Cooking Outdoors, the Pro Way
For steak lovers and weekend braai warriors, this butter-basted Scotch fillet is the ultimate way to show off your fire-side finesse. 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.
Why Scotch Fillet Deserves the Spotlight
Known elsewhere as rib-eye, Scotch fillet is prized for its marbled texture and robust flavour. It’s a steak that stands on its own, but when basted in golden butter infused with rosemary and garlic, it transforms into something truly unforgettable. The result? A steak that’s crisp on the outside, tender inside, and bursting with buttery, smoky goodness.
🔪 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
The Ultimate Braai Steak: Butter-Basted Scotch Fillet Perfection
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
