You may remember the Manhattan Project as the WWII research program that developed the first nuclear weapons. But 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 my search for the perfect steak (in both size and flavor), 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:
- 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 a great 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.
Many cooks today like to sous-vide their steaks to ensure perfect endpoint temperatures and tenderization. But I don’t like the cost of a bag or the potential mess that can be created in a workstation with an immersion circulator. We prefer to stage in our CVap® Cook & Hold Ovens. Watch a short video here on the benefits of CVap® 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 CVap® Staging, you can choose your desired doneness. Finish steaks by hard searing, grilling or broiling.
A seasoned foodservice industry pro like Chef Barry can teach us all a thing or two about what it takes to succeed in this business! He has worked with scores of trail blazers through his career and has owned/operated his fair share of restaurants. He joined Winston Industries more than 20 years ago in a Culinary Research & Development capacity and has been with us ever since. Chef Barry is part culinary guru, part food scientist, part blogger, part pig farmer, part biker, and full-time fanatic about all things foodservice!