highly marbled raw Manhattan filet steak on white plate
highly marbled raw Manhattan filet steak on white plate
highly marbled raw filet mignon with salt on white plate
cooked Manhattan Filet with rosemary springs

Wagyu Manhattan Filet Steak

American Wagyu

$58.00

Meet the American Wagyu Gold® Manhattan, a filet-style cut of a New York steak. The Manhattan, also known as a New York filet, has the shape of a filet mignon but possesses the marbling and firm bite of a strip steak. SRF Gold® beef has an incredible amount of marbling so these New York filets are exceptionally juicy and full of flavor.

Grade:
Beef Grading
Size:

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Pioneers of American Wagyu

Pioneers of American Wagyu

Wet-Aged For 21+ Days

Wet-Aged For 21+ Days

100% US Raised

100% US Raised

Details

Cooking Tips

Beef Grading

The Manhattan filet steak is cut thick and has the distinctive texture of a New York strip with the rich flavor unique to American Wagyu beef. Also known as a New York filet, this steak is graded American Wagyu Gold® so it maintains the traditional flavor American palates love, combined with the tender, buttery essence of Japanese Wagyu beef. Please note these special American Wagyu steaks are offered on a limited basis.

SRF New York Manhattans are rich with marbling and cut thick. Consider increasing your target temperature by 5°F to fully melt the abundant intramuscular fat. 

Manhattans are great on the grill. Use a two-zone cooking set-up with a hot side (with all the charcoal or active gas burner) and a cool side. Bring the steak to the desired temperature on the “cool” side. Add a final sear on the “hot” side. 

Internal temperature is the most accurate way to know if your steak is done. Use a good quality thermometer to monitor. 

Rest your steak at least 10 minutes before serving to let the internal temperature equalize and allow the juices to be reabsorbed. 

Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use the 12-point Japanese Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale. 

SRF Silver™ - BMS of 4 to 5. Marbling comparable to USDA Prime. 

SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.   

SRF Gold® - BMS of 9 to 12. The highest marbling available from Snake River Farms. 

 

Ranch to Table

Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.

RANCHING

CATTLE FEEDING

BEEF PROCESSING

beef-diagram

Loin

The loin primal supplies some of the most desirable steaks and is located below the backbone, between the rib and round sections. The sirloin is the portion toward the rear of the loin and is the source of top sirloin steaks and the picanha (coulotte). The front portion of the loin is known as the short loin and is home to the New York strip, Porterhouse, T-bone and filet mignon steaks. 

Frequently Asked Questions

What is the difference between a New York strip steak, a Kansas City strip steak and a shell steak?

A New York strip steak is a boneless cut, sourced from the longissimus dorsi muscle towards the hind end of the steer in the area known as the short loin. It has a tight grain that creates a texture that is firm, yet still tender. This steak has excellent marbling and a robust beef flavor. Generally, a Kansas City strip steak is considered the same as a New York, but geography, history and opinion can vary. Depending on who or what resource you consult, occasionally you will see that a Kansas City strip contains the bone. There is not universal agreement on this point, and you will find most experts classify a Kansas City strip as boneless.

What cut is the New York strip?

The New York strip is cut from a muscle located within the loin primal. This muscle starts in the rib primal and extends to the round primal.

How to cook New York strip steak

For 1.5” steaks, heat a skillet over medium-high heat. Add a light coat of vegetable oil to the skillet. Season steaks with salt and pepper. Place steaks in hot skillet and sear for 4 minutes, turning once. If a steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own. Place skillet in a 350°F degree oven for 10 to 20 minutes depending on desired doneness. Turn once halfway through the cooking time. Internal temperature is the most accurate way to know if your steak is done. Keep a good quality thermometer on hand. Remove from oven when preferred internal temperature is reached. Remove steaks from a skillet and cover loosely with aluminum foil. Let stand 5 to 10 minutes. The steaks will continue to cook and the temperature will rise about 5 degrees. Learn how to cook any steak perfectly.

Best oil for searing steak

For best results, use an oil with a high smoke point. Smoke point is the temperature when an oil or fat starts to burn. Oils with a high smoke point include avocado, canola, grapeseed, soybean and safflower. Refined versions of most oils have a flavor that is neutral. Other non-vegetable oils like clarified butter and beef tallow have high smoke points but add flavor to the steak. 

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