Steak night on a school night — 25 minutes, and none of the shortcuts show
There's a version of steak night that waits for the weekend, and then there's this one. The BBQ steak is the everyday griller in your pack — the one you don't save for an occasion. While it sizzles in a smoking-hot pan, a bakery baguette turns into proper garlic bread in the oven, and a bag of slaw gets a two-minute dressing that beats anything from a bottle. Twenty-five minutes from fridge to table, and every plate looks like Friday.
Ingredients
- 380g Your Farmer grass-fed BBQ steak
- 1 tbsp olive oil
- Salt and pepper, to season
- 1 bakery baguette
- 60g butter, softened
- 2 cloves garlic, crushed
- 2 tbsp finely chopped parsley
- 350g bag slaw mix
- 3 tbsp whole-egg mayonnaise
- 2 tsp apple cider vinegar
Instructions
For the garlic bread
Heat the oven to 200°C. Mash the butter, garlic and parsley together with a pinch of salt.
60g butter2 cloves garlic2 tbsp parsleySlice the baguette on the diagonal without cutting all the way through, spread the garlic butter between the slices, wrap in foil and bake for 12 minutes.
1 baguetteFor the steak and slaw
While the bread bakes, heat a grill pan over high heat until it just starts to smoke. Rub the steak with the oil and season generously on both sides.
380g BBQ steak1 tbsp olive oilCook the steak for 3 minutes per side for medium-rare to medium, leaving it alone between turns so it builds a proper crust. Rest on a board for 5 minutes.
While the steak rests, whisk the mayonnaise and vinegar with a grind of pepper, and toss through the slaw mix.
3 tbsp mayonnaise2 tsp apple cider vinegar350g slaw mixSlice the steak thinly across the grain and serve with the hot garlic bread, the slaw, and the resting juices poured over the beef.
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The Everyday Griller
Every steak pack has its show pony, and every pack has its worker. The BBQ steak is the worker — cut from the oyster blade, a shoulder muscle with a fine grain and more flavour per dollar than anything else on the steak list. Because it earns its keep, you can cook it on a Tuesday without ceremony, and that's the whole point of this dinner. The technique is the same one that serves every steak well: get the pan smoking before the beef goes anywhere near it, dry the surface, season properly, and then leave it alone. Moving a steak around a pan is how you get grey; patience is how you get crust. Your Farmer® raises its beef entirely on pasture, and this cut is where that grass-fed flavour speaks plainest — no sauce, no marinade, just heat, salt and rest. There's one in every Pack A and Pack C box of our beef subscription.
Swaps and Variations
Any steak in the share slots into this dinner: rump wants an extra minute a side, scotch fillet a touch less, and topside steaks cook faster again — pull them at 2 minutes a side. Crusty bakery rolls stand in for the baguette, and a handful of grated apple through the slaw is a two-second upgrade the kids never object to. If your steak technique wants a tune-up first, our guide to how to cook grass-fed beef walks through heat, timing and resting in detail, and the BBQ steak can be added to any order on its own.
Storage and Leftovers
The garlic butter is the make-ahead hero here — roll a double batch into a log in baking paper and it keeps a week in the fridge or 3 months in the freezer, ready to slice onto steaks, vegetables or bread. Cooked steak keeps 3 days in the fridge and is honestly at its best the next day in a steak sandwich: toasted bread, leftover slaw, a smear of that garlic butter. Dress only as much slaw as you'll eat tonight — dressed slaw goes soft overnight, but the undressed mix keeps 2 days.
Frequently asked questions
Can I use a normal frypan instead of a grill pan?
How do I get a good crust without overcooking?
Why does the steak need to rest?
Can I make the garlic butter ahead?
Three Simple Steps
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Reserve your share — or try a pack
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