Preheat the BBQ until hot. Seasonal wild garlic, pink peppercorn and horseradish or umami rich miso and poppy seed are all highly tasty butters which complement steak beautifully. Stand the fillet for 10 minutes before carving and serving. Brush the steak with a little olive oil to stop it sticking to the pan. This is critical for all cooking but especially so for barbecuing. To do this, tilt the pan towards you so the butter pools at the bottom of the pan, then spoon the butter back over the steak repeatedly, Remove the steak from the pan and leave to rest for 5 minutes. If you notice one steak is a little thicker than the other, cook it for an extra 30 seconds in the pan on each side. You can control the heat and adjust if the steak is colouring too quickly, and understand what the steak should feel like at its different stages of doneness. If you’re cooking a few steaks leave space between them. To view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 video. Once the oil is hot, place the steaks in the pan – if the eye fillet steaks don’t sizzle, the pan is too cold! Cook: 10 min › Extra time: 1 hour resting › Ready in: 1 hour 15 min . Turn the fillet often, brushing with more oil during cooking. Turn the fillet often, brushing with more oil during cooking. Shop the Gourmet Direct website for the very best meat on the planet! If you insist on using a marinade, then make sure it has an oil base. It comes from the Longissimus Dorsi muscle, which runs down the spine and doesn’t do too much work, giving it a lovely tender texture. Roast the … I cook it twice on each side, turning the steak three times total. Unlike leaner steaks such as fillet, which can be served very rare, it’s best to cook rib-eye to at least medium-rare, as this gives the fat enough time to render down and flavour the meat. Step 5: Rest the eye fillet Take your eye fillet off … A whole beef fillet is a premium roast best suited for dry-heat cooking methods like grilling. The centre cut is the most common (and often what you’ll find when buying rib-eye steak from supermarkets). Cook for 25 minutes for medium rare, 30 minutes for medium and 35-40 minutes for well done. Step 3: Once your steak is golden brown, turn the temperature down so you keep cooking the steak without burning it. Make sure you check out our full collection of rib-eye steak recipes for even more inspiration on how to serve this amazing piece of steak. Reduce the heat to low (or move the beef further from the heat) to complete cooking. … Melt and brown the butter in the frying pan. 30 minutes before grilling and pre-heat the BBQ or grill. For this reason, ribeye is usually on the pricier side, making it perfect for special occasions. When buying your steak, look for a nice deep red colour with lots of marbling.  SHOP BEEF, Gourmet Direct Whole Fillet of Beef 1.8 - 2 kg. Turn them over with a pair of tongs and leave for another 3-4 minutes. It will help to seal the surface and ensure that the steak caramelises to a lovely deep brown colour, giving more flavour. Learn how to cook the perfect fillet steak with award-winning chef, Julian Davies. This ensures they cook evenly and prevents the … Once the pan is hot, place the steaks in the pan (if the eye fillet steaks don’t sizzle when they hit the pan, it isn’t yet hot enough). A 2cm-thick scotch fillet will take approximately 1.5 minutes on each side, with two minutes resting time, to cook to medium rare. Massage a herb rub into the steaks (try dried rosemary and oregano) and then brush them with a little olive oil and season with sea salt flakes. This gives the steaks a lovely seasoned crust. Place the beef on a narrow sided baking tray and place in the oven. 2. If you have a lidded BBQ, once the fillet has been seared on all sides, turn the heat down, cover and cook for 20-30 minutes (cooking time will depend on the thickness of the fillet). Select 2.5–3cm thick steaks that have been aged for maximum flavour. Brown the beef well on all sides, turning it with tongs. We’ve teamed it with a flavoursome Sriracha butter that melts beautifully over the cooked fillet or steaks making a luscious sauce. Step 2: Heat a large, dry wide-based pan until it’s ripping hot! If you have a meat thermometer the temperatures you’re looking to … Add the steak to the pan and cook on a medium-high heat for 2–3 minutes on each side (depending on thickness and how well-done you like your steak). There are many classic ways to serve steak. I have tried with various cuts of steak, sirloin, porterhouse, rib eye but have come to my own conclusion that I love this with eye fillet. Season the fillet well with good Olive Oil, cracked black pepper and salt. How To Cook The Perfect Fillet Steak (The Easy Way) Step 1: Take your meat out of the fridge at least 30 minutes before cooking it. Rub it with a chilled knob of butter as you cook it for about 8 to 10 minutes, turning every minute. Leave the steaks on one side (without