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.
Choose ONE: marinade or dry rub. For the marinade, whisk the Option 1 ingredients together, coat the steak, and refrigerate for at least 2 hours (overnight preferred) — pat dry before cooking. For the dry rub, combine the Option 2 ingredients and coat the steak all over, then leave at room temperature for 30–45 minutes.
~380g BBQ steakPreheat the BBQ for 10–15 minutes on high.
Cook the steak over direct high heat — 4–5 minutes per side for a 380g steak at medium (about 60°C in the centre).
Rest for 8 minutes before slicing.
Serve with chimichurri (see our rump steak recipe) or a simple garlic butter.
Pack A & Pack C shares — BBQ Steak (~380g)
💡 Let your BBQ preheat for a minimum of 10–15 minutes. A hot grill means a good sear; a good sear means a crust; a crust means all the flavour stays where it belongs.
Pack A and C put the BBQ steak on your table. Fire up the barbie. Join the Your Farmer community. 🔥
Three Simple Steps
Your Farmers grow grass-fed beef and lamb, pastured eggs and the best eco-grown veggies and produce — every item grown to the same ecological standard, every farmer one you can know by name. One subscription, your whole real-food shop.
Subscribe to a share of the harvest, or start with a one-off fixed pack.
Pick your delivery rhythm and what's in the box. Skip or cancel anytime — no lock-in.
We deliver in a reusable esky we collect next time. No couriers, no waste.
Grass-Fed Beef Sausages, Mince and Diced (SMD) Bundle Pack
Bulk Grass-Fed Beef - Cut-up Your Way
Bulk Pastured Full Lamb - Cut-up Your Way
Greek-Style Lamb Roast with Lemon and Oregano
Lemon, oregano and time — the Greek family-table treatment for the whole cut
Every Greek family has a version of this and none of them are wrong. Garlic, dried oregano and lemon get worked deep into the lamb, potatoes go underneath to catch everything that falls, and the oven runs slow enough that nobody has to watch it. What comes out isn't pink, carve-at-the-table lamb — it's the other thing entirely: golden on top, giving underneath, with lemony potatoes that half the table will fight over harder than the meat. It's Sunday cooking from a country that takes Sundays seriously.
Read moreabout Greek-Style Lamb Roast with Lemon and Oregano
Low-and-Slow BBQ Lamb Ribs with Dry Rub
Paprika, brown sugar, patience — American barbecue discipline meets Australian lamb
This is the recipe for the day you've decided the barbecue is the afternoon's entertainment, not just the cooking appliance. No foil, no shortcuts: a paprika and brown sugar rub, a hooded barbecue held low around 140C, and three or so unhurried hours while the fat renders, the spice sets into proper bark and the smell slowly takes over the street. Lamb ribs suit the American low-and-slow treatment better than most people expect — they're smaller and fattier than pork ribs, so you get all the bark in less time. Pour something cold. This one's a sit-outside recipe.
Grilled Chump Chops with Warm Lentil Salad
Charred chops over mustardy lentils — the bistro order, made at home
Walk into any honest bistro in France and there'll be lamb with lentils somewhere on the board. It works because the two halves trade favours — earthy lentils soak up the lamb's resting juices, and a sharp Dijon dressing cuts the richness of a properly charred chop. The lentils simmer away on their own for twenty-five minutes while you see to the chops, so the timing looks after itself. Hearty without being heavy, smart enough for guests, and most of it comes from the pantry.
Share:
Grass-Fed Rump: The Flavour-Forward Steak That Rewards Patience
Grass-Fed Round Steak: The Slow-Cooker Hero You Didn't Expect