The Perfect Steak Fondue: Temperature Tips For Succulent Results

Fondue is a fun and interactive way to enjoy a meal with friends and family, but it's important to prioritise safety when dealing with hot oil. When preparing steak fondue, the oil temperature should be around 375°F (190°C) – hot enough to cook the meat but not so hot that the oil splatters or bubbles over. To test if the oil is ready, place a small cube of bread into it; if the bread browns in less than a minute, the oil is at the right temperature. It's also important to ensure that the meat is dry before adding it to the hot oil, as any moisture can cause the oil to spit and bubble. When cooking steak fondue, the meat should be cut into bite-sized pieces and cooked for 25-60 seconds, depending on the desired level of doneness.

Oil temperature for steak fondue

Oil-based steak fondue is a fun and interactive way to enjoy a meal with friends and family. It involves cooking bite-sized pieces of steak in hot oil, allowing guests to choose their desired level of doneness. Here are some tips and guidelines for achieving the perfect oil temperature and ensuring a safe and enjoyable steak fondue experience:

Selecting the Right Oil:

• Choose a neutral-flavoured oil with a high smoke point, such as canola, peanut, grapeseed, or sunflower seed oil.
• Avoid olive oil as it has a strong flavour and a relatively low smoke point.

Preparing the Oil:

• Fill your fondue pot no more than halfway with oil to prevent splattering and allow for oil expansion when heated.
• Heat the oil to a temperature between 180-190°C (350-375°F). Use a deep-frying thermometer to monitor the temperature accurately.
• Allow the oil to heat for about 10-15 minutes.
• Test the oil's readiness without a thermometer by tossing in a cube of bread. If it turns golden brown in less than 30 seconds, the oil is ready.

Cooking the Steak:

• Cut your steak into bite-sized pieces, about 1-inch cubes.
• Ensure the meat is dry before cooking to prevent oil splattering.
• Use fondue forks or skewers to cook the steak pieces in the hot oil.
• Cooking time will vary depending on your desired level of doneness. For rare steak, cook for 4-5 minutes, 5-6 minutes for medium-rare, 6-7 minutes for medium, and 7-9 minutes for medium-well to well done.
• Remove the steak from the oil and allow it to rest for a few seconds before serving.

Safety Precautions:

• Always supervise children around the fondue pot to avoid accidental burns or spills.
• Be cautious when cooking with hot oil. Keep a lid nearby to smother any potential flames.
• Choose the right fondue equipment, ensuring it can withstand extreme heat.
• Use fondue forks or skewers specifically designed for cooking, and provide regular forks for eating.

Oil-based steak fondue is a unique and entertaining way to enjoy a delicious meal with loved ones. By following these guidelines for oil temperature and safety, you can create a memorable dining experience for your guests.

Steak doneness levels

Blue Rare Steak (115° F)

Also known as Very Rare, Blood Rare, Black & Blue, Pittsburgh Rare, or Bloody As Hell, blue rare steaks are only briefly seared on the outside, leaving the inside almost completely uncooked and raw. Blue rare steaks are often still cool on the inside and may be placed in a low-temperature oven to warm up.

Rare Steak (120° F)

Rare steaks have a warm but very red centre. The surface has the flavour and texture of the Maillard effect, but the steak's fats have not melted properly. Rare is an excellent choice for low-fat steaks, such as tenderloins, but should be avoided for well-marbled cuts like rib-eyes.

Medium Rare Steak (130° F)

Considered the gold standard of steak doneness, medium rare is the sweet spot that provides the best-tasting, most tender steak. At this temperature, the steak's fat has melted, distributing flavour and moisture, resulting in a supremely tender, juicy, and plump steak. A medium-rare steak has a red centre with a ring of pinkness towards the crust.

Medium Steak (140° F)

A medium steak no longer has a red centre but is pink throughout most of the meat. Medium steaks retain the buttery, flavoursome taste of medium-rare steaks but are slightly less juicy and tender due to moisture loss.

Medium Well Steak (150° F)

Medium-well steaks still retain a hint of pinkness and tenderness, but they have lost enough moisture that they are drier and less tender than most steak lovers would prefer.

