Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Merry Christmas and may your holiday be filled with delicious food and loved help you devour the food! Our Holiday Entertaining Guide can help if you’re still making a Christmas menu. If you’re looking for fun, last minute holiday activities, check out EGGcellent Sugar Cookies, BGE Cake Pops, Santa Hat Brownies, Pig Candy or Holiday Drinks! See you in the New Year EGGheads!

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Manhattan Fillet

NibbleMeThisNibbleMeThis Posts: 2,246
edited November -1 in EggHead Forum
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.


Sign In or Register to comment.