Homemade steak and scallop hibachi

Ohhh, you’re going restaurant-level at home 😮‍🔥
This is that classic steak & scallop hibachi—buttery, garlicky, a little soy, and ridiculously satisfying.

Homemade Steak & Scallop Hibachi

🥩 Ingredients

Proteins

1 lb steak (ribeye or sirloin), cut into bite-size cubes
1 lb sea scallops (patted very dry)

Veggies

Zucchini, sliced
Onion, sliced
Mushrooms (optional)

For Cooking

2 tbsp neutral oil (canola/avocado)
3 tbsp butter (yes, really)
3 cloves garlic, minced

Seasoning / Sauce

Salt & black pepper
3 tbsp soy sauce
1 tbsp sesame oil
Optional: splash of sake or mirin

🍚 Hibachi Fried Rice (Optional but Correct)

3 cups cold cooked rice
2 eggs
2 tbsp butter
2 tbsp soy sauce
Green onions

🔥 How to Make It

1. Prep Like a Pro

Bring steak to room temp; season with salt & pepper.
Scallops must be dry—this is non-negotiable for a good sear.

2. Sear the Steak

Heat a large skillet or cast-iron very hot.
Add oil, then steak.
Sear 2–3 minutes per side until browned.
Remove and set aside.

3. Sear the Scallops

Same pan, high heat.
Add a little oil.
Place scallops without crowding.
Sear 1½–2 minutes per side until golden.
Remove and set aside.

(No poking. No moving. Trust the process.)

4. Veggies & Butter Magic

Lower heat to medium.
Add butter + garlic.
Toss in veggies, season lightly.
Cook until tender-crisp.

5. Bring It Together

Return steak & scallops to pan.
Add soy sauce + sesame oil (and sake/mirin if using).
Toss quickly—30–60 seconds max.

🍳 Quick Hibachi Fried Rice

Melt butter in pan.
Scramble eggs.
Add rice, break it up.
Soy sauce, green onions, toss until hot.

🥣 Yum-Yum Sauce (Do This)

½ cup mayo
1 tbsp ketchup
1 tsp sugar
1 tsp paprika
Splash of water to thin

Mix. Chill if you can. Drizzle irresponsibly.

Hibachi Secrets

High heat = flavor
Butter at the end, not the start
Don’t overcrowd the pan
Everything moves fast—have it all ready

If you want:

Benihana-style onion volcano
Ginger dipping sauce
Or a blackstone / flat-top version