Grass-Fed Beef Steaks, Cut to Order

Buy steak online and the cut you choose decides the method — a marbled scotch fillet and a lean eye fillet want completely different handling.

Choosing a steak

Scotch fillet (ribeye) is the most marbled and forgiving — rich, juicy, hard to overcook. Porterhouse (sirloin) is leaner with a firm bite and a fat strip to crisp. Eye fillet is the most tender and the leanest, so it is the easiest to dry out. Rump is full-flavoured and better value, best at medium-rare and sliced against the grain. T-bone gives you fillet and sirloin on one bone. We cut to your thickness — 2.5–3cm is the sweet spot for a good crust and a pink centre.

Cooking steak

Dry the surface, oil the meat, season with salt, and get the pan or grill genuinely hot. As a guide for a 3cm steak: 3–4 minutes a side for medium-rare (an internal 52–55°C), then rest for as long as you cooked it. Leaner cuts (eye fillet, rump) should be pulled a few degrees earlier; scotch can take a little more. Australian beef is graded for eating quality — you can read how MSA grading works on the MLA site.