Emilie Meyer
Pan-searing steaks is a popular cooking method for creating a tasty crust, but it often generates a lot of smoke. While it is impossible to eliminate smoke entirely, there are several techniques to minimise it. This includes using oils with a high smoke point, such as avocado, grapeseed, or canola oil, rather than olive oil, which has a lower smoke point. Other methods include using a heavy cast-iron pan, ensuring the steak is dry and at room temperature before cooking, and avoiding excessive flipping or moving of the steak during cooking. Some cooks also recommend using an oil spatter screen or cooking the steak outdoors on a grill to reduce smoke.
Characteristics and Values
| Characteristics | Values |
|---|---|
| Oil | Avocado oil, peanut oil, grapeseed oil, canola oil, vegetable oil, olive oil, ghee |
| Oil amount | Enough to coat the bottom of the pan |
| Pan | Heavy, cast iron |
| Pan size | Small |
| Steak preparation | Dry, room temperature, oiled |
| Cooking method | Medium-high heat, no touching, flipping every minute or so |
| Other | Oil spatter screen, pan cover, cook outside, oven |
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What You'll Learn
Use a heavy cast-iron pan
To minimise smoke when pan-searing steaks, it is recommended to use a heavy cast-iron pan. This is because a heavy pan will hold heat better than a cheap, lightweight one. When you put your steak in a lightweight pan, the temperature drops, and you might feel the need to increase the heat. However, the burner is still heating the pan, so you don't need to turn up the heat. Using a heavy cast-iron pan will help you maintain a consistent temperature, reducing the risk of smoke.
To further minimise smoke, preheat your heavy cast-iron pan before adding your steak. A hot pan is crucial for achieving a good sear on your steak. By preheating your pan, you can ensure that the surface is hot enough to create a crust on the steak without smoking. Aim for a temperature that is hot but not smoking. If your pan starts to smoke before adding the steak, it is too hot, and you should reduce the heat.
Additionally, when using a heavy cast-iron pan, consider the size of the pan in relation to the steak. Choose the smallest skillet that will fit the steak comfortably. This will minimise the amount of "bare" pan surface that can produce smoke. A smaller pan will also help contain the heat, reducing the need for very high temperatures that can lead to smoking.
Another tip is to oil your steak directly rather than putting oil in the pan. This way, you can control the amount of oil used and minimise excess oil in the pan, which can smoke and splatter. Oils with a high smoke point, such as avocado oil, peanut oil, grapeseed oil, or canola oil, are recommended to further reduce smoke.
Finally, when using a heavy cast-iron pan, be mindful of the cooking time. The longer the steak remains in the pan, the more smoke will be produced. Aim for a good sear on each side of the steak, typically around 3 minutes per side for a thick steak, and then transfer the pan to the oven to finish cooking. This will reduce the total smoke generated during the cooking process.
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Choose an oil with a high smoke point
To minimise smoke when pan-searing steaks, it is important to choose an oil with a high smoke point. The smoke point refers to the temperature at which an oil starts to smoke and break down. When searing steaks, the pan needs to be very hot, so an oil with a high smoke point is necessary to prevent the oil from smoking and causing excess smoke in your kitchen.
There are several oils with high smoke points that are suitable for pan-searing steaks. One popular option is avocado oil, which has a smoke point above 550 degrees Fahrenheit. Avocado oil is favoured by many cooks for its ability to create a great crust on the steak with minimal smoke. Another option is grapeseed oil, which has a high smoke point and is often used for searing steaks. Peanut oil is also recommended by some cooks for its high smoke point.
It is important to note that the amount of oil used can also impact smoke production. When searing steaks, only a small amount of oil is needed to coat the bottom of the pan and prevent the meat from sticking. Using too much oil can lead to increased smoke and grease in your kitchen. Therefore, it is recommended to use a thin coat of oil when pan-searing steaks.
Additionally, it is worth mentioning that the type of pan and cooking technique can also impact smoke production. Some cooks recommend using a heavy cast-iron pan, as it retains heat better and helps to develop a good crust on the steak. Others suggest using a smaller skillet that fits the steak snugly, reducing the amount of "bare" pan that can produce smoke.
