Growing up in a family that’s been in the meat business for over 50 years, we have learned a few things about the perfect roast that we would like to share. If you love meat as much as we do and its health benefits, you may already know that few cuts rival the succulent, flavourful profile of a whole Scotch fillet.
It is also known as a ribeye roast, cube roll or boneless rib-eye. This whole, boneless cut comes from the rib section of the cow which is the inactive section of the cow and leads to its rich, full flavour and generous marbling. This cut melts during cooking to deliver unparalleled tenderness and juiciness. It is perfect to impress your next dinner party or family.
Today, we’re sharing one of our favourite methods of cooking it, which is the reverse sear, a technique that guarantees even cooking, a blushing interior and a caramelized crust. Whether you’re a seasoned home chef or trying it for the first time, follow this guide for restaurant-quality results.
Why Choose a Whole Scotch Fillet 3kg?
Before we get into the finer details, let’s talk about why a whole Scotch fillet is worth the effort. For starters, it’s a crowd pleaser and at 3kg, it’s ideal for feeding 10 -12 people generously. Unlike individual steaks, roasting the entire 3kg piece allows flavours to develop deeply, with the fat cap rendering slowly to baste the meat from within. This cut is incredibly versatile. Serve it as a centrepiece with sides, slice it thin for sandwiches or even use leftovers for stir-fries. The Whole Scotch Fillet 3kg has just the right amount of fat for flavour without excess waste. Cooking a large roast like this might seem intimidating, but with the right approach and know how, you’ll achieve that wow factor every time.
The reverse sear method flips traditional roasting on its head. Instead of searing first and then finishing in the oven (which can lead to overcooked edges and an underdone centre), we cook low and slow first, then sear at high heat. This promotes uniform doneness, minimizes moisture loss and creates a superior Maillard reaction for that irresistible crust. The Maillard reaction is a chemical process that involves amino acids and reducing sugars, responsible for the browning and complex flavours in cooked foods like seared steaks. It’s especially suited for thicker cuts like our 3kg fillet, where precision is key to avoiding dry spots.
Ingredients and Tools You Will Need
To keep things simple yet refined, focus on quality ingredients that enhance the beef’s natural taste. Here’s what we suggest.
• 1 x 3kg whole Scotch fillet from Stockman Steaks (thawed from frozen, allow 24-48 hours in the fridge)
• 2-3 tablespoons oil or tallow
• Celtic Sea Salt (about 1 tablespoon)
• Freshly ground black pepper
• Optional 4-5 garlic cloves (smashed), fresh rosemary or thyme sprigs, 1 onion (quartered)
Essential tools
• A meat thermometer
• A wire rack set over a baking sheet
• A large cast-iron skillet or heavy-duty pan for the perfect sear
• Butcher’s twine
• A pan or plate for resting
Pro tip: Invest in a good thermometer, it’s the secret to perfect doneness, as oven times can vary based on your appliance and the meat’s starting temperature.
Step 1: Preparation Set the Stage for Success
Start by removing your Whole Scotch fillet from the fridge at least 2 hours before cooking. This brings it to room temperature, ensuring even heat penetration and preventing a cold centre that could lead to uneven results. Pat the entire surface dry with paper towels to remove excess moisture, this is crucial for achieving a great sear later.
Next, season generously. Prick first then rub the roast all over with salt and pepper. If you’re feeling adventurous, create a simple herb paste by mincing the garlic and herbs, mixing with a bit of oil, and slathering it on. There is the additional option to tie the roast with butcher’s twine every several centimetres to maintain a uniform shape, which promotes consistent cooking. Let it sit seasoned for another 30 minutes to an hour. This dry brining draws out juices that reabsorb, enhancing flavour and tenderness.
Preheat your oven to a a moderate heat. This gentle heat is the hallmark of reverse searing, allowing the meat to cook slowly without overdoing the exterior.
Step 2: Low and Slow Roasting
Place the seasoned roast on a wire rack over a baking pan (the rack allows air circulation for even cooking). Insert your meat thermometer into the thickest part of the roast, avoiding fat pockets.
Slide it into the preheated oven and cook until the internal temperature reaches about 5-10°C below your desired doneness:
• Rare: Pull at 45-50°C (final ~50-55°C)
• Medium-rare: Pull at 50-55°C (final ~55-60°C)
• Medium: Pull at 55-60°C (final ~60-65°C)
• Well-done: Pull at 65-70°C (final ~70°C+)
For a 3kg Scotch fillet, expect 2.5-3.5 hours, depending on your oven and starting temp. Check periodically but resist opening the door too often to maintain steady heat. This low-temperature phase gently renders the marbling, keeping the meat juicy while enzymes break down proteins for extra tenderness. A common mistake is to rush this step, so please remember that patience is your friend here.
Once it hits the target, remove the roast. Let it rest for 20-30 minutes. During this time, turn up your oven to its highest setting, around 260°C (500°F), or prepare your skillet for the sear.
Step 3: The Searing Finish
Now for the exciting part: the reverse sear. If using the oven, return the rested roast (uncovered) to the very hot oven for 8-12 minutes, rotating halfway, until the exterior is deeply browned and crispy. Alternatively, heat 2 tablespoons of tallow or oil in a cast-iron pan over high heat until smoking. Sear the roast on all sides for 1-2 minutes per side, using tongs to handle it carefully as the oil can spit. This high-heat blast creates that flavourful crust without overcooking the interior.
Transfer to a cutting board and rest again for 10-15 minutes. Resting is non-negotiable, it allows juices to redistribute, ensuring every slice is moist and flavourful.
Step 4: Carving and Serving. The Grand Reveal
Using a sharp carving knife, slice against the grain into 1cm-thick pieces for optimal tenderness. Cutting against the grain with a whole scotch fillet means slicing the meat perpendicular to the direction of the muscle fibres. This creates more tender steak that is easier to chew. To do this, identify the direction of the visible lines also known as ‘the "grain" on the meat and make your cuts across those lines, not parallel to them. Arrange on a platter, drizzling any accumulated juices over top.
Tips for Absolute Perfection and Common Pitfalls
To improve your cooking further:
• Use a meat thermometer as guessing leads to disappointment.
• If your roast has a fat cap, score it lightly for better rendering. To score the fat cap, make shallow, parallel cuts into the fat using a very sharp knife, creating a diamond or crosshatch pattern. This technique exposes more surface area for seasoning to penetrate, prevents the fat from curling, and helps the fat render for increased flavour and a crispy texture.
• If you have an American Style BBQ and you are after a smoky flavour, add wood chips to a smoker box during the low roast phase.
Avoid these mistakes
• Skipping the rest periods.
• Cooking straight from the fridge.
Also, remember that carryover cooking will raise the internal temp by 5-10°C post-oven, so pull early.
Conclusion
Cooking a whole Scotch fillet that is wet-aged for 14 days correctly will lead to enhanced flavour and tenderness. Cooking this 3kg Whole Scotch Fillet the reverse sear way showcases its premium quality like no other method.
About the Author
Steven Hines is one of the owners and co-founders of Stockman Steaks. His family has been in the meat business for over 5 decades and 3 generations. He has a passion for eating great quality meat and researching the health benefits behind it.
