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Reverse Seared Scotch Fillet with Garlic Herb Butter

Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Servings: 2
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method Notes

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

Method
 

  1. Remove the Scotch Fillet steaks from the refrigerator 30 minutes before cooking and allow them to come to room temperature.
  2. Preheat the oven to 120°C.
  3. Pat the steaks dry with paper towel and season generously with salt and pepper on all sides.
  4. 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.
  5. While the steaks are cooking, combine the softened butter, garlic, parsley, rosemary and thyme in a small bowl. Mix well and set aside.
  6. Heat a heavy-based frying pan or cast iron skillet over high heat until very hot.
  7. Add the olive oil and sear the steaks for 60–90 seconds per side until a deep golden crust develops.
  8. Remove the steaks from the pan and top each steak with a generous spoonful of garlic herb butter.
  9. 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.