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.

25 mins 4 servings Prep 10 minsCook 15 minsMain CourseAustralian

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 parsley

Slice 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 baguette

For 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 oil

Cook 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 mix

Slice the steak thinly across the grain and serve with the hot garlic bread, the slaw, and the resting juices poured over the beef.

Appears in

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 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?

Yes — any heavy-based pan works. You'll trade the char lines for an even crust, which is arguably better. Just get it properly hot before the steak goes in.

How do I get a good crust without overcooking?

Three things: pat the steak dry before oiling, get the pan smoking hot, and don't move the steak between turns. Colour comes from contact, and contact needs stillness.

Why does the steak need to rest?

Five minutes off the heat lets the juices settle back through the meat instead of flooding the board when you slice. On a fast weeknight cook it's the one step that costs nothing and changes everything.

Can I make the garlic butter ahead?

Yes — roll it into a log in baking paper and keep it a week in the fridge or 3 months in the freezer. Slice off what you need straight from frozen.

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Three Simple Steps

A whole table of real food.

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.

01

Reserve your share — or try a pack

Subscribe to a share of the harvest, or start with a one-off fixed pack.

02

Make it your own

Pick your delivery rhythm and what's in the box. Skip or cancel anytime — no lock-in.

03

Cook, savour, know your farmer

We deliver in a reusable esky we collect next time. No couriers, no waste.

5.0
Vendor:Your Farmer

CSA Grass Fed Beef Share

Price$176.67
Vendor:Your Farmer

CSA Pastured Lamb Share

Price$183.33
Vendor:Your Farmer

Grass-Fed Steak Box

Price$158.89
Vendor:Your Farmer

Grass-Fed Mince, Sausage and Diced Beef Pack

Price$264.44
Vendor:Your Farmer

Grass-Fed Beef and Lamb BBQ Box

Price$286.67
Vendor:Your Farmer

Pastured Lamb Roast and Slow-Cook Box

Price$155.56
Vendor:Your Farmer

Quarter, Half or Whole Cow: Grass-Fed Beef, Cut Your Way

Price$1,145.00
Vendor:Your Farmer

Whole Pastured Lamb, Cut Your Way

Price$525.00

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