Manhattan filet (New York strip trimmed to a filet shape)

Trim away everything but the centre eye of meat: the tail, the fat, and the end with a lot of connective tissue; shape the end to look like a filet.

Pick every usable scrap of meat from the trimmings, discarding only pure white fat; wrap and keep the scraps for the pan sauce.

Season with freshly ground black pepper and dry age overnight, uncovered on a rack on a tray in the fridge, so the surface turns leathery.

Let warm 15 to 20 minutes and season generously with salt.

Sear in a very hot skillet with a little vegetable oil, then lower to medium-high; about 4 or 5 minutes on the first side, then to taste, searing the sides as well.

Remove at medium rare and rest 5 to 10 minutes.