Pan-Seared Steak: Is Olive Oil A Good Choice?

Olive oil is a great option for pan-searing steak, but it's important to choose the right type. Extra virgin olive oil has a low smoke point, so it's not suitable for high-heat cooking methods like searing. Instead, opt for a high smoke point oil such as extra light olive oil or regular olive oil. When searing steak, it's crucial to use a heavy-bottomed skillet, such as cast iron, and get it very hot before adding the oil and steak. This ensures a good sear and a juicy, tender interior.

Is olive oil good for pan-searing steak?

Choose a steak with good marbling

When it comes to choosing a steak, marbling is key. Marbling refers to the streaks of fat that appear within the meat, and it's often seen as a sign of quality. But why is it so important?

Firstly, marbling affects the flavour and texture of the steak. The fat content and its distribution help to keep the steak moist and tender, bringing out that delicious beefy flavour. The more marbling a steak has, the more flavour it will have. It will also be much more tender and juicy.

Secondly, marbling helps to keep the steak from drying out during cooking. The fat helps to retain the juices inside the steak, so it stays moist and doesn't become tough. This is crucial when trying to cook the perfect steak.

Thirdly, good marbling gives the steak a nice, even char when cooked, which is essential for that restaurant-quality look and taste.

When choosing a steak with good marbling, there are a few things to consider:

• Breed of cattle: Different breeds of cattle have varying levels of fat in their meat, which affects marbling. Japanese Wagyu beef is renowned for its high marbling due to its exceptionally high fat content.
• Feed: Cattle that are fed a diet rich in fat and minerals will produce better marbling. High-quality hay, grass, and grains are key. Corn, in particular, is known to enhance marbling and give the meat a slightly sweeter taste.
• Cut of steak: Different cuts of steak will have different levels of fat and marbling. Fatty cuts like ribeye and striploin tend to have more marbling than leaner cuts like sirloin or flank steak.
• Colour and veins of fat: When comparing raw steaks, choose one with a lighter colour and thinner veins of fat. If the fat is too thick and clumpy, the steak will be chewier. Fine marbling, with thin, light flecks of fat evenly distributed throughout the meat, is ideal for a juicy, tender steak.
• USDA grading: In the US, the United States Department of Agriculture (USDA) grades steaks based on marbling. Prime-grade steaks have the highest level of marbling and are the most tender and flavourful, but they are also the most expensive. Choice-grade steaks are a more affordable option that still offers good marbling.

So, the next time you're at the butcher's or supermarket, remember to look for steaks with fine, evenly distributed marbling and a lighter colour. Choose fatty cuts like ribeye, and if you're in the US, keep an eye out for USDA Prime or Choice grades. By selecting a steak with good marbling, you're on your way to a delicious, tender, and flavourful meal.

Use a cast-iron skillet

Using a cast-iron skillet is a great way to achieve a perfectly seared steak. Here's a step-by-step guide:

Prepare the Steak:

Let the steak come to room temperature by removing it from the refrigerator at least 15 minutes before cooking. For optimal results, take it out 45 minutes to an hour in advance. This step is crucial as it ensures even cooking and searing. During this time, the steak's surface should be dry. You can use paper towels to pat it dry. If you want to add some flavour, you can also season the steak with salt, pepper, and garlic powder. However, if you choose to salt your steak, there are two recommended approaches. You can either salt it at least 45 minutes before cooking, allowing the moisture to reabsorb into the meat, or you can salt it immediately before cooking, ensuring the surface is dry.

Heat the Cast-Iron Skillet:

Place your cast-iron skillet on the stovetop and turn the heat to high. Let the skillet heat up for about 4 to 6 minutes. You're aiming for a temperature between 400° and 450°F. To check if your skillet is ready, sprinkle a few drops of water on it. If the water sizzles and evaporates instantly, your skillet is hot enough.

Add Oil and Sear the Steak:

Choose an oil with a high smoke point, such as canola oil, avocado oil, vegetable oil, or light olive oil. Avoid extra virgin olive oil, as its smoke point is too low, and it will burn. Lightly oil your pan, and then place your steak in the skillet. For a good sear, make sure the steak is in contact with the hot surface of the skillet. Depending on your desired level of doneness, sear each side for about 2 minutes. You can flip the steak and place it in a different section of the skillet to ensure even cooking.

Finish in the Oven (Optional):

For thicker steaks or if you prefer a more gradual cooking method, you can finish your steak in the oven. Preheat your oven to 350°F, and then transfer your seared steak to the oven for about 4 minutes for a 1 1/2-inch medium-sized steak. Adjust the time according to your desired doneness.

Rest and Serve:

Let your steak rest for a few minutes before serving. This allows the juices to redistribute and ensures a juicy, flavourful bite. Aim for at least 5 minutes of resting time before slicing into your perfectly seared steak.

Using a cast-iron skillet is an excellent choice for searing steaks due to its ability to retain high temperatures, creating a consistent crust and the Maillard reaction, resulting in a delicious, browned steak.

Opt for a high-quality extra virgin olive oil

When it comes to searing steak, choosing the right type of olive oil is crucial. Opting for a high-quality extra virgin olive oil with a high smoke point is essential. The smoke point refers to the temperature at which the oil begins to smoke and break down, so an oil with a high smoke point is necessary for searing at high temperatures.

