Steak Cuts Explained: Fillet, T-Bone, Tournedos & More

A steak menu is a geography lesson written in muscle. Each cut comes from a different part of the animal and behaves differently over fire. Here is the map of Hawaii's board, decoded in plain English.

The tenderloin family — soft above all

• Fillet Mignon — the tip of the tenderloin, the least-worked muscle: butter-soft, lean, elegant. Order medium-rare.
• Fillet steak — the same noble muscle in a fuller portion.
• Tournedos Béarnaise — small, thick tenderloin medallions crowned with béarnaise: the French bistro classic.
• Chateaubriand (for 2) — the thick centre of the tenderloin, roasted whole and carved for two. The romance cut — full guide here.

The character cuts — flavour first

• Beef steak — the honest, full-flavoured house standard.
• T-bone (450g) — strip and tenderloin on one bone; two steaks in one.
• Plank steak — served sizzling on a wooden board, keeping its heat to the last bite.
• Hawaii Steak — the house signature that carries the restaurant's name.

The sauced classics

Pepper, Mushroom, Onion, Béarnaise, Steak Diana, Gorgonzola steak — same quality beef, finished in the kitchen's classic sauces. The sauce guide matches each to its best cut. And for the homesick European: a proper Wiener schnitzel and a silky Beef stroganoff live on the same page of the menu.

Matching cut to appetite

• "I want tender." → Fillet Mignon or Tournedos.
• "I want flavour and size." → T-bone or Beef steak.
• "I want a show." → Plank steak sizzling, or Chateaubriand carved for two.
• "I want sauce." → Pepper for punch, Béarnaise for silk, Gorgonzola for the bold.

Cross-reference with the cooking-level guide, then book your table — the charcoal is waiting.