You’ve just bought a premium cut of beef eye fillet, but you worry about messing it up. What’s the easiest way to turn that beautiful piece of meat into a perfectly cooked steak at home? In this guide, you’ll discover how to cook beef eye fillet to tender, juicy perfection, using simple, reliable steps.
Let’s dive in, because when you cook it right, your steak will taste like it’s straight from a gourmet grill.
Prep Your Steak the Right Way Before Cooking
You can’t just toss the fillet straight from the fridge to the pan. A good steak needs prep.
Bring to Room Temperature First
Take your eye fillet out of the fridge around 20–30 minutes before cooking. This helps it cook more evenly, so you don’t end up with a raw centre and overcooked exterior.
Pat Dry and Lightly Oil
Use paper towels to pat the steak dry on all sides. Moisture on the surface can steam the meat instead of searing it. Once dry, brush or rub lightly with olive oil. Season just before cooking to get the best crust.
Season Generously, But Just Before Searing
Salt enhances flavour and helps develop a crust. Use quality salt flakes or sea salt, and freshly cracked pepper. But salt too early, and the meat may draw out moisture. So season immediately before the steak hits the hot pan.
Two Great Methods to Cook Beef Eye Fillet
Depending on your tools and preference, you can cook eye fillet perfectly using pan‑searing or reverse‑searing.
Pan‑Searing: Quick and Classic
If you want steak fast, with a lovely crust, pan‑searing is your best bet. Start strong, finish juicy.
The Pan‑Sear Process
Here’s how to do it right:
- Preheat a heavy‑based pan (cast‑iron or stainless steel) until it is very hot.
- Add a splash of high‑smoke-point oil to the pan (not the steak), then lay the steak in gently.
- Sear one side for about 3–4 minutes, then flip and sear the other side for another 3–4 minutes for a medium‑rare finish.
- For extra flavour, add butter, garlic and fresh thyme or rosemary to the pan near the end. Baste the steak with the melted butter for a minute or two. This infuses aromatic richness and improves the crust.
Rest Before Serving
This is crucial. Once the steak is done, remove it from the heat and let it rest on a rack or plate for 5–10 minutes. Resting lets the juices redistribute, so your steak stays succulent, not dry.
Reverse‑Searing: For the Perfect Pink Centre
Reverse‑searing gives you more control, especially for thicker fillets, and yields an evenly cooked steak from edge to edge.
What is Reverse Searing?
Reverse‑searing means cooking the steak slowly at low heat first, then finishing it with a hot sear to form a crust. This method reduces the risk of overcooking the outside while undercooking the inside.
Step‑by‑Step Reverse Sear
- Preheat oven to around 120°C (250°F). Place your seasoned and oiled eye fillet on a rack inside a roasting tin.
- Cook gently until internal temperature is just under your target doneness (for medium‑rare, around 52–53°C).
- Remove from oven. Heat a pan until smoking hot, and add a small amount of oil.
- Sear the steak for about 1–1.5 minutes per side, just enough to form a golden crust. Optionally add butter, garlic, herbs and baste for flavour.
- Let the steak rest for 5–10 minutes before slicing and serving.
Cooking Times and Doneness Guide
Getting the doneness right is key. Here’s a rough guide for eye fillet steaks (about 2.5 cm / 1 inch thick) when pan‑searing:
- Rare: ~3 min per side
- Medium‑rare: ~3–4 min per side
- Medium: ~4–5 min per side
- Rest 5–10 min before serving.
If you prefer reverse‑searing, aim to pull the steak from the oven at ~52–53°C for medium‑rare, then sear to finish.
Final Word from Gingin Grass Fed
Cooking beef eye fillet perfectly is about respect. Respect for the cut, patience with heat, and discipline with rest. When you follow the right steps, you get a steak that’s tender, juicy, and full of flavour.
At Gingin Grass Fed, we believe quality starts at the source. Our beef eye fillet is raised with care and processed for maximum tenderness and taste. If you want restaurant‑grade steaks at home, we’re here for you. Supplying top‑grade beef that rewards careful cooking.
Ready to treat yourself? For your next steak night, pick up Gingin Grass Fed beef eye fillet and cook it right. Give us a call at (08) 6186 5450 to order your cut and taste the difference.
Enjoy, your grill (or pan) awaits!
Frequently Asked Questions
Q1: Do I need to marinate eye fillet before cooking?
No, you don’t have to. Eye fillet is naturally tender and flavoursome. If you want extra flavour, you can rub with oil, salt and pepper, or add garlic‑herb butter during cooking. But marinating for hours is unnecessary.
Q2: What internal temperature should I aim for?
For medium‑rare, aim for about 52–54 °C before resting. After resting, the internal temperature will rise a few degrees, resulting in a juicy, pink centre.
Q3: Can I skip resting and slice immediately?
You shouldn’t. Resting lets the juices settle and redistribute. Skip resting, and all those delicious juices will run out, leaving a dry, less flavourful steak.
Q4: Can I roast a whole tenderloin (instead of steaks)?
Yes, but cooking method changes. Many chefs roast whole tenderloins slowly at low temperatures and then sear before serving. This gives even cooking and a beautiful crust.
Q5: What if my pan isn’t heavy‑based (e.g. cast iron)?
Use the heaviest pan you have. If heat distribution is uneven, reduce cooking time a bit, and pay careful attention to avoid overcooking. Heavy, thick‑bottomed pans give the best sear.