Have you ever wondered what the difference is between steak cuts and how you should cook them differently? Don’t worry, we’ll make you a Beef Expert in minutes!
EYE FILLET
The Eye Fillet is cut from the tenderloin – the muscle found at the lower middle back. As the name tenderloin suggests, it’s one of the tenderest cuts of meats. However, like a lot of tender things, it needs to be treated with a little care. It can be misleading for beef newbies, as it’s thicker appearance can look as though it requires a long cooking time.
The best way to serve this is rare, either pan-fried or rare roasted in the oven. If you start with meat at room temperature, only around 3 minutes each side will result in juicy, delicious beef. Definitely one for the meat lovers who aren’t afraid to walk on the rare side! Click here for a delicious eye fillet recipe!
SCOTCH FILLET
Also known as a Cube Roll by butchers and beef aficionados, the Scotch Fillet is renowned as the most flavoursome steak cut. The secret to its delicious taste is the fact that it’s a lightly-worked muscle on the back (the Cube refers to the cube of fat in the core of the meat), meaning you get more flavour and texture, less tough muscle.
No matter your preference for rare, medium or well done, our Scotch Fillet is best cooked on the BBQ or pan-fried. Cook for around 3 mins each side for rare and 4 mins each side for medium. Click here for a delicious scotch fillet recipe!
PORTERHOUSE
The Porterhouse cut is prepared from the striploin, just behind the Scotch Fillet, and is known as a lean but tender steak with a thin top strip of fat for extra taste. You can trim the fat off if you prefer it even leaner (but we wouldn’t!).
The Porterhouse is the cut for you if you like a good steak sandwich – all you need is a fresh roll, some fried onions, rocket and mustard or tomato sauce and you’re ready to go. Click here for a delicious porterhouse recipe!
To keep such a lean cut juicy and delicious, it’s best to pan-fry at a sizzling high heat to seal the juices in. Cook for around 3 mins each side for rare, and 4 mins each side for medium.
Feeling hungry? Click here to find your nearest Harvey Beef stockist or here for some more delicious recipe ideas.
Plus if you want to find out about other beef cuts click here to view a useful infographic.
