Scotch Fillet (Ribeye) BBQ Cook Time
230°C (450°F) High Heat
4–5 min per side • Internal: 55°C (131°F) for medium-rare
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| Rare | 49°C (120°F) | 3 min per side | Cool red centre, soft. |
| Medium-Rare | 55°C (131°F) | 4–5 min per side | Warm red centre. The sweet spot. |
| Medium | 60°C (140°F) | 5–6 min per side | Pink centre, rendered fat. |
| Medium-Well | 65°C (149°F) | 6–7 min per side | Slight pink. |
| Well-Done | 71°C (160°F) | 7+ min per side | No pink. The marbling helps, but still… |
How to BBQ Scotch Fillet (Ribeye)
1
Remove from fridge 30–45 minutes early. Pat dry.
2
Season generously with coarse salt and cracked pepper.
3
Preheat BBQ to high — 230°C (450°F).
4
Sear 4–5 minutes per side for medium-rare.
5
Watch for flare-ups — scotch fillet has generous marbling that renders fat.
6
Pull at 52°C (carry-over to 55°C). Rest 5–8 minutes.
Pro Tips
- Scotch fillet (called ribeye in the US) is the king of BBQ steaks — rich marbling delivers incredible flavour.
- Have a spray bottle of water ready for flare-ups — the fat renders and can cause flames.
- Don’t press the steak down with a spatula — you’re squeezing out all the good stuff.
- Bone-in scotch fillet (rib steak) has even more flavour and stays juicier.
- A compound butter with blue cheese or garlic herb is the ultimate finishing touch.
Resting Time
Rest for 5–8 minutes after removing from the BBQ. This allows juices to redistribute for a juicier result.
External Resources
- NSW Health — Food Safety — NSW Government safe cooking guidelines
- VIC Health — Food Safety — Victoria Government food safety information
- Australian Beef — Official guide to Australian beef cuts and cooking methods
- Weber Australia Blog — BBQ tips and techniques from Weber Australia
Frequently Asked Questions
How long to BBQ scotch fillet?
4–5 minutes per side over high heat (230°C/450°F) for medium-rare.
Is scotch fillet the same as ribeye?
Yes. Scotch fillet is the Australian name for what Americans call ribeye. Same cut, same incredible flavour.
Why is scotch fillet so good on the BBQ?
Generous intramuscular fat (marbling) that renders during cooking, basting the meat from the inside out.
Bone-in or boneless scotch fillet?
Both are excellent. Bone-in (rib steak) adds flavour and insulates one side, giving you a range of doneness.