Scotch Fillet and Potato Salad

The rib eye known as the Scotch fillet is a beef steak from the rib section. The rib eye was formerly the center best portion of the rib steak without the bone. The name Rib eye is used in Australia when this cut is served with the bone in, remove the bone and it is called a Scotch Fillet. It is one of the extra tasty beef cuts and the marbling of fat makes it a very good steak for slow roasting or grilling.

Heat 2 tablespoon of olive oil in a large heavy based frying pan over high heat until just smoking. Add the steaks and cook for approx. 3 minutes each side for medium-rare or until cooked to your liking. Transfer the steaks to a warm plate, cover loosely with foil and rest for 5 minutes. Serve scotch fillet steak with a potato salad.

Note: The steak should register 46ºC for rare, 52ºC for medium-rare, 55ºC for medium, 60ºC for medium-well and 66ºC degrees for well-done.