Benihana Garlic Butter Recipe

I truly believe that making restaurant-quality food at home should be accessible to everyone, no matter how busy a weeknight gets. The aroma of garlic butter sizzling with steak is one of my favorite kitchen smells, and this benihana garlic butter recipe perfectly captures that experience. We’re taking that incredible hibachi steak flavor and adding a sweet and savory twist with a caramelized miso glaze. This specific benihana garlic butter recipe, when combined with the glaze, creates a high-protein meal that’s better than takeout. It’s easier than you think to get a deep, beautiful sear on a steak and create a high-end meal in under 30 minutes. This version ensures juicy, tender steak slices every time, making it a new favorite for weeknight dinners or special occasions. Let’s start cooking this easy dinner idea together.

Ingredients

Here’s what you need to make this family-friendly, high-protein benihana garlic butter recipe:

• Beef Sirloin or Ribeye Steak: 450 g / 1 lb (about 2.5 cm / 1 inch thick). Choose a well-marbled cut like ribeye for maximum flavor and tenderness, or sirloin for a leaner, more traditional cut. Pat the steak completely dry before cooking; this is essential for achieving a good sear.
• Neutral Cooking Oil: 15 mL / 1 tablespoon. Use an oil with a high smoke point, such as canola, grapeseed, or avocado oil. Avoid olive oil, as it will burn at the high heat required for searing the steak.
• Unsalted Butter: 60 g / 4 tablespoons, divided. We’ll use half of this butter for basting the steak and adding richness at the end of the cooking process. Unsalted butter gives you control over the overall seasoning of the final dish.
• Garlic: 2 cloves, freshly minced (about 10 g / 2 teaspoons). Fresh garlic adds the characteristic aroma and flavor profile of the Benihana style. Mince just before use for the best results and aroma.
• Alcohol-Free Soy Sauce: 15 mL / 1 tablespoon. Adds a crucial umami depth to the basting butter. Using alcohol-free ensures this recipe is suitable for all family members.
• White Miso Paste: 30 g / 2 tablespoons. This is the secret ingredient for the caramelized glaze, adding a complex, savory, and slightly salty flavor. Choose white miso (Shiro miso) for a milder, slightly sweet flavor profile.
• Light Brown Sugar: 15 g / 1 tablespoon, packed. Balances the saltiness of the miso and aids in caramelization. Ensure it’s packed tightly for accurate measurement and optimal sweetness.
• Rice Vinegar: 7.5 mL / 1/2 tablespoon. Adds a mild acidity to brighten up the glaze and cut through the richness of the steak and butter. Do not substitute with white vinegar, as it is too harsh for this delicate glaze.
• Sesame Oil: 5 mL / 1 teaspoon. Contributes a deep, nutty aroma to the finished glaze. A small amount goes a long way; use sparingly for best results.
• Water: 15 mL / 1 tablespoon. Thins the glaze slightly during cooking to achieve the desired consistency. Helps dissolve the miso paste and brown sugar evenly.
• Toasted Sesame Seeds: 5 g / 1 teaspoon, for garnish. Adds a nutty crunch and visual appeal to the final dish. Toast lightly in a dry pan beforehand for enhanced flavor.
• Fresh Chives: 5 g / 1 tablespoon, finely chopped, for garnish. Provides a fresh, sharp green element for color contrast and finishing flavor. Snip with kitchen shears for easy preparation.
• Sea Salt and Freshly Ground Black Pepper: To taste. Use high-quality coarse sea salt for seasoning the steak generously before searing. Freshly grinding pepper adds a better flavor than pre-ground pepper.

Instructions

Here’s how to create the perfect seared steak and achieve that classic Benihana flavor profile with our simple benihana garlic butter recipe twist:

