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BBQ steaks with creamy lemon sauce

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  • Egg free
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in protein

Try our flavoursome BBQ steaks served with a lemon buttermilk sauce. They’re loaded with garlic and spice.

  • Serves6
  • Cook time10 minutes
  • Prep time20 minutes, + 30 mins marinating & 5 mins resting time
Four BBQ steaks with creamy lemon sauce and corn on the cob


  • 2 garlic cloves, crushed
  • 2 tsp smoked paprika
  • 1 tbs finely chopped thyme
  • 1 tsp finely grated lemon rind
  • 1/3 cup (80ml) olive oil
  • 6 (about 250g each) Coles Graze Grass Fed Beef Scotch Fillet Steaks

Lemon buttermilk sauce

  • 1/4 cup (60ml) buttermilk
  • 1/4 cup (60ml) crème fraîche or sour cream
  • 2 tbs extra virgin olive oil
  • 2 tsp Coles Dijon Mustard
  • 1 tbs sherry vinegar
  • 1 small garlic clove, crushed
  • 1 lemon, rind finely grated, juiced
  • 1/3 cup finely chopped chives

Nutritional information

Per Serve: Energy: 2490kJ/596 Cals (29%), Protein: 56g (112%), Fat: 40g (57%), Sat fat: 12g (50%), Carb: 2g (1%), Sugar: 1g (1%), Fibre: 2g (7%), Sodium: 205mg (11%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the garlic, paprika, thyme, lemon rind and ¼ cup (60ml) oil in a large bowl and stir to combine. Add steaks and toss to coat. Cover and place in the fridge for 30 mins or overnight to develop the flavours.
  2. Step 2

    To make the lemon buttermilk sauce, whisk the buttermilk, crème fraîche or sour cream, oil, mustard, vinegar, garlic, lemon rind and lemon juice in a bowl until well combined. Season. Add the chives and stir to combine. Place in the fridge to chill.
  3. Step 3

    Heat a barbecue grill or chargrill on medium-high. Season the steaks and cook for 3-4 mins each side for medium-rare or until cooked to your liking. Transfer the steaks to a plate and loosely cover with foil. Set aside for 5 mins to rest.
  4. Step 4

    Thickly slice the steaks and arrange on a serving platter. Drizzle with the buttermilk sauce to serve.

Recipe tip

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.

Here’s why you need to throw a scotch fillet steak on your barbie

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.

Which steak is which?

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: perfect for the BBQ

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.

How to cook scotch fillet

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.

How long to cook scotch fillet on a BBQ

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.

The best sauce for scotch fillet steak

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.

 Love this scotch fillet BBQ recipe?

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.

Discover the Curtis Stone BBQ range

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