22 Nov Scotch Fillet Steak
The scotch fillet steak is our personal frequent-carni-favourite. It has a really nice texture and is very fatty and flavoursome, due to the middle seam of fat marbling. It is prepared from a cube roll. Pan frying is our favourite cooking method to retain all the juices, taking anywhere from 2 minutes a side, depending on the thickness. Food truly doesn’t get any faster nor healthier!
- Salt to your liking with a good quality salt (Celtic Grey Sea Salt or Magnesium Enriched Natural Lake Salt).
- Don’t overload the pan, this is very important. Cook in batches if you have more than 2 to cook.
- Pan fry on high heat in a tablespoon of duck fat for 2 to 5 minutes each side. Adjust cooking time depending on the thickness of the cut and your personal liking.
- Allow to rest for a few minutes after cooking before eating.
