To a Benihana teppanyaki chef, there is nothing more satisfying than the sound of steak searing on the grill. To chefs, it signals the opportunity to provide diners with an exceptional culinary experience. And for our guests, it means something delicious is in store.

However, a steak done to each individual guest’s liking is no simple task. There are a number of factors that ensure we deliver flavorful, juicy steaks to our customers every time.

The right cut

At Benihana, we offer only the finest cuts of USDA Choice beef, aged to perfection and hand-cut on premise. Our steak dishes like the Filet Mignon, Hibachi Steak, Hibachi Chateaubriand or Imperial steak use one of the following cuts: filet mignon, New York strip steak and center cut tenderloin. Every cut of steak we use is lean, tender and full of flavor, making it ideal for grilling.

Degree of doneness

We strive to prepare every steak we cook to our guests’ specifications, which includes the doneness of the steak. The degrees of doneness include: rare (very red with a cool center); medium rare (warm with a red center); medium (pink center); medium well (slightly pink center); and well done (cooked throughout with no pink). While chefs will typically use a thermometer to check the temperature of the meat for the desired doneness, our chefs learn from experience as to when a steak is done just right.


Because our steaks are high quality, we prepare them very simply, in order to allow the natural flavors to shine. We use only salt and pepper to season. Both of these simple ingredients impart a lot of flavor and a very nice aroma.

Flavor pairings

There is a reason we pair certain flavors and ingredients with steak. Umami (also known as the fifth taste) detects pleasant, savory flavors. Foods that are high in umami properties tend to pair well together. Steak is rich in umami, and it pairs very well with other umami-rich foods like mushrooms, garlic and onions, which guests will find served with our steak dishes.