Manhattan Fillet

NibbleMeThis

When I got to attend Kingsford University earlier this month, Alan Turner, Executive Chef for Snake River Farms taught a session about cuts of beef.

One that caught my interest was the Manhattan fillet. It's basically a half strip steak, but the advantage is you can do a 2" thick steak but keep it to a reasonable sized portion.

You start with a whole strip loin and trim off the tail and top cap. Then split the loin off center lengthwise like shown in this picture from the demo:



Then you slice each of those into 2" fillets. The small side will be petite fillets of 6-9 oz and the bigger side 10-12 oz.

I did mine different and cut it into steaks first and then cut them into more even halves. I got 12 from the strip loin and had 2 lbs leftover.



Got the Egg to 550f and grilled them like a regular fillet.



They came out nicely.



I'll use this trick again. Very simple and one of those "Sure, why didn't I think of that" kind of things.

Hoss

Interesting.Neat trick.

gdenby

The final pic looks great. But I am unclear about what you did. Are the twine bound chunks the 2 lbs leftover?

NibbleMeThis

No, the twine bound pieces are the 8-9 oz fillets cut from 2" thick strip steaks cut from the loin.

MemphisQue

Interesting. I'd like to try that.

2Fategghead

Now you gone and done it. I feel like Pavlov's Dog. :P

NibbleMeThis

Who keeps ringing that **** bell?

"Sparky"

That looks great Chris.I'll have to add that to my ever growing "list of chit to try"

oakdaleegger

Looks fantastic. I'm jealous.

Mr Holloway

Great post Chris
Thanks for sharing

Shane