Hibachi Steak Cheesecake Factory Copycat

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Plain old meat and potatoes get a major flavor overhaul with this Hibachi Steak Cheesecake Factory copycat recipe. Juicy flank steak served with grilled wasabi potatoes and a delicious teriyaki sauce make this homemade version better than anything from the restaurant.

A platter of Hibachi Steak with Grilled Wasabi potatoes and teriyaki sauce being drizzled over it.


 

I love a good Hibachi restaurant. Maybe it’s the endless courses of food. I’m obsessed with Miso soup and that fabulous ginger salad dressing, and who doesn’t love a shrimp appetizer flung in your general direction?

I loved the original Cheesecake Factory Hibachi Steak, though: a tender steak grilled and sliced thin, drizzled with teriyaki sauce, and served with grilled wasabi potatoes and roasted broccoli. That’s a nice serving of food!

They don’t make it this way anymore, though. They’ve overhauled their Hibachi Steak to be a hanger steak served with shiitake mushrooms, onions, bean sprouts, and Wasabi mashed potatoes. All these changes sound great to me, so feel free to tweak your meal as you see fit. But if you want the original fan favorite, stick to the recipe below.

Recipe ingredients

Labeled ingredients for hibachi steak with wasabi potatoes.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Mirin: If you can’t find Mirin (a sweet Japanese cooking wine), substitute 2 tablespoons white wine or rice vinegar + 1 teaspoon sugar.
  • Wasabi: Wasabi paste, also known as Japanese horseradish, is pungent condiment sold in little squeeze tubes and cans. Because real Japanese wasabi is expensive and difficult to find, wasabi in the USA is combination of regular horseradish, dry mustard, and starch, and it works just fine here.
  • Steak: Flank steak, skirt steak, and hanger steak all work well here. You can also substitute Ribeye, New York Strip, or any other steak that you like to cook.

Step-by-step instructions

To make the teriyaki sauce:

  1. In a small saucepan combine soy sauce, sugar, water, mirin, ginger, garlic, and red pepper flakes. Bring to a boil; reduce heat and simmer. Remove 2 tablespoons of the sauce and add to a small bowl. Whisk in cornstarch to make a slurry. Return mixture to the saucepan and continue simmering until the sauce thickens slightly, about 10 minutes.
Teriyaki sauce cooking in a saucepan.
  1. Remove from heat and cool to room temperature while preparing the rest of the meal, or cover and refrigerate for up to one week. Bring to room temperature before using.
Pouring teriyaki sauce from a saucepan into a glass bowl.

To prepare the wasabi potatoes:

  1. In a medium saucepan, bring 4 quarts water and 1 tablespoon salt to a boil. Add potatoes and parboil, about 5 minutes (do not overcook). Drain and cool slightly, until you can handle the potatoes.
Boiled potatoes in a colander draining.
  1. Transfer potatoes to a medium bowl. Add sesame oil, wasabi paste, and salt and toss to coat. Thread the potatoes onto skewers lengthwise.

To cook the steak and potatoes:

  1. 20 minutes before grilling, remove steaks from refrigerator and let stand, covered, at room temperature. Meanwhile, turn all grill burners to high, cover, and heat grill until hot, about 10 to 15 minutes. Clean cooking grate. Brush steak with olive oil and sprinkle liberally with kosher salt and pepper on both sides. Add steak to grill and cook until golden browned and charred on one side, about 4 to 5 minutes.
A piece of steak cooking on a grill.
  1. Flip steak and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 130 to 135 degrees F), 5 to 7 minutes for medium (140 to 145 degrees F) or 8 to 10 minutes for medium-well (150 degrees F). Transfer steak to a platter and tent loosely with aluminum foil. Let the steak rest while grilling the potatoes. Grill the skewered potatoes over medium-high heat, turning 2 to 3 times, until browned and cooked through, about 10 minutes.
Skewered potatoes on a grill.
  1. Transfer the steak to a cutting board and slice against the grain.
Slicing Hibachi steak on a wooden cutting board.
  1. Serve with the teriyaki sauce and grilled potatoes, garnishing with scallions and toasted sesame seeds.
A platter of Hibachi Steak with Grilled Wasabi potatoes and teriyaki sauce being drizzled over it.

