Scotch Fillet with Compound Butter: The Premium Weeknight Steak

  📦 Appears in: Pack A & Pack C — Scotch Fillet (~280g) 

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.

The Recipe: Scotch Fillet with Herb Compound Butter

For the Compound Butter (make ahead — keeps 2 weeks refrigerated):

•     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

For the Steak:

•     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

Method — Compound Butter:

1.   Combine all butter ingredients in a bowl and mix until evenly incorporated.

2.   Roll into a log shape in cling film. Refrigerate until firm.

Method — Steak:

1.   Bring the steak to room temperature. Pat completely dry with paper towel.

2.   Season generously with flaky salt and cracked pepper.

3.   Heat a cast iron pan over high heat until smoking. Add the oil.

4.   Sear the scotch for 2.5–3 minutes per side for medium-rare.

5.   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.

6.   Remove and rest on a warm plate for 5 minutes. Top with a generous slice of compound butter as it rests.

Pack A and C deliver your scotch — have the butter ready. Join the Your Farmer community. 🥩