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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.
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| 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.
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| We bought a Certified Angus Beef® Brand NY Strip Steak from the service counter at my nearby Food City. |
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| 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. |
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| I made a simple compound butter with minced garlic and a few pinches of my NMT Umami Steak Seasoning. |
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| 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. |
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| 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.
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| 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. |
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| 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.
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| It all came together, so well. |
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| Delicious! |
