Video: Chef John, Food Wishes on YouTube.
Tender and delicious, this Manhattan filet is simple to make and it’s a perfect meal when it’s served with some cheesy potatoes. This steak looks incredible so go ahead and give it a try!Please note: I recommend using at least 12-14 ounce NY Strip steaks!Get the full write-up and helpful tips to make this recipe as well as many other delicious recipes at: Food Wishes Thanks to Chef Johnfor this amazing recipe!
What a Manhattan filet is
A “Manhattan filet” is not a separate cut you can buy. It is a thick New York strip steak with the outer fat and the chewier edge trimmed off, leaving a round, tender centre that eats like filet mignon at a strip-steak price. Chef John’s idea is that nothing is wasted: the trimmings go into the pan sauce.
Good to know
- Size matters. The trimming only works on a thick, generous steak, which is why the note above asks for 12 to 14 ounce strips. A thin steak leaves too little in the middle.
- The overnight “dry-aging” step is optional. Leaving the trimmed steak uncovered on a rack in the fridge dries the surface, which gives a better crust. Skip it if you are short on time.
- Rest before slicing. Give the steak 5 to 10 minutes on a board so the juices settle.
- Serve it with cheesy potatoes, mashed potatoes, or a green vegetable such as asparagus or green beans.
- Leftovers: keep in the fridge for 3 to 4 days. Slice thin and warm gently so it doesn’t overcook, or use it cold in salads and sandwiches.
Another strip steak worth trying
Pan-seared New York strip with mushroom cream sauce, Sweet Tea + Thyme
Why it stands out: the sauce is made in the same pan as the steak, with mushrooms, bourbon, Dijon and cream. That makes it a good home-kitchen partner to Chef John’s idea of building the sauce from what is left in the pan. The featured photo at the top of this page is this recipe.
- Serves: 4
- Time: a little over an hour, start to finish
- You’ll need: beef stock, black pepper, bourbon (or cognac or brandy), butter, cremini mushrooms, Dijon mustard, fresh thyme, garlic, heavy cream, kosher salt, New York strip steaks, vegetable oil, Worcestershire sauce, yellow onion
Get the full recipe from Eden Westbrook at Sweet Tea + Thyme →
More steak dinners
- A technique for the best juicy steak at home
- Brazilian steak with golden garlic butter
- Garlic butter steak and potatoes skillet
- Balsamic glazed steak tips and mushrooms
- How to cook a medium steak on a George Foreman grill
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