Four pantry staples, one zip-lock bag, and the easiest yes at the dinner table

Some marinades need a shopping trip. This one needs the fridge door and the honey jar — soy, honey, garlic, ginger, done. It's the marinade Australian families have run on for generations, and the BBQ steak is the cut built to soak it up. An hour in the bag, ten minutes on the barbecue, five minutes' rest. You get sticky mahogany edges, savoury depth all the way through, and the kind of steak the kids ask about again before they've finished the first serve.

1 hr 20 mins 4 servings Prep 1 hr 10 minsCook 10 minsMain CourseAustralian

Ingredients

  • 380g Your Farmer grass-fed BBQ steak
  • 60ml (1/4 cup) soy sauce
  • 2 tbsp honey
  • 2 cloves garlic, crushed
  • 2 tsp finely grated fresh ginger
  • 1 tbsp neutral oil (rice bran or sunflower)
  • Steamed rice, to serve
  • Steamed greens, to serve

Instructions

For the marinade

Whisk the soy sauce, honey, garlic, ginger and oil in a bowl or zip-lock bag until the honey dissolves.

60ml soy sauce2 tbsp honey2 cloves garlic2 tsp ginger

Add the steak, turn to coat well, and marinate in the fridge for 1 hour (overnight is even better, optional). Take it out 20 minutes before cooking so it isn't fridge-cold.

380g BBQ steak

For the barbecue

Heat the barbecue grill or plate to medium-high — not ferocious. Honey caramelises fast, and you want mahogany, not black.

Lift the steak from the marinade, let the excess drip away, and grill for 3–4 minutes per side for medium-rare to medium, turning once more if the outside is darkening quickly.

Rest on a board for 5 minutes — don't skip this. The juices settle back through the meat.

Slice thinly across the grain and serve over steamed rice with the greens, spooning the resting juices over the top.

Appears in

Pack A & Pack C shares — BBQ Steak (~380g)

Your Farmer CSA grass-fed beef share — vacuum-sealed steaks, roasts, mince and sausages, paddock-to-plate NSW & ACT delivery
CSA Grass Fed Beef Share
From $176.67

The Steak Built for a Marinade

The BBQ steak in your pack is cut from the oyster blade — a hard-working muscle that sits over the shoulder blade. Working muscles mean two things: more flavour, and an open, honest grain. That grain is exactly why this cut loves a marinade. The soy seasons deep instead of sitting on the surface, the honey builds those sticky edges over the flame, and the beef has enough character to stand up to both. A grass-fed beef CSA share lands one in every Pack A and Pack C box, and Your Farmer® beef spends its whole life on pasture — so the marinade is framing real flavour, not covering for a lack of it. The method asks just three disciplines: medium-high heat, a proper five-minute rest, and a thin slice across the grain. Do those three and this everyday steak eats far above its station.

Swaps and Variations

Rump or topside take the same marinade happily — rump wants an extra minute a side for its thickness, topside a minute less. Scatter toasted sesame seeds and sliced spring onion over the finished plate and you're halfway to a Japanese-style glaze; a squeeze of lime at the table cuts the sweetness for the grown-ups. It's just as good on lamb — forequarter chops soaked in this and grilled to medium are a family barbecue in their own right. And if you want the fire-management side in more depth, our BBQ steak night guide covers the barbecue itself, while the oyster blade BBQ steak is available on its own if one per box isn't enough.

Storage and Leftovers

The best trick this recipe owns: bag the steak with the marinade and put the whole thing straight in the freezer. It marinates as it thaws, so a future Tuesday dinner is already half made — it keeps that way for up to 3 months. Once raw beef has sat in a marinade, though, the leftover liquid is done; discard it rather than reusing it. Cooked steak keeps 3 days in the fridge. Slice it cold into a quick fried rice with whatever vegetables are around — the honey-soy edges season the entire pan, and there's rarely any left after that.

Frequently asked questions

Can I marinate the steak overnight?

Yes — an hour does the job, but overnight is better. Don't push past 24 hours, though: soy keeps seasoning the surface and the outside can end up salty and slightly cured.

Why did my steak blacken on the barbecue?

The honey. It caramelises much faster than plain beef browns, so this marinade needs medium-high heat rather than a ferocious one, and more frequent turning than a plain steak.

Can I cook this indoors?

Absolutely. A grill pan or heavy frypan over medium-high heat gives the same result at the same timing. Open a window — the honey makes a bit of smoke as it caramelises.

How do I know when it's done?

At around 2cm thick, 3–4 minutes per side lands medium-rare to medium, which is where this cut is best. It should feel springy under your finger, not soft and not firm. If you use a thermometer, pull it at 54°C and let the rest finish the job.

Can I use the leftover marinade as a sauce?

Not once raw beef has been in it — discard that. If you want extra glaze for the table, whisk up a half-batch before the steak goes in and keep it separate.

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