Cooking Guide

Swan Bay Butchers guide to the perfect steak...




Scotch Fillet

The scotch fillet, also known as ‘Ribeye’ is one of our most popular Aussie steaks thanks to its juicy tenderness and rich, meaty flavour.

Scotch Fillet steaks are tender and juicy and are best suited to grilling.





EYE Fillet

Famously tender, the fillet is arguably the most desirable of steaks. It's supremely lean with a mild and subtle flavour. 

The eye fillet is best suited to pan-frying and grilling or even oven roasting if kept as a whole fillet.





This quintessential Aussie BBQ steak is a satisfying choice for meat lovers. It packs two different textures and flavour experiences – a tender fillet muscle on the smaller side of the bone and a juicy sirloin on the other. 

The perfect way to cook a T-bone is by grilling or pan-frying.




Porterhouse Steak

The steak lovers’ choice, this cut is lean, notably tender, rich in flavour and extremely juicy.

The porterhouse steak is ideal for frying and grilling.




Rump Steak

This great value, traditional pub fave has the greatest beef flavour, making it popular with meat lovers. It's lean, full-flavoured and firmer in texture than a fillet. 

A great all-rounder steak that can be pan-fried, grilled, slow-cooked or roasted.




Osso Bucco

Osso Bucco is prepared from the lower part of either the forequarter or hindquarter shins. This cut has little fat and abundant connective tissue. The slow moist heat softens the connective tissue and melts away.

The best way to cook Osso Bucco is in a slow cooker on low heat for hours.




Flank Steak

The Flank Steak is best cut thinly and against the grain for maximum tenderness.

Flank steaks take to marinades very well, high heat and quick cooking is the best way to cook a flank steak.




Rib Eye on Bone

Our rib eye on the bone, like our scotch fillet, is one of our most popular Aussie steaks thanks to its juicy tenderness and rich, meaty flavour just with the bone left in.

Leaving the bone in imparts extra juiciness and flavour. This cut is perfect for grilling and pan-frying.




Beef Cheeks

Beef Cheeks hold an abundance of connective tissue, known as collagen, just like our Osso Bucco. As the collagen breaks down it produces a tender flavoursome result.

This type of cut is best slow-cooked, perfect for curries, braises or stews.




Hanger Steak

Hanger Steak, also known as thick skirt, is a cut of beef steak prized for its flavour. It hangs from the last rib, attached to the diaphragm.

It has a robust, full flavour and is best cooked on the grill quickly over high heat.



Quick Tips

» Only buy steaks of even thickness 

» Always defrost in the fridge (If frozen)

» Take the steaks out of the fridge before cooking

» Pat dry with paper towel before cooking 

» Oil the steaks not the barbeque 

» Season the steaks lightly with salt & pepper

» Always rest the steak when they come off the heat 


To ensure maximum flavour and tenderness

1. Always heat the grill, barbeque or pan to moderately hot before adding your steaks
(the steak should make a sizzle sound when it makes contact with heat).

2. Only turn your steaks once! (the more you turn them, the tougher they get!).

3. Know when your steak is cooked. (Rare is soft when pressed - Medium is springy and Well done is very firm). 


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