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Have you ever had the Manhattan filet? I learned about this excellent cut from the Snake River Farms folks at Kingsford University back in 2011. It's essentially a NY Strip cut into two filets. I like this cut for the portion control and because it gets a little more crust on your filet.
Here's a Manhattan filet that we made this weekend, along with the classic sides of creamed spinach and a twice-baked potato.
![Manhattan Filet with Creamed Spinach and Twice Baked Potato](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGogdH3rMT-pmp16mF2fcw6PU4qc_jBuA-DRfbdDg2B3lZlyJRNv01vwR-pE4c9NW-CECfz-tK6_nEvxeV708OF1GDv_lJ99IHIDz1DN6nlALuZIUwlmfp0hn8VBAAbAWLSqhUy7tgQBE/s16000/CAB+Manhattan+Filet+DSC_3709.jpg) |
Manhattan Filet with Creamed Spinach and Twice Baked Potato |
Here's what we did for each item.
Manhattan Filet
The pictures tell the story for this one.
![Certified Angus Beef New York Strip from Food City](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil6lGd7Iiy4gB-N0iM2hzc2Lp-_zeMKUnGcwu10rOrQZt36i5fL0bHdsZtw7_b_9TLHgH4C17m-Wae1QBZrymffR7U9ROhssb04UC9jKShjGVZH6CABuw0kuDzZkDz1Dri540RyYRCeCw/s16000/CAB+Manhattan+Filet+DSC_3650+sq.jpg) |
We bought a Certified Angus Beef® Brand NY Strip Steak from the service counter at my nearby Food City. |
![Cooking Certified Angus Beef° Brand Manhattan Filet on the Big Green Egg Mini-Max](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmIFbPHiuSnOyDuPnbjmhf4eCbz6urhWC1UtQnbVGvrLc6qQ3DcMGoJtqF08RhLjDJXjJOhk2OP4uGuilrPKKpjg2woP8qLrQrO_qSFDrZVrwYVhKHcwxqlddGqKq_GcfxfgkkkwMkV0g/s16000/CAB+Manhattan+Filet+DSC_3661+IG+Story.jpg) |
I grilled them at 500°f for 4 minutes a side, with a quarter turn on each side. I used the Big Green Egg Mini-Max with a Kick Ash Basket full of hot lump charcoal. I used a Woo Rig to elevate the cast iron grate a little bit. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgobXZIcQ5GW38Ygg1csITDKJ0T4-yyvxKqK6W7tPELVdYnfoMjXGuuVHm7UwACieCS7ZifmJNwtPt_pmozZWB-LzoC3OXSqbXbIk3kIn2vsiqorhnsCV_Nqd35axESJi1w713KypwhQ9M/s16000/CAB+Manhattan+Filet+DSC_3660.jpg) |
I made a simple compound butter with minced garlic and a few pinches of my NMT Umami Steak Seasoning. |
![Grilling Manhattan Filet on the Big Green Egg mini-max kamado grill](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgai2uwvD11LdnTWMtSjN1t_ibdCIgNjRGOfOkekrnyzFXQFPvcSkH7HORwCoy9LqB-5AMZnT2RHuxI29JdShY2VlTorv9VejrvbCqLpZikEaXZSthGb_2bzwDv44Hupy6N3PqbwzT3HXw/s16000/CAB+Manhattan+Filet+DSC_3673+IG+Story.jpg) |
As soon as I flipped my steaks, I put a little of the butter on each to let it melt and baste as it finishes cooking. |
![Using a resting rack to rest grilled steaks prevents loss of juices.](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigHb52tFTa1DAuMVtJKOXPM2IRmPcIfkzcysLl_X7ZdpUMmCyMIremp0r0_GMzE90dqy2_5pXinfVn23Vra3o2YT-aNyvz11cZPkJCzaHO4PxcHYgobPrl3x4Dkhww_jK3idDf6YZ76eY/s16000/CAB+Manhattan+Filet+DSC_3680.jpg) |
I pulled the steaks once they hit an internal temperature of 127°f. I put them on a wire rack to rest (this keeps trapped heat from causing juices to leak out while resting). I also put the rest of the butter on the steaks while they rested. |
Twice Baked Potatoes
Nothing earth-shattering here but they are always so delicious. I oiled and seasoned some smallish Russet potatoes and wrapped them in foil. I baked them on a large Big Green Egg set up for indirect heat at 400°f until they were tender, about an hour. I cut off the top, scooped out the insides and mixed that with butter, finely chopped green onion, shredded mild cheddar, and some of the Moo'd Enhancer to taste. Then I stuffed it all back into the shells, dusted the top with more seasoning, and popped them back into the Egg for about 20 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9dEHuEkHkKG25XOlwGlb1yUyJILfEv5jHPDldrxO-7A5BMMe-UA49o80P1hfNFOye4kUFZ9_ce_aGLRVf110RoEMJxv-BgUtQRzE_W8vivbllINUEu5XuG4bUqY_3GsQwZrxkrV-EtyA/s16000/CAB+Manhattan+Filet+DSC_3643+IG+Story.jpg) |
Stuffed and ready to go back into the grill. I rarely use the same mix twice. I just add butter, some kind of cheese, and some seasoning. Whatever I have on hand. Oh yeah, bacon or sour cream is always good. |
![Twiced baked potato cooked on a Big Green Egg](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyp69ASXIfOGPgmRHm5tl4EQ9qYaqdQMT4whMOo1ut2Dd9UhwJMDHhvB6bwFjGUJ7hXsz0QYTGmGCuTdK93mJCcj0-QcRQYzCYgyhN0jjzwT8uGXHz0QrwDBxDKIPqlsqZLD0Hr9Ybs_U/s16000/CAB+Manhattan+Filet+DSC_3694.jpg) |
Sure, they've been done a million times but I always enjoy a cheesilicious twice baked potato. |
Creamed Spinach
I should have taken better notes on this one. To be honest, we just threw it together because we had a bag of frozen spinach leftover from a project. I sauteed about a 1/4 cup of finely diced onion in 4 tablespoons of butter. Then I sifted in 1/4 cup of all-purpose flour and whisked it until it made a light roux, about a minute. Then I slowly poured in a cup of half-and-half while whisking continuously. Once that was hot, I added about a half cup of Monterey jack cheese, about a teaspoon of kosher salt, and a half teaspoon of white pepper. Finally, we cooked and drained the spinach and then added it to the cheese sauce. If you want a detailed recipe, check out Chef John's Creamed Spinach. It's a winner every time.
![Certified Angus Beef Manhattan Filet with Cream Spinach and Twice Baked Potato](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3lkFltGgUR_-Rvzwfz2y215iAoTra_QAJ6VPVFYaO7TjeXY35ei1CNHKeV_WSkF2zkkdKk7YxY9mpxYJCxE27DqWYFOlQiM-wGIL8oRqoOjxQso9tgIvpiPpCXEZAU7zBOXrsaM_w_q4/s16000/CAB+Manhattan+Filet+DSC_3695+sq.jpg) |
It all came together, so well. |
![Certified Angus Beef Manhattan Filet from Food City](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwB2P0aI9ivc7gZVH9fAh8MArZTvDYo72EAVEFfsUjWcWVrE5VPmLywgc5UERNrQV52QBUNhIFLxtmnl0di63KV0Wa16FYtFql93nyeeBvch5rXeK5UAZ3PG4G60w1UgPj8Yqt-wJFH2s/s16000/CAB+Manhattan+Filet+DSC_3702+sq.jpg) |
Delicious! |