This copycat Cheesecake Factory Hibachi Steak recipe is easy to make and so flavorful. It’s a delicious meal of tender steak served alongside grilled baby potoatoes and homemade teriyaki sauce. It is the perfect dinner for any occassion.
Do you love a good copycat recipe? Me too! If you’re a fan of the Cheesecake Factory, you’re probably familiar with the Cheesecake Factory Hibachi Steak recipe. It’s a delicious meal of tender steak served alongside grilled baby potatoes and a flavorful teriyaki sauce. It’s an incredible combination of flavors, and now you can make in the comfort of your own kitchen.
Ingredients:
Steak: The star of the dish is grilled steak. At the restaurant, the Cheesecake Factory Hibachi Steak recipe typically uses flank steak, skirt steak or hanger steak. However, when we make this dish at home, we use whatever steak we have on hand that we want to grill. In this blog post, I use Ribeye, but Strip Steak and Sirloin Steak are other great options.
Baby Potatoes: These baby potatoes are scrubbed, parboiled, tossed in a wasabi sauce, skewered, and then grilled to perfection.
Teriyaki Sauce: A sweet and savory sauce brings it all together
Homemade Teriyaki Sauce:
Although the steak takes center stage on the plate, it’s the teriyaki sauce that really pulls everything together. So, let’s talk a little about the sauce ingredients. All you need is soy sauce, rice vinegar, sesame oil, ground ginger, brown sugar, garlic, honey, cornstarch and crushed red pepper flakes.
- Soy Sauce: We prefer low-sodium soy sauce, as this will give you greater control over the salt level of the finished sauce. You can always add a pinch of salt later if you feel that you need it. If you need gluten free, use a gluten free soy sauce.
- Rice Vinegar: This adds a little zing to the sauce. You can usually find it near other vinegars at the grocery store.
- Sesame Oil: Choose toasted sesame oil whenever possible, as it tends to have a stronger flavor.
- Brown Sugar: This adds the classic sweetness associated with this sauce, as well as depth of flavor.
- Garlic: Fresh garlic is best. Mince it as finely as possible, or use a garlic press to make short work of the chopping task.
- Ginger: Ginger adds a warming, spicy flavor.
- Red Chili Flakes: This adds a little heat to the sauce.
- Corn Starch: Mixing corn starch and a little water will create a slurry that will help thicken the sauce. If you’d like to omit, you can simmer the sauce for a few extra minutes to thicken it more.
Choosing the Right Steak:
One of the benefits of making clone recipes at home is that you don’t have to do it “exactly” like the restaurant. When we make this, we use a variety of cuts of beef. Here are a few we recommend.
- Ribeye: Known for its marbling, ribeye is a juicy and flavorful cut.
- New York Strip: This cut offers a good balance of tenderness and beefy flavor
- Sirloin: A leaner option, sirloin is slightly more budget-friendly but still offers hearty flavor.
- Flank Steak: A leaner option that is great when sliced thinly against the grain.
Tip about Skewers:
In this recipe, you will skewer the potatoes and grill them. You can either use reusable skewers, or soak bamboo skewers in water for 30 minutes so the sticks don’t burn. In general, we prefer wooden skewers over metal skewers because metal skewers will cause the food to start cooking from the inside, which isn’t always ideal.
Step by Step Instructions for Cheesecake Factory Hibachi Steak Recipe:
Step 1: Prepare the Teriyaki Sauce
In a small saucepan over medium heat combine the teriyaki sauce ingredients. Stir the mixture well and let simmer.
To thicken the sauce, you have two options. You can let it simmer longer and see if it gets thick enough to your liking. Alternatively, you can create a cornstarch slurry by whisking cornstarch and 2 tablespoons of cold water until dissolved. Slowly add the corn starch mixture to the sauce and boil for 1-2 minutes until the sauce has thickened.
Step 2: Prepare the Baby Potatoes
Parboil the potatoes for about 5 minutes in a medium saucepan. Drain and cool slightly. Then, add potatoes to a bowl and toss with wasabi paste, sesame oil and salt. Thread the potatoes onto prepared wooden skewers.
You will finish cooking the potatoes on the grill after the steak is cooked and resting. Grill the skewered potatoes over medium-high heat, turning 2 to 3 times, until browned and cooked through, about 10 minutes.
Step 3: Grill the Steak
About 20 minutes before grilling, brush steak with olive oil and season steak generously with salt and black pepper on both sides. Allow the steaks to rest at room temperature about 20 minutes before placing on the grill.
Meanwhile, turn your grill to high heat and heat it for about 15 minutes before you start cooking. If you have a temperature gauge on your grill, look for it to reach about 450-500ºF. Alternatively, you can hold your hand over the heat and you shouldn’t be able to handle it for more than about 3-4 seconds.
The cook time of your steak will largely depend on the thickness of the steak. Only flip steaks one time during cooking! Use a thermometer to check the internal temperature of the meat and remember the steak will continue to cook a little after it’s off the grill.
| Doneness | Temperature | Description |
| Rare | 120-129°F | Cool, bright red center; soft to the touch |
| Medium Rare | 130-134°F | Warm red center; beginning to firm up with red juices |
| Medium | 135-144°F | Warm pink center and outer portions beginning to brown; completely firm to the touch with red juices |
| Medium Well | 145-154°F | Slightly pink center; completely firm to the touch with brown juices |
| Well Done | 155-164 °F | No pink or red; firm to touch |
| Ground Beef | 160 °F | Fully brown throughout with no pink |
Note: The temperatures in this chart are final doneness. You need to pull your beef off the heat about 5-10°F before these temperatures are reached.
