This is the Manhattan Filet Project, where we’ll show how to take an old-school butcher’s secret and create one “bomb” of a steak!
Today’s consumers still love a great steak, but many of us are discouraged by the thought of eating a 16 to 24 oz behemoth…so we turn to smaller cuts, like beef tenderloin or filet. In my opinion, the filet is a bit lacking in flavor, as it is very tender but also super lean. As I continued searching for the perfect steak (in both size and taste), I rediscovered the Manhattan Cut.
The Manhattan cut is trimmed from the New York strip loin. To butcher this steak, take a traditional strip loin and butcher according to the following steps:
Trimming the Manhattan Filet
- Even the strip loin by trimming both ends of the strip loin.
- Remove back strap.
- Remove the lip from the opposite side of the loin.
- Trim strip loin well, removing most of the fat.
- Cut loin into traditional 1” to 1 ½” steaks.
- Remove all fat from the outside of the steaks.
- Divide each strip steak into two filet size steaks per NY strip steak.
*Note – Save meat trimming to make an outstanding stock, and convert to a bordelaise sauce to serve with your steaks.
You can watch a great video on butcher the Manhattan Filet from Snake River Farms.
Today, many cooks like to sous-vide their steaks to ensure perfect endpoint temperatures and tenderization. But I’m not too fond of the cost of a bag. Also, this can lead to a potential mess in a workstation with an immersion circulator. We prefer to stage in our CVap® Cook and Hold Ovens. Watch a short video here on the benefits of staging.
Our steaks were staged in our CHV5-05UV using 135°F water temp and 135°F air temp for an hour. They emerged at a perfect mid-rare. With staging, you can choose your desired doneness. Finish steaks by hard searing, grilling, or broiling.
A seasoned foodservice industry pro like the late Chef Barry taught us all a thing or two about what it takes to succeed in this business! He worked with scores of trailblazers throughout his career, and owned or operated his fair share of restaurants. He served Winston Industries for more than 20 years. Chef Barry was part culinary guru, part food scientist, part blogger, part pig farmer, part biker, and full-time fanatic about all things foodservice. He was a friend to everyone he met. He is dearly missed.