Scotch On The Bone Plain

Scotch fillet on the bone is the same richly marbled cut you already know from our boneless scotch fillet, just left on the rib bone the way butchers used to sell it before pre-packaged supermarket cuts became the norm. That bone does real work during cooking — it slows the heat reaching the meat closest to it, which helps keep the steak juicy, and it adds a depth of flavour you simply don’t get from a boneless cut.

How to cook it

Because the bone changes how heat moves through the steak, it’s worth cooking this one a little slower than a boneless scotch fillet — get a good sear on both sides over high heat first, then move it to a cooler part of the grill or turn the heat down to let it cook through evenly without burning the outside. A meat thermometer takes the guesswork out of it if you want to be precise, but a good rule of thumb is to cook it a few minutes longer than you would a boneless cut of the same thickness. Let it rest for a good five to ten minutes before serving, tented loosely with foil.

This is a proper centrepiece steak, the kind of thing that looks after itself on a barbecue while you’re standing around with a drink talking to your mates rather than fussing over a pan. The marbling running through scotch fillet means it stays flavourful even if you like it cooked a little further than rare, which makes it a safer bet than a leaner cut if you’re cooking for a crowd with different preferences.

Whether you’re firing up the barbecue for a weekend gathering or just want a steak with a bit more theatre to it than usual, our scotch on the bone is cut fresh in-store the old-fashioned way, bone left in for the flavour it brings.