A braai is coming up, and if you like steak, you’ll really like his butter-basted Scotch fillet. Scotch fillet is the same cut of meat as rib-eye, however it is more often seen in Australia and New Zealand. The steak is soft and full of flavour because it was cut from a particularly hard-working set of muscles. This dish is a fusion of restaurant-quality cooking with the flavorful fixings you’d find on any excellent braai, and it’s sure to wow your loved ones.
SCOTCH FILLET TIPS
Steaks are traditionally seared in a big cast-iron skillet, and you can do the same or simply use it to make garlic and rosemary butter like the restaurants. When the steak sizzles over the flames, you may use the melted butter and garlic to give it a flavorful basting. The steak would turn out well if cooked in a pan, but the smokiness and flavour from the fire makes it much better. Serve the steak with pickled chilies from your own garden, some crispy potatoes, and your favourite braai sides.
If you want to wow your family this weekend, try grilling a Scotch fillet basted with butter, garlic, and rosemary.
SCOTCH FILLET RECIPE
Course: Dinner
Cuisine: Global
Difficulty: Easy
Servings: 2 servings
Prep time: 5 minutes
Cooking time: 10 minutes
INGREDIENTS
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Scotch Fillet
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coarse salt and pepper
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butter
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fresh rosemary
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garlic, whole, cut in half, or garlic cloves
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lemon juice
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Heavy based Skillet pan to use over the coals
METHOD
- Place the skillet on the side of the coals and heat the butter and garlic with the rosemary leaves, let the aroma fill your enthusiasm.
- On the grid place the raw scotch fillets rubbed with some olive oil, just enough to fill the skillet, sear on both sides quickly and add to the warm butter in the skillet.
- Sprinkle with coarse salt, lemon juice and keep on basting, depending on how you like your steak, not more than 4 minutes on each side if you like it medium.
- Serve with steamed vegetables or salads