Elevate your dinner experience with this American Wagyu beef hibachi New York strip steak with crispy fried rice squares from our friend Lauren Nagel of Bon Appeteach. Savor the perfection of tender New York Strip steak seared to a mouthwatering caramelized crust on a hot grill, paired with crispy fried sushi rice squares and loaded with spicy chili oil to top it all off. It’s a restaurant-quality dish that’s surprisingly easy to recreate at home.
- American Wagyu New York Strip Steaks
- Vegetable Oil
- Kosher Salt
Crispy Rice Squares:
- 1 Cup Sushi Rice (this is a specific type of white rice but you can sub with Jasmine rice too)
- 1 1/2 cups Water
- 1 Tbsp. Rice Vinegar
- 1 Tbsp. Sugar (granulated)
Optional Toppings/ Sauces:
- Spicy chili garlic oil (can be homemade or store-bought)
- Soy sauce
- Green Onions or Scallions
- Sesame seeds
- Avocado oil (for frying)
How to Make Crispy Fried Sushi Rice Squares:
- Prepare the sushi rice: Place the water and sushi rice together into a small pot and bring to a boil. Once it is fully boiling, reduce the heat to low and cover with a lid. Cook for 13 minutes and then remove from the heat and rest for 5 minutes. Fluff with a fork and mix in the sugar and vinegar.
- Shape the rice squares: Place parchment paper into the bottom of an 8×8-inch pan. Pour the cooked rice into the pan and flatten and press it down into the pan with a spatula. Cover it with plastic wrap and place it in the fridge to allow it to fully cool. Use the weight of something that can press over the top to help it become compact.
- Cutting The Squares: Once fully chilled through, gently remove the parchment paper from the pan and cut the rice into equal-sized squares (I usually make 16).
- Heat the oil: In a frying pan, heat avocado oil over medium-high heat until it’s hot but not smoking. It should be enough to cover the bottom of the pan for a shallow fry.
- Fry the rice squares: Gently place the sushi rice squares in the hot oil and fry until they turn golden brown and crispy on all sides (about 3-4 minutes per side). Remove the rice squares from the oil and let them drain on a paper towel. Season them with a pinch of salt and set aside.
Tips for Grilling the Perfect New York Strip Steak:
- Bring the steaks to room temperature: Allow your steaks to sit at room temperature for about 30 minutes before grilling. This ensures even cooking. Oil the outside of the steaks and season with kosher salt.
- Preheat your grill: Get your grill or flat-top grill smoking hot before adding the steaks, at least 500+ degrees F. This will create a beautiful sear on the outside while keeping the inside tender.
- Use a meat thermometer: For perfect doneness, use a meat thermometer to check the internal temperature of the steaks. Aim for 130°F (medium-rare) or adjust according to your preference.
- Let it rest: After grilling, allow the steaks to rest for a few minutes to lock in the juices before slicing.
- Assembly: Plate the crispy fried rice squares onto a platter. Slice steak, place a few pieces over each square, and top with garlic chili oil (or other sauces of your choice for some extra umami). Serve and garnish and enjoy!
To take your hibachi New York strip steaks with fried rice to the next level, consider these optional toppings and sauces:
- Sesame seeds: Sprinkle toasted sesame seeds on the steak for an extra nutty crunch.
- Yum yum sauce: Serve a dollop of homemade yum yum sauce on the side for a creamy, tangy dip.
- Fresh ginger sauce: Add a refreshing touch with a side of fresh ginger sauce for dipping your steak.
- Garlic butter: Elevate your steak’s flavor by melting garlic butter over the hot steak just before serving.