Grilled Snake River Farms Wagyu Beef
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If you want the best steak of your life, the Serpent River Farms American Gold Grade Wagyu Manhattan NY Filet would be an piece of cake choice for a splurge.
American Wagyu Manhattan Filet
Perfectly marbled, just seasoned, and seared on the Blackstone Griddle, this steak is perfect for a special occasion or gift for the steak lover in your life.
Spoiler alarm.
This steak is going to wreck you for all other steaks.
I've always been a fan of a good steak. Information technology is i of the best centerpieces for a meal, and when washed correctly they are so tender, delicious, and the perfect meal.
I thought I had eaten good steak earlier, but information technology turns out I was mistaken.
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What is American Wagyu?
Snake River Farms gives a smashing explanation of this on their site, but basically – American Wagyu takes purebred Japanese Wagyu beef and crossbreeds it with American beef cattle to brand American Wagyu.
American Wagyu is known for the intense buttery marbling of Japanese Wagyu, but with the bolder beefier flavor of American beef.
More swell BEEF recipes hither!
What is the Manhattan Filet?
The Manhattan Filet is a thick-cut steak from the same piece that the New York comes from. This cut is just typically thicker and is taken from the most tender function of the New York.
I'd never had one earlier, and I was a big fan. I capeesh steak that doesn't have a ton of gristle to work around, and that you can really only eat the WHOLE THING. This one definitely fits that bill.
Purchase your own Manhattan Filet hither.
What'due south the all-time way to cook a Wagyu Manhattan NY Filet?
In my stance, this cut is best cooked on a gas griddle or in a bandage-iron skillet. You all know I'm a large fan of the reverse-sear, only in this case, I really wanted to develop every bit much of a chaff as possible on this steak without cooking it a degree over medium-rare.
If you don't have a Blackstone or other comparable gas griddle, this could also exist achieved in a cast-fe pan on your stovetop too.
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Where should you get an American Wagyu steak?
Nosotros ordered ours from Ophidian River Farms.
Snake River Farms fancies themselves equally the "Pioneers of American Wagyu Beef", and I have to agree.
They not just adult and cross-bred the Wagyu cattle with the American Beef back in the first days of the company, but they as well control the unabridged supply chain. From the barn to the doorstep, Snake River Farms is on it.
You can social club your Manhattan Filet here.
How can you tell when your steak is done?
The only reliable fashion to tell when a steak is cooked to the right temperature is to employ a fast and accurate thermometer.
At our house, we beloved the ThermoWorks Mk4. We've had this one for a few years now and it is super reliable, easy to use, and gets pulled out at almost every cook.
Yous can order your own Mk4 here.
| STEAK TEMPERATURES | PULL | FINAL |
| RARE | 115° | 120° |
| MID-RARE | 125° | 130° |
| MEDIUM | 130° | 135° |
| MEDIUM-WELL | 135° | 140° |
| WELL | 140° | 145° |
What tin can you serve along with this Blackstone Manhattan Filet?
I'm very particular when it comes to my sides, and when you are whipping upward a steak this fancy – y'all should exist also.
Thankfully, that doesn't hateful that information technology has to be overly complex or difficult.
Personally, I'd love a Smoked & Loaded Baked Irish potato with a steak like this if I was eating it for dinner. That broiled spud along with a freshly tossed salad with my homemade Caesar dressing? Shoooooooot. Who needs a steakhouse. Not this girl!
Another bang-up choice would be our Smoked White potato Stacks with Parmesan Cream Sauce.
Some grilled asparagus would besides go very well with a steak, as would a homemade grilled cheddar bay biscuits.
You could as well become Real fancy and make a grilled lobster tail too.
Nosotros made this one around lunchtime so actually ate it with toast and sunny-side-up eggs, and I wouldn't decline that breakfast, ever. It was astonishing.
Purchase your own Manhattan Filet hither.
Prep Time 5 minutes
Melt Time xv minutes
Boosted Time 10 minutes
Total Time 30 minutes
Ingredients
- i 6-ounce Manhattan Filet
- table salt
- pepper
- butter
- garlic clove
Instructions
- Preheat your Blackstone over low heat. If using a cast-iron pan on the stovetop, you'll want to increase the rut to medium.
- Let the steak rest for 10-fifteen minutes earlier cooking.
- Identify a teaspoon of butter onto the griddle and so put the steak on acme. Don't touch it for several minutes, 4-five is typical, or yet long it takes for a chaff to develop. Permit the garlic cook next to the steak, and rub it over the steak periodically.
- Sprinkle salt on the steak periodically equally you are cooking information technology.
- Lift the steak from the griddle, put down some more butter, and and so flip it onto the uncooked side. Let that side develop a crust also.
- Continue to put down additional butter, as needed, and melt each side of the steak until a night brownish crust has developed. Proceed cooking until the internal temperature reaches your desired level of doneness. We melt ours to about 120° before the rest.
- Remove from the griddle and permit rest for 10 minutes, tented in foil, before cut.
Nutrition Information:
Yield:
i Serving Size:
i
Amount Per Serving: Calories: 704 Full Fat: 26g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 113mg Sodium: 724mg Carbohydrates: 12g Cobweb: 1g Sugar: 7g Protein: 23g
Nutrition data provided here is but an estimate.
Source: https://www.orwhateveryoudo.com/2020/11/snake-river-farms-american-wagyu-manhattan-filet.html
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