Before you cook
Background Recipe story & origin
Ribeye with garlic butter and soy sauce, served alongside grilled vegetables, is the classic teppanyaki steak preparation. Teppanyaki ('iron plate cooking') originated in post-WWII Japan but became famous globally through chains like Benihana, founded in 1964. The style features high-quality proteins cooked on a flat iron griddle with theatrical flair.
Before you start Equipment you'll need
- flat-top griddle or cast iron — Provides high heat surface for searing steak and cooking vegetables with even heat distribution
- instant-read thermometer — Measures internal temperature to ensure steak reaches desired doneness safely and accurately
- cast iron — Used for cast iron
Safety Safety & allergen notes
- Flat-top gets extremely hot.
- Garlic butter can splatter; add carefully.
Non-negotiables Rules for success
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Use high, even heat.
Teppanyaki is about the sear; you need intense, even heat
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Cook vegetables first.
Vegetables take longer and can cook while steak rests
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Baste with garlic butter.
Butter basting is essential to teppanyaki flavor
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Finish with soy sauce.
A splash of soy at the end adds umami and saltiness
Prep Get set first
About 10 min of prep
- Temper steak 30 minutes
- Slice vegetables uniformly
- Mince garlic
- Heat flat-top or cast iron to high
This recipe takes about 35 minutes total.
Ingredients
Instructions
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Sauté the vegetables
Heat flat-top over high heat (400-450°F surface). Add oil. Cook onion, zucchini, and mushrooms until charred and tender, 6-8 minutes. Season with salt. Move to side or remove.
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Sear the steak
Season ribeye with salt and pepper. Add remaining oil to hot surface. Sear steak 4-5 minutes per side for medium-rare (130°F). Add butter and garlic in final 2 minutes, basting constantly.
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Slice and plate
Splash soy sauce over steak on the hot surface (it will sizzle). Slice steak and serve immediately with grilled vegetables.
Chef's notes
SHOPPING: Well-marbled ribeye, 1.5 inches thick. Japanese teppanyaki uses similar cuts to American steakhouses.
A large cast iron or carbon steel pan works if you don't have a flat-top.