Oven roasted scotch fillet steak with cheesy creamy vegetables Meater review

Oven roasted scotch fillet steak with cheesy creamy vegetables

MEATER® review

Photos Questions

At the beginning of every January, Trevor Long, Chris Bowen and Geoff Quattromani from the EFTM podcast make their annual pilgrimage to CES in Las Vegas. EFTM is a technology, motor car and lifestyle podcast primarily aimed at blokes. It’s not safe for work (NSFW), it’s not safe for kids to listen to, and, it is very blokey. While at CES Geoff wrote a review of the MEATER®️ meat thermometer on the EFTM website.

This is a photograph of my scotch fillet steak cooked rare with the cheesy creamy horseradish flavoured vegetables in a dish. The meat is cut and obviously rare.

While I own and use very basic meat thermometers, using one requires opening and closing the oven door multiples times. I prefer not to open the door until the food is ready. The Bluetooth and wireless capability of the MEATER®️ meat thermometer sounded like a good solution. It would mean I could cook meat for the right period of time without overcooking the flesh.

I went to the MEATER®️ website and looked through all the information and decided to buy one. The manufacturers have an Australian agent and as soon as I completed the order I received an e-mail explaining the product was ordered but there would be a slight delay. About a week later I received another e-mail informing me of another slight delay. All in all, the total waiting time was about a month. This didn’t really worry me and I was grateful for the regular updates.

When my new MEATER®️ meat thermometer arrived at my post office box, I was really impressed with the no-frills packaging. It gave me the feeling of a precision instrument.

This is a photograph of the MEATER® in its box

I’ve used my MEATER®️ meat thermometer about half a dozen times now in chicken (Maryland pieces), beef (scotch fillet steak) and pork (chops). It’s been brilliant. The meat has been cooked well and each meal has been distinguished by moist, tender and juicy animal flesh. I’m yet to try lamb, but I can’t imagine there will be any problems.

The iOS app works well and I’ve not experienced any Bluetooth connection problems. On Instagram and Twitter search for #meatermade to get an idea of the sorts of meals, people are cooking with their MEATER®️ meat thermometer. After each meal is cooked, I get an e-mail survey asking me how my meal was. I’ll probably turn this feature off when the novelty wears off. Notifications in the app work well and five minutes (this can be adjusted) before the end of the cooking time a tone is emitted and it gives you enough time to prepare to get the meat out and to allow the meat to rest.

This is a screenshot from the MEATER® iOS app of tonight's cook.

Leave the MEATER®️ meat thermometer in the meat until resting is complete and then simply wash it in warm soapy water. It comes in a wooden box which houses an AAA battery which charges the probe before each use.

This is a photograph of the box which my MEATER® came in.


Oven roasted scotch fillet steak with cheesy creamy vegetables
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Oven roasted scotch fillet steak using the MEATER®️ meat thermometer to achieve a perfect medium rare steak which I served with some cheesy creamy vegetables.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary Lum
  • 1 Scotch fillet steak seasoned with salt, pepper, and garlic powder and vacuum packed.
  • Broccoli
  • Cauliflower
  • Peas
  • Corn
  • Cream
  • Cheese grated
  • Horseradish cream
  1. Pat the steak dry and season both sides with iodised salt, black pepper and garlic powder.
  2. Vacuum pack and refrigerate overnight.
    This is a photograph of the seasoned scotch fillet steak in its vacuum packing.
  3. Remove the steak from the refrigerator an hour before cooking to get it to room temperature.
    This is a photograph of the scotch fillet steak with the MEATER® inserted
  4. Insert the MEATER®️ meat thermometer into the steak and place on a baking sheet.
  5. Place the steak into a preheated oven (200 °C/400 °F).

  6. Cook using the MEATER®️ App.
  7. Rest the meat as per the app.
  8. While the steak was cooking put the broccoli, cauliflower, peas and corn into a microwave radiation safe container and cook using microwave radiation until the broccoli is soft.
  9. Drain the vegetables and put them in an ovenproof dish with some cream and cheese.
  10. When the steak and Brussels sprouts are removed from the oven, put the vegetables into the oven, turn the heat up to high to brown the cheese.
  11. Sear the steak with a torch or use a hot frying pan or if you want the best, go outside and use a flamethrower.
    This is a photograph of the rare scotch fillet steak which I've cut into slices.
  12. Serve the steak and vegetables on a plate.
    This is a photograph of my scotch fillet steak cooked rare with the cheesy creamy horseradish flavoured vegetables in a dish. The meat is cut and obviously rare.
  13. Shoot a photograph.
  14. Savour the meal.
  15. Write the recipe.
  16. Write the blog post.
  17. Hope your readers will share the post on social media.


As well as some photographs of dishes I’ve previously cooked using the MEATER®.

Click on one image and then scroll through all the photographs.

Questions and answers

What’s the advantage of using a meat thermometer?

The most important reason is food safety. You do not want to undercook your meat. This is especially true for poultry. Always shop, prepare and cook with an assumption in your head that every chicken, duck, turkey and goose contains Salmonella and Campylobacter in its main cavity. Given the proximity of the main body cavity with the major cut of flesh, bacterial contamination is really easy.

For chicken, you want the internal temperature to get to about 75 °C/167 °F.

