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Ribeye Teppanyaki Style

Ribeye Teppanyaki Style

Updated January 22, 2026

Ribeye cooked on a flat-top griddle with garlic butter and soy sauce.

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.

Cook time
35 min
Rating
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Ingredients

Scale
Measurement units
  • 2 rib Ribeye steak, 1.5 inches thick
  • 1 tsp Salt
  • ½ tsp Black pepper
  • 2 tbsp Vegetable oil
  • 4 tbsp Unsalted butter
  • 4 clove Garlic cloves, minced
  • 2 tbsp Soy sauce
  • 1 whole Onion, sliced in rings
  • 1 piece Zucchini, sliced
  • 8 oz Button mushrooms

Instructions

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.
Equipment
  • flat-top griddle or cast iron
Ingredients
  • oil (1 tbsp)
  • onion (1 whole)
  • zucchini (1 piece)
  • mushrooms (8 oz)
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.
Equipment
  • flat-top griddle or cast iron
  • instant-read thermometer
  • cast iron
Ingredients
  • ribeye (2 rib)
  • salt (1 tsp)
  • pepper (½ tsp)
  • oil (1 tbsp)
  • butter (4 tbsp)
  • garlic (4 clove)
Slice and plate
Splash soy sauce over steak on the hot surface (it will sizzle). Slice steak and serve immediately with grilled vegetables.
Ingredients
  • soy sauce (2 tbsp)

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