Smoke the beef fat in a barbecue to create a rich vinaigrette where the smoky notes are balanced with shallot and lemon.  






Skill level

Average: 4.4 (4 votes)


  • 1 T-bone steak (about 700 g - 800 g) 
  • Salt and black pepper 
  • Grapeseed oil, for cooking


Smoked beef fat vinaigrette

  • 125 ml (½ cup) smoked beef fat (see note)
  • 200 g French shallots, peeled and finely chopped
  • 2 tbsp chopped flat–leaf parsley
  • 1 lemon, juiced

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.


Allow an extra hour to smoke the beef fat. 

  1. Preheat the oven to 230˚C. Heat a heavy-based frying pan over high heat. Season the steak well on both sides and drizzle with a little oil. Cook the steak for about 5 minutes on both sides, then transfer to the oven and cook for another 5 – 10 minutes or until cooked to your liking. Remove from the heat and stand in a warm place to rest for about 10 minutes.
  2. While the steak is resting, melt the smoked beef fat in a saucepan over low heat. Add the shallot and parsley, season generously with salt and pepper, then stir in lemon juice to taste (about 1 part lemon juice to 3 parts beef fat).
  3. Cut the steak off the bone against the grain. Pour the smoked beef fat vinaigrette over the top and serve.



• To smoke the beef fat, place 1 cup beef fat in a heatproof bowl in a charcoal barbecue with a handful of wood smoking chips. Ignite the chips, then cover and smoke for about 1 hour.


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.