Best way to cook Rib fillet

[MudRiverDan]

Bought some rib fillet from the bulk butcher down the road.

Tastes great, nice flavour but was a bit chewy.. I remember when a mate had a barbie and he had some rib fillet, it was also a bit chewy.

So what is the best way to cook rib fillet?

It is pretty expensive compared to other cuts, I would have thought it would be a bit less chewy..on both occasions I tried it.

Maybe just frying it in a pan or on a barbie plate is not the right way to go?

Oh yes sorry this has nothing to do with fish recipies... though on that point I might add another question .

When doing fish in batter do you need some kind of special pot and strainer and a lot of oil?
What do you do with the oil when finished?

Cheers

[Dan5]

Do you have a hooded BBQ?...........if so 3mins a side then 10mins resting in a hot 180deg BBQ but not directly on the heat,just with the lid closed......plate up and rest it for another 5-7mins..........mmmm.......it will be medium rare so add a few mins rest time if you like it medium.........i like mine rare so maybe add another few mins aswell.......LOL

Dan

[MackerelMan]

Slice it, vacum pack it, stick it in the back of the fridge for a week or two to tenderise then very hot plate, couple of mins each side, rest and serve.

[Captain Seaweed]

I have had some good rib fillet and some bad rib fillet in my time also. Here is what I have found:
-Rib fillet that holds its shape and has firm square edges always tastes and cooks better. The white eye of fat in the middle needs to be firm and there needs to be a lack of a clear vein that runs through it always works best for me.
I always start of hot, seal both sides for a minute and then drop heat to med. I sometimes put an upside down frying pan over it if its a thick cut.

Option 2 is get rib fillet cut into minute steaks and then they are always awesome.


my mouth is watering......

Marty

[lucee81]

I have had some good rib fillet and some bad rib fillet in my time also. Here is what I have found:
-Rib fillet that holds its shape and has firm square edges always tastes and cooks better. The white eye of fat in the middle needs to be firm and there needs to be a lack of a clear vein that runs through it always works best for me.
I always start of hot, seal both sides for a minute and then drop heat to med. I sometimes put an upside down frying pan over it if its a thick cut.

Option 2 is get rib fillet cut into minute steaks and then they are always awesome.


my mouth is watering......

Marty

Are you sure you werent a butcher in a previous life.... ;D;D

[TimiBoy]

I never have trouble with it done in the Webber kettle. About 35 mins per 500g, sweet as. No adds, no rubs, nothing. Some gravy, spuds in the jackets, and veg. MUST BE MSA Graded. There is some real crap out there...

I often do a boned out Roast Pork next to it. Keeps the Family happy, and get get sandwich fillers for a few days.

[MudRiverDan]

yeah thanks for the tips.

No I don't have a webber.

Might be a number of reasons it was chewy, I cut it into steaks.

very tasty though. :P

[Tailortaker]

It's probably chewy because you bought a budget grade from a bulky.. not to say that's all they sell. Cook it on the bbq which should be as hot as possible, Turn it BEFORE it starts to bleed other wise you are losing the good juices. It should only take 2-3 minutes each side pending on how well cooked you like it and how thick it is. You should than rest it in a warm but not hot place as you want it to rest NOT keep cooking. I sell both MSA and budget grade and recommend spending the extra for a much better quality steak. The budget grade rib fillets can still be nice but usually better sliced thin and put through the tenderizer for burgers or cooked whole as a roast.

[robsue]

as previously said, basically u get what u pay for....budget butchers, budget meat, i get mine from the super butcher
i get it cryovac, sit it in the cold fridge for a month or two, to age mature, with rump always have the fat side on top .......dont worry about any use by date, providing the seal hasnt broken on the cryovac, when u open it, there will be a slight smell, just the blood and the smell is gone in a minute or so

i cook mine in the weber q, 3-4 minutes per side, first preheating the weber to 400f, then rest it for few minutes....once you have had meat cooked in weber, u wont want to use anything else, they are dear, but once again u get what u pay for

[MudRiverDan]

Yeah thanks

It was already in a Cryovac bag (you know the stuff), maybe I should have left it in the fridge for a while.

