A sizzling hot, freshly grilled steak cannot be beat, and no other cooking device does a better job of it than cast iron hibachi grills. Unfortunately many choice cuts of meat are often ruined by poor grilling techniques.
Following the simple steps below will ensure that your hibachi steak turns out absolutely perfect, every time.
Know the meat you’re intending to grill. Different cuts require different methods. For example, tougher cuts of meat such as skirt steak, top round, and bottom round should be marinated prior to cooking to help tenderize them.
The better cuts, like the rib eyes, T-bones, porterhouse, and NY strips require much less preparation. Marinating is not required for these pieces to showcase their flavor and texture.
When it comes to the bigger, thicker, and tougher meats, don’t even attempt to use cast iron hibachi grills. They were not designed for this kind of work and are the wrong choice. These cuts include London broil, some flank steak, chuck, and blade steaks and are better cooked with other methods like more traditional slow-cook barbecue.
For the cuts that need marinating, a good rule of thumb is to marinate around 1 hour at room temperature or up to 24 hours if in the refrigerator. Use your own favorite marinade recipe or even some of the off-the shelf packets available at your nearest supermarket.
Cast iron hibachi grills are capable of cooking very hot which is what makes them so perfect for grilling steak. It is this extreme heat that quickly sears in the juices and flavor. You want to make sure your hibachi has had plenty of time to heat up before cooking.
Overcooking is the most common mistake with hibachi steak. Always bear in mind that the internal temperature of meat continues to “cook” even after it is removed from the hibachi grill. I fully recommend the use of a digital meat thermometer when grilling and try to remove the steak from the cast iron hibachi at just a few degrees below the desired temperature. What is the desired temperature? Well it depends:
Well done hibachi steak is not recommended though, especially for the choice cuts as the meat becomes to tough after medium doneness.
Avoid salting beef until it has been browned on both sides. Adding salt before that point can remove the juices and dry the meat. This is not a problem with marinades containing salt though because the marinade itself counters the dryness.
Do not use a fork or anything that penetrates the meat to turn the steaks while cooking on the hibachi as the holes will allow those flavorful juices to escape and leave the meat dry. A pair of cooking tongs or even a spatula is a better choice.
Allow your steak to rest, or breathe, after removing it from the hibachi grill. This will allow the juices to resettle as the meat finishes cooking internally.
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