1. Prepare the Steak for Searing: Pat the steak thoroughly dry with paper towels; this is crucial for a good sear. Season generously on both sides with sea salt and freshly ground black pepper. Let the steak sit at room temperature for 15-20 minutes while you prepare the glaze and heat the pan, ensuring even cooking.
2. Make the Caramelized Miso Glaze: In a small saucepan, combine the white miso paste, light brown sugar, rice vinegar, sesame oil, and water. Whisk thoroughly until the glaze is smooth and uniform in color. Bring to a gentle simmer over medium-low heat, stirring constantly, for 2-3 minutes until the glaze thickens slightly and becomes glossy. Remove from heat and set aside.
3. Sear the Steak: Heat the neutral cooking oil in a heavy-bottomed skillet or cast iron pan over high heat until shimmering and just starting to smoke. Carefully place the seasoned steak in the hot pan. Sear for 2-3 minutes per side for medium-rare, or longer for desired doneness, ensuring a deep, crusty brown forms before flipping. I find that for a 1-inch thick steak, 3 minutes per side on high heat gives me a perfect medium-rare every time.
4. Baste with Garlic Butter: Reduce the heat to medium-low. Add 30 g (2 tablespoons) of the unsalted butter, the minced garlic, and the alcohol-free soy sauce to the pan. Tilt the pan slightly and, using a large spoon, continuously baste the steak with the melted butter and pan juices for 1-2 minutes. Flip the steak once during basting to coat both sides evenly with the garlic butter mixture. This step infuses the steak with the signature benihana garlic butter recipe flavor.
5. Rest and Slice: Transfer the finished steak to a clean cutting board and let it rest for 5-7 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a tender and juicy final product. Slice the rested steak against the grain into 1 cm (1/2 inch) thick pieces.
6. Glaze and Serve: Arrange the sliced steak on a clean serving plate. Brush or spoon the prepared Caramelized Miso Glaze generously over the sliced steak, ensuring each piece is coated. Garnish liberally with toasted sesame seeds and a sprinkle of finely chopped fresh chives for contrast and added flavor. Serve immediately to capture the full flavor of this benihana garlic butter recipe.

Secrets to Cooking a Perfect Steak Dinner at Home

• Don’t Overcrowd the Pan: If cooking more than one steak, use a large enough pan or cook in batches to ensure high heat is maintained and a good sear is achieved. Overcrowding will steam the meat instead of searing it, preventing a crispy crust on this benihana garlic butter recipe.
• Mastering Steak Doneness: For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Use an instant-read thermometer for precision. If you don’t have one, a medium-rare steak should feel like the fleshy part of your palm when you touch your index finger to your thumb.
• Patting Dry is Non-Negotiable: Any moisture on the surface of the steak will turn to steam when it hits the hot pan, preventing the Maillard reaction (the chemical change that creates a savory crust). Use multiple paper towels to get the surface as dry as possible before seasoning.

Serving Suggestions and Make-Ahead Notes

• Classic Hibachi Sides: Serve this steak with classic Japanese steakhouse sides like hibachi fried rice, a quick ginger salad, and sautéed vegetables (onions, zucchini, mushrooms). The rich flavor of this benihana garlic butter recipe pairs perfectly with a variety of side dishes.
• Make-Ahead Glaze: The Caramelized Miso Glaze can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently on the stove or in the microwave before serving.
• Serving for Kids: Slice the steak thinly and serve alongside simple white rice or noodles. The rich, slightly sweet glaze often appeals to children’s palates.

FAQs

Q: Can I use different cuts of steak for this recipe?

A: Yes, while ribeye or sirloin are traditional for this benihana garlic butter recipe, you can also use flank steak, skirt steak, or a flat iron steak. Be aware that thinner cuts will cook much faster, so adjust searing times accordingly. Leftover steak can be sliced thinly for healthy lunch wraps.

Q: Why do I need to rest the steak for so long?

A: Resting the steak allows the muscle fibers, which contract during cooking, to relax. This redistributes the internal juices evenly throughout the meat, ensuring every bite is tender and juicy. Cutting too early results in dry meat.

Q: What if I can’t find white miso paste?

A: If white miso isn’t available, you can substitute it with a smaller amount of yellow miso, which is stronger in flavor. Start with 1 tablespoon and taste before adding more. This recipe can be made ahead; store leftover steak in the fridge for up to 3 days for quick meals.

Q: Can I add vegetables directly to the pan with the steak?

A: It’s best to cook the steak first, remove it to rest, and then quickly sauté vegetables like onions and mushrooms in the remaining pan juices and butter. This ensures the steak sears properly without crowding the pan. My personal tip for this benihana garlic butter recipe is to always use a cast iron skillet for the best sear.

Q: Is the high heat necessary for searing?

A: Yes, the high heat is essential to achieve a flavorful, dark-brown crust (Maillard reaction) in a short amount of time. If the heat is too low, the steak will cook through before developing a crust, resulting in a less flavorful and juicy result for this benihana garlic butter recipe.

Q: What is alcohol-free soy sauce, and why use it?

