Cooking the perfect scotch fillet steak requires the right technique to achieve a juicy, flavourful, and beautifully seared steak. Here’s a step-by-step guide:
Ingredients:
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1 scotch fillet steak (1 to 1.5 inches thick)
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Salt (coarse or kosher)
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Freshly ground black pepper
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1-2 tbsp high-smoke point oil (e.g., canola, avocado, or grapeseed)
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2 tbsp unsalted butter
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2-3 garlic cloves (smashed)
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Fresh herbs (like thyme or rosemary)
Instructions:
1. Prep the Steak:
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Take the steak out of the fridge 30-60 minutes before cooking to let it come to room temperature.
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Pat it dry with paper towels for better searing.
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Season generously with salt and black pepper on both sides.
2. Choose Your Cooking Method:
Pan-Seared (Best for Indoor Cooking)
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Heat the Pan: Use a heavy cast-iron skillet and heat it over high heat until very hot.
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Sear the Steak: Add oil, then place the steak in the pan. Sear for 2-3 minutes per side until a deep brown crust forms.
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Baste with Butter: Reduce heat to medium-low, add butter, garlic, and herbs. Tilt the pan and spoon the melted butter over the steak for 1-2 minutes.
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Check Temperature:
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Rare: 120-125°F (49-52°C)
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Medium Rare: 130-135°F (54-57°C)
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Medium: 140-145°F (60-63°C)
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Medium Well: 150-155°F (65-68°C)
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Well Done: 160°F+ (71°C+)
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Rest: Transfer the steak to a plate, tent loosely with foil, and rest for 5-10 minutes.
Grilled Ribeye (For Outdoor Cooking)
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Preheat the Grill: Set up a two-zone fire—high heat for searing and medium-low for finishing.
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Sear the Steak: Place it over direct heat for 2-3 minutes per side.
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Move to Indirect Heat: Continue cooking until the desired internal temperature is reached.
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Rest and Serve: Let it rest for 5-10 minutes before slicing.
Pro Tips for the Perfect Ribeye:
✔ Use a Meat Thermometer for precision.
✔ Don't overcrowd the pan—cook one steak at a time for the best sear.
✔ Let it rest to allow juices to redistribute before cutting.
✔ Slice against the grain for maximum tenderness.
