Low 'n slow scotch fillet

Meltingly tender scotch fillet

10 - 14

Serves

45 mins

Prep Time

2 hrs

Cook Time

Recipe author

Beef + Lamb New Zealand

Barbecue Legend Matt Melville takes us through a step by step guide on how to cook the perfect scotch fillet, also known as ribeye or cube roll, in a pit barrell. He includes a genius tip on how to turn it into steaks to impress all your guests and cook it to each persons' liking.

← Make sure you check out our how-to video!

Rate this recipe

Party Favourites,

Steak,

Beef,

Special Occasion & Entertaining,

Slow Cooked

Ingredients

Scotch fillet

1 whole Quality Mark beef scotch fillet

Rum & Que 'Blackout' Rub

covering the whole fillet

Equipment

Pit Barrell

Lump charcoal

Chimney starter or flame torch

Fire starters

Pohutukawa wood chunks

Meat thermometer/probe

Method

Prepare and set up

Smoking the meat

Creating the perfect steaks

A whole scotch fillet doesn’t have a large amount of fat on the outside so doesn’t require much trimming, if any at all.

Season the meat liberally on all sideswith the Rum and Que Blackout rub (or your preferred rub). Allow the seasoned meat to rest at room temperature for about an hour before cooking.

Start Timer

Remove the rods and grill from the pit barrell and put some lump charcoal in the bottom of it. Light a few lumps with a chimney starter and add it in. Use enough lump charcoal for one or two layers on the bottom of the barrell. Place one lump in the middle and another to the side which will catch alight later in the cook.

Replace the rods and the lid and allow the barbecue to come up to temperature, around 225°F (107°C) to 250°F (121°C).You want a clean, steady smoke.

Nutrition Information per Serving (125g)

This nutrition analysis is based on 14 serves and is for the scotch fillet only.

Energy

743kJ (177 kcal)

Protein

28.5g

Total Fat

7.0g

Saturated Fat

2.8g

Carbs