Should You Oil Pan Before Searing Steak?

When it comes to cooking the perfect steak, there are a few key steps to follow. Firstly, choose a good-quality steak, preferably one that is well-marbled as the extra fat enhances flavour and tenderness. Next, pat the steak dry and season with salt and pepper just before cooking – this is important as salt draws out moisture and you want a dry steak to achieve that perfect glistening crust. Now, the question of oil – some chefs recommend oiling the steak itself rather than the pan, which guarantees coverage and eliminates extra fat pooling in the pan. Others suggest adding a thin coating of oil to the pan, ensuring it's hot enough to sizzle when the steak goes in. A well-heated pan is crucial to achieving that perfect sear, so make sure it's hot before adding the oil and be prepared for some smoke!

Do you oil the pan before searing steak?

Use a thin coating of oil

Searing Steak: To Oil or Not to Oil?

The Case for a Thin Coating of Oil

When it comes to searing steak, there are two schools of thought: oiling the pan or oiling the steak. While some chefs advocate for the latter, there are several reasons why using a thin coating of oil in your pan may be the better option.

First and foremost, a thin coating of oil ensures uniform surface contact between the meat and the pan. This results in even caramelization, preventing some spots from burning while others remain pale. A thin coating of oil also helps to create that coveted sizzling crust on your steak.

Additionally, the type of oil you use is crucial. For high-temperature searing, opt for refined oils with a higher smoke point, such as canola, safflower, peanut, sunflower, or soy oils. These oils can withstand the intense heat required for searing without burning or smoking.

Now, let's get into the step-by-step process of using a thin coating of oil to sear your steak to perfection:

Step 1: Choose the Right Pan

Select a stainless steel or cast-iron skillet for searing. These materials can be heated to very high temperatures and promote even searing. Avoid non-stick pans, as they are not suitable for the high heat required.

Step 2: Prepare the Steak

Before you begin cooking, pat your steak dry with paper towels. This step is crucial, as moisture is the enemy of a perfect, glistening brown crust. Once dry, season the steak generously with salt and pepper on both sides. If you're using fresh herbs like rosemary or thyme, you can add them now as well.

Step 3: Heat the Pan

Place your chosen skillet over medium-high to high heat. Allow the pan to heat up for a few minutes before adding the oil. You want the pan to be scorching hot.

Step 4: Add a Thin Coating of Oil

Once your pan is hot, add a small amount of oil, just enough to coat the bottom of the pan thinly. A tablespoon or two is usually sufficient, depending on the size of your pan. As the oil heats up, it will begin to shimmer and flow smoothly. This is when you know it's ready for the steak.

Step 5: Sear the Steak

Carefully place your steak in the pan. It should sizzle on contact and sear beautifully. For thinner steaks, cook for about 3 minutes on each side for a medium-rare finish. For thicker cuts, cook until the steak is deeply browned, and use an instant-read thermometer to check the internal temperature.

Step 6: Rest and Serve

Once your steak is cooked to your desired doneness, transfer it to a plate and loosely cover it with aluminum foil. Let the steak rest for 5 minutes for thin steaks and 10 minutes for thicker cuts. This resting period ensures the juiciest results.

And there you have it! By following these steps and using a thin coating of oil, you'll achieve a perfectly seared steak with a mouthwatering crust and juicy interior.

Heat the oil to the right temperature

Heating your oil to the right temperature is crucial to achieving a perfect sear on your steak. The oil should be hot enough to create a sizzling sound when the steak hits the pan, but not so hot that it starts to smoke. This "sweet spot" is just before the oil reaches its smoke point, which is the temperature at which it begins to smoke and burn.

To get the right temperature, start by heating your pan over medium-to-high heat. Once the pan is warm, add your oil of choice. You want to use an oil with a high smoke point, such as avocado oil, canola oil, grapeseed oil, or peanut oil. These oils can withstand the high temperatures needed for searing steak without burning and imparting a bitter taste.

As the oil heats up, you'll notice it starts to shimmer and takes on an almost pebbly texture. This is the ideal temperature for searing your steak. At this point, the oil is hot enough to create a nice crust on the steak but not so hot that it will burn the meat.

