The T-bone is a very large and tasty steak made up of two cuts of steak separated by a T shaped bone (thoracic vertebrae bone). This steak offers the best of both worlds: the taste of the sirloin and the tenderness of the fillet. T-bone steaks with larger pieces of Fillet are cut from the end of the short loin and are called Porterhouse steaks.. Preparing your scotch fillet. Before cooking the steak, remove it from the fridge and let it come to room temperature for about 30 minutes. This will allow the steak to cook evenly. Pat the steak dry with a paper towel to remove any excess moisture. Make sure to lightly dab the steak with a paper towel ensuring parts of the paper towel don't.

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Slather 3/4 of the butter onto the beef - top and sides (not underside). Roast 40 - 50 minutes - Roast for 15 minutes. Remove, slather remaining butter onto the top and sides. Roast for a further 25 - 35 minutes or until the internal temperature is 53°C/127°F for medium rare (Note 8 for other levels of doneness).. The rib-eye, sometimes known as scotch fillet or entrecôte, is one of the most popular steaks in the world.It comes from the Longissimus Dorsi muscle, which runs down the spine and doesn't do too much work, giving it a lovely tender texture. What makes it really stand out, however, is all the wonderful marbled fat running through the meat (including an 'eye' of fat in the middle, hence.