Scotch fillet is also known as rib eye off the bone.
The scotch fillet is grass-fed and pasture-raised and is sourced from south-eastern Australia. Each steak is sliced to order and weighs approximately 200 grams.
Cooking Tip : Make sure that the scotch fillet steak is at room temperature before cooking. Brush the steak lightly with olive oil and season with salt. Place onto a hot pan or BBQ, cook for 2 mins for rare, 3 mins for medium or 4 mins for well done. Use tongs to turn and cook for a further 2 mins for rare, 3 mins for medium or 4 mins for well done. Remove from heat and allow to rest for 5 minutes before serving.