Meet the Gold Grade Manhattan, the finest New York steak available from Snake River Farms. Gold Grade beef has an incredible amount of marbling so these New York filets are exceptionally juicy and full of flavor. Gold Grade maintains the traditional flavor American palates love, combined with the tender, buttery essence of Japanese Wagyu beef. The Manhattan New York filet is cut thick and has the distinctive texture of a New York strip with the rich flavor unique to American Wagyu beef. Please note these special steaks are offered on an “as available” basis.
Steak Temperature Guide
Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.
|Rare||Red center, very cool||110°F|
|Medium Rare||Red, warm center||120°F|
|Medium Well||Pink center||140°F|
|Well||No pink||Not recommended|
*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.
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How to prepare the perfect NY filet
Prepare your Snake River Farms American Kobe beef NY Manhattan filet to mouthwatering perfection using the Steakhouse Method. Read More
Terrific steak. Tender.
Posted 7/10/2018 by Professor
Wow, just wow.....
These steaks are so far above the regular Prime beef that I usually get, it's just ridiculous. Seasoned with some Greek Seasoning and fresh cracked black pepper, sous vide for 1.5-2 hours at 122.5 degrees, finished in a very hot cast iron with a little butter baste til outside was nice and colored. Complete perfection! Thanks SRF for giving me a new addiction!
Posted 4/16/2018 by Jason
Although a little expensive, the quality was great. The only reason five stars were not given was that for me there was no order confirmation email.
Posted 3/31/2018 by Great steak reasonable price for Wangyu
I must say, I had tried a SRF wagyu ribeye at a restaurant and was utterly impressed. I ordered these NYs and sous vide them at 105 degrees for one hour, in the same bag. I then seared each one in a cast iron skillet for 90 seconds each side. The taste was perfect. However I noticed a discrepancy between the two steaks. One was very rare, as I wanted, the other was between medium rare and medium, a strong contrast, especially as they were cooked together. I hope SRF in the future will try their best to select steaks for an order from the same animal, I am assuming that this was the difference. Either way, best tasting steak, and cooked yourself, an amazing treat!
Posted 2/26/2018 by Mike
Slow cooked over wood then reversed seared to 120 wonderful flavor that stands out. What a great treat. Snake River gold Wow.
Posted 2/20/2018 by Woody