In summary, choosing an oil with a high smoke point, such as avocado oil, grapeseed oil, or peanut oil, is crucial for minimising smoke when pan-searing steaks. Using a small amount of oil and selecting an appropriate pan can also help reduce smoke production and create a delicious, well-seared steak.
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Avoid preheating the pan
To pan-sear a steak without generating smoke, it is important to avoid preheating the pan. Instead, place the steak in a cold, nonstick skillet with no oil. This technique, developed by former Cook's Illustrated staffer Andrew Janjigian, works because a well-marbled steak will release enough fat during cooking to help brown the meat.
By using a cold pan, you can avoid the smoke that comes from overheating the pan and the oil. This method also reduces the amount of oil splatter, making cleanup easier. It is important to note that this technique may not work as well with leaner cuts of meat that don't have as much fat.
If you are concerned about the steak sticking to the pan, you can rub the steak with a thin coat of high-temperature oil, such as avocado, peanut, grapeseed, or canola oil. These oils have high smoke points, which means they can withstand higher temperatures without smoking. Just be sure to use a minimal amount of oil, as too much can cause smoke and greasiness.
In addition to using the right type and amount of oil, there are a few other tips to minimise smoke when pan-searing steaks. Firstly, use a heavy cast-iron pan, as it will hold heat better than a cheaper, lighter pan. Secondly, let the steak come to room temperature before cooking, as this will reduce the temperature difference between the pan and the steak, resulting in less smoke. Finally, try to minimise the amount of time the pan is empty on the heat, as this is when it is most likely to smoke.
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Sear the sides first
To minimise smoke when pan-searing steaks, one of the methods you can try is searing the sides first. This involves searing the fatty sides of the steak before flipping it onto the face-side.
Firstly, ensure that your steak is at room temperature and dry it thoroughly. This will reduce the time needed to develop a good sear, thereby reducing smoke. Next, rub your steak with a thin coat of oil. Oils with a high smoke point, such as avocado oil, peanut oil, grapeseed oil, and canola oil, are recommended. Avoid using olive oil, as its smoke point is lower than that of other oils.
Now, you're ready to sear the sides. Place your steak in a hot, heavy cast-iron pan. You can test if your pan is hot enough by adding a small amount of oil and observing if it shimmers but does not smoke. Sear the fatty sides of the steak for about 3 minutes on each side. Use tongs to handle the steak and flip it onto its face-side for an additional 3 minutes. If your steak is thick, you may need to increase the cooking time slightly.
After searing, you can finish cooking your steak in the oven to minimise smoke. Preheat your oven to 450°F (230°C) and place the steak inside for about 6-8 minutes for a medium-rare finish.
By searing the sides first and following the subsequent steps, you can minimise smoke while still achieving a delicious, well-browned steak.
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Cook steaks outside
If you want to cook steaks outside, you can use a grill or barbecue. If you're using a grill, place a cast-iron skillet on top and heat it up, or simply rub olive oil on the grill and cook the steak directly on it.
If you want to cook your steak outside but don't have access to a grill, you could try using a portable induction cooktop. Alternatively, you can cook your steak inside and minimise the amount of smoke produced by using the following methods:
- Use an oil with a high smoke point, such as avocado oil, grapeseed oil, or canola oil, rather than olive oil.
- Oil the steak instead of the pan.
- Use a heavy cast-iron pan.
- Don't move the steak around too much.
- Use the smallest skillet you have that the steak fits in, so there isn't a lot of "bare" pan just letting off smoke.
- Let your steaks come up to room temperature and dry them thoroughly.
- Use an oil spatter screen that will cover the frying pan/grill pan entirely.
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Frequently asked questions
Use a heavy cast-iron pan, and heat it up to a medium-high temperature. Use a small amount of oil with a high smoke point, such as avocado, peanut, sunflower, grapeseed, or canola oil. Ensure the steak is dry and at room temperature before placing it in the pan, and avoid moving it around too much.
Oils with high smoke points include avocado, peanut, sunflower, grapeseed, and canola oil. Avoid using olive oil, as its smoke point is lower than that of other oils.
Yes, use the smallest skillet that will fit the steak to minimise the amount of "bare" pan that can produce smoke.
You can try searing the steak outside on a grill or balcony to avoid filling your home with smoke. Alternatively, you can use an oil spatter screen to reduce the amount of smoke that escapes the pan, or finish cooking the steak in the oven.