For mammals, most cuts are large muscle bundles and are effectively isolated from the body cavities. Mammal meat is relatively safe when it comes to pathogenic bacteria assuming the meat processing and butchering have been managed safely.

Because, most mammalian meat is best eaten rare or bordering on medium rare, precise temperature measurement is an advantage. Hence, the advantage of a meat thermometer.

What’s your favourite cut of beef?

There’s a lot of argument on what makes a good steak. In my find, a good steak tastes beefy and it is tender. The best compromise for pan frying in my limited experience is scotch fillet or rib eye fillet steak.

The flavour though of porterhouse or rump cap is really rich and if I could cook that so it was tender I’d be really happy.

Related post  How to cook a steak like Heston Blumenthal

There may be a change on that front soon. I’ve purchased a water recirculator and I’m going to experiment with sous vide cooking.

Should you use a steak knife when eating steak?

OMG, yes. Cutting steak effectively and efficiently adds to the whole eating experience. While you can cut a properly cooked steak with a butter knife, why would you? A well-weighted steak knife makes all the difference. A well-balanced steak knife is a thing of beauty. A well-made steak knife is a tool to treasure, protect and maintain.

You seem to like the MEATER®️ meat thermometer. Were you paid by them for this review?

No, Yummy Lummy currently receives no sponsorship or financial support. If MEATER®️ wants to send me products to try, I’m happy to discuss an opportunity.

Update (Tuesday, 13 February, 2018)

I was asked about the price of the MEATER®, I was able to buy it on-line in January 2018 for AUD$129.

Final words

So I’ve dipped my toes back into podcasting. I recently closed off my health and medical podcast so I can now focus entirely on food blogging.

I will be recording and dropping a regular weekly show soon. It will be called, “The Yummy Lummy Cooking for one podcast.”

What I’ve done recently is start a super short random show named, “Random Yummy.” I’ve dropped two shows so far. You can find them at:



Let me know what you think.

So dear reader, do you regularly use a meat thermometer? Let me know in the comments section below.

Disclaimer and a note on mass and energy

I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. 

For recipe posts the quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations. 

28 Responses

  1. I’ve been wanting this sort of meat thermometer for a while – perhaps I shall ask for one for Christmas. It will go well with my sous vide machine, which has become my new fave kitchen gadget since Christmas.

    1. I think there are specific meat thermometers for sous vide that are water proof. The MEATER®️ Is water resistant and I’m not sure it’s rated for a few hours in a vacuum sealed bag in a water bath.

      I’ll soon start experimenting with sous vide too 😃😃😃😃

    2. You don’t really need a thermometer for it as the water is always the same temperature. Just put the food in for the specified time, and it cooks it to perfection every time. You’re going to love the sous vide.

    3. I do all the sous vide, then just do the searing on the stove top at the end of the process. So far, that has worked great. I’ve done it with pork, beef, and chicken. I’ve also done several types of veggies. The carrots have been my favorites of those.

    1. Thanks Michele. I managed to buy the device for $129 which is an introductory price. The regular retail price is $159. Not cheap, but I’ll use this multiple times a week.

    1. Thanks, Lorraine. I never thought of it as a present but you’re right. It’s a Valentine’s Day gift to myself.
      I do like my gadgets 😃😂👍

    1. Thanks very much, Jessica. Thanks for your comment. Hopefully, I’ll explore more vegetable-based dishes too 😃

  2. I was startled with your searing methods. The flame thrower rather threw me!!!
    I also enjoyed your emphatic paragraph on steak knives. I was curious, do you hand wash knives or let a dishwasher clean them for you? I’ve heard differing thoughts on this topic.

    1. Hehe, Kris. I’m yet to use a flamethrower but there is a sous vide cooking show I watch on YouTube and they tested about ten products and the flamethrower was the best.

      For expensive knives, I wash and dry by hand, for my normal everyday knives when I want to use the dishwasher I have no problem putting them in the dishwasher. I have a close friend who has her wedding silver, which is really expensive and reckons life is too short, so they all go in the dishwasher. The get marked, but they are still nice knives which she uses everyday.

  3. I’ve used a meat thermometer for years. It’s mainly to make sure that beef and lamb are rare enough. It certainly makes a difference and they are not that expensive compared to the cost of a ruined dinner.

    1. Thanks, Katie, Yep, for larger joints, meat thermometers certainly save dinner and opening and closing the oven door on a larger lump of animal flesh is a little more forgiving. This small MEATER® probe has been great for smaller joints from birds and smaller fillets from mammals.

  4. Sounds like the Meater is shaping up to be a great buy for you. So convenient to know the temperature of the meat through the app – no need to go poking about the meat to see if it’s fully cooked 😀 Of course, certainly use a steak knife to cut a steak. A good steak is a good hunk of meat to wrestle with. Wish I could tell you what kind of steak is my favourite. I don’t eat them too often, but so far I like poterhouse.

    1. Thanks Mabel, a porterhouse is a nice flavoured steak. When I get my sous vide setup sorted out I’ll be trying porterhouse steak 😃👍

      I really like a nice knife 👍😃

    2. Knowing you Gaz, you’ll be getting that setup up in no time 😃👍👍👍

      Always best to have a few knives around in the kitchen 😀 😀 👍👍👍

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