Hibachi Steak

Hibachi Steak - Grant Wilson
6 servings

6 Steak Tenderloins or Filet Mignons
Borsari Salt
2 Tbsp Butter
Hibachi Sauce
Salt & Pepper

Hibachi Sauce
2 Tbsp Soy Sauce
1 Tbsp teriyaki Sauce
1 Tbsp Mirin

1. Dry the Steaks with a paper towel and coat one side with Borsari Salt.
2. Throw the steaks on the grill, salt side down. Coat the unsalted side with Borsari salt and grill slowly until medium Rare.
3. Remove the Steaks from the grill when done and let rest for 5 minutes.
4. Melt the Butter in a non-stick frying pan on medium heat.
5. Cut the steaks into cubes and add to butter along with Hibachi Sauce.
6. Cook only long enough to cook the steak and warm the sauce.
7. Remove from heat and serve with: Hibachi Vegetables and Hibachi Fried Rice

Cook the steak, let it rest, cut into cubes, then add it to a pan on medium heat with 1 Tbsp Hibachi Garlic Butter per steak.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License