Choosing The Right Oil Amount For Perfect Steak

Cooking steak is an art, and oil is an essential component of the process. Oil is used at different stages of cooking steak, from the marinade to the final cook. The type and quantity of oil used can significantly impact the flavour, texture, and overall quality of the steak. The choice of oil depends on various factors, such as smoke point, purity, and cooking method. While some oils, like grapeseed and peanut oil, are recommended for their high smoke points and flavour profiles, others like extra virgin olive oil should be avoided due to their low smoke points. The amount of oil used is also crucial – too much oil can result in greasy steaks, while too little may cause the steak to stick to the pan. In this discussion, we will delve into the intricacies of selecting and using the right oil to cook the perfect steak.

Use a teaspoon of oil or less to prevent greasy steaks

When cooking steak, it is important to use the right amount of oil to prevent the steak from becoming greasy. While adding extra oil to a pan seems like a way to prevent the meat from sticking, it can backfire and result in greasy steaks that don't get the kind of brown crust you want.

Steak specialists recommend using a teaspoon of oil or less when cooking steak. This is because too much oil can make the steak greasy and prevent it from browning properly. With a teaspoon of oil or less, you can still ensure that the whole pan is coated, preventing the steak from sticking and allowing for even heat conduction.

A helpful tip is to pour the oil directly onto the steak and gently rub it in, allowing you to use less oil while still achieving the desired effect. This is especially important if you are watching your calorie intake, as using less oil can help reduce the overall calorie count of the dish.

Additionally, thick and fatty cuts of steak are already rich in animal fat, which can be a great substitute for oil. The natural fat from the meat will keep the steak from sticking to the pan and add tremendous flavour to the dish.

When choosing an oil for cooking steak, it is important to select one with a high smoke point, as oils with low smoke points will quickly burn and affect the flavour of the steak. Oils such as plant oils, nut oils, seed oils, and extra light olive oil have smoke points above 450 degrees Fahrenheit and are therefore ideal for preparing steaks.

Choose an oil with a high smoke point

When cooking steak, choosing the right oil is just as important as selecting the right cut of meat. A high-heat oil is essential for achieving the perfect sear on your steak. It helps create a crispy crust on the outside while locking in the juicy, tender flavour on the inside.

Oils with low smoke points will quickly burn, affecting the steak's flavour and causing it to stick to the pan. Your kitchen will also be filled with smoke, and cleaning pans will be harder than ever.

For cooking steak, it is recommended to go for an oil with a smoke point above 450°F (232°C). Oils with high smoke points include plant oils, nut oils, seed oils, and extra light olive oil.

Avocado Oil

Avocado oil is a popular choice for high-heat cooking because of its high smoke point, ranging from 375°F to 520°F (190°C to 271°C). It is rich in monounsaturated fats, known to be heart-healthy, and can help reduce inflammation. Avocado oil has a neutral flavour, making it an excellent choice for cooking steak without altering the taste of the beef.

Peanut Oil

Peanut oil has a high smoke point of 450°F (232°C) and is a favourite among chefs, especially when it comes to creating Asian dishes. Because it is extracted from peanuts, it has a bold and nutty flavour and is beneficial because it is full of vitamin E. However, some types of peanut oil have extremely pronounced flavours, which can overtake the natural taste of the steak.

Grapeseed Oil

Grapeseed oil is another popular high-heat oil rich in vitamin E and antioxidants. It has a high smoke point of around 420°F (215°C), making it ideal for searing steak at high temperatures. Grapeseed oil has a mild flavour, making it an excellent choice for those who want to focus on the natural taste of the meat.

Canola Oil

Canola oil is a versatile oil commonly used in high-heat cooking. Its neutral flavour makes it an excellent choice for cooking steak without adding any additional flavours. It has a high smoke point of around 400°F to 425°F (204°C to 218°C), making it ideal for searing steak at high temperatures. Canola oil is also low in saturated fat and high in monounsaturated fats, making it a heart-healthy choice.

Clarified Butter

Clarified butter, also known as ghee, is a type of butter that has had the milk solids and water removed, leaving behind only the pure butterfat. This process gives clarified butter a high smoke point of around 450°F (232°C), making it an excellent choice for cooking steak at high temperatures. Clarified butter has a rich, nutty flavour that complements the meat's natural flavour, making it a popular choice for many steak enthusiasts.

