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. 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. Turn the steak more regularly to prevent burning. Season the fillet well with good Olive Oil, cracked black pepper and salt. This is critical for all cooking but especially so for barbecuing. This is the classical method of cooking steak and the best way to learn how you like your steak cooked. Leave covered at room temperature at least 40 minutes before cooking. Go retro with a Steak Diane, or try something a little more adventurous with this beer and bone marrow sauce. Reduce the heat to low (or move the beef further from the heat) to complete cooking. Turn the fillet often, brushing with more oil during cooking. Allow about 40-45 minutes for rare. Leave covered at room temperature at least 40 minutes before cooking.  This is critical for all cooking but especially so for barbecuing. Re-arrange the coals/turn off the middle gas burner and lower the gas heat to medium This process creates grill marks on each side (see below). Filet mignon is a cut of meat from the heart of the tenderloin . 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. How should a fillet steak be cooked? 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. 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. Step 5: … Top tip! With a fillet steak hardly cook it, just enough to warm it through. To make the steaks and salad: Remove the scotch fillet steaks from the fridge approx. Shop the Gourmet Direct website for the very best meat on the planet! For this reason, ribeye is usually on the pricier side, making it perfect for special occasions. If you have a meat thermometer the temperatures you’re looking to … Step 2: Heat a large, dry wide-based pan until it’s ripping hot! This ensures they cook evenly and prevents the … There are many classic ways to serve steak. Place your eye fillet on the grill rack, directly above the hot coals. Leave it on the grill for two minutes either side, if you want to cook it to medium. Rub the beef with the olive oil and season with salt and freshly ground black pepper. Keep it simple with homemade chips, field mushrooms and tomatoes as Josh Eggleton does in his recipe. 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. Heat a large, heavy frying pan over medium-high heat. Immediately turn the heat down to 180C. 1. I cook it twice on each side, turning the steak three times total. Turn them over with a pair of tongs and leave for another 3-4 minutes. BBQ Steak Basics. Allow about 40-45 minutes for rare. … 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. Brown the beef well on all sides, turning it with tongs. 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). Why not try a compound butter to baste your steak with? To get the most flavour out of a rib-eye, ask your butcher for steaks cut from the chuck end. Have the fillet at room temperature and blot it dry with kitchen paper. 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. Seasonal wild garlic, pink peppercorn and horseradish or umami rich miso and poppy seed are all highly tasty butters which complement steak beautifully. 2. When buying your steak, look for a nice deep red colour with lots of marbling. Any marbling (little streaks of fat running through the meat) will help the steak stay moist … Sprinkle with plenty of salt and pepper on both sides from a height to get an even coverage, Get your frying pan smoking hot. 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). Reduce the heat to low (or move the beef further from the heat) to complete cooking. Richard Corrigan also opts for the traditional flavour pairings of watercress and onion rings in his Grilled rib-eye with watercress puree recipe. 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. For medium-rare, cook for 4-5 min on each side. Brown the beef well on all sides, turning it with tongs. As a very rough guide, a 3cm-thick steak should be cooked medium-rare after 5 minutes. Brush the steak with a little olive oil to stop it sticking to the pan. 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. Reduce the heat to medium. 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. Cook: 10 min › Extra time: 1 hour resting › Ready in: 1 hour 15 min . Once the oil is hot, place the steaks in the pan – if the eye fillet steaks don’t sizzle, the pan is too cold! It contains some of the fat cap along with a nice amount of marbling. The rib-eye, sometimes known as scotch fillet or entrecôte, is one of the most popular steaks in the world. 