💡 Get the pan screaming hot before the steak touches it. A hot pan means a proper crust. A crust means flavour. Flavour means everyone at the table is happy.
Pack A and C deliver your scotch — have the butter ready. Join the Your Farmer community. 🥩
One of the most flavourful cuts on the animal — cooked the way it deserves
The scotch fillet — also known as the rib eye — carries intramuscular fat that renders during cooking and bastes the meat from the inside. In a grass-fed animal that has grazed on diverse pasture, the flavour compounds in that fat are genuinely extraordinary. Cook it to medium-rare (57°C internally) for the best result.
Ingredients
- 100g unsalted butter, softened
- 2 cloves garlic, finely grated
- 2 tbsp fresh mixed herbs — parsley, chives, thyme
- Zest of half a lemon
- Pinch of flaky salt
- Your Farmer scotch fillet (~280g)
- Small amount of high smoke-point oil
- 2 tbsp butter
- 1 clove garlic, lightly crushed
- Fresh thyme sprig
- Flaky salt and cracked pepper
Instructions
For the compound butter
Combine all butter ingredients in a bowl and mix until evenly incorporated.
100g unsalted butter2 cloves garlic2 tbsp mixed herbslemon zestRoll into a log shape in cling wrap. Refrigerate until firm — at least 1 hour. Make it ahead if you can: it keeps for 2 weeks in the fridge, and turns this into a genuine 25-minute dinner.
For the steak
Bring the steak to room temperature. Pat completely dry with paper towel.
~280g scotch filletSeason generously with flaky salt and cracked pepper.
flaky salt and pepperHeat a cast iron pan over high heat until smoking. Add the oil.
high smoke-point oilSear the scotch for 2.5–3 minutes per side for medium-rare.
In the last minute, add the butter, garlic clove, and thyme to the pan. Tilt the pan and baste the steak continuously with the foaming butter.
2 tbsp butter1 clove garlicthyme sprigRemove and rest on a warm plate for 5 minutes. Top with a generous slice of compound butter as it rests.
Appears in
Pack A & Pack C shares — Scotch Fillet (~280g)
Sale price
From $152.00Regular price
$169.99
Three Simple Steps
A whole table of real food.
Your Farmers grow grass-fed beef and lamb, pastured eggs and the best eco-grown veggies and produce — every item grown to the same ecological standard, every farmer one you can know by name. One subscription, your whole real-food shop.
01
Reserve your share — or try a pack
Subscribe to a share of the harvest, or start with a one-off fixed pack.
02
Make it your own
Pick your delivery rhythm and what's in the box. Skip or cancel anytime — no lock-in.
03
Cook, savour, know your farmer
We deliver in a reusable esky we collect next time. No couriers, no waste.
Value
$169.99
Price
$152.00
SUBSCRIBE & SAVE 10%
$136.80
Value
$162.41
Price
$150.00
SUBSCRIBE & SAVE 10%
$135.00
Value
$196.38
Price
$186.00
SUBSCRIBE & SAVE 10%
$167.40
Value
$157.43
Price
$149.00
SUBSCRIBE & SAVE 10%
$134.10
Grass-Fed Beef Sausages, Mince and Diced (SMD) Bundle Pack
Value
$272.82
Price
$218.00
SUBSCRIBE & SAVE 10%
$196.20
Value
$273.56
Price
$260.00
SUBSCRIBE & SAVE 10%
$234.00
Value
$147.43
Price
$140.00
SUBSCRIBE & SAVE 10%
$126.00
Value
$147.43
Price
$140.00
SUBSCRIBE & SAVE 10%
$126.00
Bulk Grass-Fed Beef - Cut-up Your Way
Price
$1,048.00
Bulk Pastured Full Lamb - Cut-up Your Way
Price
$495.00
More Recipes
Greek-Style Lamb Roast with Lemon and Oregano
Lemon, oregano and time — the Greek family-table treatment for the whole cut
Every Greek family has a version of this and none of them are wrong. Garlic, dried oregano and lemon get worked deep into the lamb, potatoes go underneath to catch everything that falls, and the oven runs slow enough that nobody has to watch it. What comes out isn't pink, carve-at-the-table lamb — it's the other thing entirely: golden on top, giving underneath, with lemony potatoes that half the table will fight over harder than the meat. It's Sunday cooking from a country that takes Sundays seriously.
Read moreabout Greek-Style Lamb Roast with Lemon and Oregano
Low-and-Slow BBQ Lamb Ribs with Dry Rub
Paprika, brown sugar, patience — American barbecue discipline meets Australian lamb
This is the recipe for the day you've decided the barbecue is the afternoon's entertainment, not just the cooking appliance. No foil, no shortcuts: a paprika and brown sugar rub, a hooded barbecue held low around 140C, and three or so unhurried hours while the fat renders, the spice sets into proper bark and the smell slowly takes over the street. Lamb ribs suit the American low-and-slow treatment better than most people expect — they're smaller and fattier than pork ribs, so you get all the bark in less time. Pour something cold. This one's a sit-outside recipe.
Grilled Chump Chops with Warm Lentil Salad
Charred chops over mustardy lentils — the bistro order, made at home
Walk into any honest bistro in France and there'll be lamb with lentils somewhere on the board. It works because the two halves trade favours — earthy lentils soak up the lamb's resting juices, and a sharp Dijon dressing cuts the richness of a properly charred chop. The lentils simmer away on their own for twenty-five minutes while you see to the chops, so the timing looks after itself. Hearty without being heavy, smart enough for guests, and most of it comes from the pantry.
Share:
Grass-Fed Beef Roast: The Whole Animal Philosophy on the Sunday Table
Grass-Fed Beef Fillet: The Special Occasion Steak Made Simple