Sous Vide Scotch Fillet with Cast Iron Finish
Introduction
Sous vide takes the guesswork out of cooking scotch fillet. A precise water bath brings the steak to an exact, even doneness from edge to edge, locking in the juices, before a quick, screaming hot cast iron sear builds the deep, caramelised crust. The result is a perfectly cooked, marbled steak every single time.
This method suits a thick grass fed scotch fillet, also sold as rib eye. The bath does the cooking, and the sear takes only a minute.
Ingredients
For 3 servings
- 500gscotch fillet steak4-5cm thick
- 2-3 sprigsthyme or rosemaryfresh
- 2 clovesgarlicsmashed
- sea salt and black pepperto season
- 1-2 tbspbutteroptional
- 1-2 tbsphigh smoke point oilavocado, canola, or grapeseed
Utensils
6 items to gather · Tap to tick off
- Sous vide cooker
- Vacuum or zip lock bag
- Cast iron or stainless pan
- Tongs
- Meat thermometer
- Paper towel
Cooking Steps
Preheat the water bath
Set the sous vide cooker to your target: 49 to 53°C for rare, 54 to 57°C for medium rare, or 57 to 62°C for medium.
Season and bag
Season the steak generously with salt and pepper, including the edges, then place it in a vacuum or zip lock bag with the herbs, garlic, and optional butter.
Seal
Seal the bag with a vacuum sealer, or use the water displacement method for a zip lock bag.
Cook sous vide
Submerge the bag and cook for 2 to 4 hours depending on thickness and doneness.
Dry the steak
Remove the steak, pat it extremely dry, and let it cool for 5 to 10 minutes so it sears rather than steams.
Sear
Heat a cast iron pan over high heat until smoking, add the oil, and sear the steak 30 to 60 seconds per side, including the fat edge, flipping every 15 to 30 seconds for an even crust. Add butter, garlic, and herbs in the last 30 seconds.
Rest and serve
Rest for 1 to 2 minutes, then slice against the grain and serve with the hot pan juices.
Nutrition
Per Serving
Recipe serves 3Nutritional 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 temperature do you sous vide scotch fillet? +
Set the water bath to your target final doneness: 49 to 53°C for rare, 54 to 57°C for medium rare, and 57 to 62°C for medium. Sous vide cooks the steak to exactly that temperature edge to edge, so there is no carryover guesswork. Sear it hard afterwards just to build the crust.
How long do you sous vide a steak? +
Cook a 4 to 5cm scotch fillet for 2 to 4 hours, depending on thickness. Sous vide is forgiving on time, so a little longer will not overcook it, but going far beyond a few hours can soften the texture. Two to three hours is ideal for a thick steak.
Why dry a steak before searing it? +
After sous vide the steak is wet, and surface moisture has to evaporate before a crust can form, which wastes heat and risks overcooking. Patting it extremely dry, and even chilling it briefly, lets the sear happen fast and hot so you get a deep crust without cooking the centre further.
Do you need to rest a sous vide steak? +
Only briefly, 1 to 2 minutes, since the steak is already cooked evenly with no temperature gradient to settle. The short rest after searing simply lets the surface cool slightly so the juices do not run. This is one of the advantages of sous vide over traditional cooking.
What cut is scotch fillet? +
Scotch fillet is the boneless rib eye, cut from the rib and prized for its marbling and rich flavour. The fat keeps it juicy, which makes it forgiving and ideal for sous vide, where the gentle cooking preserves its texture before a quick, hot sear finishes it.
