Scotch fillet steak and egg

I bought a 0.96 kg piece of scotch fillet at $19.90/kg. For scotch fillet steak, that’s not excessive. If you’re not from Australia, scotch fillet is what North Americans call ribeye.

I cut the meat into four portions and I plan to eat them over four meals.

I almost always prepare the steak by placing it on a rack uncovered in the refrigerator overnight.

Depending on the thickness I may pan fry it or cook it in a water bath. For a thicker cut, e.g., >5 cm thick, I may sear it and then finish it in the oven with a meat thermometer in situ and cook it until it’s 57 °C in the centre of the meat.

Tonight, I pan fried the steak and let it rest for 5 minutes on the cutting board. While it was resting I fried an egg in butter.

I like that the runny yolk forms an oozy sauce over the cut surfaces of the meat. Some flaky salt adds a bit more flavour to the steak.