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. Cook: 10 min › Extra time: 1 hour resting › Ready in: 1 hour 15 min . There are many classic ways to serve steak. Reduce the heat to low (or move the beef further from the heat) to complete cooking. Allow about 40-45 minutes for rare. Immediately turn the heat down to 180C. Slice the fillet into steaks, at least 2cm but ideally 3.5cm thick. 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. When we have eaten out and I have seen this on the menu I have made sure that I have ordered. Reduce the heat to medium. 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. 1. This is critical for all cooking but especially so for barbecuing. Keep it simple with homemade chips, field mushrooms and tomatoes as Josh Eggleton does in his recipe. Brush the steak with a little olive oil to stop it sticking to the pan. ■ Place your steaks in the centre of the grill. This is an important step to ensure a consistent cook throughout the steak, When ready to cook, season the steak generously. 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. Leave covered at room temperature at least 40 minutes before cooking. Shop the Gourmet Direct website for the very best meat on the planet! A 2cm-thick scotch fillet will take approximately 1.5 minutes on each side, with two minutes resting time, to cook to medium rare. 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. 30 minutes before grilling and pre-heat the BBQ or grill. Allow about 40-45 minutes for rare. Turn the fillet often, brushing with more oil during cooking. 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). 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. If they’re not what you fancy, you can’t beat a classic bearnaise. Preheat the BBQ until hot. 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. To view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 video. Rub it with a chilled knob of butter as you cook it for about 8 to 10 minutes, turning every minute. Preheat the BBQ until hot. Buying organic and free-range will also result in better quality meat. Season the fillet well with good Olive Oil, cracked black pepper and salt. Melt and brown the butter in the frying pan. For medium, cook for 5-6 min on each side. Step 5: … Rub the beef with the olive oil and season with salt and freshly ground black pepper. 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. Re-arrange the coals/turn off the middle gas burner and lower the gas heat to medium 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. With a fillet steak hardly cook it, just enough to warm it through. When buying your steak, look for a nice deep red colour with lots of marbling. Let steak come to ... Ribeye (Rib-eye, Rib Eye) Steak: Sometimes called entrecote, it can be purchased with the bone intact or boneless. 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. Brown the beef well on all sides, turning it with tongs. 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. 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. 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 centre cut is the most common (and often what you’ll find when buying rib-eye steak from supermarkets). … Brown the beef well on all sides, turning it with tongs. For this reason, ribeye is usually on the pricier side, making it perfect for special occasions. Then we have the two ends: short loin and chuck. This is the classical method of cooking steak and the best way to learn how you like your steak cooked. Step 2: Heat a large, dry wide-based pan until it’s ripping hot! As a very rough guide, a 3cm-thick steak should be cooked medium-rare after 5 minutes. Turn the fillet often, brushing with more oil during cooking. This process creates grill marks on each side (see below). This ensures they cook evenly and prevents the … This provides extra beefy flavour and a juicy, moist and tender texture. Beef Eye Fillet Preparing and cooking fillet steaks. Seasonal wild garlic, pink peppercorn and horseradish or umami rich miso and poppy seed are all highly tasty butters which complement steak beautifully. 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. Learn how to cook the perfect fillet steak with award-winning chef, Julian Davies. Eye fillet with garlic butter has quickly become a favourite dish of mine the last couple of weeks. 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. 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. Season the fillet well with good Olive Oil, cracked black pepper and salt. 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. 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. Close the lid and sear for 5 minutes on each side. It will help to seal the surface and ensure that the steak caramelises to a lovely deep brown colour, giving more flavour. This gives the steaks a lovely seasoned crust. Slide the potato gratin into the oven and bake for 30-35 minutes until richly golden and bubbling hot. Top tip! 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 Richard Corrigan also opts for the traditional flavour pairings of watercress and onion rings in his Grilled rib-eye with watercress puree recipe. How do you cook a steak without a grill. Let the beef rest at room temperature for 1 hour. Preheat the barbecue until hot. Step 3: Once your steak is golden brown, turn the temperature down so you keep cooking the steak without burning it. 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). Remove the steak from the fridge at least half an hour before cooking to allow it to come to room temperature. 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. Filet mignon is a cut of meat from the heart of the tenderloin . Place your eye fillet on the grill rack, directly above the hot coals. You can cook your eye fillet steaks on a medium-high hot skillet or grill. To get the most flavour out of a rib-eye, ask your butcher for steaks cut from the chuck end. Cook for 25 minutes for medium rare, 30 minutes for medium and 35-40 minutes for well done. BBQ Steak Basics. As a very rough guide, a 3cm-thick steak should be cooked medium-rare after 5 minutes. Any steak benefits from a great sauce, too. Stand the fillet for 10 minutes before carving and serving. If you add salt before cooking your eye fillet steaks, it can leech them of their natural tasty juices. To fully enjoy filet mignon, cook the steak to medium doneness or less, but we recommend medium-rare. Every steak will be slightly different in shape, size and texture, so cooking times will vary. The short loin end has little to none of the cap and less marbling, which is more suited to people who prefer less fat. Roast the … 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). Leave the steaks on one side (without touching them or prodding them) for approximately 3-4 minutes. Place the beef on a narrow sided baking tray and place in the oven. It’s a tender steak with plenty of delicious fat marbling. I cook it twice on each side, turning the steak three times total. I cook it twice on each side, turning the steak three times total. Get the pan nice and hot and then add oil. 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. 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 to Cook a Beef Eye Fillet Preparing and cooking eye fillet steaks. Turn the fillet often, brushing … How should a fillet steak be cooked? For rare, cook for 3-4 min max on each side. 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. Quickly sear the meat about 5 seconds on each side then remove from frying pan. Step 5: Rest your meat !  SHOP BEEF, Gourmet Direct Whole Fillet of Beef 1.8 - 2 kg. Why not try a compound butter to baste your steak with? The rib-eye, sometimes known as scotch fillet or entrecôte, is one of the most popular steaks in the world. 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. Brown the beef well on all sides, turning it with tongs. 2. 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. Using a fine, sharp knife, remove all of the silver skin from the fillet. 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. We would also recommend basting the Beef with a good Balsamic Vinegar twice during cooking.  Serve with a Gourmet Direct Meat Glaze. Ingredients: 1 Gourmet Direct Whole Fillet of Beef 1.8 - 2 kg1 Gourmet Direct Meat Glaze Jus. Make sure that you only turn your eye fillet steak … If you insist on using a marinade, then make sure it has an oil base. 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. Heat a large, heavy frying pan over medium-high heat. 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). Leave it on the grill for two minutes either side, if you want to cook it to medium. If you have a meat thermometer the temperatures you’re looking to … Turn them over with a pair of tongs and leave for another 3-4 minutes. 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. Once the oil is hot, place the steaks in the pan – if the eye fillet steaks don’t sizzle, the pan is too cold! Have the fillet at room temperature and blot it dry with kitchen paper. If you’re cooking a few steaks leave space between them. Reduce the heat to low (or move the beef further from the heat) to complete cooking. 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’ve teamed it with a flavoursome Sriracha butter that melts beautifully over the cooked fillet or steaks making a luscious sauce. Leave covered at room temperature at least 40 minutes before cooking.  This is critical for all cooking but especially so for barbecuing. This cut has a big, beefy flavour and is supremely juicy. It’s well known as a fork-tender cut of beef . 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. The chuck end, however, contains more marbling and has the largest part of the cap attached. 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