touching them or prodding them) for approximately 3-4 minutes. Sprinkle with plenty of salt and pepper on both sides from a height to get an even coverage, Get your frying pan smoking hot. How should a fillet steak be cooked? It’s well known as a fork-tender cut of beef . Make sure that you only turn your eye fillet steak … Leave it on the grill for two minutes either side, if you want to cook it to medium. The chuck end, however, contains more marbling and has the largest part of the cap attached. Reduce the heat to medium. This provides extra beefy flavour and a juicy, moist and tender texture. This is an important step to ensure a consistent cook throughout the steak, When ready to cook, season the steak generously. When we have eaten out and I have seen this on the menu I have made sure that I have ordered. Preheat the barbecue until hot. We would also recommend basting the Beef with a good Balsamic Vinegar twice during cooking.  Serve with a Gourmet Direct Meat Glaze. Every steak will be slightly different in shape, size and texture, so cooking times will vary. Get the pan nice and hot and then add oil. Immediately turn the heat down to 180C. Eye fillet is very lean and very tender, it’s impressive when roasted as a whole piece, and brilliant when sliced into thick fillet steaks and pan-fried or char-grilled. How to Cook Barbecue Boneless Pork Loin; How to Cook a Whole Piece of Rib Fillet ; How to Sear Tenderloin Steak and Cook It to Medium Rare in the Oven; How to Make a Blackbuck Antelope Roast; How to Cook a 4-Pound Round Sirloin Tip Roast; Kesu01/iStock/Getty Images. BBQ Steak Basics. Don’t be tempted to skip this step as it is an important one – during the cooking process the particles in the meat tighten up, so if you slice into it straight after cooking all the juices will flood out onto the board. Turn the fillet often, brushing … For rare, cook for 3-4 min max on each side. Filet mignon is a cut of meat from the heart of the tenderloin . Allow about 40-45 minutes for rare. Quickly sear the meat about 5 seconds on each side then remove from frying pan. This is the classical method of cooking steak and the best way to learn how you like your steak cooked. ■ Place your steaks in the centre of the grill. Reduce the heat to low (or move the beef further from the heat) to complete cooking. Move the steaks to an indirect area of the cooking grill to finish roasting through over medium heat (190°C to 230°C), adjusting the temperature of your barbecue if needed. If you add salt before cooking your eye fillet steaks, it can leech them of their natural tasty juices. Turn the steak more regularly to prevent burning. I cook it twice on each side, turning the steak three times total. It contains some of the fat cap along with a nice amount of marbling. Any steak benefits from a great sauce, too. Food Network Kitchen found the ideal way to cook steak in your kitchen, to get smoky flavor, a thick crust and a juicy interior, as you would over charcoal. Why not try a compound butter to baste your steak with? Then we have the two ends: short loin and chuck. For medium-rare, cook for 4-5 min on each side. If you choose to marinade your eye fillet steaks, don’t leave the marinade on for more than an hour as the acidity will ruin the texture. As a rough guide, cook a 1.5cm thick steak for 1.5-2 minutes each side for rare, 2-3 minutes each side for medium rare, and 4 minutes each side for well done. To make the steaks and salad: Remove the scotch fillet steaks from the fridge approx. As a very rough guide, a 3cm-thick steak should be cooked medium-rare after 5 minutes. Close the lid and sear for 5 minutes on each side. The short loin end has little to none of the cap and less marbling, which is more suited to people who prefer less fat. What makes it really stand out, however, is all the wonderful marbled fat running through the meat (including an ‘eye’ of fat in the middle, hence the steak’s name), which when cooked melts and renders into the steak. To cook a 1 ½ inch steak at 500 degrees to medium rare—and like I said, medium rare is the best—each turn on the grill should be no more than two and a half minutes long, for a total grilling time of ten minutes. Remove the steak from the fridge at least half an hour before cooking to allow it to come to room temperature. Go retro with a Steak Diane, or try something a little more adventurous with this beer and bone marrow sauce. How do you cook a steak without a grill. As a very rough guide, a 3cm-thick steak should be cooked medium-rare after 5 minutes. Preheat the BBQ until hot. Either trim off the thin, tapering tail end from the fillet or fold it under and secure with string or skewers so the beef is roughly the same thickness end to end. Step 5: … Steak: rump, porterhouse, fillet, T-bone, or sirloin (medium) 12mm thick barbecue 2½ to 3 minutes per side 20mm thick barbecue 3 to 4 minutes per side 25mm thick barbecue 4 to 5 minutes