Cooking a perfect scotch fillet steak involves careful preparation and precise timing to achieve a tender, flavourful result with a beautiful crust. This guide will walk you through the steps to pan-sear or grill your scotch fillet to a delicious medium-rare, complete with appealing cross-hatched grill marks.
Understanding Scotch Fillet
Scotch fillet, also known as rib-eye in the US or entrecôte in France, is renowned for its rich marbling and tenderness. This cut comes from the rib section of the beast, which contributes to its succulent flavour and juicy texture when cooked correctly. The intramuscular fat (marbling) melts during cooking, basting the meat from within and making it incredibly moist.
Preparing Your Scotch Fillet for Cooking
Proper preparation is key to a superior steak. Follow these steps before you even turn on the heat:
- Bring to Room Temperature: Remove your scotch fillet from the refrigerator at least 30 minutes (and up to an hour for thicker cuts) before cooking. This allows the steak to cook more evenly from edge to edge.
- Pat Dry: Use paper towels to thoroughly pat both sides of the steak dry. Excess moisture on the surface will steam the steak rather than allowing it to form a desirable crust.
- Season Generously: Season the steak generously with good quality sea salt and freshly cracked black pepper just before cooking. Some chefs advocate salting much earlier, but for quick pan-searing, seasoning right before cooking works well.
- Lightly Oil: Brush the steak itself with a high smoke point oil (like grapeseed, canola, or vegetable oil) rather than oiling the pan. This helps prevent the pan from smoking excessively and ensures the oil is evenly distributed on the meat.
The Perfect Pan-Seared or Grilled Scotch Fillet
Achieving a beautifully cooked scotch fillet with a perfect medium-rare interior and those coveted grill marks requires attention to heat and timing.
Step-by-Step Cooking Guide for Medium-Rare
For a scotch fillet steak that is cooked medium-rare and boasts neatly cross-hatched grill marks, follow these instructions using a grill or a heavy-based pan (like cast iron) over medium-high heat:
- Initial Sear: Place the seasoned, oiled steak onto the preheated medium-high heat surface. Cook for 2 minutes without moving it. This initial contact establishes the first sear.
- First Turn: Turn the steak over and cook for a further 2 minutes on the second side.
- Cross-Hatch Turn: Turn the steak again, this time at a 180-degree angle from its previous position on the same side. Cook for another 2 minutes. This creates the characteristic cross-hatch pattern.
- Final Turn: Turn the steak for a final time, rotating it 180 degrees to match the cross-hatch on the other side, and cook for 2 more minutes.
Following this sequence, the steaks should be cooked to a medium-rare doneness. For thicker steaks, or if you prefer a different doneness, you might need slightly longer.
Achieving Different Levels of Doneness
While the above method targets medium-rare, you can adjust cooking times for other preferences. The most reliable way to check doneness is with a meat thermometer:
| Doneness | Internal Temperature | Characteristics |
|---|---|---|
| Rare | 52–55°C (125–130°F) | Cool red centre, very juicy. |
| Medium-Rare | 55–58°C (130–135°F) | Warm red centre, firm and juicy. |
| Medium | 60–63°C (140–145°F) | Pink centre, slightly less juicy. |
| Medium-Well | 65–68°C (150–155°F) | Slightly pink centre, firm. |
| Well Done | 71°C+ (160°F+) | No pink, firm throughout. Not recommended for scotch fillet. |
(Source: Food Standards Agency – Beef Cooking Temperatures)
Resting Your Steak
This step is as crucial as the cooking itself. Once cooked, transfer the scotch fillet to a cutting board and allow it to rest for at least 5-10 minutes. Resting allows the muscle fibers to relax and reabsorb the juices that have migrated to the centre during cooking, resulting in a significantly more tender and juicy steak. Tent it loosely with foil to keep it warm.
Tips for Success
- Quality Matters: Start with a good quality scotch fillet. Look for good marbling and a vibrant red colour.
- Even Thickness: Try to choose steaks of uniform thickness to ensure even cooking.
- Don't Overcrowd: Cook steaks in batches if necessary, to avoid lowering the pan temperature, which can lead to steaming instead of searing.
- Cast Iron is King: A heavy-bottomed cast iron pan holds heat exceptionally well, creating a superior crust.
- Smoke Alarm Ready: Cooking steak at high temperatures can produce smoke, so ensure good ventilation.
Serving Suggestions
Scotch fillet pairs wonderfully with a variety of sides. Consider classic accompaniments such as:
- Creamy mashed potatoes or crispy roasted potatoes.
- Steamed or grilled asparagus, green beans, or broccolini.
- A fresh garden salad with a vinaigrette.
- Sauces like a classic peppercorn sauce, red wine reduction, or a simple herb butter.
Enjoy your perfectly cooked scotch fillet steak!
