Aged Angus Eye Fillet,

2 steaks per pack. Cut to aprox 300grms total weight per pack.

Eye fillet is an oblong shaped cut that spans between the short loin and the sirloin. It sits beneath the ribs next to the back bone and does very little work, ultimately making it an incredibly tender and succulent cut. 

How to Cook:
Can be cooked on the barbecue or frying pan.  Bring your steak out of the fridge at least half an hour before cooking to bring the meat to room temperature and ensure even cooking. Cook your eye fillet steaks on a medium-high hot heat. Make sure it is preheated and allow roughly 5 minutes on each side, turning once. Allow your steak to sit at room temperature under a loose cover (tin foil...or a plate)  for around 10 minutes before serving.