They're both regarded as Primal Cuts of beef or cuts considered to be of the highest quality. Both score high for flavour and both are considered to be very tender.
Scotch fillet is widely regarded as the most flavoursome cut of steak. This is due to the seam of fat marbling, which enhances the flavour and texture of the steak during cooking.
The rib eye steak is one of the most beloved, flavourful, and tender cuts of beef both here in Australia and around the world. It is also known as the rib fillet or the scotch fillet steak, depending on where you go.
The fillet steak, also known as Filet Mignon, is widely regarded as the premium cut. It is from the lower back of the cow which is rarely used meaning the fillet steak is the most tender cut. It is also very lean, with minimal marbling which means that it is not as flavoursome as other cuts.
You'll usually see ribeye, filet mignon, and T-bone or porterhouse steaks listed as the top three most popular in a steak cuts guide. These steaks are commonly on the menu in steakhouses because of their quality and texture.
Most chefs opt for a ribeye as being one of the best cuts of meat. A ribeye has everything – from the way it holds together to the fat marbling, and when thickly-butchered, it simply makes for an excellent steak.
Eye fillet, also known as fillet steak, beef fillet and beef tenderloin, is one of the best quality and most premium cuts of beef available. And guess what? You don't need to be a chef to cook it to perfection! Eye fillet steak is lean, fork-tender and very healthy.
Filet Mignon Steak
The Filet Mignon is the most tender cut of beef - known for its buttery-rich, melt-in-your-mouth texture and mild flavor. It is a highly sought-after cut of steak.
Tenderloin Steak
The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.
This is a great all-rounder that is lean, tender, flavoursome and juicy steak – the Goldilocks of steak cuts, if you will. Sirloin is not quite as tender as the tenderloin, or loaded with quite as much flavour as the Scotch fillet, but for many steak lovers, it's just right.
The Oyster Blade is possibly the most under rated beef cut. Many butchers who use carcasses will cut BBQ blade steaks or Y Bone steaks from this section, these steaks consist of the chuck tender, under cut and oyster blade along with the scapular bone, popular steaks for a grill, bbq or even braised.
Feb 10, 2022. It's the gold standard. Sydney has its fair share of eye-wateringly expensive dishes, but Botswana Butchery steaks its claim on having the most expensive cut of beef in town. The 1.6kg Rangers Valley Wagyu Tomahawk, with a marble score of 7+, is covered in gold leaf and will set you back $875.
“Prepared from a Cube Roll, the Scotch Fillet is regarded by many as the most flavoursome steak cut. This is due to the middle seam of fat marbling which significantly enhances the flavour and texture of the meat during cooking.
Budget-conscious steak lovers may need to forgo the scotch fillet and sirloin in 2021 with the price of Australian beef reaching a record high. A combination of local climatic conditions and consequences of the global pandemic has caused the retail price of prime beef to skyrocket.
Steaks such as fillet can cost more because they make up a smaller portion of the animal, and are in higher demand due to their tenderness and flavour. But that doesn't mean the cheaper cuts aren't as great. Rump and oyster blade steaks, for example, are abundant, full-flavoured, lean and great value.
What is an Eye fillet? Cut from a small section near the ribs that runs along either side of the spine, this is one of the most tender cuts of meats actually available.
The Second Most Tender Cut on the Entire Beef: Flat Iron Steak – Connealy Angus Meat Market.
Even more tender is the eye fillet (or tenderloin). The rump, from the inside of the leg, is more active, but while it might not be quite as tender, it is often well priced. Topside is mostly sliced into thinner, minute steaks or used for schnitzel where it is cooked quickly and doesn't toughen.
Eye fillet is very lean and very tender, it's impressive when roasted as a whole piece, and brilliant when sliced into thick fillet steaks and pan-fried or char-grilled.
Place steaks on the pre-heated pan and reduce heat to medium. Cook 3–4 mins on one side, then flip and cook another 3–4 mins. Transfer steaks to a clean plate, cover loosely with foil and rest for 5 mins before serving.
Premium alternative: Porterhouse
Porterhouse is still a premium cut, so it's not as cheap as some of the other items on this list, but price-wise it's definitely more budget friendly than eye fillet. Eye fillet lovers will enjoy the leanness of this steak! This cut is best cooked to no more than medium rare.
A hanger steak (US), also known as butcher's steak, hanging tenderloin, skirt (UK), or onglet, is a cut of beef steak prized for its flavor. This cut is taken from the plate, which is the upper belly of the animal.
'Rib-eye is my favourite cut because of the marbling in the meat,' says Ben. 'It has a higher fat content than most steaks and fat is where the flavour's at.
For a lean steak, choose a filet mignon, New York strip or top sirloin. Just make sure it's USDA Choice or better to ensure tenderness. And consider trying different steaks and different preparation methods until you find your favorite cut of Rube's steak!