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Ingredients

For 2 servings

2 (300g each, 3cm thick)Scotch Cube Roll steaksroom temperature for 30 minutes
2 tspSea salt flakesdivided
1 tspCracked black pepperfreshly ground
2 tbspGrapeseed oilor any high smoke point oil
80gUnsalted butterdivided
4 largeGarlic clovessmashed, skin on
4 sprigsFresh thyme
2 sprigsFresh rosemary
150mlDry red wineShiraz or Cabernet Sauvignon
200mlBeef stocklow sodium preferred
small handfulFlat leaf parsleyfinely chopped, optional garnish

Pan-Seared Scotch Cube Roll with Garlic Butter and Red Wine Jus

Name: Pan-Seared Scotch Cube Roll with Garlic Butter and Red Wine Jus
Prep time: PT10min
Cook time: PT15min
Total time: PT25min
Yield: 2
Cuisine: Australian, Modern Steakhouse
Ingredients: 2 (300g each, 3cm thick) Scotch Cube Roll steaks (room temperature for 30 minutes); 2 tsp Sea salt flakes (divided); 1 tsp Cracked black pepper (freshly ground); 2 tbsp Grapeseed oil (or any high smoke point oil); 80g Unsalted butter (divided); 4 large Garlic cloves (smashed, skin on); 4 sprigs Fresh thyme; 2 sprigs Fresh rosemary; 150ml Dry red wine (Shiraz or Cabernet Sauvignon); 200ml Beef stock (low sodium preferred); small handful Flat leaf parsley (finely chopped, optional garnish)

May 21, 2026 · 1 min read · By James C.

Serves

Prep Time

10 min

Cook Time

15 min

Resting Time

30 min

Total Time

25 min

Difficulty

Difficult

Introduction

Scotch Cube Roll is the prized centre cut from the eye of the rib, prized for its generous marbling and rich, buttery flavour. This restaurant-style preparation lets the beef speak for itself, with a simple garlic butter baste and a quick red wine jus that brings everything together. Ready in under 30 minutes.

The Cuts for This Recipe

Scotch Cube Roll (A Budget) from $39/kg - 100% Grass-Fed Angus Beef - AMG

AMG A Budget scotch is 100% grass fed Black Angus from Victoria's rich pastures, MSA graded for guaranteed eating quality. It's the same trusted AMG...

Also Featured in This Recipe

Porterhouse from $32/kg - 100% Grass-Fed Angus Beef - AMG

$147.00

Porterhouse from $34/kg - Grass-Fed Wagyu MB2+ - Roam

$147.00

Porterhouse Striploin from $39/kg - 100% Grass-fed and finished angus beef - Southern Ranges SR+

$440.00

Ingredients

For 2 servings

2 (300g each, 3cm thick)Scotch Cube Roll steaksroom temperature for 30 minutes
2 tspSea salt flakesdivided
1 tspCracked black pepperfreshly ground
2 tbspGrapeseed oilor any high smoke point oil
80gUnsalted butterdivided
4 largeGarlic clovessmashed, skin on
4 sprigsFresh thyme
2 sprigsFresh rosemary
150mlDry red wineShiraz or Cabernet Sauvignon
200mlBeef stocklow sodium preferred
small handfulFlat leaf parsleyfinely chopped, optional garnish

Heavy cast iron or stainless steel pan
Tongs
Large spoon for basting
Meat thermometer
Wooden spoon
Fine sieve (optional)
Aluminium foil
Sharp carving knife

Cooking Steps

Bring steaks to room temperature

Remove the Scotch Cube Roll steaks from the fridge 30 to 45 minutes before cooking. This is the single most important step for an evenly cooked steak. Pat them completely dry with paper towel and season generously with 1.5 teaspoons of sea salt and all the cracked pepper.

Heat the pan properly

Place a heavy cast iron or stainless steel pan over high heat for at least 3 minutes until it is smoking hot. Add the grapeseed oil and swirl to coat. If the oil is not shimmering and almost smoking, the pan is not hot enough.

Sear the first side

Carefully place the steaks in the pan away from you to avoid splatter. Do not move them. Let them sear undisturbed for 3 to 4 minutes until a deep golden brown crust forms.

Flip and add aromatics

Flip the steaks once. Immediately reduce heat to medium and add 50g of the butter, the smashed garlic, thyme and rosemary to the pan. The butter will foam and begin to brown.

Baste continuously

Tilt the pan slightly and use a large spoon to continuously baste the steaks with the foaming garlic butter for 2 to 3 minutes. For medium rare, internal temperature should reach 52 to 54 degrees Celsius.

Rest the steaks

Transfer the steaks to a warm plate. Loosely tent with foil and rest for 8 minutes. This is non-negotiable. Resting lets the juices redistribute through the meat instead of running out the moment you slice.

Make the red wine jus

Return the pan to medium high heat with all the butter, garlic and herbs still inside. Pour in the red wine and scrape up all the caramelised bits stuck to the pan. Let the wine reduce by half, around 2 minutes.

Finish the jus

Add the beef stock and remaining 30g of butter. Simmer and stir until the sauce thickens enough to coat the back of a spoon, around 3 to 4 minutes. Strain through a fine sieve if you prefer a smooth sauce.

Slice and serve

Slice the rested steaks against the grain into thick strips. Arrange on warm plates, spoon over the red wine jus and scatter with chopped parsley if using. Serve immediately.

Nutrition

Calories 620 kcal

Protein 52g

Fat 42g

Carbs 3g

Sugar 1g

Fibre 0g

Sodium 890mg

Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.

Tips and Pairing

For the best results, use steaks at least 3cm thick. Thinner cuts will overcook before you get a proper crust. If you do not have a cast iron pan, any heavy stainless steel pan works (avoid non-stick, it cannot get hot enough). For doneness, use a meat thermometer: 50C rare, 54C medium rare, 60C medium, 65C medium well. Always pull the steaks 2 degrees below your target as they continue cooking while resting. Leftover jus freezes beautifully for up to 3 months.

Serve with creamy mashed potato or hand cut chips, a sharp rocket salad dressed with lemon and Parmesan, and a glass of full bodied Australian Shiraz or Barossa Cabernet. For a lighter side, try grilled asparagus or charred broccolini with chilli flakes.