American Wagyu Manhattan with Rye

BY: Sarah Kelly

  • cooking-duration 30 minutes
  • servings 2 SERVINGS
  • cooking-style stove
  • cooking-mode beginner

Super marbly and buttery the Snake River Farms Manhattan is full of rich flavor and holds up on its own. If you want to get a little fancy, our cooks at Petite 4 like to sear this New York filet with a peppercorn crust and make a quick rich pan sauce while the steak is finishing in the oven. We use Bulleit Rye, but any good rye whiskey works.



  • American Wagyu Gold Grade Manhattan NY Filet Buy Now

  • Peppercorn crust

  • 4 tablespoons mixed peppercorns, coarse ground

  • Kosher salt

  • 3 tablespoons SRF beef tallow (Or substitute canola oil)

  • 2 knobs butter

  • 3 thyme sprigs

  • 3 cloves crushed garlic


  • 3 tablespoons rye whiskey

  • 2 tablespoons butter

  • 1 cup veal/beef demi glacé, purchased from the grocery store


Apply peppercorn crust and salt to steaks liberally on each side. Press meat into peppercorns.
2 minutes
Heat heavy skillet over high heat and sear each side approximately 4 minutes. Add butter, thyme and garlic. As soon as the butter is melted, baste steaks with the liquid for about 2 to 3 minutes.
12 minutes
Transfer the steaks to a sheet pan and cook in the oven at 375 until internal temp reaches 130. Let rest four minutes and serve.
10 minutes
After removing the steaks, place in the oven. Drain excess oil from pan, deglaze off of flame with rye whiskey, Ignite and cook until alcohol is burned off. Add Demi glacé and cream and reduce until it reaches sauce consistency. Mount with two tablespoons of butter. And drizzle over steaks.
6 minutes