Garlic & Parsley Scotch Fillet
2 Scotch fillet steaks
1/2 Tbsp vegetable oil, or any high heat cooking oil like canola or extra light olive oil
sea salt & black pepper
4 Tbsp Lewis Road Garlic & Parsley Butter
2 cloves garlic, peeled and quartered
1 sprig fresh rosemary
Thoroughly pat steak dry with paper towels. Just before cooking, generously season with salt and black pepper.
Heat the pan until hot and then add oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per
Reduce heat to medium and immediately add 4 Tbsp of garlic & Parsley butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).
Transfer steak to a cutting board, and rest 10 minutes before slicing into strips to serve.