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John Rutter of Edinburgh's Kyloe: My favourite steaks

John Rutter, head chef at Edinburgh's Kyloe restaurant, picks out some of his favourite cuts of Scottish beef and gives a few tips on how to prepare and enjoy them.

Published: March 14, 2016

1. Rib-eye


Raw ribeye

Without a doubt, this is my favourite; thick cut with just the right amount of fat to give excellent flavour, this is a deliciously juicy, tender choice. In Kyloe, we have a 60 day ribeye – which is hung on the bone for 60 days to give more depth of flavour.

To prepare, I would cook the cut to medium/ medium rare, giving the opportunity for the fats to melt down and pair up perfectly with the meat. Whenever I have the chance to sit and eat in Kyloe, I always choose the rib-eye! We serve a 300g cut - it is also the most popular by diners!

2. Sirloin on the Bone


Sirloin on the bone

It is said that cooking meat on the bone makes the meat tastier, cooks more evenly and, it is even more nutritious. I firmly agree. Cook it on a Josper grill, and the charcoal that is added gives the most delicious smokiness to the beef – a really exceptional flavour! This is how a sirloin should be eaten!!

3. Fillet/ Chateaubriand

Raw fillet

My favourite thing about a fillet is its versatility; tender and lean, it is ideally suited to a whole host of different dishes and flavours. My favourites include carpaccio, steak tartare and Beef Wellington, which are all perfect for this fine cut. Chateaubriand makes the ideal melt-in-the-mouth sharing steak, although, it always seems a shame to share it…

4. Shetland sirloin

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This cut is 100% Shetland breed and is unique – it’s a sirloin that eats like fillet! This Shetland sirloin is tender, like a fillet, but is packed with the juicy flavours that a sirloin brings. While the fillet is often thought of as the premium cut, the fat surrounding a sirloin locks in all the flavour and makes for the most succulent steak experience. I would recommend cooking this rare to medium/rare, and of course, the most important thing - leave time to rest after cooking!

5. Bavette


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This is referred to as the butchers cut; it is also very popular in France (showing off my knowledge here!) This cut is best served medium rare and we carve this very thinly for our diners in Kyloe. I refer specifically to that offered by Hardiesmill in the Scottish Borders.

Robin and Allison Tuke are pure bred Aberdeen Angus farmers who produce some truly world class beef. Their cattle is farmed, slaughtered and butchered with care by people who really know and love their product. The rump is 100% grass fed and hung for at least 30 days, which significantly improves the magnificent flavour.

A passionate and ambitious chef, John Rutter has now been appointed the Executive Head Chef at The Rutland Hotel. He oversees the running of the Kyloe Restaurant and Grill, Kyloe’s Private Dining Room, The Huxley Bar and Heads and Tales Gin Emporium. John Rutter started his career in London and the home countries working in a variety of five star and Michelin star hotels. John relocated to Edinburgh in 1994 and brought with him his experience from down south to become Head Chef at various venues. At one time, John was operating three restaurants at once in Edinburgh and helped them gain an outstanding reputation and success. John joined The Rutland in 2012 and has won awards for Kyloe including the Best British Roast Dinner in 2013. Now overseeing The Rutland establishments, John believes strongly in team work and motivation.

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