Steak & Scallop Hibachi

Steak & Scallop Hibachi (Restaurant-Style)

Serves

2–3 hungry people

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Ingredients

Protein

• 1 lb steak (ribeye or NY strip is clutch)

• ¾–1 lb large sea scallops (dry-packed if you can find them)

• Salt & black pepper

Hibachi Sauce Base

• 3 tbsp soy sauce

• 1 tbsp teriyaki sauce

• 1 tbsp butter

• 1 tbsp sesame oil

• 1 tsp garlic, minced

• Optional: splash of mirin or rice vinegar

Veggies (optional but classic)

• Zucchini, onion, mushrooms (sliced)

Fried Rice (optional but elite)

• 2 cups cold cooked rice

• 1 egg

• 1 tbsp butter

• 1–2 tbsp soy sauce

• Green onions

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Prep (Important Hibachi Rules)

• Pat scallops VERY dry (this = crust)

• Cut steak into bite-size cubes

• Heat pan HOT—cast iron or stainless if possible

• Cook everything separately, then combine

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Cook It Like a Pro

1. Steak

1. Heat pan on high, add 1 tbsp oil

2. Season steak generously

3. Sear 2–3 min per side (don’t crowd the pan)

4. Add butter + garlic in last 30 seconds

5. Toss, remove, tent loosely with foil

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2. Scallops (Do Not Touch Them Too Much)

1. Same hot pan, fresh oil

2. Season scallops lightly

3. Sear 1½–2 min per side

4. Golden crust = done
   (If they stick, they’re not ready yet)

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3. Veggies

• Toss veggies in pan with butter + soy sauce

• Cook until tender with crispy edges

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4. Hibachi Fried Rice (Optional but Highly Recommended)

1. Melt butter in pan

2. Scramble egg, push aside

3. Add rice, let it sit (crispy bottom = flavor)

4. Soy sauce, sesame oil, green onions

5. Toss like you mean it

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Bring It Together

• Add steak & scallops back to pan

• Splash soy + teriyaki

• Toss for 30 seconds only

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Serve With

• Yum Yum sauce or spicy mayo

• Lemon wedge for scallops

• Dramatic wrist flick optional 😏

If you want, I can:

• Dial this into low-carb

• Give you a Yum Yum sauce recipe

• Or help you cook it on a grill or Blackstone

Just say the word 🍽️🔥