Angus Scotch Fillet

The scotch fillet is the rib eye cut boneless, from the forequarter just behind the shoulder. The fat marbled through it is where the flavour lives, and it keeps the steak juicy over high heat. It forgives a minute too long better than the leaner cuts do, so it is the steak to hand a nervous cook. It also slices up well for a steak sandwich. This is grass-fed Angus beef, sourced from Cowra in the Central West of NSW.

Pan, grill or barbecue, hot before the steak goes anywhere near it. Salt it first, then three to four minutes a side for a steak about two centimetres thick. Pull it at 55°C for medium-rare or 60°C for medium, then rest it; it climbs a few degrees as it rests. Give it five minutes under loose foil, then slice it across the grain if you are sharing it.

Keeping: three to four days in the coldest part of the fridge. Freeze it the day you buy it if you will not get to it; frozen, it is good for up to six months.

Gluten free.