American Wagyu Gold™ Grade
Manhattan NY Filet
As low as
$58.00
Cedar Planked New York Steak with Rosemary and Honey
BY: Snake River Farms and California Olive Ranch
-
1 hour
-
4 SERVINGS
-
grill
-
beginner
Ingredients
For the Marinade
- 1/2 cup extra virgin olive oil
- 4-5 sprigs fresh rosemary (leaves only)
- 1/2 tablespoon crushed red chile flakes
- 1/2 tablespoon fennel seed (finely ground)
- 6-8 cloves garlic, minced
- Zest of 2 lemons
For the Steak
- 4 Manhattan NY steaks Buy Now
- 4 small Cedar Planks (soak in water for 2-4 hours prior to using)
- Kosher salt
- Fresh ground black pepper
For the Honey Rosemary Sauce
- 2 tablespoons honey
- 2 sprigs fresh rosemary, chopped
- 1/4 cup cider vinegar
- Cooking juices (reserved from steak while resting)
- 1 garlic clove (sliced thinly)
- Pinch Kosher salt
- Pinch fresh ground black pepper
- 1/2 cup Arbequina extra virgin olive oil
Directions
1
Combine marinade ingredients in mixing bowl. Dredge steaks through marinade, coating well. Marinate chilled up to 24 hours. Prior to grilling, allow to sit at room temperature for 1 hour.
25 hours
1
Prepare a medium hot gas or charcoal grill. Brush grilling surface clean; oil slightly to prevent sticking. Remove cedar planks from water. Place planks on grilling surface, heating until smoke begins.
7 minutes
2
Remove steak from marinade, then season with salt and pepper. Place onto grill, cook 2.5 minutes per side or until nicely marked. Transfer steak onto plank and finish cooking for 5-7 minutes. Remove steak and allow to rest for 4-5 minutes. Reserve any juices released from the steak.
15 minutes
3
Slice steaks on bias at a 45 degree angle. Transfer to serving platter; drizzle with Honey Rosemary Sauce.
5 minutes
1
Prepare vinaigrette; warm honey and rosemary in the microwave for 10-15 seconds. Whisk in cider vinegar, seasonings, any reserved cooking juice; slowly whisk in olive oil.
1 minutes
