Rubs & Spices

A delicious Italian rub to give all your cooked meats an authentic Mediterrean flavour. A natural mixed herb rub to sprinkle on all meat types, poultry, fish and seafood. Can be added to beef, pork or veal mince when making rissoles, meatballs or hamburger patties for added depth of flavour. Store in it's sealed bag in a cool, dry place after opening.

'Sous Chef' Italian Herb Rub

'Sous Chef' Italian Herb Rub

Sous Chef Italian herb to add that restaurant touch at home. This Italian herb rub is an exciting mix of ground spices, paprika, parsley, chives, tumeric, garlic, onion powder and both red and green capsicums. Very versatile, simply sprinkle on steaks, lamb, chicken, seafood or fish before grilling, roasting or barbequeing to add an authentic Mediterrean flavour. It can also be mixed into beef, pork or veal mince when making rissoles, meatballs or hamburger patties just to give that added depth of flavour.

$10.50  Per Bag
 
This price includes GST
Excludes delivery
Eye Fillet

Eye Fillet

$64.00 |  Add to Cart |  Go to The Butchery

Guide to Meat

The best cooking technique for Eye Fillet Steak

Choose an eye fillet steak that is of good quality and aged well, which is guaranteed with AngusPure and Wakanui Blue. Take the steak out of the fridge for 20 minutes before cooking to let it reach room temperature. Oil the steak, but not the pan and then season accordingly. We especially recommend Sale Alla Erbe (sea salt with herbs - recommended by Simon Gault) available from our pantry range. Heat the pan to a very high heat, and then cook steaks 3 minutes each side for rare, or 4.5 minutes each side for medium. Once you have finished cooking rest the meat on a plate or loosely cover with tin foil for five minutes before serving. Letting the meat stand is a very important aspect of the secret to a delicious steak and the way to ensure a consistent cook through, and ultimate tenderness.
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