Pan-Seared Steak with Garlic Butter and Hibachi-Style Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared steak topped with a rich garlic butter and drizzled with a savory hibachi-inspired sauce, perfect for a flavorful dinner. This japanese-inspired beef ready in about 27 minutes blends ribeye steak, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 620 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 2 Japanese cuisine 620 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 12 oz ribeye steak and season both sides with 1 tsp salt and 1/2 tsp black pepper. Let rest at room temperature for 10 minutes.
  2. Step 2: Heat a heavy skillet over medium-high heat until very hot, about 3 minutes. Add the steak and sear for 4 minutes on one side without moving to develop a golden crust.
  3. Step 3: Flip the steak and add 3 tbsp unsalted butter along with 3 minced garlic cloves to the pan. Spoon the melted butter and garlic over the steak repeatedly for another 3 minutes for medium-rare.
  4. Step 4: Remove steak to a plate and tent with foil to rest for 5 minutes while keeping the pan over medium heat.
  5. Step 5: Stir into the pan 2 tbsp soy sauce, 1 tbsp mirin, and 1 tsp sesame oil, scraping up browned bits. Cook for 1-2 minutes until the sauce thickens slightly.
  6. Step 6: Slice the rested steak against the grain and drizzle with the hibachi sauce. Garnish with 2 thinly sliced green onions before serving.

Frequently asked questions

How long does Pan-Seared Steak with Garlic Butter and Hibachi-Style Sauce take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Steak with Garlic Butter and Hibachi-Style Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Steak with Garlic Butter and Hibachi-Style Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Steak with Garlic Butter and Hibachi-Style Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Steak with Garlic Butter and Hibachi-Style Sauce?

Japanese beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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