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Copycat-Cheesecake-Factory-Hibachi-Steak-Recipe-easy

Copycat Cheesecake Factory Hibachi Steak

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Cook Time 45 minutes
Course Main Course
Servings 4

Ingredients
  

  • 2 lbs Ribeye Steak
  • Kosher Salt
  • Black Pepper

Teriyaki Sauce

  • 1/2 cup low-sodium soy sauce
  • 1/4 cup water
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1/4 cup light brown sugar
  • 1 tbsp honey
  • 3/4 tsp ground ginger
  • 1 clove garlic minced
  • 1/4 tsp crushed red pepper flakes
  • 2 tsp cornstarch + 2 tbsp water mixed together to make a cornstarch slurry

Wasabi Potatoes

  • 2 lbs baby potatoes scrubbed
  • 1 tbsp sesame oil
  • 1 tsp wasabi paste
  • salt to taste

Instructions
 

Teriyaki Sauce

  • Make the teriyaki sauce by adding the soy sauce, water, rice vinegar, sesame oil, brown sugar, honey, garlic, ginger, and crushed red pepper flakes in a medium pan over medium heat. Bring to a simmer.
  • Create cornstarch slurry by whisking cornstarch and 2 tablespoons of cold water until dissolved. Slowly add the corn starch mixture to the sauce and boil for 1-2 minutes until the sauce has thickened.
  • Remove from heat and cool to room temperature while preparing the rest of the meal.

Wasabi Potatoes

  • Prepare skewers. You can use reusable skewers or bamboo skewers. If using wood skewers, soak in water for approximately 20-30 minutes so the sticks don’t burn.
  • In a medium saucepan, bring 3 quarts water to a boil. Add scrubbed potatoes and parboil for about 5 minutes. Do not overcook. Drain and cool slightly.
  • Mix sesame oil, wasabi paste and salt in a medium sized bowl. Add the potatoes and toss to coat.
  • Thread potatoes onto prepared skewers.

Grill Steak and Potatoes

  • Remove the steaks from the refrigerator 15-30 minutes before grilling to allow them to come to room temperature. Season steaks with Kosher Salt and black pepper about 15 minutes before grilling
  • Turn on grill to high heat and heat for about 15-20 minutes prior to cooking. If you have a temperature gauge on your grill, look for it to reach about 450-500ºF.  Alternatively, you can hold your hand over the heat and you shouldn’t be able to handle it for more than about 3-4 seconds.
  • Place steaks on hot grill. Cover with grill lid and cook for 3-4 minutes (or more depending on the thickness of the steak). Flip steaks, cover with lid, and cook an additional 3-4 minutes. Use a thermometer to reach your desired doneness. Don't overcook! Remember carryover cooking!
  • Transfer to a cutting board, cover with foil, and allow to rest for 5-10 minutes before cutting
  • As the steak rests, grill the skewered potatoes over medium-high heat, turning 2 to 3 times, until browned and cooked through, about10 minutes.

Assemble the Dish:

  • Slice the steak thinly against the grain for maximum tenderness. Arrange sliced beef on a plate, and add a generous portion of the roasted baby potatoes.
    Drizzle the teriyaki sauce over the steak and potatoes, or serve the sauce on the side for dipping. Garnish with scallions and toasted sesame seeds.

Notes

About the Teriyaki Sauce:
  • Be sure to slowly mix the corn starch into the sauce. If you pour it in all at once, it may clump up. If you have any clumps of corn starch in the sauce, simply strain the sauce before use.
  • Teriyaki sauce will stay fresh in the fridge for up to one week and can be frozen for two months.
About the Skewers:
  • Use reusable skewers, or soak bamboo skewers in water for 30 minutes so the sticks don’t burn.