Scotch fillet steak is prepared from a boneless beef rib set. The scotch fillet is found on the back of the animal and runs from the striploin (sirloin) to the chuck.. The lean centre muscle of the rump, this steak is best suited to quick cooking on a hot barbecue or pan. For best results, do not cut more than 1.5cm thick and do not cook.. The T-bone steak is a combination of two steaks: the tenderloin and the strip steak. It is characterized by a T-shaped bone in the centre, which separates the two cuts of meat. T-bone is known for its rich beefy flavour and tenderloin's buttery, tender texture. Cooking method: T-bone is best cooked by grilling or broiling, as this method allows.
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A Scotch fillet steak, also known as rib-eye steak or entrecôte, is a flavorful and tender cut of beef that comes from the rib section of the cow. This type of steak is highly sought after for its rich marbling, which gives it a juicy and succulent texture when cooked. The marbling in the meat also contributes to its intense beefy flavor.. T-Bone. The T-bone is a very large and tasty steak made up of two cuts of steak separated by a T shaped bone (thoracic vertebrae bone). This steak offers the best of both worlds: the taste of the sirloin and the tenderness of the fillet. T-bone steaks with larger pieces of Fillet are cut from the end of the short loin and are called Porterhouse.
