Thick Cut Scotch Fillet in Cast Iron: Doneness Timing Guide
A thick-cut scotch fillet rewards precision. With proper heat control and accurate timing, you can achieve a deep crust and your exact preferred doneness.
This guide keeps things simple. High heat, proper resting, and a thermometer are the keys to cooking a thick steak evenly from edge to centre.
Recipe Details
- Serves: 2
- Preparation: 10 minutes
- Cooking: 10–14 minutes
- Difficulty: Easy
Ingredients
- 1 x 400–450 g thick-cut scotch fillet(4–5 cm thick)
- 2 tsp sea salt
- 1 tsp freshly cracked black pepper
- 1 tbsp beef tallow or high smoke point oil
- 2 cloves garlic, lightly crushed
- Optional: fresh thyme or rosemary
Method
Step 1
Remove steak from the fridge 30–45 minutes before cooking. Pat dry thoroughly. Season generously with salt and pepper on all sides.
Step 2
Heat a heavy cast-iron pan over high heat for 3–4 minutes until very hot. Add tallow and allow it to shimmer.
Step 3
Place the steak into the pan. Do not move it. Sear for 3 minutes on the first side to build a deep crust.
Step 4
Flip and cook according to your preferred doneness:
- Rare: 50–52°C (122–125°F), sear 3–4 minutes per side
- Medium-Rare: 53–57°C (127–135°F), sear 4–5 minutes per side
- Medium: 58–60°C (136–140°F), sear 5–6 minutes per side
- Medium-Well: 61–65°C (142–149°F), sear 6–7 minutes per side
- Well-Done: 66–70°C (151–158°F), sear 7–8 minutes per side
Step 5
Add garlic and optional herbs during the last 2 minutes. Tilt the pan and baste the steak continuously with hot fat.
Step 6
Rest for 8–10 minutes before slicing. Internal temperature will rise 3–5 degrees while resting.
Step 7
Slice against the grain and serve immediately.
What to Pair With
- Roasted Baby Potatoes: Crispy edges soak up steak juices.
- Sautéed Mushrooms: Enhances umami and complements the beefy flavour.
- Garlic Butter Green Beans: Adds a fresh, crunchy contrast.
- Red Wine: Full-bodied Cabernet Sauvignon or Shiraz pairs beautifully.
- Creamy Mash: Smooth texture balances the richness of scotch fillet.
Cook better. Eat exceptional.