Filet Teppanyaki Recipe
This Filet Teppanyaki recipe brings together tender, juicy filet mignon with aromatic rice, crisp vegetables, and a bold sriracha-mayo finish, creating a dish that’s perfect for lunch, dinner, or weekend entertaining. Featured on Griddle Nation, Nate Lippy demonstrates how a high-heat griddle can transform a simple steak and rice combination into a restaurant-quality meal at home. With its seared crust, vibrant vegetables, and flavorful sauces, this recipe is approachable, fun to cook, and full of texture and depth.
The Inspiration
Nate Lippy drew inspiration from viral griddle and teppanyaki-style recipes circulating online. These recipes often highlight the drama and flavor of high-heat cooking on a flat-top, but Nate wanted to test the technique in a practical, home-friendly way. On Griddle Nation, this internet-inspired dish becomes approachable while still showcasing the visual appeal and bold flavors of restaurant teppanyaki. The combination of perfectly seared filets, fragrant jasmine rice, crisp vegetables, and a creamy, spicy sauce embodies the show’s style: elevating simple ingredients into memorable, flavorful meals that anyone can recreate.
Ingredients
- 2 Filets, 2” Thick Cut
- Graza Frizzle High Heat Cooking Oil
- 2C Jasmine Rice, pre-cooked and cooled
- 1/2C Carrots Cut Into Coins
- 1/2C Yellow Onion, Julienned
- 1/2C Sugar Snap Peas
- 3Tbsp Garlic, Minced
- 1Tbsp Ginger, Minced
- 1/4C Sesame Oil
- 1/2C Mayonnaise
- 2Tbsp Sriracha
- Sesame Seeds for Garnish
Methods
- Preheat griddle to high heat. Allow 10-15 minutes or until the surface darkens and light smoke appears
- Add Graza Frizzle to the griddle and lay down the filets. Season with salt and pepper and sear first side for 2-3 minutes or until crust forms.
- Turn over steaks and cook on other side for 3-4 minutes or until desired doneness.
- Add vegetables to the griddle and half of the sesame oil, toss to combine.
- Add Rice to griddle and add the other half of the sesame oil, garlic and ginger. Toss to combine.
- Once filets are cooked, set aside to rest for 3-4 minutes or until the remaining components of the dish are ready.
- Combine the mayonnaise and sriracha in a small bowl and set aside.
- Toss together the vegetables and rice and plate
- Slice filets and lay across the top of the bed of rice.
- Top with Sriracha Mayo and sesame seeds for garnish
Serving Suggestions
This Filet Teppanyaki is perfect for lunch or dinner, offering a hearty, flavorful meal that’s also visually impressive. Serve with light, complementary sides such as a crisp green salad, steamed vegetables, or pickled cucumbers to balance the richness of the steak and creamy sauce. For casual entertaining, this dish works well because the griddle keeps cooking active and interactive, allowing guests to watch the preparation.
The creamy, spicy sriracha mayo pairs perfectly with the tender filet and aromatic rice, while sesame seeds and fresh vegetables add texture and freshness. It’s an ideal dish for weeknight dinners, weekend celebrations, or any occasion where you want to impress without spending hours in the kitchen. Pair with chilled beverages, such as sparkling water or a light white wine, for a complete dining experience.
Final Thoughts
Nate’s Filet Teppanyaki is a perfect example of griddle cooking that balances bold flavor with practical technique. The combination of perfectly seared filets, crisp vegetables, and garlic-ginger rice offers a restaurant-quality experience at home. The dish is visually impressive, flavorful, and approachable, making it ideal for casual dinners, entertaining guests, or treating yourself to a special meal.
The use of Sriracha mayo and sesame seeds elevates the flavor profile while remaining simple enough for home preparation. With Nate’s guidance, this recipe demonstrates that high-heat griddle cooking is accessible to anyone looking to make a memorable, delicious meal without relying on a full restaurant setup.
For more information, check out the Griddle Nation website.