Scotch fillet is the steak we sell the most of, and once you’ve tried a well-marbled cut, it’s easy to see why it’s such a favourite. The marbling — those fine threads of fat running through the muscle — is what sets scotch fillet apart from leaner cuts like rump: as it melts during cooking, it bastes the meat from the inside, keeping it juicy and giving it a richer, more buttery flavour without you having to do much more than season it well.
How to cook it
Because we cut it fresh in-store rather than pulling it pre-packed off a shelf, you can ask for it exactly how you want it. Thicker for a proper steakhouse-style cut. Thinner if you’re after something that cooks quickly on a weeknight. Or trimmed a particular way if you’re feeding a crowd. That kind of flexibility is one of the real advantages of buying from a butcher rather than a supermarket, and it’s something our regulars use often.
Scotch fillet doesn’t need much to shine. A hot pan or grill, a generous seasoning of salt and pepper, and a rest afterwards is genuinely all it takes for a great result — though if you want to take it up a notch, our Café de Paris butter recipe below adds a layer of herby, savoury richness that pairs beautifully with the marbling. It’s a great cut for date nights, birthdays, or any night you want dinner to feel a little more special without a lot of extra effort.
Because the fat content is naturally higher than a lot of other steaks, scotch fillet is also a little more forgiving if you’re still getting your timing right on the barbecue — it stays juicy even if you go a minute or two past medium-rare. Pick some up next time you’re after a steak that does most of the work for you, and pair it with a simple side of green beans or a wedge salad to let the beef do the talking.
https://scqmeats.com.au/product-category/beef/
https://www.australianbeef.com.au/
https://www.australianbeef.com.au/apps/meat-cuts/
| 100% Australian Beef |
| Serving Size | 0 |
|---|---|
| Storage Requirement | Keep refrigerated below 5°C. Use within 3–4 days of purchase or freeze immediately. |
| 1. Beat softened butter with finely chopped parsley, shallot, garlic, capers, a fillet of anchovy, a dash of Dijon and a splash of Worcestershire.
2. Roll the butter into a log in cling film and chill until firm. 3. Bring the steak to room temperature, then sear hard in a smoking-hot pan for 2–3 minutes a side, basting with butter, garlic and thyme in the last minute. 4. Rest for 5 minutes, then top with a disc of the sliced Café de Paris butter so it melts over the steak as it hits the plate. |
$58.99