It's important to note that the exact temperature of this "sweet spot" will vary depending on the type of oil you're using. For example, canola oil will start to shimmer around 450 degrees Fahrenheit, while avocado oil has a smoke point of around 520 degrees Fahrenheit. So, be sure to choose an oil with a smoke point that aligns with the temperature you need for searing steak, which is typically around 400-500 degrees Fahrenheit.

Additionally, the type of pan you use can also impact the temperature of the oil. Cast iron skillets retain heat well and can help create an even crust on your steak. Stainless steel pans, on the other hand, are more responsive to changes in heat, allowing you more control over the temperature.

In conclusion, heating your oil to the right temperature is crucial for achieving a perfect sear on your steak. By using an oil with a high smoke point and heating it until it shimmers, you can create a delicious crust on your steak while maintaining a juicy and tender interior.

Choose the right type of oil

The best oils for searing steak are those with a high smoke point, which is the temperature at which an oil starts to burn. Oils with lower smoke points will scorch before the searing process is complete, leaving your steak tasting bitter and burnt.

Canola Oil

Canola oil is a popular choice for steak as it has a neutral taste and a smoke point of around 400–475 °F (204–246 °C).

Avocado Oil

Avocado oil is a good option if you're looking for an oil with a higher smoke point. Depending on the brand, its smoke point can range from 375 °F (191 °C) to as high as 520 °F (271 °C).

Grapeseed Oil

Grapeseed oil has a smoke point of around 420 °F (216 °C). It has a slight flavour but is unlikely to overwhelm your steak.

Peanut Oil

Peanut oil has a smoke point over 400 °F (204 °C) and is another good option for searing steak.

Other Options

Other oils with high smoke points include safflower, sunflower, and soybean oil. However, it's best to avoid olive oil, especially extra virgin olive oil, as it has a low smoke point and a strong flavour that may not complement your steak.

Oil the steak, not the pan

When it comes to cooking steak, there are two schools of thought on how to get that perfect sear: oiling the pan or oiling the steak directly. While both methods have their proponents, there are several compelling reasons why oiling the steak itself is the superior approach.

First and foremost, rubbing oil directly onto the steak eliminates the pooling of excess fat in the pan. This means that your steak won't end up soaking in oil after the internal fat renders, resulting in a healthier dish. It also reduces the amount of smoke produced during cooking, which is especially beneficial if you have sensitive smoke detectors or want to avoid filling your home with greasy fumes.

Another advantage of this technique is that it ensures complete and even coverage of the meat, including all the nooks and crannies that might be missed when oiling just the pan. By using only enough oil to coat the steak, you'll achieve beautifully rendered fat and a perfectly caramelized piece of meat. This method also works well for other types of meat, such as pork chops or lamb chops.

When oiling the steak, it's important to use an oil with a high smoke point, such as canola, safflower, peanut, sunflower, or soy oil. This is because the steak needs to be cooked at a high temperature to achieve the desired sear.

To apply the oil, simply rub it onto the steak generously, ensuring all surfaces are coated. You can also add other seasonings, such as salt and pepper, directly onto the steak before placing it in the pan.

In addition to the benefits already mentioned, oiling the steak can also be less messy than oiling the pan, as there is no risk of oil splattering when the steak is added to the pan. It is also a more efficient use of oil, as you only need to coat the steak itself rather than the entire cooking surface.

So, the next time you're preparing a steak, consider giving this technique a try. You may just find that it revolutionizes the way you cook your meat!

Don't crowd the pan

When searing steak, it's important not to crowd the pan. This is true whether you're cooking one large piece of meat or smaller, individual steaks.

If you're cooking a single steak, make sure your pan is large enough to contain the meat with plenty of space around it. This will ensure that the meat cooks evenly and doesn't steam instead of searing.

If you're cooking multiple steaks, make sure there are at least a couple of inches between them. This will prevent the pan from cooling down too quickly and ensure that each steak gets a nice, even sear. If your pan isn't big enough to fit multiple steaks with adequate space between them, it's best to cook the steaks in batches or use multiple pans.

The same principle applies when searing smaller pieces of meat, such as for a stew. Leaving a few inches of space between the pieces of meat will ensure even cooking and prevent the meat from steaming instead of searing.

In summary, don't crowd the pan when searing steak. Give each piece of meat enough space to cook evenly and develop a nice crust. If you're cooking multiple steaks, you may need to use multiple pans or cook in batches.

Frequently asked questions