Sear Steak, Avoid Fire Alarm Chaos

Searing a steak is a surefire way to impress your dinner guests, but it can also be a surefire way to set off your fire alarm. Here are some tips to prevent that from happening. Firstly, avoid using olive oil, as it has a low smoke point. Instead, opt for oils with higher smoke points, such as canola, safflower, avocado, peanut, or grapeseed oil. Secondly, it's important to control the heat. While a good sear requires high temperatures, you don't need to crank the heat up to the maximum. Medium to medium-high heat should be sufficient. Additionally, try oiling the steak itself rather than the pan, as this will reduce the amount of smoke produced. Finally, consider using a fan to improve ventilation and direct the smoke away from the fire alarm. With these tips, you can enjoy a perfectly seared steak without the unwanted sound of a blaring fire alarm.

Use an oil with a high smoke point

When pan-searing a steak, choosing an oil with a high smoke point is essential to avoid setting off the fire alarm. The smoke point refers to the temperature at which an oil begins to burn and produce smoke. By using an oil with a high smoke point, you can cook at higher temperatures without burning the oil and creating a burnt taste in your steak.

Some of the best high-heat oils for cooking steak include:

Avocado Oil

Avocado oil has a high smoke point, ranging from 375°F to 520°F. It is rich in monounsaturated fats, which are heart-healthy and can help reduce inflammation. Avocado oil also has a neutral flavour, so it won't alter the taste of your steak.

Grapeseed Oil

Grapeseed oil is another excellent option for high-heat cooking. It has a smoke point of around 420°F, making it ideal for searing steak. Grapeseed oil is rich in vitamin E and antioxidants, and its mild flavour won't overpower the natural taste of the meat.

Canola Oil

Canola oil is a versatile oil with a high smoke point of around 400°F. It has a neutral flavour, making it a great choice for steak without adding any additional tastes. Canola oil is also low in saturated fat and high in monounsaturated fats, which are beneficial for heart health.

Clarified Butter

Also known as ghee, clarified butter has had the milk solids and water removed, leaving only the pure butterfat. This process gives it a high smoke point of around 450°F, perfect for cooking steak at high temperatures. Clarified butter has a rich, nutty flavour that complements the natural flavour of the meat, making it a popular choice among steak enthusiasts.

When pan-searing a steak, it's important to note that you should oil the steak itself rather than the pan. This ensures that the oil is exactly where you need it and helps reduce the amount of smoke generated.

Oil the steak, not the pan

When cooking steak, it is recommended that you oil the steak itself, rather than the pan. Place your steak on a plate and drizzle it with oil on both sides, gently massaging it to cover all areas. This will ensure a perfect outer texture once cooked and prevent it from sticking to the pan.

Oiling the steak, rather than the pan, will also help to reduce smoke. If you oil the whole pan, the whole pan will smoke. However, if you just oil the steak, only the areas in contact with the pan will smoke. This method will result in a manageable amount of smoke that any weak, apartment-grade hood exhaust or open window can handle.

When oiling the steak, it is best to use an oil with a higher smoke point than olive oil. Oils such as canola, safflower, avocado, peanut, grapeseed, sunflower, vegetable, or groundnut oil are ideal.

In addition to oiling the steak, there are a few other things you can do to prevent smoke when pan-searing a steak. Firstly, ensure that you are using a heavy-duty, thick-based frying pan that can achieve high temperatures. A cast-iron skillet is a great option, as it gets very hot and retains its heat, making it ideal for getting a charred, smoky finish on the steak.

Secondly, make sure that you are heating the pan evenly. The pan should be very hot but not smoking. To do this, heat the pan in the oven at a high temperature (500-550 degrees F) for about 30 minutes, rather than on the stovetop. This will give you more control over the heat and ensure a hotter, more even temperature.

Finally, when cooking the steak, sear it for the total time stated in the recipe, but turn the steak every minute. This will help to build up an even crust on both sides.

Sear steak in the oven

Preparation

Before you start, make sure your steak is at room temperature. This will ensure even cooking. For a thicker steak, you can leave it out for 20-30 minutes.

For the best results, use a high-quality steak with some marbling. Good options include ribeye, top sirloin, New York strip, porterhouse, T-bone, and filet mignon. Your steak should be at least 1-inch thick, with thicker cuts (1 1/2 to 2 inches) being ideal for this method.

