Ebony Black Angus Scotch Fillet is the Premium cut of beef - Our No.1 Barbeque Stopper.
When you see the Ebony Angus brand you know that it is symbol of quality you can trust.
Scotch Fillet is regarded as a primal cut of beef of the highest quality. It scores high for flavour and tenderness because it comes from the lightly worked upper rib cage area.
In Australia, "rib eye" is used when this cut is served with the bone in. With the bone removed, it is called "Scotch fillet".
Because Scotch Fillet steak is juicy, tender and full of flavour it is one of the most popular cuts in Australia. The ribbons of marbling that run through the meat keep it moist and tender while cooking.
Cooking The Perfect Scotch Fillet
Depending on the thickness of the meat, cook briefly on each side and remove when it feels very soft with the back of your tongs.
Cook until moisture is just visible on the top of the steak, turn, then cook on the other side. It should feel soft when done.
Cook until moisture is pooling on the top, turn, then cook on the other side until moisture is visible on the surface. It should feel springy when done.
Cook until moisture is pooling on the top, turn, then cook on the other side until moisture is again pooling on the top. Reduce the heat and continue to cook until the steak feels firm.
Cook until moisture is pooling on the top, turn, then cook on the other side until moisture is again pooling on the top. Reduce the heat and continue to cook until the steak feels very firm.
Rather than oiling the pan, brush the steak with oil to prevent it sticking.
Heat the frying pan or BBQ plate to medium-high heat before adding the steak (this seals the surface, trapping in juices).
Cook a 2cm-thick piece of steak for 2 minutes each side for rare, 4 minutes each side for medium, and 5 minutes each side for well done.
Turn the steak only once.
To test if your steak is ready, press the centre with the back of the tongs. The steak will feel soft if its rare, slightly firmer and springy when its medium and very firm when its well-done.
To give it extra richness place a pat of butter in the center of the steak for a minute before removing from the pan or grill. This brings out the flavour.
Transfer steak to a plate, cover with foil and set aside for 3-5 minutes to rest. This allows the juices to settle and the muscle fibres to relax, which ensures the steak is tender.