nice to see you again!! :)
Thanks been wondering how only go on my bday tradition but have cravings through the year and love to have at home.
That is so excellent ✅ Thank You So Much for This Amazing Lesson. Cheers 🥂
I made enough of this for several meals! So good!
:)
I can’t wait to try this recipe
Recipe looks delicious. Can you do a hibachi colossal shrimp recipe? Those are really good too! Nice job with the channel man!
Eddie! Yeah, I'll definitely do the hibachi shrimp. It'll be out within the next month or so!
Thanks for commenting! I really appreciate the kind words!!
Good call on the steak prep
Ever thought of trying to show how to make and cook their HIBACHI CHATEAUBRIAND by chance. Always been my favorite.
I've been binging your videos, and I can't wait to start home cooking all my Benihana favorites with your recipes to guide me! Question: I usually cook my steaks sous vide; after a two hour bath at 129F they come out perfectly rare to medium-rare, and then get finished off with 30 seconds each side on a high-heat cast iron pan. What would you suggest doing to incorporate this into your recipe? Cut it into cubes after the sear, then cook it at the lower temp with the mushrooms and butter? Either way, delighted to try this soon. Thanks again!
Hey, Anthony! Yeah, I would just cook your steaks exactly as you've been cooking them. Sous vide - sear - rest - and then probably just melt some hibachi garlic butter over the top of them. Or you can cut them up after resting and melt a bit of the hibachi garlic butter and toss them in it. Either way is fine! Let me know how it turns out! Thanks for watching!! I really appreciate you!
Love the channel Jason! Have you had an egg-yolk sauce at a hibachi restaurant, it's amazing, but how do you make it???
Hi, Loren! I've never had the egg-yolk sauce before, but I've had a bunch of people ask about it. They've all pointed me to Ron's of Japan. I've got it in my notes to look into in the future! As soon as I can figure out what's up with the sauce - I'll drop a video, I promise!!
Thank you so much for watching! I really appreciate you!
This is a good tip, I'm super impatient with cooking and always mess up steak BUT you forgot the BEST part about Benihana steak! TERIYAKI SAUCE!!!!!!!!!!!!! sooooo good
Thank you - danel
Jackpot!!! Looks so good
Thanks, Angela! So nice to see you again!!
Hey, Angela, I know you asked for the shrimp hibachi video months ago, so here is the link: ruclips.net/video/w-b5k1d1f3Q/видео.html
If you look in the video description, I dedicated the video to you, because you gave me the idea. So, thanks! Appreciate you!
Would you essentially do the same thing for filet mignon?
YESSSSSSS!!!!!!!!!!!!
perfect
Thanks, Hayden!!
Can you make one like this but for the filet mignon 😅
Hey Jason! Since I’m starting to cook I really was interested on the type of knife and cutting board you use ? Thank you !
Hello, Leo! There should be links in the video description to all the equipment I use. But I would get something cheap to start with. Equipment isn't that important. Just learn a few basic techniques like how to saute, how to season, etc. The technique is much more important. I've worked in upscale kitchens where we all used cheap knives and plastic cutting boards.
Let me know if you have any questions. I'll do whatever I can to help!
You have Hibachi steak and chicken. Both awesome. But one of my Benihana favorites has been their hibachi scallops. So good. And I never get mine to be as as good. There's an idea and a challenge for you :)
after watch this video, I am hungry now 😂😘
Hey Jason! I am loving your videos. The quality is great and I have been loving this serious. I wanted to ask… do you have any tips with not overcooking the garlic. I made the garlic butter, but sometimes when I am making the fried rice or this steak I taste the bitterness from garlic in the garlic butter. Thank you!
Brendan! Hey, thanks man!! I really wish I had addressed this in the video! :/
But yeah, because it's butter - it can burn much easier than margarine. So, my advice is to add the butter much later in the process. Ideally, right toward the end so that it just melts and coats everything and maybe cooks for a minute or two. You still want it to cook just a tiny bit, but not much.
I really wish I had addressed that in the video. But hindsight is 20/20! I will certainly address it when I make the updated fried rice video!!
