Porterhouse, eye fillet or scotch fillet – they’re all the same, right? Wrong.
As tastebuds become more complex and consumer shit to higher-end eating options, the various cuts of meats now available has become increasingly diverse. But still, the classics of these three beef dishes are still sitting high on the list of crowd-favourites across the globe. So why are they always on our forks and what’s the best way to enjoy them?
Cut from a tenderloin, this is one of the most tender cuts of meats actually available. This makes it ideal to serve up rare, but you can also easily pan-fry it or roast it in the oven. The slice is typically on the thicker size, but that doesn’t mean it needs more time to cook. If the meat has been sitting in room temperature, just a simple three minutes on each size will do the trick to produce a juice, rare cut.
Tip: Serve rare and in thin slices. Accompany it with a good serve of veggies or even get creative with some goat’s cheese.
Widely known as the more flavour-filled option, this type of beef features a line of fat marbling that gives it that taste. This also means there’s more texture – something that becomes more apparent during cooking it. Even if you don’t like your steak rare and prefer to have it medium or well-done, this cut caters to all tastes. It’s best cooked on the barbeque or in a good frypan. For a rare serving, cook for three minutes on each size. For medium, opt for four minutes for each side.
Tip: A serving of two types of vegetables goes well with this one.
Originally from the striploin, the porterhouse is known for its lean and slender appeal. It has a thin strip of fat that also gives an extra pop of flavour, but if you want it even leaner, you can trim this off. We recommend frying it in a pan at a high temperature to make sure you lock in all the best juices. Cooking times are the same as scotch fillets.
Tip: This is the best cut for sandwiches and goes well in a roll, too.
Try the best steak in Mildura at The Gateway Tavern. Book your table at our bistro now.