Oil alternatives include clarified butter or ghee

When cooking steak, it's important to consider the oil and fat ratio. While oil helps with seasoning and ensuring the steak doesn't stick to the pan, too much oil can result in greasy steaks that don't achieve the desired brown crust. A teaspoon or less of oil is usually sufficient, and it's important to ensure that the whole pan is coated. A tip to use less oil is to pour it directly onto the steak and rub it in gently.

Oil Alternatives

Both clarified butter and ghee are excellent alternatives for cooking steak as they have high smoke points, with ghee having an incredibly high smoke point of 485 degrees Fahrenheit. They also impart delicious flavours that complement the steak.

Other alternatives to cooking oil include olive oil, canola oil, avocado oil, and coconut oil, though these may not be suitable for all recipes due to their distinct flavours and varying smoke points.

You can cook steak without oil by pan searing

Cooking steak is an art, and not everyone can get it right. Oil is used in different stages of cooking steak; some people use oil in the marinade, which helps enhance the flavour of the steak and helps keep its moisture, while others cook steak in oil for the same reason. However, you can cook steak without oil by pan searing.

How to cook steak without oil by pan searing

The most important thing to remember when cooking steak without oil is to use a pan that can get very hot—above the smoke point of most oils. A cast-iron skillet or a non-stick or carbon-steel skillet are good options.

When cooking steak without oil, it is also important to start with a cold pan. Place the steak in the pan before turning on the heat. This will allow the fat from the steak to render and create its own cooking oil.

During the cooking process, flip the steaks every 2 minutes and start with high heat. After a few flips, turn the heat down to medium.

Cook the steak until the exterior is well browned and the interior registers 120 degrees Fahrenheit for medium-rare.

Tips for cooking steak without oil

• Use a thin cut of steak: When cooking steak without oil, it is recommended to use a thin cut of steak to ensure that it cooks properly on the inside and outside.
• Get the pan super hot: This will help to sear the steak properly and create a nice crust.
• Don't move the steak around too much: The goal is to turn the meat only once, allowing it to sear and form a crust.

Oil helps conduct heat and cook the steak evenly

Oil is an essential component of cooking steak, offering numerous advantages and enhancing the flavour of the meat. However, the amount of oil used is a crucial factor in achieving the desired results. The recommended amount of oil when cooking steak is approximately a teaspoon or less, ensuring that the entire pan is coated. This quantity is sufficient to prevent the steak from sticking to the pan and facilitate even heat conduction for uniform cooking.

Oil as a Heat Conductor

Oil plays a vital role in heat conduction during the cooking process. By coating the pan with a thin layer of oil, you create a medium that efficiently transfers heat from the pan to the steak. This helps to cook the steak evenly on all sides, preventing undercooked or overcooked spots. The oil acts as a heat distributor, ensuring that the pan's heat is evenly applied to the surface of the steak.

Choosing the Right Oil

Not all oils are created equal when it comes to cooking steak. It is essential to select an oil with a high smoke point, which is the temperature at which the oil starts to burn and produce smoke. Oils with low smoke points will burn quickly, affecting the flavour of the steak and causing it to stick to the pan. For steak, it is recommended to use oils with a smoke point above 450 degrees Fahrenheit. Examples include plant oils, nut oils, seed oils, and extra light olive oil.

Techniques for Oil Application

There are two main techniques for applying oil when cooking steak: oiling the pan and oiling the steak directly. Some chefs prefer to oil the pan, ensuring it is evenly coated before placing the steak in the pan. Others advocate oiling the steak itself, rubbing a small amount of oil onto the surface of the meat. This direct application ensures coverage of the entire steak, including all the nooks and crannies, and reduces the amount of oil needed.

Benefits of Using Oil

Using oil when cooking steak offers several advantages. Firstly, it helps to prevent the steak from sticking to the pan, making it easier to turn and manoeuvre during cooking. Secondly, oil enhances the flavour of the steak by allowing the meat to fry and promoting the Maillard reaction, which creates a delicious caramelized crust. Additionally, oil can act as a heat regulator, ensuring that the steak cooks evenly and preventing burning or overcooking.

Frequently asked questions