Cover the meat with aluminum foil and allow it to rest on the plate for 5-10 minutes so that all the juices and flavor can settle back into the meat. If you cut into it too soon the juices will run out and the steak won’t be as tender and juicy.
Step 4: Cook the Potatoes
As the steak rests, grill the skewered potatoes over medium-high heat, turning 2 to 3 times, until browned and cooked through, about 10 minutes.
Step 5: Assemble the Dish
Now that all the components are ready, you can begin to plate everything.
- Slice the steak thinly against the grain for maximum tenderness.
- Arrange sliced pieces on a plate, and add a generous portion of the roasted baby potatoes
- Drizzle the teriyaki sauce over the steak and potatoes, or you can serve the sauce on the side for dipping.
- Garnish with green onions and toasted sesame seeds. For heat, add your favorite hot sauce or more red chili flakes.
Leftovers:
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Copycat Cheesecake Factory Hibachi Steak
Ingredients
Teriyaki Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1/4 cup light brown sugar
- 1 tbsp honey
- 3/4 tsp ground ginger
- 1 clove garlic minced
- 1/4 tsp crushed red pepper flakes
- 2 tsp cornstarch + 2 tbsp water mixed together to make a cornstarch slurry
Wasabi Potatoes
- 2 lbs baby potatoes scrubbed
- 1 tbsp sesame oil
- 1 tsp wasabi paste
- salt to taste
Instructions
Teriyaki Sauce
- Make the teriyaki sauce by adding the soy sauce, water, rice vinegar, sesame oil, brown sugar, honey, garlic, ginger, and crushed red pepper flakes in a medium pan over medium heat. Bring to a simmer.
- Create cornstarch slurry by whisking cornstarch and 2 tablespoons of cold water until dissolved. Slowly add the corn starch mixture to the sauce and boil for 1-2 minutes until the sauce has thickened.
- Remove from heat and cool to room temperature while preparing the rest of the meal.
Wasabi Potatoes
- In a medium saucepan, bring 3 quarts water to a boil. Add scrubbed potatoes and parboil for about 5 minutes. Do not overcook. Drain and cool slightly.
- Mix sesame oil, wasabi paste and salt in a medium sized bowl. Add the potatoes and toss to coat.
- Thread potatoes onto prepared skewers.
Grill Steak and Potatoes
- Remove the steaks from the refrigerator 15-30 minutes before grilling to allow them to come to room temperature. Season steaks with Kosher Salt and black pepper about 15 minutes before grilling
- Turn on grill to high heat and heat for about 15-20 minutes prior to cooking. If you have a temperature gauge on your grill, look for it to reach about 450-500ºF. Alternatively, you can hold your hand over the heat and you shouldn’t be able to handle it for more than about 3-4 seconds.
- Place steaks on hot grill. Cover with grill lid and cook for 3-4 minutes (or more depending on the thickness of the steak). Flip steaks, cover with lid, and cook an additional 3-4 minutes. Use a thermometer to reach your desired doneness. Don't overcook! Remember carryover cooking!
- Transfer to a cutting board, cover with foil, and allow to rest for 5-10 minutes before cutting
- As the steak rests, grill the skewered potatoes over medium-high heat, turning 2 to 3 times, until browned and cooked through, about10 minutes.
Assemble the Dish:
- Slice the steak thinly against the grain for maximum tenderness. Arrange sliced beef on a plate, and add a generous portion of the roasted baby potatoes. Drizzle the teriyaki sauce over the steak and potatoes, or serve the sauce on the side for dipping. Garnish with scallions and toasted sesame seeds.
Notes
- Be sure to slowly mix the corn starch into the sauce. If you pour it in all at once, it may clump up. If you have any clumps of corn starch in the sauce, simply strain the sauce before use.
- Teriyaki sauce will stay fresh in the fridge for up to one week and can be frozen for two months.
- Use reusable skewers, or soak bamboo skewers in water for 30 minutes so the sticks don’t burn.
One More Thing!
Do you want to learn more about beef? Here are a few other beef posts and recipes you may like. Plus, we have an entire ebook about beef that goes through purchasing and preparing beef from a farmers perspective.
- Egg Breakfast Casserole with Ground Beef
- Best Salt for Steak: How to Perfectly Season Steak
- Steak Rub or Marinade. What’s Best?
- Easy Slow Cooker Pepper Steak Recipe
- Easy Stew Meat Shish Kabobs Recipe vs. Steak Kabob
- 10 Best Homemade Beef Rubs
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We're Matt & Jessica, fifth-generation cattle farmers & the owners of Clover Meadows Beef. Good food starts with knowing where it comes from. On our blog, you'll find easy beef recipes, cooking tips, stories of how we raise our cattle, and how to buy farm-fresh beef locally. Our goal is to make cooking beef easy so you feel confident cooking any cut of beef in your home kitchen.