Gold grade manhattan filet

Leopoldstoch

Rubbed with DP Cow Lick, sous vide at 127 for roughly an hour, and then finished in a super hot cast iron skillet for roughly 45 seconds to 1 minute. Let it rest for a few minutes before slicing into.

Turned out pretty damn delicious!

Slabotnick

I've been eyeing those for a while. I'd guess you'd say it's worth the money? Looks great.

JohnnyTarheel

That is solid!!

johnnyp

looks great!

beatarmy

nice looking cook!

Leopoldstoch

Slabotnick said:

I've been eyeing those for a while. I'd guess you'd say it's worth the money? Looks great.

It was expensive, but I enjoyed every bit of it and would order it again one day.

stevez

I've loaded the darn things in my cart before, but can't bring myself to pay $60/steak.  I know, I know.......it's Wagu.  Still.  Can't get past that shock yet.  I will say it looks absolutely incredible. 

FATC1TY

Always a treat..Very good steaks every single time.

The rib eye filets are worth it too!

The cap of rib eye is outta bounds!!

Leopoldstoch

FATC1TY said:

Always a treat..Very good steaks every single time.

The rib eye filets are worth it too!

The cap of rib eye is outta bounds!!

I ended up ordering one of the caps when I ordered this filet. Haven't cooked it yet though.