Porterhouse, eye fillet or scotch fillet – they’re all the same, right? Wrong.
As tastebuds become more complex and consumers shift 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?
In this article, the team at The Gateway explore what exactly is a scotch fillet, eye fillet and porterhouse, as well as some simple tips to improve your dining experience.
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. This is because the muscles in this part of the body don’t perform much work, making the eye fillet 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, around 3 to 4 inches, but that doesn’t mean it needs more time to cook. If the meat has been sitting at 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. In terms of wine pairings, a classic combination is the Cabernet Sauvignon, given the ability of the tannins to slice through the incredible juiciness of the steak itself.
What is a Scotch fillet?
Now, what is a scotch fillet? Also known as ‘rib fillet’ or ‘rib eye’, and more widely known as the more flavour-filled option in the decision between scotch fillet vs eye fillet. This type of beef comes from a boneless beef rib set and 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. It is important to consider the unique characteristics with your wine pairing, especially when considering rib fillet vs eye fillet. For example, the high-fat marbling offers unmatched juiciness, meaning it is far better paired with a strong, tannic wine like the shiraz.
What is a Porterhouse?
When comparing porterhouse vs scotch fillet steak, the differences are really in the leanness and the fat content. 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. A porterhouse cut demands a red wine capable of handling the tenderloin and the strip, so we recommend a Syrah, or Cabernet if you are also enjoying a richer sauce.
Experience the Best Eye Fillet, Porterhouse or Scotch Fillet in Mildura at The Gateway Tavern
In the mood for something special with the preparation of your steaks? Need further assistance deciding between porterhouse vs scotch fillet or scotch fillet vs eye fillet? Try the best steak in Mildura at The Gateway Tavern. Book your table at our bistro now.
