Eye fillet, Scotch & T-bone

The eye, scotch and t-bone all come from the back of the cow, the part that does the least work. The scotch and t-bone have a nice layer of fat on the outside and, depending on the season may have some marbling. These are very tender cuts and are ideal for roasting, grilling and BBQing. The ‘ideal steak’ is a very subjective thing so, at the risk of starting World War III, we won’t go into that here. Instead here are some recipes when you feel like something a little bit different or it’s just too cold outside to BBQ.


Broiled Italian-Style T-Bone Steaks

Beef stir fry with scotch

Some tasty toppings: Peppercorn, Mushroom, Diane, Red Wine Jus, Bernaise.


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