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.

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Makes for a lovely steak.

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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What a beautiful sight.
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Rubbed and brought slowly to room temperature.
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After a quick searing on all sides.
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Resisting the temptation to carve it without it resting.
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20 minutes late, perfection. 🙂

Enjoy,

PK


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