Random Yummy

In Australia, the term “Scotch Fillet” is used to refer to a boneless rib eye steak. This cut of beef is popular in Australia due to its juicy tenderness and rich, meaty flavour. It is both flavoursome and tender, coming from the lightly worked upper rib cage area which spans from the sixth to twelfth ribs of a beef beast.

In other countries, the term “Scotch Fillet” may refer to different cuts of beef. For instance:

• In the United States and Canada, this cut is often referred to as a “Ribeye Steak”.
• In New Zealand, like in Australia, a “Scotch Fillet” refers to a boneless rib eye steak.
• In French cuisine, the equivalent cut is called “Entrecôte”.
• In Austria, the same cut is known as “Rostbraten”, although it is usually cut thinner.

These terms can vary regionally and between different restaurants and butchers. When asking for a steak, be specific if you’re unsure.

Ingredients

• Scotch fillet steak
• Salt

Equipment

• Air fryer
• Knife

Instructions

1. Unwrap the meat.
2. Place the meat on a rack and season the meat.
3. Refrigerate the meat uncovered, overnight.
4. Place the meat in the air fryer and cook for 25 minutes at 120 °C.
5. Rest the meat for 5 minutes.
6. Slice the meat.
7. Season to taste.

Photographs

Comment on using an air fryer

The air fryer is a convenient tool when I’m busy. It cooks the meat without any problems. For a cut like scotch fillet, if the meat is a little more medium than medium rare, it doesn’t make much difference to the flavour, tenderness, and juiciness.