This week we are celebrating one of Australia’s favourite cuts of meat – the Scotch fillet.
Scotch fillet comes from the rib section of the animal as you will see in the diagram below. That is why the cut is sometimes known as rib eye beef.
The meat has a rich marbling of fat running through it which keeps it tender, juicy and full of flavour as it cooks. Because it is next to a bone, the meat is sweet and delicious.
Cooking Scotch Fillet
There is nothing better than the sound of steaks sizzling on the grill unless it’s that wonderful aroma that has you licking your lips before the meat even makes it to the table.
The Scotch fillet is a favourite at BBQ’s because it cooks quickly and retains its moisture. A quick sprinkle with your chosen seasoning and a light rub with oil is all the preparation the fillet needs before being placed on a hot grill. Depending on their thickness and how well cooked you like your steaks, the fillets will take about 4 minutes on each side.
Scotch fillet is delicious when sauteed in the pan. Again, rub the steaks with a little oil and sprinkle with herbs or seasoning before placing them into a hot saute pan. Turn the steaks once after about 5 minutes and then cook until you can see the juices rise to the surface.
A Scotch fillet is usually served as a thick steak but it can also be bought whole and roasted in the oven. Cook in a preheated oven at 200C and allow around 20 minutes per 500gm depending on how well you like your meat cooked.
- Let the steak come to room temperature before cooking
- Cook the steak quickly and turn only once during cooking
- Give it time to rest before serving.
This week we will share some of our favourite winter recipes featuring Scotch fillet. We hope you enjoy them and would love to hear your thoughts on the recipe. Leave your comments after each recipe. Get ready for a tasty week of cooking.