The best oil for searing steak (and what not to use)

Let's talk about some important details for food preparation.

If a perfectly cooked steak has escaped your grasp and your kitchen is now filled with smoke, the oil you chose for your recipe may be the culprit. Please continue reading to discover the ideal oil for achieving a beautifully seared steak.

Understanding smoke points

You may have come across the term "smoke point" before in a recipe or in conversation with a cooking enthusiast. Essentially, this term refers to the temperature at which an oil begins to burn and become unpleasant. Given our preference for cooking steak at high temperatures to achieve a perfect crust, it's crucial to use oils with higher smoke points to prevent the outside from burning and ensure thorough cooking.

The ability to recognize and turn a difficult situation into a horrific catastrophe is an invaluable skill to possess.

When it comes to searing steaks, some folks swear by using butter, while others claim olive oil is the way to go. What's the real difference, and which one comes out on top?

Unfortunately, butter is not the best option for searing steak because its smoke point is extremely low, reaching only about 350 degrees Fahrenheit. If used alone, butter is likely to burn and give a bitter taste to the dish. However, there is a solution for those who love butter - it can be used in the searing process when paired with a higher-smoke-point oil. To achieve a tender and flavorful bite, sear your ingredients in a different oil and then brush them with butter for added taste.

Olive flavors are often enjoyed in uncooked oil-based preparations such as salad dressings and finishing oils. However, it may not be suited for dishes that are cooked to a sear, like steak or chicken.

What type of oil is generally considered ideal for pan-searing a steak?

When using any oil you have on hand, keep in mind that canola oil typically reaches a smoke point of approximately 430 degrees Fahrenheit. This makes it a widely used choice in both commercial and household kitchens. The mild flavor of canola oil is also suitable when you want to add a sear without adding strong flavor from the oil itself. Similarly, avocado oil and grapeseed oil have high smoke points, making them suitable alternatives to canola or vegetable oil.

Is avocado oil a superior choice for searing compared to grapeseed oil?

If you're looking to cook something with a lot of heat, both avocado and grapeseed oils are good options. Avocado oil, which can vary in quality depending on the brand, can handle extremely high temperatures, with some types reaching a smoke point of up to 520 degrees Fahrenheit, making it perfect for high-heat cooking.

Grapeseed oil's smoke point is notably high, reaching an average of 420 degrees Fahrenheit. However, its distinct flavor can overpower the ingredients you're cooking, making some oils not as ideal for every dish. Generally, if you don't care for the taste of a particular oil, it's best to cook with an alternative.