Steak menus look simple until you’re standing in front of one. Scotch fillet, known as ribeye elsewhere, carries far more marbling and a noticeably richer flavour because of it. It melts as the steak cooks, basting the fibres from the inside and carrying most of what people describe as “steak flavour.” It’s worth asking what grade a cut sits at if it isn’t listed, since two porterhouses at very different price points are often just two different marbling scores. If you’re unsure what you actually prefer, medium rare is the safest place to start recalibrating from.