The “King of the Grill” Scotch Fillet

Name: The “King of the Grill” Scotch Fillet
Prep time: 10 min
Cook time: 8 min
Ingredients: 4x NZ Beef Scotch Fillet Steaks (approx. 250g each) - Tip: Ask your butcher for steaks at least 2.5cm thick. If they are thin, they cook too fast and turn grey inside.; 2 tbsp NZ Extra Virgin Olive Oil (The Village Press or similar).; Generous Marlborough Flaky Sea Salt; 1 tsp Freshly cracked black pepper.; The "Maître d' Butter" (Make this first); 100g NZ Salted Butter (softened Westgold is great for its rich colour).; 2 cloves Garlic, finely crushed.; 1 tbsp Fresh Parsley, finely chopped.; 1 tsp Fresh Thyme leaves (or Rosemary if you prefer a stronger woody taste).; 1 tsp Lemon juice (to cut through the fat).; ½ tsp Dijon Mustard (optional, adds depth).

February 16, 2026

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Because NZ beef is almost entirely grass-fed, it’s leaner and has a more mineral-rich flavor than grain-fed beef. This recipe leans into that by keeping the seasoning simple and finishing it with a rich, cold compound butter that melts into the hot meat.

Here is a recipe for The “King of the Grill” Scotch Fillet with Garlic & Herb Butter.

Grass-fed NZ beef doesn’t need a heavy marinade. We use a “hot and fast” sear to get a crust, then finish it with a cold puck of homemade butter. As the steak rests, the butter melts, creating an instant creamy sauce that mixes with the meat juices.

The “King of the Grill” Scotch Fillet

Prep Time 10 mins (plus 30 mins to temper the meat)

Cook Time 6 to 8mins

Servings 4

Course Main

Cuisine BBQ

Ingredients

4x NZ Beef Scotch Fillet Steaks (approx. 250g each) – Tip: Ask your butcher for steaks at least 2.5cm thick. If they are thin, they cook too fast and turn grey inside.
2 tbsp NZ Extra Virgin Olive Oil (The Village Press or similar).
Generous Marlborough Flaky Sea Salt
1 tsp Freshly cracked black pepper.
The "Maître d' Butter" (Make this first)
100g NZ Salted Butter (softened Westgold is great for its rich colour).
2 cloves Garlic, finely crushed.
1 tbsp Fresh Parsley, finely chopped.
1 tsp Fresh Thyme leaves (or Rosemary if you prefer a stronger woody taste).
1 tsp Lemon juice (to cut through the fat).
½ tsp Dijon Mustard (optional, adds depth).

Instructions

Prep the Butter (Do this ahead)
In a small bowl, mash the softened butter, garlic, herbs, lemon juice, and mustard together with a fork until well combined.
Spoon the mixture onto a piece of cling wrap (Glad wrap).
Roll it into a log/sausage shape, twisting the ends to seal it.
Place it in the fridge (or freezer for 10 mins) to firm up. You want it hard enough to slice into "coins."
Temper the Meat
Take the steaks out of the fridge 30 minutes before cooking.
Crucial Step: Pat them bone-dry with a paper towel. Moisture is the enemy of a good crust.
Rub them all over with the olive oil.
Season generously with salt and pepper right before they hit the grill (not too early, or the salt draws out moisture).
Preheat your BBQ to High. You want the grates smoking hot.
Place the steaks on the grill at a 45-degree angle (for those pro grill marks).
The Timing (for Medium-Rare): Cook for 3 minutes on the first side. Don't touch it! Let the crust form. Flip the steaks. Cook for another 3 minutes on the second side.
Test for doneness: Press the center of the steak. It should feel like the fleshy part of your palm below your thumb (soft but with a little bounce).
The Rest & Melt
Remove the steaks from the grill and place them on a warm plate or wooden board.
Immediately slice a thick coin of your cold Garlic & Herb Butter and place it on top of each hot steak.
Tent loosely with foil and let them rest for 5–7 minutes. Magic happens here: The steak relaxes (retaining juices) and the butter melts down over the crust, mixing with the resting juices to create a sauce.