I usually like to barbecue my meat with nothing except a good layer of sea salt, but when I’m feeling like something with a little bit more of a flavour hit, I quite like it with a bit of teriyaki sauce.






Skill level

Average: 5 (1 vote)


  • 200 ml teriyaki marinade
  • 4 garlic cloves, finely chopped
  • 2 cm piece ginger, peeled and finely chopped 
  • Olive oil, for drizzling
  • Sea salt flakes and ground black pepper 
  • 2 T-bone steaks, about 400 g each 
  • 1 bunch asparagus, trimmed 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time: 5 minutes 

Marinating time: 30 minutes

  1. Combine the teriyaki marinade, garlic, ginger, a drizzle of olive oil and a good grind of pepper in a large container. Add the steaks, turn to coat and stand for 30 minutes.  
  2. Meanwhile, preheat a barbecue or chargrill pan to medium-high. 
  3. Cook the steaks for 5 minutes on each side or until cooked to your liking. Transfer to a plate, cover loosely with foil and stand for 5 minutes to rest.
  4. While the steaks are resting, toss the asparagus in a drizzle of olive oil and a little salt. Place on the grill and cook, turning frequently until tender.
  5. Serve the steaks drizzled with any resting juices, with the grilled asparagus on the side.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.