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The Manhattan Filet Steak – How to Turn a NY Strip into a Filet Mignon ctm magazine

Learn how to make a Manhattan Filet Steak! Go to http://foodwishes.blogspot.com/2014/03/the-manhattan-filet-project-this-new.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy How to Turn a NY Strip Steak into a Filet Mignon demo!



  • Stephen Partain on November 22, 2020

    Isn't this just wasting most of an NY strip?

  • Daphne Gold on December 11, 2020

    It looks a bit bloody for my taste. Is there any other way to make steak not taste like raw blood? Because that gets cold fast. Then you’re eating cold blood… no.

  • Usual Weirdo on December 12, 2020

    I've been doing this before I ever knew it was a "thing." I do it to any extra fatty steak.

  • Geoffrey Canie on December 20, 2020

    and as always enjoy

  • Sean Frank on February 16, 2021

    I'm going to skip this one Chef. I enjoy a fattier cut of beef over the lean cuts you used here. Looks delicious though.

  • HanginInSF on March 6, 2021

    That's a lot of work to make a strip worse

  • Chanelly on March 22, 2021

    I can't believe you discarded all of that perfectly good fat 😓

  • Hiram Abiff on April 18, 2021

    You are hilarious. The Las Vegas comment made me spit out my drink.

  • All2skitzd on April 27, 2021

    You're crazy, fry that fat hot hot hot until it turns into beef bacon then put it in green beans with mushrooms to soak up any extra flavor.

  • wildtrex on May 5, 2021

    Looks so good. 😋😋👍👍

  • Mairouk Al-Asii on May 25, 2021

    Your voice tune used to be soothing, please bring that back.

  • trafficsignal101 on June 13, 2021

    "You could save that and make a killer meat sauce, but we are going to use it for the sauce" Huh?? It would make a great sauce, but no, I am going to make a sauce out of it. You burnt those steaks on the outside. Try not turning the temp knob to medium sometime! Gorgeous??? It is fuc'en burnt! You turned a great piece of meat into a cancer bomb. I guess you where serious about that "killer meat sauce"!

  • victor Azevedo on June 15, 2021

    Why would you want to turn a NY steak into a fillet? The New York steak is better. No messing around required.

  • Šeki on June 20, 2021

    I really don't like the amount of trimming of meat in the video. Oh well.

  • James Morrison on July 11, 2021

    I love NY Strip steaks, and here is my take on this steak. Before I cook the steaks I season them with salt pepper and garlic powder and let them come to room temperature for an hour. I trim the steaks just like you did, then dice up the fat and meat trimmings and render them in a cast iron skillet. I turn them into steak cracklings, and sauté the steak in it's own fat. When it's almost done I add some butter in the pan to baste it for about 1 or 2 minutes per side to get the perfect color, then put it on a plate to rest for at least 5 minutes before bringing it to the table. I haven't made the bordelaise sauce yet but will the next time I buy a whole NY Strip and have my butcher cut it into a dozen steaks.

  • babu joseph on July 29, 2021

    Dear chef super I had 10 years back in Manhattan but they told me it is 7 ounce.Also they givern me white dip.however your presentation is super. God bless you Joseph sydeny NSW

  • Lawrence Taylor on August 9, 2021

    You are the Enola Gay of cooking it in any way.

  • gman323232 on August 13, 2021

    Saturday night is my night to cook……. I got a couple NY strips…………. lets see what I can do?

  • nwredneck390 on August 31, 2021

    Heck, I've been trimming my NY strips like that for years; didn't realize it had a name. And here I thought I was just being picky…

  • Scrodo on September 2, 2021

    why not salt overnight

  • GpzJeffrey on December 29, 2021

    I save all my trimmings to render the beef fat out in a dutch oven. I then use that to make beef tallow. That beef tallow I use for making Yorkshire pudding, and also to sear steaks in cast iron…makes AWESOME fond and exceptional flavor in the steak's crust.

  • GJH 1019 on January 7, 2022

    WHAT is the fabulous-looking SIDE DISH next to the steak? Potatoes?
    Recipe….please!!! 🥔🥩🧂🥂😘

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