Benihana Teriyaki Steak Recipe (Hibachi At Home)

[@farmageddon]

Want to learn some more hibachi at home recipes? Check out this playlist: kzbin.info/aero/PLvL2F6kkZFuaScKgWvgWC808IZBxadif0

[@saucequeen4885]

I just found your channel last night and I’ve been binge watching and liking ALL of them! You are so thoughtful and thorough and talented! Thank you! You should have 1M subs by now. Seriously!! Thank you Jason! 👏🏼👏🏼👏🏼

[@farmageddon]

Thank you so much! I really appreciate your kind words!! I sincerely appreciate your support!! :)

[@hutfund]

This is such a great series. I’ve made 5-6 of the Benihana recipes. No modifications needed

[@farmageddon]

Glad you liked the recipes!

[@Maikoh]

Yum! Love that you do talk about the meat cuts in each of your videos! This looks amazing! 😍😋🤤

[@BigBoy-bx1dw]

Your videos are truly great. I have a Blackstone flat top griddle and after watching your videos I was able to do a full Hibachi dinner. Thank you

[@farmageddon]

You're very welcome! Thanks for watching and thank you for your kind words! I really appreciate you!

[@igotaction]

The hibachi steak, dipping sauce and onion soup are in the regular dinner rotation now. Thanks Jason, and don't forget about the bread pudding video, I still want to do that. Teriyaki is next up.

[@farmageddon]

Hey, thanks Joel! Your comment totally made my day!! By the way, I unlisted the Bread Pudding video (because I want to redo it) but here is the private link: kzbin.info/www/bejne/d2e7aYKdbK-aaNU If you have trouble seeing it, let me know! Thanks again man! Really nice to see you again!!

[@igotaction]

@@farmageddon success, I can see it!! Thanks. First time I did the steak my 10 year old daughter said, oh that's exactly like Benihana and we haven't been forever but I remember.

[@jrwise100]

Love the content good sir!!

[@chrisevans6471]

I need you to setup a Patreon so I can support your videos. This is the best hibachi meal I have made.

[@Mickcotton]

Yes Your a Master Benihana Fried Rice is my Favorite of All Time. Thank You So Much for all your Lessons & Tips cheers 😊✅

[@farmageddon]

My pleasure!!

[@Kelly-vc4rs]

Great tips! Thanks

[@thegolfcartshop]

i love your channel bro 👍

[@HonestHayDay]

Awesome Jason!! Question, do you think that grilling the stake would work too?

[@lealdade6047]

Is there a recipe or cooking method to make the benihana fried zucchini w/ garlic butter?

[@farmageddon]

I'm literally editing that video right now! Should be out tomorrow or Tuesday! Thanks for stopping by!

[@farmageddon]

Here's the video for the hibachi zucchini: kzbin.info/www/bejne/kJ_dg6CDZrB4apo

[@aaron74]

Thanks!

[@farmageddon]

Thank you, Aaron! If there are any dishes you would like to see, please let me know and I promise to put them on my list of dishes to investigate!!

[@aaron74]

@@farmageddon You're a maestro!

[@KingzStringz]

What temperature would you say your pan is at for the steak and the chicken in other videos?

[@farmageddon]

I'm not sure. But it's probably around 350 or so?

[@farmageddon]

That's a good all around saute temperature

[@KingzStringz]

Thanks for the response! @@farmageddon

[@selenacbatch6662]

I probably did something wrong, but bought the NY steak, as recommended. I seared the fat first, then seared both sides longer than 5 minutes and ran into a few problems. The fat was still rubbery at the end (just cut off and threw away 😩 my fav part of meat) and it was significantly under cooked after slicing. You mentioned undercooking it, but it seemed not to cook well after dicing and cooking again. I threw it in my instant pot vortex and baked after cooking on stove for a while, but still seeing pink. Any idea what went wrong? Also the butter wasnt as prominent as it was on your chicken recipe (that one turned out GREAT). Thank you for these recipes!!

[@farmageddon]

Hey, Selena! Nice to see you again! It's really hard to tell because I'm not there, but it sound like the heat wasn't hot enough. That would be my first guess. I would try that first. You can also use a thermometer to make sure you're getting the accurate temperature you want. You just want to take it off the heat about 5-10 degrees before it's done. So, if you're wanting medium rare (which is around 135), you would take it off at 125-130. It continues to cook a bit after it's taken off the heat. The best thing you can do is use a thermometer to make sure you're getting the precise temp. But if you don't want to spring for a thermometer, I would try cooking it a bit hotter. And the butter - I would try adding a bit of soy sauce (or aminos, in your case) to season the final product a bit more at the end. Thanks for the kind words! Let me know if I can help!

[@selenacbatch6662]

Thank you! Next time aroubd should be great with the tips you've given!

[@ChefVicCuisine]

Wow! New sub here! I recently made Steak Kabobs on my page too and *your dish looks amazing!* Hope to stay connected my fellow chef! 😀

[@farmageddon]

Hey, thanks man! Your channel looks great!

[@FRSNinja_007]

PLEASE do tofu steak!!!

[@wendycui897]

Do you know how to make blue ocean 🌊?

[@farmageddon]

Hi, Wendy! I don't, unfortunately. I'll look into it and if I can find anything, I'll let you know! Thanks for watching!!