Perfect Seared Scotch Steaks
On the Charmate Colt
Print recipe
An easy, fool-proof recipe for perfectly seared scotch steaks over charcoal. Cooked on the Charmate Colt BBQ using Stef The Maori Deep Bush Rub.
- Prepare the Charmate Colt for direct cooking using the Minion method. Place Charmate Black Wattle briquettes in the centre, add lit Charmate Black Wattle Charcoal and include two chunks of Charmate Oak Wood —one on top of the lit fuel and the other on the unlit fuel.
- Trim the silverskin from the outside of the scotch fillet.
- Use a sharp knife to cut the steak into pieces the thickness of two fingers.
- On a foil-covered chopping board, rub the steak with Stef the Maori Deep Bush Rub, ensuring it covers all sides. Let it sit for 20 minutes.
- Put the steaks on the middle grate of the Colt BBQ, shaping them into a round form. Check after about 20 minutes; they should register 120°F when probed before removing.
- Take the steaks off the BBQ and let them rest for 15 minutes.
- Return to the BBQ for a direct sear over the coal on the lowest grate in the bottom section, closest to the coal.
- Slice and serve.
