Here in Oz we call the boned out beef rib eye cut a ‘scotch fillet’ or a ‘cube roll’. The scotch fillet comes from rib area of the animal and has just the right amount of fat marbling (plus a lovely seam) and tenderness.
Today, I am roasting it in my Weber charcoal kettle BBQ after first coating it in a garlic, chopped rosemary and olive oil mix.
To lock in the flavour I gave it a quick sear before roasting it low and slow until the internal temperature was 60 degrees C. I then let it rest for 20 minutes before carving.
Happy sigh 🙂
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