Beef Eye Fillet BBQ Cook Time
230°C (450°F)
8–12 minutes • Internal: 55°C (130°F) for medium-rare
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| Rare | 52°C (125°F) | 6–8 min | Cool red centre, buttery soft |
| Medium-rare | 55°C (130°F) | 8–10 min | Warm red centre, ideal |
| Medium | 63°C (145°F) | 10–12 min | Pink centre |
How to BBQ Beef Eye Fillet
1
Remove from fridge 30 minutes early. Pat dry.
2
Season simply — salt, pepper, olive oil. Let the beef shine.
3
Preheat BBQ to high, 230°C (450°F).
4
Sear all sides (including edges) for 2–3 minutes each.
5
Move to indirect heat if needed to reach target temp.
6
Rest for 5–8 minutes.
Pro Tips
- Eye fillet is the most tender cut but has less marbling — don't overcook.
- Sear all sides including the edges for a complete crust.
- Because it's thick and round, use indirect heat to finish after searing.
Resting Time
Rest for 5–8 minutes after removing from the BBQ. This allows juices to redistribute for a juicier result.
Frequently Asked Questions
How long to BBQ eye fillet?
8–10 minutes for medium-rare at 230°C, searing all sides.
What's the difference between eye fillet and scotch fillet?
Eye fillet (tenderloin) is the most tender cut with mild flavour. Scotch fillet (ribeye) has more marbling and stronger beef flavour.