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Reverse Seared Scotch Fillet with Garlic Herb Butter

Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Servings 2

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.