BBQ Steak Night, Done Right: Grass-Fed Beef on the Barbie

  📦 Appears in: Pack A & Pack C — BBQ Steak (~380g) 

Because Australians know their way around a barbecue — and great beef makes it legendary

The BBQ steak in your share is a generous, well-suited-to-high-heat cut. Grass-fed beef responds a little differently to high heat than grain-fed — the lower overall fat content means a marinade helps enormously, and the cook time should be slightly shorter than you might expect.

Two Ways: Marinade or Dry Rub

Option 1 — Marinade Ingredients:

•     3 tbsp soy sauce

•     2 tbsp olive oil

•     1 tbsp Worcestershire sauce

•     2 cloves garlic, grated

•     1 tsp brown sugar

•     Cracked pepper

Option 2 — Dry Rub Ingredients:

•     1 tbsp smoked paprika

•     1 tsp cumin

•     1 tsp garlic powder

•     1 tsp sea salt

•     1/2 tsp cayenne pepper

•     1/2 tsp brown sugar

Method:

1.   Prepare your marinade or dry rub. For marinade: coat steak and refrigerate for at least 2 hours (overnight preferred). Pat dry before cooking. For dry rub: coat all over and leave at room temperature for 30–45 minutes.

2.   Preheat the BBQ for 10–15 minutes on high.

3.   Cook the steak over direct high heat — 4–5 minutes per side for a 380g steak at medium.

4.   Rest for 8 minutes before slicing.

5.   Serve with chimichurri (see Rump recipe) or a simple garlic butter.

Pack A and C put the BBQ steak on your table. Fire up the barbie. Join the Your Farmer community. 🔥