Hibachi Steak Vs Filet Mignon: Which One Is Better?

When it comes to choosing a cut of beef, there are a variety of options to choose from. From tenderloin to rib eye, there are many cuts of beef with different flavors, textures, and cooking qualities.

If you’re a steak lover and are looking for something to add to your dinner rotation, we have some great steak-worthy news for you.

There are actually a number of ways to prepare a steak, and not all of them involve tenderizing the meat or exposing it to high heat for a long period of time.

In this article, we’ll be comparing two of the most popular steak preparations: hibachi steak and filet mignon. Read on to find out which one is better for your palate.

What Is a Hibachi Steak?

If you’re new to the world of steaks, you may be wondering what a “hibachi” steak is. Although the term may sound exotic, it’s actually a cooking technique used in Japanese restaurants. Using a special type of skillet called a Hibachi, chefs cook the steak using a combination of searing and sauteing. A key difference between a hibachi steak and a regular steak is the searing. The Hibachi method sears the outside of the steak in a very thin layer so that the inside remains rare to medium-rare throughout the entire meal.

What Is a Filet Mignon?

On the other hand, filet mignon is a cut from the tenderloin. As its name suggests, it’s a filet cut from the tenderloin, which is the most delicate part of the cow muscle. Unlike a hibachi steak, which is seared on the outside and rare on the inside, a filet mignon is seared on the outside and medium rare to medium throughout.

Which One Should You Choose?

If you’re having a party and want to serve two different steaks, go with the hibachi steak. The Hibachi method of searing the outside of a steak while leaving the inside rare to medium rare allows you to serve your guests two dishes with one piece of meat.

If you’re buying your steak at a grocery store, we recommend going with the filet mignon. Because it’s a cut from the tenderloin, it’s less likely to be chewy or have a tough texture. Plus, with its delicate flavor, it’s a great option for steak tartare or a Med-Rare steak rub.


So which one should you choose? Hibachi or filet mignon? The answer is that it depends on your preferences. If you like your steaks seared outside but not well done, go with the hibachi steak. If you prefer your steaks medium-rare, go with the filet mignon. In either case, remember to enjoy your steak with moderation.

With so many delicious cuts of beef to choose from, it can be hard to know which one to order at a steakhouse. We recommend ordering a rib-eye steak or porterhouse if you’re feeling unsure of what to order. They’re both cuts that are well-known for being delicious.