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. The centre cut is the most common (and often what you’ll find when buying rib-eye steak from supermarkets). Then we have the two ends: short loin and chuck. Preheat the barbecue until hot. For medium, cook for 5-6 min on each side. If you’re cooking a few steaks leave space between them. This cut has a big, beefy flavour and is supremely juicy. Turn the fillet often, brushing … Step 3: Once your steak is golden brown, turn the temperature down so you keep cooking the steak without burning it. Leave the steaks on one side (without touching them or prodding them) for approximately 3-4 minutes. Let steak come to ... Ribeye (Rib-eye, Rib Eye) Steak: Sometimes called entrecote, it can be purchased with the bone intact or boneless. It’s a tender steak with plenty of delicious fat marbling. Beef Eye Fillet Preparing and cooking fillet steaks. As a very rough guide, a 3cm-thick steak should be cooked medium-rare after 5 minutes. Step 5: Rest your meat ! The chuck end, however, contains more marbling and has the largest part of the cap attached. Rub it with a chilled knob of butter as you cook it for about 8 to 10 minutes, turning every minute. Using a fine, sharp knife, remove all of the silver skin from the fillet. Select 2.5–3cm thick steaks that have been aged for maximum flavour. 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. 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 Place the beef on a narrow sided baking tray and place in the oven. ■ Place your steaks in the centre of the grill. Let the beef rest at room temperature for 1 hour. I cook it twice on each side, turning the steak three times total. This provides extra beefy flavour and a juicy, moist and tender texture. A whole beef fillet is a premium roast best suited for dry-heat cooking methods like grilling. 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. 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. 30 minutes before grilling and pre-heat the BBQ or grill. 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. Ingredients: 1 Gourmet Direct Whole Fillet of Beef 1.8 - 2 kg1 Gourmet Direct Meat Glaze Jus. It will help to seal the surface and ensure that the steak caramelises to a lovely deep brown colour, giving more flavour. If you insist on using a marinade, then make sure it has an oil base. A 2cm-thick scotch fillet will take approximately 1.5 minutes on each side, with two minutes resting time, to cook to medium rare. 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). To fully enjoy filet mignon, cook the steak to medium doneness or less, but we recommend medium-rare. Cook for 25 minutes for medium rare, 30 minutes for medium and 35-40 minutes for well done. Every steak will be slightly different in shape, size and texture, so cooking times will vary. Slide the potato gratin into the oven and bake for 30-35 minutes until richly golden and bubbling hot. Quickly sear the meat about 5 seconds on each side then remove from frying pan. Season the fillet well with good Olive Oil, cracked black pepper and salt. 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. 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. 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. 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. 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). Remove the steak from the fridge at least half an hour before cooking to allow it to come to room temperature. To view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 video. When we have eaten out and I have seen this on the menu I have made sure that I have ordered. How do you cook a steak without a grill. 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. Make sure that you only turn your eye fillet steak … If you add salt before cooking your eye fillet steaks, it can leech them of their natural tasty juices. 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. 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. 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). We would also recommend basting the Beef with a good Balsamic Vinegar twice during cooking.  Serve with a Gourmet Direct Meat Glaze. If they’re not what you fancy, you can’t beat a classic bearnaise. It’s well known as a fork-tender cut of beef . Buying organic and free-range will also result in better quality meat. 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. Eye fillet with garlic butter has quickly become a favourite dish of mine the last couple of weeks. 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. This is an important step to ensure a consistent cook throughout the steak, When ready to cook, season the steak generously. Turn the fillet often, brushing with more oil during cooking. Learn how to cook the perfect fillet steak with award-winning chef, Julian Davies.  SHOP BEEF, Gourmet Direct Whole Fillet of Beef 1.8 - 2 kg. The short loin end has little to none of the cap and less marbling, which is more suited to people who prefer less fat. Any steak benefits from a great sauce, too. Get the pan nice and hot and then add oil. How to Cook a Beef Eye Fillet Preparing and cooking eye fillet steaks. Step 5: Rest the eye fillet Take your eye fillet off … For rare, cook for 3-4 min max on each side. Melt and brown the butter in the frying pan. 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. We’ve teamed it with a flavoursome Sriracha butter that melts beautifully over the cooked fillet or steaks making a luscious sauce. 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