Manhattan filet

Trim away everything except the center eye of meat: the tail, the fat, the end with connective tissue; shape the pointy bit like a filet.

Go through the trimmings and keep every scrap with red meat on it for the pan sauce; discard only pure white fat.

Season with freshly ground black pepper, set on a rack on a tray and refrigerate uncovered overnight to dry the surface.

Take out and let warm up 15 to 20 minutes, then season generously with salt.

Heat a skillet with a little vegetable oil on high until very hot, sear the filets, then drop to medium-high; sear the first side about 4 or 5 minutes and cook to taste.

Sear the sides a little so no pink-gray band shows below the crust.

Remove at medium rare and rest 5 to 10 minutes.