Reverse Seared Scotch Fillet with Garlic Herb Butter
Ingredients
- 2 Scotch Fillet steaks 300–400g each, 3–4cm thick
- 2 tablespoons olive oil
- Salt and freshly cracked black pepper
- 50 g unsalted butter softened
- 2 garlic cloves finely minced
- 1 tablespoon fresh parsley finely chopped
- 1 teaspoon fresh rosemary finely chopped
- 1 teaspoon fresh thyme leaves
Instructions
- Remove the Scotch Fillet steaks from the refrigerator 30 minutes before cooking and allow them to come to room temperature.
- Preheat the oven to 120°C.
- Pat the steaks dry with paper towel and season generously with salt and pepper on all sides.
- Place the steaks on a wire rack over a baking tray and cook in the oven for 30–40 minutes, or until the internal temperature reaches approximately 48–50°C for medium rare.
- While the steaks are cooking, combine the softened butter, garlic, parsley, rosemary and thyme in a small bowl. Mix well and set aside.
- Heat a heavy-based frying pan or cast iron skillet over high heat until very hot.
- Add the olive oil and sear the steaks for 60–90 seconds per side until a deep golden crust develops.
- Remove the steaks from the pan and top each steak with a generous spoonful of garlic herb butter.
- Rest for 5–10 minutes before slicing and serving.
Notes
For best results use a meat thermometer. Remove the steaks from the oven at 48–50°C and sear to finish for a perfect medium-rare result.
Serve with roasted vegetables, crispy potatoes, salad or your favourite steakhouse sides.
Scotch Fillet is naturally well-marbled, making it one of the most tender and flavourful cuts of beef for reverse searing.