Try our flavoursome BBQ steaks served with a lemon buttermilk sauce. They’re loaded with garlic and spice.
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COOK. STORE. SAVE.
Use it up: You’ll have buttermilk leftover from this recipe. You can freeze it by pouring the leftovers into 1/2 cup quantities in airtight containers or snaplock bags and pop them in the freezer. The texture of thawed buttermilk can be slightly grainy, so it’s best used in cooked recipes such as Stephanie Alexander’s herbed buttermilk pancakes or this classic banana bread.
When is a steak more than just a steak? When it’s a scotch steak marinated overnight, cooked on the barbie and served with an indulgent buttermilk sauce, that’s when! A quick sear on the grill is enough to transform this humble cut of meat into a mouth-watering steak worthy of any BBQ party. Here are our tips for how to cook scotch fillet steak on the BBQ.
Porterhouse vs scotch fillet, sirloin vs scotch fillet, eye fillet vs scotch fillet…? We get it! Meat cuts can be confusing, so here’s what you need to know. Rump steak is generally great value, firmer than a fillet and full of flavour. A sirloin steak (or porterhouse) is really tender, while an eye fillet (or fillet steak) is the most tender of all. There’s also the beef scotch fillet that we’ve showcased in this recipe, so it all comes down to personal preference and your cooking method.
The scotch fillet is a popular cut because it’s juicy, tender and has a rich flavour, and for this BBQ scotch fillet recipe, we wanted a big meat flavour that we could offset with the creamy lemon sauce. It’s also a great BBQ meat – it needs fast cooking at high temps and that’s exactly what the BBQ offers.
The good news is there’s minimal preparation needed to make grilled scotch fillet. For the best way to cook scotch fillet on a BBQ, just take the steaks out of the fridge about 45 minutes before cooking. They need to be at room temperature to help them cook evenly. For maximum flavour and a nice crust when you BBQ scotch fillet steak, season both sides of the meat generously with salt and cracked pepper. Cook the steaks for 3-4 minutes on both sides. Just remember, only turn them once: continual turning lets the juices escape and can make the steak dry.
Want to know the perfect scotch fillet BBQ time? For medium-rare steaks, the meat will feel soft (like the fleshy part of your hand) when pressed with tongs. Once cooked you need to rest the steaks. It can be tempting to skip this step but don’t – resting the meat helps keep the steaks tender and juicy. A good rule of thumb is to leave them on a plate, covered loosely in foil, for about half the total cooking time. And never cut steaks before they have rested – all those lovely juices will escape. For even more help cooking scotch fillet steaks, watch Curtis Stone’s tips on how to cook the perfect steak every time.
If you’re looking for the perfect sauce to go with scotch fillet, we’ve got one you’ll love. This steak sauce is made using buttermilk and crème fraîche to add a thick, creamy texture, while lemon, Dijon mustard and sherry vinegar intensify the tang. All up you have a creamy lemon sauce that will cut through the rich meat flavours beautifully.
You can serve these steaks with chargrilled corn on the cob and steamed broccolini, but a couple of salads will really turn this recipe into a party. Try our BBQ pumpkin salad and traditional potato salad. Or check out our collection of salad recipes for more ideas and inspiration.
From the table centerpiece to sides, salads and dessert, we've got everything you need to make getting the BBQ firing this Christmas easy.
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