Whether you prefer your scotch fillet rare, medium, or well-done, this cut caters to all tastes, best enjoyed grilled or pan-fried. For a rare serving, a quick three minutes on each side suffices. If you prefer medium, extend the cooking time to four minutes per side. Tip: Pair this cut with a serving of two vegetable varieties.. Scotch fillet. Also known as: Rib-eye steak. Scotch fillet is widely regarded as the most flavoursome cut of steak. This is due to the seam of fat marbling, which enhances the flavour and texture of the steak during cooking. Scotch fillet steaks can be bought and cooked with the bone in or boneless, and are best prepared by pan-frying or.

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Eye of Rump. Eye of rump is a highly sought after cut of beef thanks to its intense flavour profile. It is one of the most flavourful cuts as it comes from the rump of the cattle, where it sits between the sirloin and topside. Rump eye is the most tender of the five muscles in this area, and is quite lean naturally.. "The Eye Fillet is cut from the tenderloin. As the name suggests it is one of the tenderest cuts of meats and the best way to serve this is rare, either pan-fried or rare roasted in the oven. It is a thicker piece of steak, but don't be fooled into thinking it needs a long cooking time - if the meat is at room temperature around 3 minutes.