Perfect Hibachi Steak

Trim off excess fat (if preferred) and cut the steak into 1-inch cubes. Pat dry with paper towels to remove moisture, this helps the beef sear instead of steam.
1 lb Steak * See note 1
Season the cubed steak with, Onion powder, Garlic Powder, Salt and Pepper
1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper
Heat a large cast iron skillet or flat-top griddle over high heat until it’s smoking hot.
Add oil to the hot skillet. Immediately add the steak cubes in a single layer. Do not overcrowd—work in batches if needed.
Let the beef sear undisturbed for 1–2 minutes, then flip and cook another 1–2 minutes on the other sides until browned and just cooked through.
1 tablespoon Cooking Oil
Turn the heat to medium. Add butter and soy sauce to the pan and stir to coat the beef. Let it melt and coat the steak for rich, savory flavor.
1 tablespoon soy sauce, ½ tablespoon butter
Transfer the steak to a serving plate and garnish with sliced green onions or sesame seeds if desired. Serve immediately with hibachi rice and vegetables, or enjoy on its own.