Quick Answer: How do you cook the perfect eye fillet?

How do you cook the perfect eye fillet for medium rare?

Season just before grilling – if you do it too early, the meat will dry out. Preheat a chargrill pan on medium-high. It’s important that the pan is hot to seal the surface of the steak and trap the meat juices. Add the steak and cook for 2 mins for rare, 3 mins for medium or 4 mins for well done.

How long does eye fillet take to cook?

Place steaks on the pre-heated pan and reduce heat to medium. Cook 3–4 mins on one side, then flip and cook another 3–4 mins. Transfer steaks to a clean plate, cover loosely with foil and rest for 5 mins before serving.

How long should you cook a scotch fillet?

The best way to cook rib fillet steak is on the grill, or pan-fried, explains the American Meat Science Association. Leave it on the heat for about three minutes per side, if you like a rare steak, or four minutes per side for medium.

How long should you let a steak rest?

Most importantly, the resting period lets the juices reabsorb evenly throughout the steak. How long should you let your steak rest? For Chef Yankel, eight minutes is ideal. For larger cuts of beef, he recommends 15 minutes or more.

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What temperature do you cook eye fillet?

Transfer seared eye fillet to a baking tray and place in preheated oven for: rare – 25 minutes or an internal temperature of 55°C – medium rare – 30 minutes or an internal temperature of 60°C – medium –an internal temperature of 68°C – well done an internal temperature of 75°C or above.

How long does eye fillet last in the fridge?

Most steaks can be left in the fridge safely for 3 to 5 days.

Is it better to cook a steak in the oven or stove?

While you typically wouldn’t use an oven to cook steak, Rizzo said the oven can be used if the cut of meat is on the thicker side. … “Steak can be cooked on the stovetop in a heavy bottomed skillet (or on the grill) just be sure not to overload the pan or you won’t get a good sear on the meat.

Why is eye fillet expensive?

If you’ve ever wondered why that rib-eye steak or beef tenderloin was so expensive, you probably assumed it was because the most desirable cuts of meat naturally cost more. … But it also has to do with the relative abundance or scarcity of one piece of meat versus another.

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