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.
💡 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. 🔥
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Grass-Fed Mince, Sausage and Diced Beef Pack
Grass-Fed Beef and Lamb BBQ Box
Pastured Lamb Roast and Slow-Cook Box
Whole Pastured Lamb, Cut Your Way
Osso Buco-Style Braised Chump Chops with Gremolata
The Milanese treatment — chops braised low in white wine and tomato, lifted at the end by lemony gremolata
Osso buco is Milan's great braise, and the finishing touch is what makes it: gremolata, a raw scatter of lemon zest, garlic and parsley chopped fine, stirred in right at the end. Against an hour and a half of slow, rich braising, that fresh, sharp hit is a revelation — it stops the whole thing feeling heavy and makes you reach for another spoonful. Lamb chump chops stand in beautifully for the traditional veal shin here, their fat and connective tissue melting into a glossy sauce over soft polenta. It takes time, but almost none of it is yours. This is a dish to be proud of.
Read moreabout Osso Buco-Style Braised Chump Chops with Gremolata
Pea-and-ham thinking, straight from the lamb paddock
Every Australian family has a pea-and-ham soup story, and every one of those soups leans on the same trick: a bone in the pot doing the heavy lifting. This is that trick with lamb bones instead of a hock. The split peas collapse into a thick, velvety base, the bones give the broth real depth and body, and a pinch of smoked paprika stands in for the smokehouse if you want that familiar edge. It's the thriftiest pot in this whole collection — pantry peas, add-on bones, one lazy afternoon — and it eats like a hug.
T-Bone with Bearnaise from Scratch
The sauce that turns a steak into an occasion
Béarnaise has a reputation as chef's territory — it isn't. It's three egg yolks, a sharp tarragon reduction and a stream of warm butter, whisked over gentle heat until it turns thick, glossy and faintly wobbly. Twenty minutes of honest attention, most of it while the steak rests. And there's no better steak to learn it on than a grass-fed T-bone: the fillet side was born for béarnaise, and the sirloin side isn't far behind. This is occasion cooking you can pull off on an ordinary Saturday.
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Grass-Fed Rump: The Flavour-Forward Steak That Rewards Patience
Grass-Fed Round Steak: The Slow-Cooker Hero You Didn't Expect