Beef
Scotch Fillet Steak
Our best all-round steak — generously marbled, cut to the thickness you ask for.
Cut and portioned to order. Ask at the counter for thickness, weight or a custom trim.
Ingredients
Subject to availability. Our range changes with the season and what our producers have on the day — call or visit for today’s selection.
Cooking instructions
Take the steak out of the fridge 30 to 40 minutes before cooking and pat it dry. Season well with salt on both sides just before it goes in.
Heat a heavy pan or grill until it is properly hot. Cook a 3 cm steak for about 3 minutes a side for medium-rare, turning once, and stand the fat edge in the pan for the last minute.
Rest on a warm plate for at least 5 minutes before slicing across the grain.
