💡 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
Irish Stew with Lamb Forequarter Chops
Lamb, potato, onion and patience — the stew that proves restraint is a skill
The original Irish stew had three ingredients and a fierce loyalty to all of them: bone-in forequarter or neck chops, potatoes, and onions, layered in a pot and left entirely alone. No browning, no wine, no clever additions — the courage of this dish is in what it leaves out. The bones make the broth, the bottom layer of potatoes melts into it as a thickener, and the top layer steams whole. Two hours later you ladle out something so much greater than its parts that you'll understand why the Irish never let anyone improve it.
Herb and Dijon-Crusted Lamb Cutlets
Bistro looks from the standard four-pack
You know that rack of lamb with the green herb crust — the one restaurants charge like a wounded bull for? A cutlet is that rack, already cut into portions. So we borrow the whole trick: a quick sear, a brush of Dijon, a press of herby golden crumbs, then a short blast in a hot oven. The mustard glues the crust on and sharpens the lamb underneath, and the crumbs shatter when your knife goes through. It takes thirty-five minutes and looks like you trained for it. Four cutlets, two plates, one very good midweek dinner.
The curry that cooks until the sauce becomes part of the beef
Rendang isn't a curry you serve swimming in sauce — it's a curry you cook until the sauce all but disappears into the beef. Coconut milk simmers down over hours with a fragrant paste of lemongrass, ginger and chilli, getting darker and richer until it clings to every piece. The diced beef pack was built for this: enough connective tissue to stay lush through a three-hour simmer where a lean cut would give up. A genuine weekend project — one pot, occasional stirring, and a finish no takeaway container has ever matched.
Share:
Grass-Fed Beef Roast: The Whole Animal Philosophy on the Sunday Table
Grass-Fed Beef Fillet: The Special Occasion Steak Made Simple