3 Secrets for a fantastic steak

  1. Take the edge off: You should always bring your steak to room temperature before you cook it. This ensures speedy, even cooking.
  2. Light a fire: Get your cooking surface (grill, skillet, whatever), HOT. A hot surface equals a beautiful brown crust. Even if you like your steak still mooing on the inside, you want that dark crust on the outside.
  3. Let it rest: Allowing cooked steak to rest before slicing keeps the juices inside the meat, making your dinner extra juicy and mouth-watering.
Slicing Hibachi steak on a wooden cutting board.

Recipe tips and variations

  • Yield: This recipe makes about 6 servings total. Each serving is about 5 ounces of steak (weight after cooking) plus wasabi potatoes and 2-3 tablespoons of teriyaki sauce.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Make ahead: The teriyaki sauce can be made up to 3 days in advance. The potatoes can be boiled 1 day in advance (bring to room temperature before skewering and grilling).
  • Toppings: Garnish your teriyaki chicken with toasted sesame seeds and thinly sliced green onions. Sliced, toasted almonds or a few drops of sesame oil would also be delicious. For heat, add your favorite hot sauce (like sriracha) or more red chili flakes.
  • Lower sodium: Low-sodium soy sauce is an easy swap that I always use in my own kitchen. There’s plenty of salt in everything, so I cut it out whenever I can.
  • Sweeteners: Substitute brown sugar for the white sugar in the teriyaki sauce or stir in a teaspoon of honey, agave, or pineapple juice to the finished sauce.
  • Garlic: Substitute ¼ teaspoon garlic powder for the fresh garlic clove if desired (or add garlic powder to taste).
  • More potatoes: Not into wasabi potatoes? Try Mashed Potatoes, French Fries, or even a Baked Potato.
  • Vegetable sides: Try Roasted Broccoli, Roasted Asparagus, Roasted Tomatoes, or Roasted Green Beans. All of these taste so great with teriyaki sauce.
  • Teriyaki Chicken: For every 2 chicken breasts (about 1 ½ pounds), use ¼ cup teriyaki sauce. Marinade at least 30 minutes at room temperature or up to 4 hours in the refrigerator. Grill or sauté the chicken breasts and serve with extra teriyaki sauce on the side.
  • More Asian flavors: Start off your next Asian meal with Crab Rangoon or Chinese Chicken Wings. Try a side dish of quick Brown Fried Rice, Asian Cucumber Salad, or a Baby Bok Choy Salad with Sesame Dressing. For a delicious main dish, try Korean Meatballs,  Thai Peanut Chicken and Noodles, or a hot bowl of Chicken Ramen.
A bowl of Teriyaki meatballs over rice with broccoli.
Easy and flavorful, these Teriyaki Meatballs are a great meal prep or dinner idea. They start with my wildly popular turkey meatball recipe and finish with a sweet and sticky homemade teriyaki glaze.

Frequently Asked Questions

What is a substitute for mirin?

If you can’t find Mirin (a sweet Japanese cooking wine), substitute 2 tablespoons white wine or rice vinegar + 1 teaspoon sugar.

What does “hibachi” mean?

“Hibachi” means “fire bowl” in Japanese.

What is the best doneness temperature for steak?

I swear by my instant-read meat thermometer, and follow these temperature guidelines for any beef preparation:
Rare: 120 to 125 degrees F
Medium Rare: 130 to 135 degrees F
Medium: 140 to 145 degrees F
Medium Well: 150 degrees F
Well: 160 degrees F
While many chefs (and I) prefer a slightly lower temperature for juicer, more tender beef, the USDA has a more conservative minimum safe cooking temperature of 145 degrees F. Cook to your desired doneness level.

More copycat recipes

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A platter of Hibachi Steak with Grilled Wasabi potatoes and teriyaki sauce being drizzled over it.

