For a typical 2–3 cm thick scotch fillet steak, cook about 2–3 minutes per side on high heat for medium-rare, then rest for 5 minutes; always rely on internal temperature if you can for accuracy.

Key timing guidelines

  • For 1-inch (about 2.5 cm) thick steaks in a hot pan or grill: about 2 minutes per side gives you a nice medium‑rare, assuming the pan is properly preheated and sizzling hot.
  • A forum rule of thumb for medium‑rare is to cook “until the internal temp is about 54 °C (125 °F),” rather than trusting time alone.
  • Let the steak rest 2–5 minutes after cooking so the juices redistribute and it stays tender and juicy.

Internal temperature targets

Use a meat thermometer if possible; it is much more reliable than time.

  • Rare: pull from heat at about 50–52 °C in the center.
  • Medium‑rare: about 54–57 °C. Many cooks specifically aim at 54 °C for scotch fillet.
  • Medium: about 60–63 °C.
  • Well done: 70 °C+ (not usually recommended for this cut, as it can dry out).

If you’re roasting a whole scotch fillet

For a whole trussed scotch fillet roast (not individual steaks), use weight- based oven times and temp checks.

  • Preheat to around 220 °C, sear/roast briefly, then roast at about 200 °C.
  • As a general guide per 500 g of meat:
* Rare: 15–20 minutes per 500 g, to about 50 °C internal.
* Medium: 20–25 minutes per 500 g, to about 60 °C internal.
* Well done: 25–30 minutes per 500 g, to about 70 °C internal.
  • Always rest the roast at least 20 minutes loosely covered with foil before slicing so it stays moist and easier to carve.

Quick step-by-step for pan steak

  • Take steak out of the fridge 20–30 minutes before cooking so it comes closer to room temperature.
  • Pat dry, season with salt (and pepper if you like).
  • Preheat a heavy pan on high until it’s just starting to smoke, add a thin film of oil.
  • Sear steak 2–3 minutes on each side for medium‑rare, adjusting slightly for thickness and your stove.
  • Optionally baste with butter and herbs in the last minute.
  • Rest 5 minutes, then serve.