Pan-Seared Steak with Garlic Butter and Soy-Hibachi Glaze

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

Juicy pan-seared steak topped with a rich garlic butter and finished with a savory soy and hibachi-style glaze for an umami-packed meal. This japanese-inspired beef ready in about 22 minutes pairs ribeye steak, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 10 min Cook: 12 min Serves 2 Japanese cuisine 650 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Pat dry 12 oz ribeye steak and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat a heavy skillet over medium-high heat until very hot, then add 1 tbsp unsalted butter. Place the steak in the skillet and sear for 4 minutes on each side for medium-rare, adjusting time for desired doneness.
  3. Step 3: While steak cooks, mix 2 tbsp soy sauce, 1 tbsp mirin, 1 tsp brown sugar, and 1 tsp sesame oil in a small bowl and set aside.
  4. Step 4: Remove steak and rest on a plate. Lower heat to medium, add remaining 2 tbsp unsalted butter and 3 minced garlic cloves to the skillet, sauté for 1 minute until fragrant.
  5. Step 5: Pour the soy-hibachi glaze mixture into the skillet and cook for 2 minutes, stirring until sauce thickens and coats the back of a spoon.
  6. Step 6: Slice steak against the grain, drizzle with the garlic butter glaze from the pan, and sprinkle with 2 tbsp sliced green onions before serving.

Frequently asked questions

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

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Steak with Garlic Butter and Soy-Hibachi Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ribeye steak from drying out.

Can I substitute ingredients in Pan-Seared Steak with Garlic Butter and Soy-Hibachi Glaze?

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 Soy-Hibachi Glaze 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 Soy-Hibachi Glaze?

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.

Related recipes