Ingredients
Garlic Butter Scotch Fillet
- 2 × 300–350 g scotch fillet steaks, approximately 3–4 cm thick
- 1 tbsp olive oil
- 4 tbsp Misty Gully Unbelievable Garlic Butter Seasoning
Crispy Garlic Butter Potatoes
- 500 g baby potatoes
- 1 tbsp olive oil
- 2 tbsp Misty Gully Unbelievable Garlic Butter Seasoning
Simple Balsamic Salad
- 80 g rocket
- 150 g cherry tomatoes, halved
- ½ cucumber, sliced
- 1 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
Method
- Get the steaks ready
Remove the steaks from the fridge around 30 minutes before cooking, allowing them to come to room temp.
Lightly coat with olive oil and season both sides generously with Misty Gully Garlic Butter Seasoning.
Turn on the BBQ, set to high heat. - Par-boil the potatoes
Place the baby potatoes in a saucepan of cold water and bring to the boil.
Cook for around 8–10 minutes, or until they’re just starting to become tender but aren’t completely cooked through.
Drain well and allow them to steam dry for a few minutes. Cut larger potatoes in half, then toss with the olive oil and Misty Gully Garlic Butter Seasoning. - Crisp up the potatoes
Place the potatoes cut-side down on the BBQ hotplate and cook for around 8–10 minutes, turning occasionally, until beautifully golden and crispy.
Move them to a cooler part of the BBQ while you cook the steaks. - BBQ the scotch fillet
Make sure the barbie is still nice and hot before adding the steaks.
Place the steaks directly over the heat and cook until a deep brown crust and good grill marks develop, don’t be scared to turn more than once while you’re cooking.
For a 3–4 cm thick scotch fillet, allow roughly 3–4 minutes per side for medium-rare. This is only a guide — steak thickness, starting temperature and BBQ heat can make a big difference.
For the best result, use a meat thermometer.
For medium-rare
Take the steak off the BBQ when the centre reaches approximately 54°C.
Rest it for 5–10 minutes. The internal temperature should continue to rise by a few degrees as it rests, finishing at around 56–60°C for a juicy medium-rare steak. - Make the salad
While the steaks are resting, combine the rocket, cherry tomatoes and cucumber.
Drizzle with the extra virgin olive oil and balsamic vinegar and toss lightly. - Serve
Slice the rested scotch fillet across the grain and serve alongside the crispy Garlic Butter potatoes and balsamic salad.
Before serving, finish the sliced steak with a light sprinkle of Misty Gully Garlic Butter Seasoning for an extra flavour boost!
Pitmaster tip
Don’t cook steak by time alone. Every steak and every BBQ is different. A meat thermometer takes the guesswork out of it — even though a medium-rare steak usually has an internal temp of 56-60c, you want to pull it off the grill slightly before it gets there, say around 54-55c to rise the perfect temp while it rests!