Delicious Black Angus Scotch Fillet / Cube Roll Steak Recipe

Yields: 4 portions Prep Time: 15 minutes Cook Time: 10-12 minutes

Ingredients:

• 4 Black Angus Scotch Fillet / Cube Roll steaks (approximately 200g each)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 sprigs fresh thyme
• 2 cloves garlic, crushed
• Salt and freshly ground black pepper to taste

Equipment:

• Cast iron skillet or heavy-bottomed pan
• Tongs
• Meat thermometer

Instructions:

1. Preparation:

   • Remove steaks from the refrigerator and allow them to come to room temperature for about 30 minutes before cooking. This ensures even cooking.
   • Pat the steaks dry with paper towels. Season generously with salt and freshly ground black pepper on both sides.

2. Cooking:

   • Heat the olive oil and butter in a cast iron skillet or heavy-bottomed pan over high heat until the butter is foaming and the oil is shimmering.
   • Add the steaks to the pan and cook for 3-4 minutes per side for medium-rare, or longer depending on desired doneness. Use tongs to turn the steaks to ensure even browning.
   • Add the thyme sprigs and crushed garlic to the pan during the last minute of cooking to infuse the steaks with their aroma.
   • For extra flavor, baste the steaks with the pan juices using a spoon during the last 30 seconds of cooking.

3. Resting:

   • Remove the steaks from the pan and place them on a warm plate. Loosely tent with foil and allow them to rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.  

4. Serving:

   • Slice the steaks against the grain if desired. Serve immediately with your choice of sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Chef's Tips:

• Doneness: Use a meat thermometer to check the internal temperature of the steaks for desired doneness.
  • Rare: 49-52°C
  • Medium-rare: 55-57°C
  • Medium: 60-63°C
  • Medium-well: 66-68°C
  • Well-done: 71°C and above
• Resting: Resting is crucial for a juicy and tender steak. Do not skip this step.
• Seasoning: Season the steaks generously with salt and pepper just before cooking.
• High Heat: Use high heat to sear the steaks and create a flavorful crust.
• Don't Overcrowd the Pan: Cook the steaks in batches if necessary to avoid overcrowding the pan and lowering the temperature.
• Experiment: Feel free to experiment with different herbs and spices to create your own signature flavor.

Optional Enhancements:

• Garlic Herb Butter: Top the cooked steaks with a pat of garlic herb butter for extra richness and flavor.
• Red Wine Reduction: Deglaze the pan with red wine after cooking the steaks to create a flavorful sauce.
• Mushroom Sauté: Sauté some mushrooms in the pan juices after cooking the steaks for a delicious accompaniment.

This recipe showcases the natural flavor and tenderness of Black Angus Scotch Fillet / Cube Roll, making it a perfect choice for a restaurant-quality steak experience.