My neighbor has two webbers, he picked them up on the last 2 throw out days :D

Cheers

[gruntahunta]

SHHHHHHHHHHHH....this is MY secret but am feeling especially generous today.......just sprinkle some Bi Carb of Soda on ANY steak, leave it sit for overnight & every cut of steak is tender.... 3 mins each side on hot BBQ....let sit on bench for 3 minutes before serving.

[fishfeeder]

Has to be room temperature before adding to an extra HOT pan with a small amount of oil...
2-3min each side (depending on thickness) then sit on a warm plate for a few min.
Add the juice from the plate to your mushroom gravy and enjoy with whatever you fancy on the side.

Yummy !!!

[lethal]

i'm a chef and captain seaweed is on the money. Rib fillet shouldnt be chewy unless it is really cheap. if its a cheap cut slow roast it as a whole fillet @150celcius til medium rare and rest it, slice into steaks and a quick seal on the bbq and you'll think your at hogs breath.

[Tailortaker]

Forgot to mention,,, grass fed beef will have more flavor than grain fed but less tenderness. A good grass fed yearling is normally a great tasting beef which won't be to chewy but once you step into the older grass fed "cow" you'll be chewing all night. A grain fed yearling will be very tender but will lack the flavour compared to the grass fed..

[TimiBoy]

i'm a chef and captain seaweed is on the money. Rib fillet shouldnt be chewy unless it is really cheap. if its a cheap cut slow roast it as a whole fillet @150celcius til medium rare and rest it, slice into steaks and a quick seal on the bbq and you'll think your at hogs breath.

Ugh! Never had a good steak at Hogs Breath yet, but kind people keep taking me there :)

[Mrs Ronnie H]

Hi
A hot pan is the secret and let it rest for a few minutes before serving. I cook for 3 mins on each side and only turn it once. A light sprinkle of salt before cooking also and I never use any oil etc when cooking.

Ronnie

[nathank]

SHHHHHHHHHHHH....this is MY secret but am feeling especially generous today.......just sprinkle some Bi Carb of Soda on ANY steak, leave it sit for overnight & every cut of steak is tender.... 3 mins each side on hot BBQ....let sit on bench for 3 minutes before serving.

This is how the chinese restaraunts (a lot of them anyway) get all there meat to taste the way it does.. make a mix of bicarb soda and water and marinate anything in it... it destroys the protein in the meat and makes it taste that weird, super tender way. It is also the cause of a belly ache you get sometimes form chinese places if it hasnt been washed off properly.
For my bet, if ya need to do this you have deffo bought a cut worthy of a stew not a BBQ. its expensive to buy good quality stuff and if you go to a butcher.. get the organic grain fed aged stuff... scotch fillet i think ranks as number two behind fillet steak for tenderness and it should never be chewy unless ya boil it....
sear it in a hot pan or bbq and let it rest for at least 2 minutes and thats it...

[Volvo]

Aldis recently had a sale of small spit / Souvla type roasters for $49 whilst Bunnings sell the same thing for around the $90 mark . They come with a two D cell battery motor , one spit/skewer with counter weight( for Chickens or single souvla) as well as a mesh for doing Steaks, Chops etc.
Used with Charcoal instead of ordinary heat beads these are excellent for doing your Steaks to a mouth watering perfection:P..

I purchase the lump charcoal and fire it till its glowing red,spread it out evenly and make sure its giving of a good bit of heat.
Let your mesh rest n heat up and with the steak at room temperature and with or without a Rub or marinate(depending on your taste) a good inch odd Scotch fillet shouldnt need more than four minutes either side for medium rare .
Also the difference as previouse mentioned by others between a good and bad steak apart from how its cooked is what you purchase from your Butcher.
pay a good penny and you'll get good value, pay cheap and you'll get chewy meat.
Speaks for itself ey..even the Woolies steaks have the good from ordinary branded/labelled a tad differently ey.
Cheers

[ifishcq1]

fudge some make it look hard
the simple fool proof method is to have a fairly hot plate drop it on and when little beads of blood come to the top turn it over
then as soon as the top surface beads it is done rip it of and rest it for a few minutes
no1 rule to wreck a decent steak is... the more you play with it the harder it gets
cheers

[MudRiverDan]

ehhh?
I don't really want a BBQ thingy, would rather just throw A T-bone in the pan.


