💡 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.
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