Seasoning

Pat your steak dry with a paper towel to remove any excess moisture. This will help with the browning process when you sear the steak.

Once dry, season both sides of the steak generously with salt and pepper, or your favourite steak seasoning. You can also try a dry rub, or use a high smoke point oil like avocado oil, light olive oil, soybean, or vegetable oil.

Oven Cooking

Preheat your oven to a low temperature, somewhere between 250°F and 275°F. Place a wire rack on a rimmed baking sheet lined with foil or parchment paper, and put your steaks on the rack.

Transfer the steaks to the oven and cook until the internal temperature reaches your desired level of doneness. This should take around 15-25 minutes, depending on the thickness of your steak and how well you like it cooked.

Pan-Searing

For the best results, use a cast iron skillet or stainless steel pan. Place your pan over high heat, and once hot, add a little oil. You want the oil to just begin smoking.

Carefully place your steak in the pan and sear each side for 1-2 minutes, until a deep brown crust has formed. You can also sear the sides of the steak for 30-60 seconds to render the fat.

Resting

Remove your steak from the pan and let it rest for 5-10 minutes before serving. This will allow the juices to redistribute and ensure your steak is cooked to perfection.

Tips

• If you want to add extra flavour, you can baste your steak with butter after searing. Reduce the heat to medium-low, add the butter to the pan, and spoon it over the steak for 2 minutes. You can also experiment with adding aromatics like sliced garlic cloves, shallots, fresh rosemary, or thyme sprigs.
• If you want to check the temperature of your steak, use an instant-read meat thermometer. For a rare steak, aim for an internal temperature of 115-120°F; for medium-rare, 120-125°F; for medium, 130-135°F; for medium-well, 145-150°F; and for well done, 155°F.
• To prevent your fire alarm from going off while cooking, heat your pan in the oven before placing it on the stovetop. This will reduce the amount of smoke generated during cooking.
• To further reduce smoke, oil your steak instead of the pan. Only the areas of the pan that come into contact with the steak will smoke.

Use a fan to blow smoke away from the alarm

Using a fan to blow smoke away from the smoke alarm is a popular method to prevent smoke alarms from going off while cooking. Here are some tips to effectively use a fan for this purpose:

• Place a standing fan in the kitchen, positioned to blow air towards the smoke alarm. Ensure it is at a safe distance from the stove to avoid any fire hazards.
• Open windows in the kitchen or nearby areas to create cross-ventilation and facilitate the escape of smoke.
• If possible, use a fan with adjustable speed settings and set it to a higher speed during cooking to increase airflow.
• Aim the fan directly at the smoke detector to ensure the smoke is blown away before it can trigger the alarm.
• Additionally, you can combine the use of a fan with other methods such as choosing oils with higher smoke points, drying the steak before cooking, and using a heavy cast-iron pan to reduce smoke generation.

Remember to exercise caution when cooking with high heat, and always ensure that any smoke or fire alarms are functioning properly and not tampered with for extended periods.

Cover the pan with a splatter screen

One of the most effective ways to prevent smoke from setting off the fire alarm is to use a splatter screen. A splatter screen is a metal mesh screen that is placed over a pan to prevent hot oil from splattering out while still allowing steam to escape. It is an essential tool for pan-frying steaks as it helps to contain the mess and reduce the amount of smoke released into the air.

When cooking steak, it is important to use a heavy-duty splatter screen that can withstand high temperatures. The screen should be large enough to cover the entire pan, with a handle that is heat-resistant and easy to grip. Before placing the steak in the pan, ensure the splatter screen is securely positioned on top. This will allow you to safely cook the steak without worrying about the fire alarm going off.

Using a splatter screen offers several benefits. Firstly, it helps to reduce the amount of smoke released during the cooking process, which is crucial when pan-frying steaks at high temperatures. Secondly, it prevents hot oil from splattering onto surrounding surfaces or yourself, making it a safer and cleaner cooking experience. The screen also retains heat within the pan, ensuring the steak cooks evenly and efficiently.

While a splatter screen is an effective tool for reducing smoke, it is important to note that some smoke is inevitable when cooking steak. To further minimise smoke, ensure the steak is patted dry before placing it in the pan, and consider using an oil with a high smoke point, such as grapeseed or peanut oil. Additionally, avoid overcrowding the pan, as this can increase the amount of smoke produced.

Frequently asked questions