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Eye Fillet Steak

Eye Fillet Steak

Our Eye Fillet Steak is of the highest quality, sourced from local Victorian Black Angus cattle that are grass-fed and free-range. It’s a lean cut, packed with protein, flavor, and nutrition. Perfect for a delicious and healthy meal.

200g: 1 people

Freerange, Grassfed, Victorian, Beef

This product is freshly made and is optimal when consumed within 7 days. Please consult the packaging for details on the "use by" date.

Cook for 3-4 minutes per side for medium-rare


Eye fillet steak(s)
Salt and pepper, to taste
Olive oil or butter, for cooking
Optional: minced garlic, fresh herbs (rosemary or thyme), and a splash of red wine or beef broth for added flavor

Preparation: Remove the eye fillet steak from the refrigerator about 30 minutes before cooking to bring it to room temperature. This helps ensure even cooking.

Season: Season both sides of the steak generously with salt and pepper. You can also add minced garlic or fresh herbs for extra flavor, if desired. Press the seasonings into the meat to adhere.

Preheat: Heat a heavy-bottomed skillet or frying pan over high heat. Add a small amount of olive oil or butter and let it heat until it begins to shimmer. You want the pan to be very hot to get a nice sear on the steak.

Sear: Place the seasoned eye fillet steak in the hot pan. Allow it to sear without moving it for 2-3 minutes on one side, or until a golden-brown crust forms. Flip the steak and sear the other side for another 2-3 minutes. If you prefer your steak more or less done, adjust the cooking time accordingly.

Rest: Remove the steak from the pan and place it on a cutting board or plate. Cover it loosely with aluminum foil and let it rest for about 5 minutes. This allows the juices to redistribute throughout the meat, resulting in a juicier steak.

Slice and Serve: After resting, slice the eye fillet steak against the grain into your desired thickness. Serve immediately with your favorite side dishes.

Optional: If you'd like to make a simple pan sauce, you can deglaze the pan with a splash of red wine or beef broth after removing the steak. Scrape up any browned bits from the bottom of the pan and let the liquid simmer until it reduces and thickens slightly. Drizzle the sauce over your sliced steak for extra flavor.

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