You saved the best for last lol
:)
Agh...i always feel intimidated when there's a dish flavor I'm trying to replicate....this has a simple process but my husband likes it rare 😰would it b 1 minute a side? Thank you for your videos!
Hello! It’s hard to tell because I don’t know the pan or stovetop, but you’re probably very close. I’d say 1-2 minutes per side.
The most accurate way to do it would be to get an instant read thermometer and to cook it to where it’s about 5-10 degrees below rare and then take it off. Rare is 115-120. I’d take it off at 110. It will still continue to cook a bit and come up to rare.
Thanks for watching!!
Stirred that shit up like a chef at benihana
Can we use a different cut of steak to make it or does it have to be New York steak trip?
Sure! You can use whatever steak you’d like
don't they hit all the steak with sake at the end?
Also, cooking the fat cap first let's the steak lay completely flat, so no grey spot near the cap.
somehow the best steak I have ever made!
Where’s the zucchini and onion?
OMG the bread pudding video is gone😱😱😱😭😭😭I was gonna make that tomorrow for thanksgiving
Joel, go to my about page and e-mail me. I'll email you the private link.
I'm going to remake the video because I wasn't happy with the one I posted!
@@farmageddon hi thank you so much but I looked at the community and about pages and didn't see an email. I think your videos are very good, framing and lighting are good and your instructions are clear and concise and I used to work at a TV News station
Thanks, Joel! They don’t let people post emails on here, but mine is jasonefarmer at g mail - you’ll have to format it because this comment will be deleted if I do the @ thing!
Will you be doing hibachi rice ?
Hello! I have a video for the hibachi rice on my channel. Although, I am going to redo the video very soon, because there are a few things I need to change. Mainly, the ratio of water to rice I say in the first video, which should be 1 to 1, instead of 2 to 1 like I say in the video. And the garlic butter doesn't have lemon in it, like I say in that video. But most of the information is accurate.
Here's a link to the hibachi rice video: ruclips.net/video/En0hQawTEsM/видео.html
And here's a link to a playlist with all my hibachi recipe videos: ruclips.net/p/PLvL2F6kkZFuaScKgWvgWC808IZBxadif0
Thanks for watching! I really appreciate you!
Can you do the noodles???
Hello! There’s a hibachi noodles recipe in my video library.
Thanks for watching! I appreciate you!
Would you say 2 min for rare, 3 min for med rare, 4 min med, and 5 min well done. I prefer mine med-rare
It's very difficult to say precise times because there are so many variables, such as what time of pan is being used, how powerful is the stovetop, etc.
But your estimates seem to be good. I would start with those as a guideline and test the results and adjust accordingly.
Sorry I couldn't give you a definitive answer! :/
Thanks for watching, Pamela! I really appreciate you!
I know a secret that will give you the best tasting steak you'll ever have in your life .
Special recipe for a unbelievable beef flavor aged beef style.
Why not cut the fat out beforehand? Trimming meat is a pretty core skill. If you know you're going to cut the fat off the edge of a NY why not just get rid of it while you trim?
Yeah, you can certainly do that! I just wanted to show how they did it at hibachi restaurants, which is to cut the fat off after cooking. I’ll typically eat the fat, so I just leave it on. I wanted to give people who watch the video both options!
Thanks for stopping by!!
Fat means flavor. But it's ok to cut it off when you're preparing after for plating.
❤👍🏿😃
I prefer mine with soy sauce.
Sorry where’s the Hibachi?
Benihana isn't even hibachi! It's technically teppanyaki! But no one searches for teppanyaki (the ratio for hibachi searches vs teppanyaki is like 100 to 1) - so I wanted to title it what people were actually searching for. It's basically just recreating Japanese steakhouse style dishes at home.
Thanks for watching!!
:)
No soy sauce, no teriyaki, no sesame seed oil. Who is this guy lol?
He’s right actually. I’ve worked at benihana and this is super accurate. You don’t need any of the other stuff when it’s cooked right.
I think this would be good. But there's. Noway this is better than restaurants. You get kobe in Japan. That would make better flavor.