per side Allow about 40-45 minutes for rare. Eye fillet with garlic butter has quickly become a favourite dish of mine the last couple of weeks. With a fillet steak hardly cook it, just enough to warm it through. The rib-eye, sometimes known as scotch fillet or entrecôte, is one of the most popular steaks in the world. Resting time allows the particles to relax and reabsorb their liquids, meaning you don’t lose any of those delicious juices when carving, Slice the steak across the grain, season and serve up with your choice of sides and sauce, How to enhance beef with rubs and marinades, Sous vide rib-eye steak with roasted garlic, grilled lemon, horseradish cream and chimichurri, Aberdeen Angus rib-eye, mushroom purée and beef tea, Barbecue rib eye steak with watercress salsa verde, Sous vide rib-eye steak cooked in Café de Paris butter, Beef with lovage, onions and black garlic, Mustard-infused rib-eye with crispy potatoes, 1 garlic clove, bashed with the skin left on, Grilled rib-eye with watercress puree recipe, barbecued rib-eye with a summery watercress salsa verde, our full collection of rib-eye steak recipes, Join our Great British Chefs Cookbook Club. 1. Heat a large, heavy frying pan over medium-high heat. This process creates grill marks on each side (see below). Keep it simple with homemade chips, field mushrooms and tomatoes as Josh Eggleton does in his recipe. Top tip! Let steak come to ... Ribeye (Rib-eye, Rib Eye) Steak: Sometimes called entrecote, it can be purchased with the bone intact or boneless. 3 Chargrill the corn until they start to blacken all over then cut away the kernels from the cob and set aside in a bowl. To fully enjoy filet mignon, cook the steak to medium doneness or less, but we recommend medium-rare. A rib-eye steak can come anywhere from the sixth to the twelfth rib, and which end it comes from should dictate how it should be cooked. Using a fine, sharp knife, remove all of the silver skin from the fillet. Slide the potato gratin into the oven and bake for 30-35 minutes until richly golden and bubbling hot. It’s a tender steak with plenty of delicious fat marbling. Place your eye fillet on the grill rack, directly above the hot coals. This cut has a big, beefy flavour and is supremely juicy. How to Cook a Beef Eye Fillet Preparing and cooking eye fillet steaks. If they’re not what you fancy, you can’t beat a classic bearnaise. Ingredients: 1 Gourmet Direct Whole Fillet of Beef 1.8 - 2 kg1 Gourmet Direct Meat Glaze Jus. Add the steak to the pan and cook on a medium-high heat for 2–3 minutes on each side (depending on thickness and how well-done you like your steak). Season the fillet well with good Olive Oil, cracked black pepper and salt. Take the steak out of the fridge, season with salt and pepper, cover loosely and allow it to come to room temperature for about 30 minutes. For medium, cook for 5-6 min on each side. Beef Eye Fillet Preparing and cooking fillet steaks. You can cook your eye fillet steaks on a medium-high hot skillet or grill. Brown the beef well on all sides, turning it with tongs. The high fat content and speedy cooking time makes the rib-eye a great steak for the barbecue, too – Helen Graves serves her barbecued rib-eye with a summery watercress salsa verde. To get the most flavour out of a rib-eye, ask your butcher for steaks cut from the chuck end. Reduce the heat to low (or move the beef further from the heat) to complete cooking. Leave covered at room temperature at least 40 minutes before cooking. Leave covered at room temperature at least 40 minutes before cooking.  This is critical for all cooking but especially so for barbecuing. If you are cooking 2 steaks, make sure your pan is large enough to fit the steaks in with plenty of room– if not, use 2 pans and heat both up simultaneously. Put the beef fillet on the barbecue directly over a high heat and sear for 15 minutes, turning every 3-4 minutes, or until browned all over. You can also get ribeye attached to the bone (rib steak) or the increasingly popular tomahawk steak, which is attached to the whole French-trimmed rib bone (and looks like something a caveman would tuck into). Let the beef rest at room temperature for 1 hour. Step 5: Rest your meat ! Richard Corrigan also opts for the traditional flavour pairings of watercress and onion rings in his Grilled rib-eye with watercress puree recipe. Brown the beef well on all sides, turning it with tongs. Any marbling (little streaks of fat running through the meat) will help the steak stay moist … Buying organic and free-range will also result in better quality meat. If you have a meat thermometer, the internal temperature should be 50°C for rare, 60°C for medium and 70°C for well-done, After flipping the steak for the first time, add the butter with the thyme and garlic and baste for a minute. Slice the fillet into steaks, at least 2cm but ideally 3.5cm thick. 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