I still got it in the fridge, might throw a slab on the hook next time I'm in the surf.... might catch a Jewie :o

Dan

[MudRiverDan]

fudge some make it look hard
the simple fool proof method is to have a fairly hot plate drop it on and when little beads of blood come to the top turn it over
then as soon as the top surface beads it is done rip it of and rest it for a few minutes
no1 rule to wreck a decent steak is... the more you play with it the harder it gets
cheers

Yes that's why I posted here I thought Rib fillet was low maintenance cut.

I think I got a old boiler batch, it was as chew as hell.

Hope to get out of this unit in next 12 months, will then get myself a BBQ cooker of some sort.

Thanks for the reply's, I will try to seek out a better quality fillet in future.

Dan

[-Chris-]

Watch this, then try it, it works. http://www.youtube.com/watch?v=5-9NgOZuUXM

[Mad-One]

Best meat I ever had was a beast shothttp://www.ausfish.com.au/vforum/image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAD4AAAAXCAIAAAD cAGvtAAABo0lEQVRYhe2UoZOEIBSH359A3EokEq1Eo9FqJBKpR CORSiQarUQi0Uo0buQCnuvs7e7d3sy6dzN+Q9DHIN/D3wBwcHDwXiqKo5XzqCYnJyfHvqvI6d1SP8A7neOQgy6vyYnJ8 mg6I+r3in2DdzqnkJMHgDzK5IRo6GR51G3UreHVuwXvUFGc41C 8ASCP4ux4sl0y7aSb2NehZ3snBz9DjnZRH/h88WaxZ0FVTtC91dkGpZRSqjxs64v6KMe+LQtlQ5JuJr14B0mD 3F39iVN3Xbbt2TazaWdTT5pFVUVFg6RBkr3Vtw3cqyOEzrZZx2 zqpFm6eJMgiBfYixtf+GbLV4MQCj2bTS0bst3ddjhIWqS9wLZ7 sfo20zdjfROCT7OpASB/4r0HgNXbC1xh9IT6L9jaP9ZdlzDGEEJO0KQZAHjvi/1FnZ9082Lv1b7E4MHPAYAch+zaSbOyBCHkOImq4my5v9fz3sn7 XjPbe7AUs2uTZlFRACh1hFCF0cBJkCRIUvL98pz8Qr14l3vjau oP8TUtV7NfG/s3PGjs4ODnnOMyVj4Ar04889gK1tYAAAAASUVORK5CYII=:rif le: in the paddock while eating. They are totally relaxed where as a beast killed at the abbatoirs stresses which also causes meat to be tuff. IMOA
cheers Mad

[sandyd]

If you don't want to buy a BBQ at this stage I would suggest you get yourself a grill pan something like the scanpan. This will give you the heat you need to cook the steak so that it does not stew in it's own juices as well give you the same cooking method if it was done on a BBQ. Then to make things simple cook 3 minutes each side take off heat, rest and eat. 3 minutes is only a guild as it depends on size and how you like your steak and if you want tender buy good.

[johndeere]

As farmers we would hang the carcass in a tree for up to a week depending on the weather. Now the animal is hang for a very short time as chiller space is so expensive. Also we never washed the carcass with water as it would reduce the meat quality. To simulate the farmers method we need to buy the meat in advance either as cryovac or vacuum seal it yourself. This allows the fibres to break down due to the ageing process.

[fisherwoman50]

You guys, truly! There is ONLY one way to go about this task.

Find your woman, pour her a vino, sit her in a deck chair. Do your Manly Man BBQ thing whilst laughing and chatting, pour her another glass of wine.

Believe me, buds, that rib fillet will be perfect HOWEVER it comes off the barbie!!!