Grain Fed Rib Eye Steaks

2 x 300g Premium Grain Fed Rib Eye Steaks (bone-off), also commonly known as Scotch Fillet. 

HOW TO COOK
This steak is succulent, tender and full of flavour and is one of the most popular. The ribbons of fat that run through the meat keep it moist and tender while cooking.

When pan frying, pat meat dry before cooking as when the meat is wet it does not brown well. Try allowing space around your rib eye fillet steaks in the pan as overcrowding can reduce the temperature and slow cooking. Sear over a medium-high heat turning only once. The general rule is to allow less time on the second side. Allow the rib eye fillet steak to rest before serving, roughly one minute per 100g to allow juices to settle and fibres to relax for the most tender result. 

If you have thinly sliced your rib eye fillet steak for stir-fry, coat with flour or spice mixture to keep moisture in and protect the beef while cooking.