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
Fantastic meat Pittsburgh style, seared in cast iron and finished in oven to 110°, rest it 5 mins and enjoy the party in your mouth!
Posted 12/22/2019 by John V
Why have ordinary when you can have the best. Made these for my Girls. Wrapped in Paper towel to draw out excess moisture in the morning. Jacobsen Salt and Pepper. Cast Iron Pan Seared and Slow roasted to a perfect 125 degrees. When dinner was over I ordered 8 more. SRF is my ONLY source for quality beef!
Posted 11/19/2019 by Mark
I have ordered these fillets several times. They always have been incredibly tender and flavorful, warranting repeat orders for special event meals. My wife likes them medium rare. I cook them sous vide at 127 degrees for two hours, after thawing them in the refrigerator overnight. I have a very hot gas grill that I use for reverse searing and attractive grill marks. They come out a perfect pink throughout. I think this allows them to cook through without drying out.
Posted 8/19/2019 by Craig
If you are looking for the cheapest meat you can get, go to Walmart. If you are simply looking for the best, you came to the right place.
Posted 7/11/2019 by Chris
The Widow Maker
My fiance died after eating this steak. I would only cook a steak like this in a cast iron with salt and pepper. Hard sear on all sides and into the oven to a 120 degree temp. Give it a good 5-8 minute rest if you can handle waiting that long. Steak was tender, unctuous and literally dripping. A steak like this you need to activate the fat so take it to medium rare in my humble opinion. Please for everything that is good and right in the world not beyond. As a woman 4oz was more than enough of such a rich meat but obviously do you.
Posted 5/30/2019 by Mel
SRF Team : We are so happy to hear that you and your fiance enjoyed this cut!