Grass Fed Beef Scotch Fillet

Name: Grass Fed Beef Scotch Fillet | Online Butcher Sydney | Pryde Butchery
Brand: Pryde Butchery
SKU: 5
Price: 70.99 AUD
Availability: InStock

$70.99/kg

Our Grass Fed Beef Scotch Fillet — also known as ribeye or rib fillet — is one of the most revered cuts in Australian beef. Cut from the rib section and prized for its exceptional marbling and buttery tenderness, it delivers the rich, deeply beefy flavour that makes this steak a favourite among butchers, chefs and home cooks alike.

This scotch fillet comes from grass-fed cattle finished on grain, combining the clean, complex flavour profile of grass-fed beef with the generous intramuscular marbling of a grain finish. The result is a steak with real depth of character — tender enough to melt on the tongue, flavourful enough to need nothing more than salt and heat. The prized spinalis cap, the most marbled and tender part of the cut, is attached and intact.

Cook it hot and fast to medium-rare, rest it properly, and you'll understand why the scotch fillet has earned its reputation as the gold standard of eating steaks.

Also available in thin cut

Approx 300 grams per steak.

* This is a variable weight item. We will refund you the difference between the weight paid and the weight packed when we fulfill your order.

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Description

The scotch fillet — also known as ribeye, rib fillet or entrecôte — is widely considered the finest eating steak available. Cut from the rib section (ribs 6–12), it's built around the longissimus dorsi muscle with the prized spinalis cap attached, giving it the combination of exceptional tenderness and rich, beefy flavour that butchers and chefs return to again and again.

Our Grass Fed Beef Scotch Fillet comes from grass-fed cattle finished on grain, offering the best of both worlds. The grass-fed foundation produces cleaner, more complex flavour with a superior nutritional profile — naturally higher in omega-3s and CLA. The grain finish then adds the generous intramuscular marbling that makes a scotch fillet truly shine, delivering that buttery richness and melt-in-your-mouth tenderness the cut is famous for.

What sets the scotch fillet apart from other premium steaks is its spinalis cap — the outer eye of the cut that sits on top of the main muscle. This cap is the most marbled, most tender and most flavourful part of the entire steak. When cooked properly, it's the bite that makes people close their eyes and slow down.

This steak needs very little. A hot pan, good salt, and the right doneness — and it does the rest.

Quick Facts

Type/Cut: Scotch fillet (also known as ribeye, rib fillet, entrecôte)
Key features: Grass-fed with grain finish, premium marbling, spinalis cap attached
Best for: Grilling, pan-searing, sharing platters, steak nights
Flavour/texture: Rich, buttery, deeply beefy — exceptionally tender with melt-in-your-mouth marbling
Prep notes: Cook hot and fast to medium-rare; rest well before serving

🔥 Why You'll Love It

✅ Grass-fed with grain finish — the clean, complex flavour of grass-fed beef with the generous marbling of a finished steak
✅ One of the most tender cuts available — second only to tenderloin, with a rich, beefy flavour fillet can't match
✅ The prized spinalis cap — the most flavourful, highly marbled part of the steak, attached and intact
✅ Versatile and approachable — hard to get wrong, easy to impress, perfect for any skill level
✅ Restaurant-quality steak that delivers a premium eating experience at home

Cooking Tips

Take the steak out of the fridge 30 minutes before cooking and pat it dry with paper towel — a dry surface is essential for a good crust.
Season generously with flaky sea salt and cracked pepper just before it hits the pan. The beef speaks for itself here — no need for complicated rubs.
Heat a heavy cast-iron pan or BBQ grill to high. You want the surface smoking hot before the steak goes on.
Sear for 3–4 minutes per side for medium-rare, adjusting for thickness. A deep golden-brown crust is your target — don't move the steak too early.
Use a meat thermometer for confidence: pull at 52–54°C internal for medium-rare. The fat needs to render slightly, but medium-rare is the sweet spot for both tenderness and flavour.
Rest on a warm plate for 5–7 minutes before slicing. This is when the juices redistribute and the texture settles — don't skip it.
Slice against the grain in thick slices to show off the marbling and maximise tenderness in every bite.

Serving Ideas

Serve sliced on a wooden board with a side of béarnaise, peppercorn sauce or garlic butter for a classic steakhouse experience at home.
Pair it with crispy roast potatoes, a simple rocket and parmesan salad, and a full-bodied red wine like a Barossa shiraz or Coonawarra cabernet.
Keep it pure for a weeknight treat — just sea salt, a hot pan, and a generous butter baste in the final minute of cooking. Nothing else is needed.

Add Grass Fed Beef Scotch Fillet to your next order and taste why this cut is the gold standard among steaks.

🔪 Butcher's Tip: The spinalis cap is the best part

The spinalis dorsi — the cap that sits on top of the main eye of the scotch fillet — is widely considered the single best bite of beef on the entire animal. It's more marbled, more tender and more flavour-packed than the main muscle. When cooking a scotch fillet, pay attention to this section. If you're serving it as a shared steak, consider slicing it separately so everyone gets some cap in their portion. Don't let the best part go to whoever's fastest with the fork.

⭐ Bonus Tip: The reverse sear for thick-cut steaks

If your scotch fillet is 1.5 inches thick or more, the reverse sear method delivers the most even cook from edge to edge. Pop the steak on a wire rack over a tray in a low oven at 120°C until it reaches an internal temperature of 48°C (roughly 30–40 minutes, depending on thickness). Then sear it in a screaming-hot cast-iron pan for 60–90 seconds per side. You get a perfect medium-rare edge-to-edge with a crust that rivals any steakhouse. It takes a little longer, but the result is noticeably better.