How to Reverse Sear Scotch Fillet steaks

When we cook steak, we're looking primarily for two things: tender, juicy meat, and a flavourful seared crust. This reverse sear method ensures we can have both! The best part? It's actually super easy.

Get the best quality scotch fillet roast from your local butcher that you can afford. Bring the meat up to room temperature and lightly season with the Flaming Coals bovine espresso beef rub. This rub is packed full of salty, peppery goodness that is a sure-fire way to enhance your steaks taste!

Allow the rub to penetrate the meat for about 20-30 minutes before placing the roast into the Flaming Coals Offset smoker (which was pre-heated to 275f). In today’s cook, we are using ironbark splits as our fuel of choice and we are running the temp master pro-control fan to ensure our cooking chamber maintains the desired temperature throughout the entire cook.

Once the internal temperature of your roast reaches 120f remove it from the smoker and place it in a covered aluminium tray for 10 to 15 minutes for the meat to rest and those juices to settle.

After resting, slice the roast into thick juicy steaks and get ready to sear them directly over the coals in the Flaming Coals offset smoker firebox. In today’s cook, we are doing 4 x 20 second turns to get those beautiful grill marks. However, be sure to turn as regularly as necessary to ensure your internal temperature doesn’t exceed 130-135f for a perfect medium-rare.