Scotch Fillet Recipes: 10 Ways to Cook Scotch

October 07, 2026 · 4 min read · By James C.

Scotch fillet recipes: garlic butter steak, whole roast scotch fillet and Korean beef bulgogi

The best way to cook scotch fillet depends on its form: sear thick steaks hot and baste them with butter, roast a whole cube roll with garlic and rosemary, and flash-cook shaved slices for bulgogi, gyudon or cheesesteak.

Scotch fillet, also called rib eye fillet, is well marbled, so it stays juicy whichever way you go. These 10 scotch fillet recipes are grouped by form, with the best cube roll for each, plus a comparison table and answers to common questions.

Choosing the Right Scotch Fillet for Each Recipe

Match the scotch fillet to the dish: thick steaks for the pan, a whole cube roll for roasting and thin shaved slices for rice bowls and sandwiches. Our grass-fed scotch cube roll suits steaks and roasts, the budget grass-fed scotch cube roll is the value pick for shaving, and the MB2+ grass-fed scotch cube roll brings extra marbling for special steaks. A whole cube roll covers all three: cut steaks from one end, roast the centre and shave the trim.

Scotch Fillet Steaks for the Pan and Grill

Garlic Butter Steak

A thick scotch fillet seared hard, then basted with foaming butter, garlic and thyme. The marbling melts into the butter as it bastes, giving a rich, glossy crust. Cut 3cm steaks from a whole cube roll for the best result.

Steak Frites at Home

Seared scotch fillet with crisp chips and a slice of herb butter, the French bistro way. Scotch brings more marbling than the traditional porterhouse, so it stays juicy and full of flavour. Bake the chips first so they crisp while the steak rests.

Steak Diane

Pan-fried steaks finished with a garlic, Worcestershire, mustard, brandy and cream sauce made in the same pan. Thinner scotch fillet steaks, about 2cm, cook quickly and soak up the sauce. A retro pub classic in about 25 minutes.

Scotch Fillet with White Bean Puree

Chargrilled grass-fed steaks sit over a lemony tarragon bean puree with green beans, broad beans and edamame in this scotch fillet with white bean puree. It feeds four in about 20 minutes.

Whole Scotch Fillet Roasts

Whole roast scotch fillet with garlic and rosemary carved into thick slices

Whole Roast Scotch Fillet with Garlic and Rosemary

A whole scotch cube roll studded with garlic and rosemary, seared, then roasted to an even pink and carved at the table. The marbling bastes the roast from within, so it stays juicy and forgiving. A probe thermometer takes the guesswork out of this Christmas or Sunday centrepiece.

Thin-Sliced and Shaved Scotch

Korean beef bulgogi made with thinly shaved scotch fillet, rice and kimchi

Korean Beef Bulgogi with Scotch Fillet

Paper-thin scotch fillet marinated in soy, grated pear, garlic and sesame, then seared fast in a very hot pan. The marbling keeps each slice tender. Part-freeze it for 30 to 40 minutes so it shaves thinly, then serve with rice and kimchi.

Gyudon

A Japanese rice bowl of shaved scotch fillet and onion simmered in sweet soy and dashi. The fat in scotch fillet melts into the broth and seasons the rice beneath. The budget cube roll suits it, and it is ready in about 20 minutes.

Philly Cheesesteak with Shaved Scotch Fillet

Shaved scotch fillet seared on a hot flat plate with onion and capsicum, then folded through melted provolone and piled into a soft roll. Scotch fillet is the classic cheesesteak cut because its marbling keeps the thin slices juicy.

Salads and Sandwiches

The Ultimate Aussie Steak Sandwich

A quickly seared steak in a toasted roll with beetroot, caramelised onion, lettuce, tomato and cheese. A 1cm scotch fillet steak cooks in a couple of minutes a side and stays juicy thanks to its marbling, making a pub classic at home.

Thai Beef Salad

Seared steak sliced thin over mint, coriander, cucumber and chilli with a lime and fish sauce dressing. The recipe is built on rump, but scotch fillet makes a richer version, since its marbling softens the sharp dressing. Rest it before slicing.

Scotch Fillet Recipes Compared

Pick a recipe by form, time and the cube roll you have.

