Scotch Fillet Steaks with Garlic Butter and Radish Salad

  • Serves: 4
  • Prep time: 15 mins
  • Cook time: 8 mins
  • Method: Grill


  • 4 x beef scotch fillet steaks
  • 1 tbsp fresh rosemary leaves
  • 2 tsp sea salt flakes
  • 90g softened butter
  • Small clove garlic, finely crushed
  • 1 large Lebanese cucumber
  • 6 radishes, trimmed and thinly sliced
  • 1 bunch rocket
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard


  1. Combine the rosemary, salt, pepper and oil and rub over both sides of the steaks. Preheat grill to hot before adding the steaks.
  2. Cook on one side and only turn steaks once. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
  3. Combine butter and garlic in a small bowl. Season with freshly ground pepper. Mix with a spatula until smooth and refrigerate until needed.
  4. Remove steaks from heat, loosely cover with foil and rest steaks for 2 to 4 minutes before serving. Serve steaks with a small dollop of garlic butter and salad.
  5. For the salad, use a vegetable peeler to the peel the cucumber lengthways. Add to a large bowl with radish and rocket and toss to combine. Whisk oil, vinegar and mustard and dress salad.


  • Sirloin or rump steaks would be a tasty alternative to scotch fillet in this recipe.
  • Roll the prepared butter in clingwrap and freeze for a short time for perfectly formed disksĀ and restaurant style presentation.