Short answer: pick Scotch fillet for a richer, juicier, more beefy steak with plenty of marbling. Pick eye fillet for the most tender, leanest steak on the grill. Both are excellent on a hot barbecue. They just suit different eaters and different meals.
Scotch fillet vs eye fillet at a glance
| Scotch fillet | Eye fillet | |
|---|---|---|
| Also called | Ribeye (boneless), rib fillet | Tenderloin, filet mignon |
| Where it comes from | The rib section | The tenderloin, under the spine |
| Marbling | High, with a visible fat eye | Low and lean |
| Texture | Juicy with a little chew | Very tender, fine grained |
| Flavour | Rich and beefy | Mild and delicate |
| Our steak size | About 250 to 300 g | About 200 to 220 g, hand cut |
| Best on the grill | Hot and fast over direct heat | Hard sear, then finish over gentler heat |
Both are Premium Angus. See the Scotch fillet and eye fillet pages for current prices.
Why Scotch fillet tastes richer
Scotch fillet is cut from the rib, a muscle with plenty of intramuscular fat. That marbling melts on a hot grill, bastes the steak from the inside and gives it the big, beefy flavour people expect from a barbecue steak. The fat eye in the middle is part of the appeal. It also makes Scotch fillet forgiving: a minute too long on the grill will not ruin it.
Why eye fillet is so tender
Eye fillet comes from the tenderloin, a muscle that does almost no work, so it has very little connective tissue. The result is the softest steak on the animal, with a fine grain and a mild flavour. Because it is lean, it has less margin for error. Overcook it and it dries out faster than a Scotch.
How to grill each cut
Scotch fillet
- Take the steak out of the fridge 30 minutes before cooking and pat it dry.
- Salt it generously just before it goes on.
- Grill over high direct heat. For a steak about 2.5 cm thick, allow roughly 3 to 4 minutes a side for medium rare.
- Rest for 5 minutes before slicing.
Eye fillet
- Bring to room temperature and pat dry. Eye fillet is usually cut thicker, so it needs a two stage cook.
- Sear hard on the hottest part of the grill for about 2 minutes a side, including the edges.
- Move it to a cooler part of the grill, close the lid and cook until it reaches your target temperature.
- Rest for 5 minutes. Add a knob of butter or a sauce, since it is lean.
Cooking times are a guide only. Thickness and barbecue heat vary, so a meat thermometer is the most reliable test.
Steak doneness temperatures
| Doneness | Take it off the grill at | After resting |
|---|---|---|
| Rare | 47 to 49°C | about 50°C |
| Medium rare | 52 to 54°C | about 55 to 57°C |
| Medium | 57 to 59°C | about 60 to 63°C |
| Medium well | 62 to 64°C | about 65 to 68°C |
Most people enjoy Scotch fillet at medium rare to medium, which gives the fat time to render. Eye fillet is at its best rare to medium rare.
Which one should you buy?
- A classic Aussie barbecue with mates: Scotch fillet.
- A special dinner, or someone who wants the most tender steak: eye fillet.
- Someone who trims fat off everything: eye fillet.
- A bigger appetite: Scotch fillet, at around 250 to 300 g per steak.
- Want a third option? New York sirloin sits between the two: firmer than eye fillet, leaner than Scotch, and great value.
Frequently asked questions
Is Scotch fillet the same as ribeye?
Yes. In Australia, Scotch fillet is the boneless ribeye. With the bone left in, it is usually sold as a rib eye or tomahawk.
Is eye fillet the same as filet mignon?
Yes. Filet mignon is the name for steaks cut from the eye fillet, or tenderloin.
Which is more tender, Scotch fillet or eye fillet?
Eye fillet is more tender. Scotch fillet has more flavour and stays juicier because of its marbling.
Which is better for the barbecue?
Both work. Scotch fillet is the easier, more forgiving choice over high heat. Eye fillet needs a little more care because it is lean.
How much steak per person?
One steak each is plenty for most people. Our Scotch fillets are roughly 250 to 300 g and our eye fillets roughly 200 to 220 g.
Buy Scotch fillet and eye fillet in Mortdale
Bresnahan's Butchers & Fine Foods is inside Romeo's IGA Food Hall at 42 Morts Rd, Mortdale. Call us on (02) 9570 8188, or order Scotch fillet and eye fillet online. Want a thicker steak for the grill? Ask at the counter in store. For a slower cook, see our slow roast lamb shoulder guide.