Recipe	Form	Method	Total time	Difficulty	Doneness target	Best CCM scotch
Garlic butter steak	Thick steaks	Pan-seared, butter-basted	About 20 mins	Easy	Medium rare, 60 to 63C	Grass-fed or MB2+ grass-fed scotch cube roll
Steak frites	Thick steaks	Pan-seared, baked chips	About 45 mins	Medium	Medium rare, 60 to 63C	Grass-fed scotch cube roll
Steak Diane	2cm steaks	Pan-fried, pan sauce	About 25 mins	Easy	Medium rare to medium	Grass-fed scotch cube roll
Scotch fillet with white bean puree	Steaks	Chargrilled	20 mins	Easy	Medium rare, 60 to 63C	Grass-fed scotch cube roll
Whole roast scotch fillet	Whole cube roll	Seared, oven-roasted	About 1 hr 45 mins, plus resting	Medium	Medium rare, 60 to 63C	Grass-fed or MB2+ grass-fed scotch cube roll
Korean beef bulgogi	Shaved	Marinated, flash-seared	About 30 mins, plus marinating	Medium	Cooked through quickly	Budget grass-fed scotch cube roll
Gyudon	Shaved	Simmered in broth	About 20 mins	Easy	Cooked through quickly	Budget grass-fed scotch cube roll
Philly cheesesteak	Shaved	Flat plate or pan	About 25 mins	Easy	Cooked through quickly	Budget grass-fed scotch cube roll
Aussie steak sandwich	1cm steaks	Quick pan sear	About 25 mins	Easy	Medium	Budget grass-fed scotch cube roll
Thai beef salad	Steaks, sliced thin	Seared, rested, sliced	About 30 mins	Easy	Medium rare, 60 to 63C	Grass-fed scotch cube roll

Conclusion

Pick your scotch fillet recipe by form and occasion: butter-basted steaks or gyudon for a quick weeknight, bulgogi or cheesesteak when friends drop in, and a whole garlic and rosemary roast for a celebration. Whichever you choose, start with a quality cube roll from our scotch fillet range.

People Also Ask

Quick answers to common questions our customers ask.

What is the best way to cook scotch fillet? +

Sear scotch fillet in a hot heavy pan, baste it with butter and rest it for 5 minutes, pulling it at 57 to 60C for medium rare. The Food Safety Information Council recommends whole cuts of beef reach at least 63C and rest for 3 minutes, and pregnant women, older people, young children and anyone with a weakened immune system are safest avoiding rarer steak.

What can you do with scotch fillet? +

Scotch fillet is one of the most versatile cuts. Sear it as thick steaks with garlic butter or steak Diane, roast a whole cube roll with garlic and rosemary, or shave it thinly for Korean bulgogi, gyudon and Philly cheesesteaks. Its marbling keeps it juicy in every method, from a hot pan to the oven.

What is the best recipe for a scotch fillet roast? +

A whole scotch fillet roast is best kept simple: stud it with garlic and rosemary, sear it all over, then roast it until the centre is evenly pink and rest it before carving. The marbling bastes the meat from within, so it stays juicy and forgiving, which makes it ideal for Christmas or Sunday lunch.

Is scotch fillet the same as rib eye? +

Yes. In Australia, scotch fillet, rib fillet and rib eye fillet all name the same boneless steak from the rib, and the whole unportioned muscle is sold as a cube roll. A bone-in rib eye is the same meat with the bone attached. Our guide to rib eye fillet vs scotch fillet explains the names.

How thin should scotch fillet be sliced for bulgogi or gyudon? +

Slice scotch fillet as thinly as you can, ideally 2 to 3mm, for bulgogi and gyudon. Wrap the steak and freeze it for 30 to 40 minutes until firm but not frozen solid, then slice across the grain with your sharpest knife. Thin slices cook in seconds and stay tender, so add them to the pan last.

Written By

James C.

Food & Consumer Content Strategist

James is a Content Manager & Editorial Strategist specialising in practical consumer content. For Cost Cut Meats, he develops resources around Australian meat, beef cuts, bulk buying, storage, preparation and getting better value from the meat you buy.

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