Perfectly Cooked Scotch Fillet Steak

Restaurant quality at home

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Cooking Time

30 mins

Prep Time

15 mins

Serves

4 serves

Sometimes the simplest meals are the hardest to get right. Learn how to cook a perfectly juicy Scotch Fillet steak using indirect and direct heat for maximum flavour and tenderness.

Ingredients

4 juicy scotch fillet steaks from Kawungan Quality Meats

3 tbsp fresh olive oil extra virgin

3 tsp sea salt

1.5 tsp black pepper

Method

Prepare your BBQ with one burner on low heat and all others off.

Trim off as much fast as you can.

Rub 1.5 teaspoons of the extra virgin olive oil into both sides of the steaks and then add the salt and pepper making sure that they are evenly spread across both sides of the steaks

Cook the steaks over the indirect heat for about 20 minutes, (if you have a lid you can close, or a little longer if your BBQ doesn't have a lit) without turning them. If you have a thermometer then test the centre of each steak for a temperature of about 37C

Turn up the burner that is on to high and move the steaks over the direct heat and cook them there with only 1 turn for around 5 minutes (with the lid closed) or a little longer if you don't have a lid. If you have a thermometer then test the steaks for a temperature of around 52C. You're looking for each steak to have a thin charred crust full of flavour while inside that crust the meat is tender, juicy and evenly cooked.

When the meat is ready remove it from the grill and allow to rest for around 5 minutes. During this time the temperature of the meat will actually rise instead of reducing.

Drizzle the remaining olive oil over the steaks before serving.

Recipe Notes

Bring the steak to room temperature before cooking, cook on a screaming hot surface, and rest it for at least 5 minutes before serving. These three steps make more difference than anything else.