The Ultimate Braai Steak: Butter-Basted Scotch Fillet Perfection
Simple ingredients, restaurant-quality flavour — all from the comfort of your backyard.
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