Extra virgin olive oil is the highest-quality olive oil available, and it is ideal for cooking because of its rich flavour and nutritional benefits. It has a distinct flavour that can enhance the taste of your steak. The oil is also packed with antioxidants, which can help to boost your health. When selecting extra virgin olive oil, look for a reputable brand that ensures the oil is fresh and pure. Check the harvest date to ensure you are using oil at its peak.

The process of making extra virgin olive oil is also important. This type of oil is produced by crushing olives and extracting the juice without the use of heat or chemicals. This natural extraction method preserves the oil's flavour and nutrients. Look for extra virgin olive oil that is cold-pressed or stone-milled, as these processes yield the highest-quality oil.

When searing steak, it is essential to heat your pan to a high temperature before adding the oil and steak. A cast-iron skillet is a great option for achieving the perfect sear. Once the pan is hot, add a small amount of extra virgin olive oil and swirl it to coat the bottom evenly. Then, carefully place your seasoned steak into the pan and listen for the satisfying sizzle as it cooks.

In conclusion, opting for a high-quality extra virgin olive oil is the best choice for searing steak. Its distinct flavour, nutritional benefits, and high smoke point make it the ideal oil for achieving a perfectly cooked steak with a delicious crust and juicy, tender interior.

Don't forget to season the steak

When it comes to cooking steak, one of the most important steps is seasoning. While olive oil can be used to enhance the flavour of your steak, it is important not to forget the seasoning. A common mistake people make when cooking steak is not seasoning the meat at all. Seasoning your steak is a simple yet crucial step in the cooking process.

The most important seasoning to add to your steak is salt. Salt will enhance the natural savoury flavour of the steak. It is best to use kosher salt or medium-coarse sea salt as table salt will dissolve too quickly. The amount of salt you use will depend on the thickness of your steak. Thicker steaks will require more salt to ensure that the seasoning reaches the middle. It is recommended to use about 1 to 1 1/2 teaspoons of kosher salt per pound of boneless steak. If your steak is very thick, you may want to form a crust with the salt.

In addition to salt, you can also add other seasonings to your steak. Black pepper is a popular choice, but you can also experiment with other spices like garlic powder, onion powder, paprika, cayenne pepper, thyme, rosemary, or chilli powder. You can use a pre-made spice blend or create your own mix. If you want to keep it simple, just stick to salt and pepper.

The timing of when you season your steak is also important. Some people prefer to season their steak ahead of time, while others do it just before cooking. Seasoning early will result in more flavour but a slight loss of moisture. If you season early, pat the meat dry, season, and then place it in the refrigerator. Let the steak rest at room temperature for 30 minutes to an hour before cooking. If you season just before cooking, pat the steak dry and let it rest at room temperature before cooking.

Don't forget to season your steak generously. You want the seasoning to completely cover the steak. This is especially important for thicker steaks, as you want to ensure that every bite is flavourful. So, when seasoning your steak, don't be shy with the salt and pepper!

Add garlic and herbs to the olive oil

Olive oil is great for pan-searing steak, but it's important to note that not all olive oils are created equal. Extra virgin olive oil, for example, has a low smoke point and will burn at a high temperature, which is not ideal for searing steak. Refined olive oils with a higher smoke point, such as extra light olive oil, are better suited for this purpose.

Now, let's talk about adding garlic and herbs to the olive oil for an extra flavour boost when pan-searing your steak:

Start by choosing your favourite fresh herbs. Some popular options include rosemary, thyme, parsley, and dill. You can use a single type of herb or create your own combination. For instance, a mixture of rosemary and thyme, as suggested by Jan D'Atri, a self-proclaimed steak enthusiast and daughter of a butcher, is sure to be delicious.

Next, prepare your garlic. You'll want to use fresh garlic cloves, cut in half lengthwise. This will allow the garlic to infuse its flavour into the olive oil and steak during the cooking process.

Here's a step-by-step guide to adding garlic and herbs to your olive oil when pan-searing steak:

• Heat your cast-iron skillet or heavy pan: It's best to use a cast-iron skillet or a heavy pan, as these conduct heat more effectively and provide a better sear. Heat your pan over medium-high heat until it's nice and hot.
• Prepare your steak: While your pan is heating up, pat your steak dry on both sides with paper towels. Then, liberally coat both sides of the steak with salt and pepper. This will help season the meat and create a delicious crust during the searing process.
• Add olive oil to the pan: Once your pan is hot, add a couple of tablespoons of your chosen refined olive oil. Swirl it around to coat the entire cooking surface.
• Sear your steak: Carefully place your steak in the pan and sear it for a few minutes on each side until browned. This step is crucial, as it locks in the juices and creates a delicious crust.
• Add garlic, herbs, and butter: Once your steak is seared to perfection, it's time to add the garlic, herbs, and a couple of tablespoons of unsalted butter. The butter will melt beautifully, creating a rich and flavourful sauce. Spoon this sauce over your steak, and don't forget to rub the garlic over the steak for an extra punch of flavour.
• Cook to your desired doneness: Continue cooking your steak to your desired level of doneness. For a rare steak, cook it to an internal temperature of 125 degrees Fahrenheit. This should take around 3 to 4 minutes after searing.
• Rest and serve: Finally, remove your steak from the pan and let it rest, uncovered, for about 4 minutes. This allows the juices to redistribute and ensures a juicy, tender bite. Then, slice and serve your perfectly cooked steak, spooning any remaining garlic herb butter over the top.

By following these steps and adding garlic and herbs to your olive oil, you'll take your pan-seared steak to the next level, impressing your dinner guests or treating yourself to a truly memorable meal. Enjoy!

Frequently asked questions