Dry Aged Scotch Fillet

Description

The Dry Aged Scotch Fillet is the steak for those who take beef seriously. It starts with grass-fed Australian yearling beef, selected for its clean flavour and fine muscle texture. Each fillet then spends a minimum of 30 days in our Himalayan salt chamber, where controlled temperature, humidity, and salt-block walls work together to intensify flavour and naturally tenderise the meat. The result is a scotch fillet with a concentration of beefy depth that you simply cannot get from a fresh cut.

Hand-cut by our master butchers, every steak is trimmed to a consistent thickness that cooks evenly and presents beautifully. The dry ageing process draws moisture out of the meat, which tightens the grain and deepens the flavour, while the salt chamber imparts a subtle mineral character that rounds out the richness without overpowering it. There is nothing rushed about this product — it is the product of patience and proper technique.

On the plate, the Dry Aged Scotch Fillet delivers a robust, savoury character with a tenderness that belies the leaner profile of grass-fed beef. It sears to a deep crust on a hot grill or pan, holds its shape confidently, and slices cleanly. The flavour is bold enough to stand on its own with just salt and pepper, yet refined enough to pair with a complex sauce or compound butter.

This is a steak for landmark meals. Anniversaries, birthdays, or simply a Saturday night when you want to remind yourself what great beef tastes like.

Quick Facts

• Type/Cut: Scotch fillet (boneless ribeye), dry aged
• Beef type: Grass-fed Australian yearling beef
• Key features: Dry aged 30+ days in Himalayan salt chamber, hand-cut by master butchers
• Best for: Grilling, pan-searing, special occasions, steak nights
• Flavour/texture: Intensely beefy and savoury with a clean, mineral finish; tender with a firm bite
• Prep notes: Bring to room temperature before cooking; season generously with salt

Why You'll Love It

• Dry aged for 30+ days in a Himalayan salt chamber, intensifying flavour in a way fresh steak cannot match
• Grass-fed Australian yearling beef delivers a clean, distinctive taste with natural leanness
• Hand-cut by master butchers for consistent thickness and even cooking
• Deep, savoury crust develops beautifully on a hot grill or cast iron pan
• A genuine restaurant-grade steak experience at home, for a fraction of the effort

Cooking Tips

• Remove from the fridge 30 minutes before cooking and season generously with salt and pepper
• Sear over high heat in a dry cast iron pan or on a hot grill for 3 to 4 minutes per side for medium rare
• Add butter, garlic, and thyme to the pan in the final minute and baste the steak continuously
• Use tongs rather than a fork to turn the steak to avoid piercing and losing juices
• Rest for at least 5 minutes, loosely covered with foil, before slicing
• Slice against the grain and serve immediately on a warm plate

Serving Ideas

• Serve simply with a grind of black pepper, flaky salt, and a side of thick-cut chips
• Pair with a red wine jus, roasted garlic mash, and steamed broccolini
• Slice and drape over a rocket and Parmesan salad with a balsamic drizzle for a lighter option
• Add Dry Aged Scotch Fillet to your next order for a steak that brings genuine dry-aged character to your table.