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Esk Beef | Brisbane Valley, QLD
The ribeye. Rich marbling from the Charolais cross, deep flavour and a buttery texture.
FarmGallanani, Esk QLD
RegionBrisbane Valley, QLD
BreedCharolais & Charbray
FarmersBen Drynan & Family
ProcessingBrisbane Valley Meats (10km)
IngredientsBEEF
CookPan / BBQ
TextureMarbled, tender
FatHigh
Serve55-57°C
Cut OverviewAbout This Cut
Scotch fillet is the boneless ribeye, cut from the fore rib. The Charolais and Charbray cross delivers generous intramuscular fat, which bastes the steak as it cooks and gives it the signature buttery mouthfeel.
Tip: Render the fat cap first by holding the steak on its edge in the pan. It adds flavour to the cook fat and crisps the cap.
Esk Beef - Brisbane Valley, QLD
SourcingHow They Are Raised
RaisingPasture and leucaena
HandlingLow-stress handling practices
What Goes In
HormonesNone used
AntibioticsNone used
PreservativesNone
Nutrition
Nutritional Values
Data Source
F000823 - Beef, scotch fillet (rib fillet), untrimmed, raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.
215kcal
Energy per 100g
215 kcal
900 kJ • typical average
Protein18.6g
Complete protein. All essential amino acids present.
Total Fat15.0g
Naturally occurring. Trimming the fat cap will reduce this.
Carbohydrates0g
Essentially no carbohydrates.
Sodium60mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy215 kcal / 900 kJ▼
Total energy from protein, fat and carbohydrates.
Protein18.6 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat15.0 g▼
All fat occurs naturally in the beef. Trimming visible fat will reduce total fat.
of which Saturated6.5 g▼
Naturally present in beef. Not added during processing.
Carbohydrates0 g▼
Beef contains no carbohydrates.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium60 mg▼
Naturally occurring sodium only. No salt added.
Micronutrients
Iron1.85 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc4.2 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B121.6 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.35 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)5.5 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
01Storage
Refrigeration
Keep at or below 4°C. Use within 3-4 days of purchase, or by the use-by date on the pack.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 6 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 2-3 days.
02Cooking
Bring to Room Temperature
Remove from the fridge 30 minutes before cooking.
Best Cooking Method
Cast iron or BBQ over high, clean heat. 3-4 minutes per side for medium-rare on a 3cm steak.
Seasoning
Flaky salt before cooking. Add garlic and thyme in the last minute and baste with the rendered fat.
Internal Temperature
Medium-rare 55-57°C. Medium 60-63°C. FSANZ safe minimum for whole cuts is 63°C.
Resting
Rest 5-7 minutes. Slice against the grain or serve whole.
Recipe Suggestions
Recipes
01
Cast Iron Scotch Fillet with Garlic Butter
▼You'll Need
2 x scotch fillet steaks (280g each, 3cm thick)1 tbsp beef tallow50g butter3 garlic cloves, smashed2 sprigs rosemaryFlaky salt and cracked pepper
Method1Bring steaks to room temperature. Pat dry and season with flaky salt.
2Heat cast iron pan over high heat until smoking. Add tallow.
3Sear steaks 3-4 minutes per side. Render the fat cap on its edge for 30 seconds.
4Drop heat. Add butter, garlic, rosemary. Baste steaks for 60 seconds.
5Rest 5 minutes. Slice or serve whole. Spoon pan butter over.
Tip: A 3cm steak cooked from room temp hits medium-rare in around 7 minutes total. Pull at 55°C.
02
BBQ Scotch Fillet with Salsa Verde
▼You'll Need
4 x scotch fillet steaks (250g each)Flaky salt1 bunch flat-leaf parsley2 tbsp baby capers2 garlic cloves2 anchovy fillets1 tbsp red wine vinegar100ml extra virgin olive oil
Method1Finely chop parsley, capers, garlic and anchovy. Mix with vinegar and olive oil. Rest 20 minutes.
2Season steaks with flaky salt. Bring to room temperature.
3Fire up BBQ to high. Clean and oil grates.
4Cook 3-4 minutes per side. Render fat cap on edge.
5Rest 5 minutes. Spoon salsa verde over and serve.
Tip: The salsa verde cuts through the richness of the marbling. Make double, it keeps for 3 days.
03
Steak Frites with Bearnaise
▼You'll Need
2 Esk Beef scotch fillets, 300g each1 tbsp beef tallowFlaky salt and cracked pepper600g desiree potatoes, cut into chipsNeutral oil for frying200g unsalted butter2 egg yolks2 tbsp white wine vinegar1 small shallot, finely chopped1 tbsp tarragon, choppedSalt and pepper
Method1Soak chips in cold water 30 minutes. Pat dry. Double-fry: 5 minutes at 140 degrees C, drain, then 3 to 4 minutes at 180 degrees C until golden. Salt immediately.
2Reduce vinegar with shallot until 1 tablespoon remains. Cool. Whisk in egg yolks. Whisk in melted butter slowly to emulsify. Stir in tarragon. Season.
3Bring steaks to room temp. Season heavily.
4Sear scotch fillets in tallow 3 to 4 minutes per side. Pull at 53 degrees C internal. Rest 5 minutes.
5Slice across the grain. Serve with chips and bearnaise on the side.
Tip: Bearnaise breaks if it gets too hot. Whisk over a barely-simmering bain-marie. If it splits, whisk a teaspoon of warm water back in to bring it together.
Hear From The Farmer
Esk Beef | Four Generations, 90 Years, One Patch of Country
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