The Manhattan Filet Project � This New Steak Cut is the Bomb

While I�m thrilled to be bringing you this �Manhattan Filet� demo, I should start by apologizing for waiting so long. I learned this great technique a few years ago on a foodie field trip to Las Vegas, and have been keeping it to myself ever since. 

Of course, waiting three years to publicly share things you did in Vegas is always a prudent strategy, but that wasn�t the case here.

Regardless, this simple technique not only provides you with a NY Strip steak that eats like a filet mignon, but as you�ll see soon, the trimmings are going to be used to make a world-class pan sauce. Even if a faux-bordelaise isn�t your cup of tea, you can always save the scraps for a Sunday sauce, or meatballs, and so this method still makes sense no matter.

The overnight �dry-aging� step is optional, but does add a little something extra to the final product. In addition to some nominal flavor concentration, the leathery surface will crust up marvelously. Anyway, stay tuned for the companion sauce video coming up next, and if you want to play along at home, go out and grab some nice fat NY strips, and start your own Manhattan filet project. Enjoy!

Please note: I recommend using at least 12-14 ounce NY Strip steaks!