Scotch Fillet

scotch-fillet

Introduction

Scotch Fillet steak is also known as boneless ribeye or rib fillet steak. It comes specifically from the rib section of the beef and involves cutting the boneless rib loin into smaller more manageable steaks, which is perfect for grilling. The Scotch Fillet cut remains one of the most popular, because it marbled throughout. The fat found within each steak actually works to keep the meat moist and tender throughout the cooking process. These steaks are full of flavor, extremely juicy and quite easy to grill because they are completely boneless.

Feature

Dry rub pepper scotch fillet:

Ultimately when it comes to preparing an excellent steak with this cut of meat, you don’t have to take into consideration much in the way of marinade. The meat itself is quite flavorful and will remain very tender even through grilling. By combining 2 teaspoons of finely chopped peppercorns, garlic cloves, beef stock, salt and parsley you can produce a flavorful dry rub that you can press into the steak and then cook to your liking.

Pan fried Scotch fillet and potatoes:

If you want to pan fry Scotch Fillet steaks, they pair very nicely with potatoes. Just cook the potatoes in the oven, while you cook the steaks in a pan. When pan frying a steaks always make sure to season it well and incorporate flavors such as chili flakes, oregano and fresh crushed garlic. Fry the steak in oil on high heat for 3 minutes on each side. Bake a small patch of cubed potatoes for 30 minutes at an oven temperature of 190°. If you want the potatoes a little crispy, add them to the pan with the steaks for a minute or so.