Pan‑Seared Ribeye (Scotch Fillet)
I call it ribeye. My mum calls it scotch fillet. Either way, this is exactly how I cook it — a simple, minimal-ingredient method that proves the name was never the important part.
This works regardless of what you call the cut, because the cut behaves the same either way: rich, marbled, and built for high-heat pan-searing.
5 Mins. 8-12 Mins. 2
🛒 Ingredients:
Steak
- 2 ribeye / scotch fillet steaks (about 225g each)
- Salt & pepper
- 1 tbsp neutral oil (canola, rice bran)
A note on size: this recipe is written for two 225g steaks. If you're ordering larger, smaller, or a different quantity, the method stays the same — just adjust your cooking time accordingly, or message us on WhatsApp and we can talk you through timing for your specific order.
Finishing
- 1 tbsp butter
- 1 clove garlic, smashed
- 1 sprig thyme or rosemary (optional)
👨🍳 Instructions:
- Pat steak dry and season generously with salt and pepper.
- Heat oil in a heavy pan over high heat until shimmering.
- Place steak in the pan and sear 2–3 minutes until a deep golden crust forms.
- Flip and sear another 2–3 minutes for medium-rare — about 54–57°C internal, or firm but with give when pressed. Add 1–2 minutes per side if you prefer it more done. For more on getting this right, our tools and techniques guide covers thermometers, basting, and oil choice in more depth.
- Add butter, garlic, and herbs; baste for 30–45 seconds.
- Rest for 5 minutes before slicing — this step matters as much as the sear
🍽️ Serving Suggestions:
Slice across the grain and serve with the pan juices spooned over the top. A squeeze of lemon brightens the richness.
Looking for something to serve alongside it? A good potato side is the classic pairing, a simple salad keeps things lighter, or try one of four steak sauces if you want to go beyond the pan juices.
✨ Pro Tip:
Ribeye's marbling means it stays juicy even at high heat. A dry surface and a hot pan is the whole trick to a good crust — resist the urge to move the steak around while it sears.
Educational Notes
- Ribeye and scotch fillet are the same muscle, just different names depending where you learned to cook - we covered this in more detail in this week's blog.
- The naming differences don't change how you cook it: high heat, short time, and a good rest.
- If you're unsure how many steaks to order for your table, our Meat Planner will work it out for you.
This recipe uses:
