If you want the best steak of your life, the Snake River Farms American Gold Grade Wagyu Manhattan NY Filet is an exceptional choice for a special splurge.
American Wagyu Manhattan Filet
Perfectly marbled, simply seasoned, and seared on a hot griddle or cast-iron skillet, this steak shines when treated with a light hand and classic technique. It’s tender enough to be the centerpiece of a celebratory meal yet straightforward to prepare, making it a fantastic gift for any steak lover.
This cut often redefines expectations: once you try a properly cooked Manhattan filet from American Wagyu, many other steaks will feel less memorable by comparison.
What is American Wagyu?
American Wagyu results from breeding Japanese Wagyu cattle with American beef cattle. The goal is to combine the intense, buttery marbling characteristic of Wagyu with the fuller, beef-forward flavor commonly associated with American beef. The result can deliver exceptional tenderness and a rich mouthfeel while still enjoying bold beef flavor.
What is the Manhattan Filet?
The Manhattan filet is a thick-cut steak that comes from the same region as the New York strip, typically taken from a very tender part of the strip. Because it’s cut thicker and trimmed to remove connective tissue, this filet offers a mostly gristle-free experience and can be eaten almost entirely as-is—juicy, tender, and substantial.
The Best Way To Cook a Wagyu Steak
For this cut, a hot griddle or a well-seasoned cast-iron skillet is ideal. The high, even heat promotes a deep, caramelized crust without overcooking the interior. While reverse-searing is a favorite for many steaks, the Manhattan filet benefits from a method focused on maximum crust development and careful temperature control to maintain medium-rare to rare doneness.
If you don’t have a griddle, a heavy cast-iron pan heated on the stove will produce excellent results. Use a small amount of butter to encourage crust formation and add a touch of aromatics like whole garlic cloves while searing.
The Key to Not Overcooking Steak
The only reliable way to ensure your steak reaches the desired doneness is a fast, accurate instant-read thermometer. A quality thermometer lets you pull the steak at the exact target temperature and let residual heat carry it to the perfect finish while resting.
In practice, many cooks pull steaks a few degrees below the target final temperature so they rest up to the ideal range while sitting under a loose foil tent.
| STEAK TEMPERATURES | PULL | FINAL |
| RARE | 115° | 120° |
| MID-RARE | 125° | 130° |
| MEDIUM | 130° | 135° |
| MEDIUM-WELL | 135° | 140° |
| WELL | 140° | 145° |
Serve This With
Keep the sides classic and complementary. A smoked and loaded baked potato, a simple tossed salad with a bright dressing, or grilled asparagus pairs beautifully. For a special occasion, browned butter roasted mushrooms, cheddar bay biscuits, or even a grilled lobster tail make memorable companions. For a more casual meal, the steak is exceptional with toast and sunny-side-up eggs.
Recipe: Snake River Farms American Wagyu Manhattan Filet
Yield: 1 steak
Prep time: 5 minutes Cook time: 15 minutes Total time: 30 minutes
Ingredients
- 1 — 6-ounce Manhattan filet (American Wagyu)
- Salt
- Pepper
- Butter
- 1 garlic clove, smashed
Instructions
- Bring the steak to room temperature and let sit for 10–15 minutes before cooking.
- Preheat your griddle over low–medium or heat a cast-iron skillet to medium-high. You want the surface very hot for searing.
- Place a teaspoon of butter on the cooking surface and set the steak down. Leave it untouched for 4–5 minutes or until a deep brown crust forms.
- Cook the garlic next to the steak, rubbing it occasionally over the meat to infuse flavor. Season with salt and pepper as it cooks.
- Flip the steak, add another pat of butter, and develop a crust on the second side. Continue adding butter if needed to encourage browning.
- Use an instant-read thermometer to check internal temperature and remove the steak a few degrees below your final target (see temperature table above). For example, pull around 120°F for a medium-rare finish after resting.
- Tent the steak loosely with foil and rest for 8–10 minutes before slicing and serving.
Recommended Tools
- Fast, accurate instant-read thermometer (helps avoid overcooking)
- Cast-iron skillet or flat-top griddle
- Locking kitchen tongs
Nutrition (Estimate per serving)
- Calories: 704
- Total Fat: 26 g (Saturated Fat: 13 g)
- Cholesterol: 113 mg
- Sodium: 724 mg
- Carbohydrates: 12 g (Fiber: 1 g; Sugar: 7 g)
- Protein: 23 g
Nutrition data is an estimate.
When cared for with simple seasoning, high heat, and precise timing, an American Wagyu Manhattan filet delivers a buttery, rich steak experience that’s hard to forget. Treat it gently, rest it properly, and let the meat speak for itself.