Reverse Seared Scotch Fillet with Garlic Tallow Baste

Scotch fillet is prized for its rich marbling and buttery texture. When cooked using the reverse sear method, it delivers edge-to-edge doneness with a deep, caramelised crust.

This method gives you full control. Slow heat gently cooks the interior, while a final hot sear in garlic-infused beef tallow creates bold flavour and a crisp finish.

Recipe Details

• Serves: 2–4
• Preparation: 10 minutes
• Cooking: 45–60 minutes (low & slow + sear)
• Difficulty: Medium

Ingredients

• 1.2–1.5 kg (2.5–3 lb) scotch fillet, bone-in or boneless
• 3 tbsp beef tallow
• 3 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1½ tsp sea salt
• 1 tsp freshly cracked black pepper

Method

Step 1

Remove steaks from the fridge 30 to 45 minutes before cooking. Pat completely dry with paper towel. Season generously with salt and pepper on all sides.

Step 2

Preheat oven to 110°C. Place steaks on a wire rack over a tray. Cook in the oven until the internal temperature reaches:

• 48°C for medium rare
• 52°C for medium

This usually takes 35 to 45 minutes, depending on thickness.

Use a meat thermometer for accuracy.

Step 4

Heat a heavy cast-iron pan over high heat until very hot. Add beef tallow. Once shimmering, place the steaks in the pan.

Sear for 45 to 60 seconds per side until a deep brown crust forms.

Step 5

Place steaks into the pan. Sear for 45–60 seconds per side until a deep golden crust forms.

Step 6

Add crushed garlic and rosemary to the pan. Tilt the pan slightly and spoon the hot tallow over the steaks continuously for 30 to 45 seconds.

This builds flavour and enhances the crust.

Step 7

Remove from heat and rest for 5–10 minutes. Internal temperature will rise slightly during resting.

Step 8

Slice against the grain and serve immediately.

What to Pair With

Here are simple options that complement the richness of Scotch fillet:

• Roasted Root Vegetables: Carrots, parsnips, and potatoes roasted with olive oil complement the steak’s richness.
• Garlic Mashed Potatoes: Creamy potatoes soak up the garlic tallow for indulgent bites.
• Red Wine: Full-bodied Cabernet Sauvignon or Malbec highlights the steak’s bold flavours.
• Sautéed Greens: Spinach, kale, or broccolini provide freshness and balance.
• Herb Butter: An optional dollop of parsley or thyme butter enhances aroma and moisture.

Choose better beef. Taste the reward.