Blackstone Hibachi Dinner: Sizzling Steak & Veggies at Home
Safety and Handling
The griddle surface is extremely hot. Use long-handled spatulas and keep your hands away from the cooking surface. Never leave the griddle unattended while lit. Cook steak to an internal temperature of at least 145°F (63°C) and shrimp until they are pink and opaque throughout. Leftovers should be refrigerated within two hours and eaten within three days. Reheat on the griddle or in a hot skillet to restore texture — the microwave will make the rice soggy.
Putting It All Together
This meal comes together in about 15 minutes of active cooking. The key is preparation: have everything chopped, measured, and within arm’s reach before you light the griddle. Once you start cooking, there’s no time to run back to the fridge. Work in batches, manage your heat zones, and taste as you go. Adjust the soy sauce or ginger to your preference. The beauty of cooking at home is that you are in charge.
Takeaway
A Blackstone hibachi dinner is about mastering heat control and timing. Cold rice, hot griddle, and a simple sauce. That’s all it takes to bring the sizzle home. No special equipment required beyond a flat cooking surface and a willingness to cook in stages. Once you get the rhythm down, you’ll find yourself making this on a Tuesday night without a second thought.
Frequently Asked Questions
Can I use chicken instead of steak or shrimp?
Absolutely. Boneless skinless chicken thighs or breasts work well. Slice them thin and cook to an internal temperature of 165°F (74°C). Adjust cooking time as needed.
What if I don't have day-old rice?
Spread freshly cooked rice on a baking sheet and refrigerate for 20-30 minutes to cool and dry it out. You can also use microwaveable rice pouches, but they will be softer.
How do I keep the griddle from smoking too much?
Keep the heat at medium-high (400°F) rather than high. Wipe the griddle clean between cooking different ingredients, and avoid using too much oil. A little smoke is normal.
Can I make this without a Blackstone griddle?
Yes. Use a large cast-iron skillet or a flat-bottomed wok over two burners. Work in batches to avoid overcrowding, which causes steaming instead of searing.
Recipe: Blackstone Hibachi Dinner with Steak and Shrimp
Equipment
- Blackstone griddle (or large flat-top griddle)
- metal spatulas (2)
- small bowls for sauces
- rice cooker or pot (for rice)
- instant-read thermometer
Ingredients
- 1 lb ribeye or sirloin steak (thinly sliced against the grain)
- 1/2 lb large shrimp (peeled and deveined)
- 3 cups cooked and chilled day-old white rice
- 2 large eggs
- 1 cup frozen peas and carrots (thawed)
- 1 medium yellow onion (diced)
- 1 medium zucchini (cut into half-moons)
- 1 cup mushrooms (sliced)
- 3 tablespoons butter (divided)
- 2 tablespoons vegetable oil (divided)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons mirin
- 1 tablespoon sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon grated fresh ginger
- 2 tablespoons mayonnaise (for yum yum sauce)
- 1 tablespoon ketchup
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon paprika
- Chopped scallions and sesame seeds for garnish
Instructions
- Prep all ingredients before lighting the griddle: slice steak, chop vegetables, whisk eggs in a small bowl, and mix soy sauce, mirin, and sesame oil in a small bowl. Make yum yum sauce by whisking mayonnaise, ketchup, rice vinegar, sugar, and paprika. Set aside.
- Preheat Blackstone griddle to medium-high heat (about 400°F / 205°C). Water droplets should sizzle and evaporate immediately.
- Add 1 tablespoon vegetable oil to one side of the griddle. Sear the steak slices in a single layer for 1-2 minutes per side until browned but not overcooked. Transfer to a plate and tent loosely with foil.
- On the same hot surface, add 1 tablespoon butter and the shrimp. Cook 1-2 minutes per side until pink and opaque. Remove to the plate with steak.
- Lower heat to medium (350°F / 177°C). Add remaining 1 tablespoon vegetable oil and 1 tablespoon butter. Sauté onions, zucchini, and mushrooms for 3-4 minutes until tender-crisp with some char. Push to the cooler side of the griddle.
- For the fried rice: clear a space on the griddle, add remaining 1 tablespoon butter, and pour in the chilled rice. Spread into a thin layer and let it sit undisturbed for 2 minutes to develop crispy bits. Add the thawed peas and carrots, garlic, and ginger. Stir-fry for 2 minutes, breaking up clumps.
- Push the rice to the side, pour the whisked eggs onto the open space, and scramble until just set. Mix the eggs into the rice. Pour the soy sauce mixture over the rice and toss well to combine.
- Return steak and shrimp to the griddle just to warm through, about 30 seconds.
- Plate the fried rice, top with steak and shrimp, arrange grilled vegetables alongside. Drizzle with yum yum sauce and the reserved ginger-soy sauce. Garnish with scallions and sesame seeds.