This exclusive roast is made with beef from our partners at Double R Ranch. Located in the Cascade Mountains of the Pacific Northwest, Double R is known for its high-quality cattle, commitment to animal well-being and environmental stewardship. Why are people raving about the Manhattan Strip Roast? Cut from a very tender section of Premium Choice beef, this right-sized roast is lightly marinated with an exclusive combination of olive oil, French sea salt and spices developed by Chef Selby. Chef tip: When you remove the roast from the oven, drizzle it with its own juices, cover it with foil and let it rest for at least 10 minutes to allow the juices sink back in before serving.
Just a few cuts will turn a strip steak into a beautiful Manhattan filet, which is basically a filet mignon only tastier because you get the marbling and beefier flavor of the New York strip steak. It takes just minutes to cook. That term is almost as common as its proper name, tenderloin steak. The New York Strip steak comes from the top part of the short loin behind the ribs — the longissimus muscle of the cow. This muscle is little worked, making the steak very tender. This cut tends to have fat on the edge of the steak and a little marbling throughout — not nearly as much marbling as the Ribeye. The best cuts of beef for steakEye Fillet aka Fillet or Tenderloin A classic cut, the eye fillet comes from the strip of muscle tucked against the backbone of the animal.
This simple technique not only provides you with a NY strip steak that eats like a filet mignon, but the trimmings are used to make a world-class pan sauce. Even if a faux-bordelaise isn't your cup of tea, you can always save the scraps for a Sunday sauce or meatballs. The overnight 'dry-aging' step is optional, but does add a little something extra to the final product. Cut all visible pieces of fat from the steak so that only center 'eye' portion of the steak remains.