For steak lovers and weekend braai warriors, this butter-basted Scotch fillet is the ultimate way to show off your fire-side finesse. Simple ingredients, restaurant-quality flavour — all from the comfort of your backyard.
Make It a Feast
Serve this indulgent steak with crispy baby potatoes, steamed seasonal veg, or a bold salad. Don’t forget a zesty homemade chilli relish on the side — it brings a sharp contrast to the richness of the meat. Whether you’re entertaining guests or cooking for your family, this is the kind of dish that turns a meal into an occasion.
Cooking Outdoors, the Pro Way
Instead of splattering oil on your stovetop, take things to the braai where the smoke does the heavy lifting. This method combines the elegance of restaurant-style pan basting with the unmistakable character of fire-cooked meat. The best part? No mess, just flavour.
🔪 Pro Tips:
Always rest your steak for 5 minutes after cooking — it helps retain the juices.
Use a meat thermometer if you’re unsure — it’s the most reliable way to get it just right.
Adjust the time slightly based on your steak’s thickness or if you’re using indirect heat on the braai.
🥩 Steak Cooking Time Guide in the recipe below
Pro Chef Braai Tips: Perfect Scotch Fillet with Garlic Butter Recipe
Equipment
- 1 Heavy-based Skillet suitable for use over hot coals
Ingredients
- 2 Scotch Fillets or rib-eye steaks
- coarse salt and black pepper to taste
- 3-4 tablespoons butter
- 2-3 sprigs fresh rosemary
- 2 garlic cloves halved
- juice of half a lemon
- olive oil for rubbing the steaks
Instructions
Infuse the Butter
- Place the skillet on the side of the coals. Add butter, garlic halves, and rosemary. Let them melt and sizzle gently, infusing the butter with aromatic flavour.
Sear the Steaks
- Lightly rub the Scotch fillets with olive oil. Place them directly on the braai grid over high heat. Sear for 1–2 minutes per side to develop a rich crust.
Baste in the Butter
- Transfer the seared steaks into the hot skillet with the garlic-rosemary butter. Spoon the butter over the steaks repeatedly, allowing it to soak into the meat.
Finish and Serve
- Sprinkle with coarse salt and a squeeze of lemon juice. Continue basting and turning for up to 4 minutes per side, depending on your preferred doneness. Remove from heat and let rest for a few minutes before serving.
🥩 Steak Cooking Time Guide
- Rare 2 minutes 50-52°C Cool red center, vey soft
- Medium-Rare 3 minutes 55-57°C Warm red center, tender, juicy
- Medium 4 minutes 60-63°C Warm pink center, light firm
- Medium-Well Done 5 minutes 65-68°C Slightly pink center, firm
- Well-Done 6 – 7 minutes 70°C Fully cooked no pink