Manhattan Fillet

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.