Pan-Seared Cube Roll Steak with Garlic Butter: A 15-Minute Recipe
Introduction
Cube roll, also known as scotch fillet, is one of the best steaks for a fast pan sear. Its rich marbling keeps it juicy and full of flavour, and a hot pan plus a finish of garlic butter turns it into an indulgent meal in about 15 minutes. It is the kind of quick win that feels like a treat on a weeknight.
Use a good grass fed cube roll, sear it hard, and baste in garlic butter to finish.
Ingredients
For 2 servings
- 2cube roll steaks2-3cm thick, at room temperature
- 2 tspsea salt
- 1 tspblack pepperfreshly cracked
- 1 tbspbeef tallow
- 40gbutter
- 3 clovesgarlicsmashed
- 2 sprigsthymefresh
Utensils
5 items to gather · Tap to tick off
- Cast iron skillet
- Tongs
- Spoon
- Meat thermometer
- Chopping board
Cooking Steps
Season and temper
Bring the steaks to room temperature, pat dry, and season generously with salt and pepper.
Heat the pan
Heat a cast iron skillet over high heat, add the tallow, and let it shimmer.
Sear
Sear the steaks for 2 to 3 minutes per side until a deep golden crust forms, rendering the fat edge as well.
Baste with garlic butter
Lower the heat, add the butter, garlic, and thyme, and spoon the foaming butter over the steaks for 1 to 2 minutes. Pull at 52 to 54°C for medium rare.
Rest
Rest the steaks for 5 minutes.
Serve
Slice against the grain and serve with the garlic butter spooned over.
Nutrition
Per Serving
Recipe serves 2Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What is cube roll steak? +
Cube roll is the boneless rib eye, the same cut sold as scotch fillet in Australia. It comes from the rib and is prized for its generous marbling, tenderness, and rich flavour, which makes it one of the best steaks for a quick, high heat pan sear.
How do you pan sear cube roll steak? +
Sear seasoned cube roll in a hot cast iron pan for 2 to 3 minutes per side, then baste with butter, garlic, and thyme. Pull at 52 to 54°C for medium rare and rest for 5 minutes. A hot pan and a dry steak are what build the deep, golden crust.
What temperature is medium rare for cube roll? +
Pull cube roll at 52 to 54°C for medium rare, then rest it so it climbs a couple of degrees. Cube roll is marbled enough to stay juicy, but medium rare is where its fat and flavour are at their best. A thermometer takes the guesswork out.
Why baste steak in garlic butter? +
Basting in foaming garlic and thyme butter at the end adds richness, aroma, and a glossy crust without burning the butter at high heat. Spooning it over the steak carries the flavour across the surface and helps cook the top evenly.
Can you cook cube roll steak in 15 minutes? +
Yes. A 2 to 3cm cube roll needs only a few minutes a side plus a rest, so the whole cook fits in about 15 minutes. Bring it to room temperature first, have the pan very hot, and keep the seasoning simple for a fast, restaurant quality steak.