Hibachi Steak Cheesecake Factory Copycat

Plain old meat and potatoes get a major flavor overhaul with this Hibachi Steak Cheesecake Factory copycat recipe. Juicy flank steak served with grilled wasabi potatoes and a delicious teriyaki sauce make this homemade version better than anything from the restaurant.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings (5 oz each)
Course Main Course
Cuisine Asian, Japanese
Calories 541
5 from 11 votes

Ingredients 

For the teriyaki sauce:

For the wasabi potatoes:

  • 24 baby potatoes about 2 pounds, scrubbed
  • 1 tablespoon sesame oil
  • 1 to 2 teaspoons wasabi paste (see note 2)
  • Salt
  • Bambo skewers soaked in water 30 minutes or overnight

For the hibachi steak:

Instructions 

To make the teriyaki sauce:

  • In a small saucepan combine soy sauce, sugar, water, mirin, ginger, garlic, and red pepper flakes. Bring to a boil; reduce heat and simmer.
  • Remove 2 tablespoons sauce and add to a small bowl and whisk in cornstarch. Return to the saucepan and continue simmering until the sauce thickens slightly, about 10 minutes.
  • Remove from heat and cool to room temperature while preparing the rest of the meal, or cover and refrigerate for up to one week. Bring to room temperature before using.

To prepare the wasabi potatoes:

  • In a medium saucepan, bring 4 quarts water and 1 tablespoon salt to a boil. Add potatoes and parboil, about 5 minutes (do not overcook). Drain and cool slightly, until you can handle the potatoes.
  • Transfer potatoes to a medium bowl. Add sesame oil, wasabi paste, and salt and toss to coat. Thread the potatoes onto skewers lengthwise.

To cook the steak and potatoes:

  • 20 minutes before grilling, remove steaks from refrigerator and let stand, covered, at room temperature. Meanwhile, turn all grill burners to high, cover, and heat grill until hot, about 10 to 15 minutes. Clean cooking grate.
  • Brush steak with olive oil and sprinkle liberally with kosher salt and pepper on both sides. Add steak to grill and cook until golden browned and charred on one side, about 4 to 5 minutes.
  • Flip steak and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 130 to 135 degrees F), 5 to 7 minutes for medium (140 to 145 degrees F) or 8 to 10 minutes for medium-well (150 degrees F). Transfer steak to a platter and tent loosely with aluminum foil. Let the steak rest while grilling the potatoes.
  • Grill the skewered potatoes over medium-high heat, turning 2 to 3 times, until browned and cooked through, about 10 minutes.
  • Transfer the steak to a cutting board and slice against the grain. Serve with the teriyaki sauce and grilled potatoes, garnishing with scallions and toasted sesame seeds.

Notes

  1. Mirin: If you can’t find Mirin (a sweet Japanese cooking wine), substitute 2 tablespoons white wine or rice vinegar + 1 teaspoon sugar.
  2. Wasabi: Wasabi paste, also known as Japanese horseradish, is pungent condiment sold in little squeeze tubes and cans. Because real Japanese wasabi is expensive and difficult to find, wasabi in the USA is combination of regular horseradish, dry mustard, and starch, and it works just fine here.
  3. Steak: Flank steak, skirt steak, and hanger steak all work well here. You can also substitute Ribeye, New York Strip, or any other steak that you like to cook.
  4. Yield: This recipe makes about 6 servings total. Each serving is about 5 ounces of steak (weight after cooking) plus wasabi potatoes and 2-3 tablespoons teriyaki sauce.
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 5 ozCalories: 541kcalCarbohydrates: 60gProtein: 47gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 113mgSodium: 1239mgPotassium: 1639mgFiber: 5gSugar: 20gVitamin A: 17IUVitamin C: 45mgCalcium: 73mgIron: 5mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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Comments

  1. I usually pin recipes for future reference. On your website I have a hard time doing that.
    Where it says “pin for later” there is no easy link to pin with. Have to go to another website which makes it a bit inconvenient. Maybe I am missing something?
    I love many of these recipes and helpful tips so let me know if there is another way. Thanks

  2. Delicious! I always order this at Cheesecake Factory so I’m thrilled I can make it at home now! Had it last night and the family loved it!5 stars

  3. I’m about to eat my phone this just made me SO HUNGRY! Looks fabulous lady and thanks for the awesome grill giveaway too!

