Eye Fillet

Description

Our Eye Fillet is 100% Australian Grass fed beef. Eye Fillet is by far the best, leanest and most tender cut of steak. Each slice of steak will weigh approximately 150g at a thickness of around 1 inch.

If you are something a little more cost effective check out the Scotch Fillet Steak or Porterhouse Steak.

How To Cook
[toggle title_open=”Close Me” title_closed=”Open Me” hide=”yes” border=”yes” style=”default” excerpt_length=”0″ read_more_text=”Read More” read_less_text=”Read Less” include_excerpt_html=”no”]For the best result you want to preheat your skillet or pan over high heat for a few minutes.
Once the pan is hot you then want to add your oil or butter.
Once you add your steaks turn the heat down to medium.
Sear your steak for 3-4 minutes either side only flipping once. Or until cooked to your liking.
Make sure to always rest your steak before eating. This will help the natural meat juices to redistribute through the muscle, helping it relax the meat fibres giving you a juicier, more flavoursome piece of meat. Otherwise, the juices will run out leaving your meat slightly dry.

Time Guide
Rare –
2 minutes each side, rest for 2 minutes
internal temperature of 60°

Medium Rare –
2.5 minutes each side, rest for 4 minutes
internal temperature of 60° – 65°

Medium –
3 minutes each side, rest for 4 minutes
internal temperature of 65° – 70°

Medium Well –
3.5 minutes each side, rest for 5 minutes
internal temperature of 70°

Well Done –
5-6 minutes each side, rest for 6 minutes
internal temperature of 75°[/toggle]