A: Alcohol-free soy sauce simply means the fermentation process did not result in alcohol, or the alcohol was removed afterward. It ensures the recipe is suitable for all family members, which is why I prefer it for family-friendly versions of this benihana garlic butter recipe without compromising flavor.

Conclusion

This benihana garlic butter recipe gives you all the flavor of your favorite steakhouse right in your kitchen with an easy, elevated twist. With a few simple techniques and our caramelized miso glaze, you can create a memorable family meal in minutes. Save this recipe for a quick, healthy family dinner idea.

benihana garlic butter recipe

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• Author: Nicole Martinez
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Diet: General

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Description

This high-protein recipe takes a Benihana-style garlic butter steak and adds a sweet and savory caramelized miso glaze. It’s designed for quick weeknight cooking, delivering tender, juicy steak in under 30 minutes.

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Ingredients

Scale 1x2x3x

• 450 g / 1 lb Beef Sirloin or Ribeye Steak, about 1 inch thick
• 15 mL / 1 tablespoon Neutral Cooking Oil (canola, grapeseed, or avocado)
• 60 g / 4 tablespoons Unsalted Butter, divided
• 2 cloves Fresh Garlic, minced (about 10 g / 2 teaspoons)
• 15 mL / 1 tablespoon Alcohol-Free Soy Sauce
• 30 g / 2 tablespoons White Miso Paste
• 15 g / 1 tablespoon Light Brown Sugar, packed
• 7.5 mL / 0.5 tablespoon Rice Vinegar
• 5 mL / 1 teaspoon Sesame Oil
• 15 mL / 1 tablespoon Water
• 5 g / 1 teaspoon Toasted Sesame Seeds, for garnish
• 5 g / 1 tablespoon Fresh Chives, chopped, for garnish
• Sea Salt and Freshly Ground Black Pepper, to taste

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Instructions

1. Prepare the Steak for Searing: Pat the steak thoroughly dry with paper towels; this is crucial for a good sear. Season generously on both sides with sea salt and freshly ground black pepper. Let the steak sit at room temperature for 15-20 minutes while you prepare the glaze and heat the pan, ensuring even cooking.
2. Make the Caramelized Miso Glaze: In a small saucepan, combine the white miso paste, light brown sugar, rice vinegar, sesame oil, and water. Whisk thoroughly until the glaze is smooth and uniform in color. Bring to a gentle simmer over medium-low heat, stirring constantly, for 2-3 minutes until the glaze thickens slightly and becomes glossy. Remove from heat and set aside.
3. Sear the Steak: Heat the neutral cooking oil in a heavy-bottomed skillet or cast iron pan over high heat until shimmering and just starting to smoke. Carefully place the seasoned steak in the hot pan. Sear for 2-3 minutes per side for medium-rare, or longer for desired doneness, ensuring a deep, crusty brown forms before flipping.
4. Baste with Garlic Butter: Reduce the heat to medium-low. Add 30 g (2 tablespoons) of the unsalted butter, the minced garlic, and the alcohol-free soy sauce to the pan. Tilt the pan slightly and, using a large spoon, continuously baste the steak with the melted butter and pan juices for 1-2 minutes. Flip the steak once during basting to coat both sides evenly with the garlic butter mixture.
5. Rest and Slice: Transfer the finished steak to a clean cutting board and let it rest for 5-7 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a tender and juicy final product. Slice the rested steak against the grain into 1 cm (1/2 inch) thick pieces.
6. Glaze and Serve: Arrange the sliced steak on a clean serving plate. Brush or spoon the prepared Caramelized Miso Glaze generously over the sliced steak, ensuring each piece is coated. Garnish liberally with toasted sesame seeds and a sprinkle of finely chopped fresh chives for contrast and added flavor. Serve immediately to capture the full flavor.

Notes

To achieve a perfect sear, pat the steak completely dry before seasoning. For a juicy final product, let the cooked steak rest for 5-7 minutes before slicing to allow the juices to redistribute throughout the meat.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving (225 g)
• Calories: 750 calories
• Sugar: 7 g
• Sodium: 800 mg
• Fat: 50 g
• Saturated Fat: 23 g
• Unsaturated Fat: 22 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 1 g
• Protein: 50 g
• Cholesterol: 150 mg

Keywords: high-protein, Benihana, steak, garlic butter, miso glaze, weeknight dinner, quick, easy, hibachi, sirloin