  4. Wow. This is such an incredible giveaway it runs the risk of upstaging your recipe. But you managed that risk expertly. It’s a lip smacker. And your photos are gorgeous. Well done, Meggan.

  5. Ooh, Meggan … never heard of this type of steak, but I love the taste of wasabi … and those skewered potatoes really do sound divine. The grill sounds pretty cool, too. We would certainly be the coolest couple on the block with that in our back yard as I don’t think many people around here have this sort of thing!5 stars

  6. Your recipe looks amazing!  And we could definitely use a new grill, ours is so old! 

  7. Love the blog update! This hibachi steak looks absolutely fabulous. My husband and I have been talking about getting a grill and this fancy one looks amazing!

  8. Your photos are amazing. I don’t even usually like steak, but that one looks absolutely delicious. Love the grill as well. 

    1. Thank you, Portia! I am always trying to cut back on my red meat consumption, but only so I can save it for amazing meals like this one. Thanks for stopping by!

  9. Wasabi potatoes, lovely idea! The steak is calling me and your photos are beauties. 5 stars

    1. Thank you, Kevin! Would you believe that not many people look for wasabi potatoes on Google? But no matter. They are fabulous and everyone should be making them. :) Thanks for your kind words!

  10. I think this grill is so amazing. I think it would make a huge difference in my cooking. I know I would use this grill almost daily if I had it. I am impressed.

    1. Thank you, Rachel! Especially in the summer, a grill is such a great choice for cooking. I find myself using mine more than I ever thought I would!

  11. I love it when an entire meal is cooked on the grill. There is nothing I don’t love about this entire dish and really have to try those wasabi potatoes.5 stars

    1. The wasabi potatoes are amazing! Even my picky husband (who has likely never heard of wasabi) was impressed. And with hot SoCal summers just around the corner, grilling is essential.

  12. Firstly, LOVE the new logo!! Secondly, this Hibachi steak is calling my name!! The Japanese blood in my veins totally loves this type of food. And that grill! What an AWESOME giveaway!! :) PINNING!!5 stars

    1. Thank you!! I love the new logo as well! The grill is the fanciest one I’ve ever heard of, no doubt. I mean: infrared technology?? Hello!!! Thanks for the pin!!!

  13. O MY GOODNESS! When I saw this photo pop up yesterday, I couldn’t WAIT for you to post the recipe. I love everything about this, and I’m so happy we get to do this together! Pinning immediately. Obviously. ;)

    1. Thank you so much! :) Wish we were neighbors, we could make everyone else jealous with our fancy grills and amazing food, ha ha!! ;)

    1. Thank you Stephanie, it’s definitely a fancy grill! I appreciate you stopping by! :) Good luck!

  14. I have been searching for a recipe like this – I just have to try it!  That grill rocks by the way!

    1. I was searching for a recipe like this too! There really aren’t many “Hibachi Steak” recipes in Google, and the ones I found were pretty awful. So I just had to wing! :)

  15. Oh, I would love that grill! ./fingers crossed for the win. :)

    I’m now convinced I need steak. Now!

    1. Best of luck to you, Lauren! I hear you, I’m a total carnivore myself. Meatless Monday, what?! Just kidding. ;)

  16. First time I’m hearing about these grills – very impressed.

    Those potatoes made me drool at my desk.

    1. Thank you, Steve! Ironically your last name is Weber. :) They are great grills! Good luck with the giveaway!

    1. You crack me up, Mila! The potatoes turned out better than I could have hoped. So obviously I had the mashed potatoes with the wasabi paste but I didn’t know how it would all work on a grill, skewered. Luckily it was delicious! :)

  17. I want to eat the whole plate! Those potatoes…YES!! So mush better than sitting in a restaurant with someone throwing shrimp at me, lol!  I need a few cocktails first before I can even attempt to catch them! 

    1. So you need more cocktails to help you catch the shrimp, huh Colleen? :) It’s the other way around for me! Truth be told, I ATE that whole plate myself when I was done taking pictures. The entire thing. Picked it clean. #oink