Serves 1-2 | 25 Mins | Easy
Local is Lekker Quick and Easy

Is there anything better than a T-bone steak in this meat world? Add a beer and it’s about as close to perfection as you can get.

The steak is simply brushed with dripping and served with a hearty caprese salad.

What you’ll love: The flavours are bold and marry perfectly with each other.


  • What you will need:
  • 500g CHALMAR BEEF T-Bone, at room temperature
  • 30ml (2T) Beef dripping (melted), or avocado oil
  • Lemon pepper
  • For the caprese salad
  • 3-4 Tomatoes
  • 150g Mozzarella cheese, sliced
  • Basil leaves
  • Flaky sea salt and ground black pepper
  • 1 Ciabatta bread cut and lightly toasted
  • Balsamic glaze, for serving

How to make the sliced t-bone with caprese salad:

To cook the steak, rub the steak with dripping/oil and the pepper. Heat a grill until smoking point hot and cook the steak for 2-3 minutes on one side until caramelised. Turn and cook for 2-3 minutes more, or to preference.

Remove from the heat and loosely cover with some foil to rest for 5-10 minutes.

To serve, cut the meat off the bone and arrange the meat around the bone on a platter. Surround meat with tomatoes and mozzarella. Top with the basil leaves. Season with salt and pepper. Drizzle some balsamic. Serve with Ciabatta bread.

Chalmar Farm Kitchen advice:

Stay away from olive oil when cooking steaks because the cooking temperature will be too high for the oil, which would ultimately make it smoke. Beef dripping or avocado oil are better options.

What is dripping?

Dripping refers to the rendered fat of an animal, most commonly beef or lamb fat. Also known as “Tallow”.

Benefits of using beef dripping.

– Flavour.
– Beef dripping has a delicious taste, and it adds a lot of flavour to food.
– Frying or roasting with dripping upgrades the taste and adds something extra to food.
– Beef dripping is a sustainable cooking fat.
– Sustainability is a big buzzword in recent years, and dripping represents one of the more sustainable cooking fats.
– This cooking fat is a by-product of cattle farming and the meat industry, and it requires no extra resources.