Well Done Steak (160° F)

Well-done steaks have spent the most time on the heat, resulting in a completely brown centre with no pinkness. By this point, the steak has lost a significant amount of moisture and fat, making the meat drier and tougher.

It is important to note that the USDA recommends cooking steaks to at least 145° F (medium) to ensure food safety. Steaks cooked to lower temperatures may carry a higher risk of harmful bacteria.

Choosing a fondue pot

When choosing a fondue pot, there are several factors to consider. Firstly, you should think about the type of fondue you plan to make. Different types of fondue require different types of pots. For example, cheese fondue requires a pot that can maintain a consistent temperature, while hot oil or broth fondue for meat requires a pot that can withstand very high temperatures without cracking.

Secondly, consider the number of people you'll be serving and how much fondue they are likely to consume. A small fondue pot is ideal for 2-4 people, while a larger pot is more suitable for a group of 6-8 people.

Thirdly, fondue pots can be made from various materials, including ceramic, stainless steel, and cast iron. Ceramic pots are ideal for cheese and chocolate fondue, while stainless steel and cast iron are better suited for meat fondue.

Temperature control is another important factor. Look for a pot with an adjustable thermostat or heating element to control the temperature, especially if you plan to make cheese or chocolate fondue, which require a consistent temperature.

Finally, consider ease of use and cleaning. Choose a pot that is easy to assemble and disassemble, with removable parts that can be washed in the dishwasher. Also, consider the shape of the pot and whether it allows for easy dipping and serving.

• Electric fondue pots: These are convenient and safe as they don't require any external heat sources. They are also versatile and can accommodate different types of fondue. Popular models include the Cuisinart CFO-3SS Electric Fondue Maker and the NutriChef PKFNMK23 Electric Fondue Maker.
• Fuel-based fondue pots: These are the traditional way of enjoying fondue and can be used anywhere, even without electricity. They heat up quickly and give the fondue a slightly smoky flavour. Popular models include the Swissmar Lugano 9-Piece Cheese Fondue Set and the Boska Holland Life Collection Fondue Set.
• Ceramic fondue pots: These pots are made from heat-resistant clay and are designed for use with tea lights or other small heat sources. They are affordable, easy to clean, and can be used for cheese, chocolate, and meat fondue. Popular models include the Emile Henry Cheese Fondue Set and the Swissmar Lugano 9-Piece Chocolate Fondue Set.

Steak preparation

When preparing steak for fondue, it's important to choose a tender cut of meat, such as strip loin or tenderloin. This is because the cooking time for fondue is very short, so you'll want to avoid tougher cuts that require braising or roasting. Cut the steak into bite-sized cubes, around 1-inch in size. You can also marinate the steak beforehand if you want to add more flavour. Keep the steak refrigerated until it's time to start cooking.

Before cooking, make sure to pat the steak dry with a paper towel. This is important because any moisture can cause the oil to splatter and bubble over. If you're using frozen steak, let it thaw slightly before slicing, as this will make it easier to cut and skewer.

When you're ready to cook, heat your oil, broth, or wine to 375°F (190°C) in a fondue pot or a heavy-bottomed pan on the stovetop. You can use a deep-frying thermometer to check the temperature. Alternatively, you can test the oil's readiness by placing a small cube of bread into it. If the bread turns golden brown in less than a minute, the oil is ready.

Once the oil is hot, you can start cooking the steak. Skewer a cube of steak with a fondue fork or bamboo skewer and dip it into the hot oil. For rare steak, cook for 25-30 seconds, for medium-rare, cook for 30-45 seconds, and for well-done steak, cook for 45-60 seconds. Remove the steak from the fondue pot and dislodge it from the skewer with a regular fork. You can serve the steak as-is or with a dipping sauce.

It's important to note that cooking times may vary depending on the temperature of the oil, the size of the steak cubes, and the starting temperature of the meat. Always exercise caution when working with hot oil and ensure that children are supervised at all times to avoid accidents.

Dipping sauces

When it comes to dipping sauces for steak fondue, there are endless options to choose from. Here are some ideas to get you started:

Horseradish Sauce

This sauce is a classic for steak fondue and can be made by combining ingredients like sour cream, prepared horseradish, mustard, Worcestershire sauce, and garlic. You can adjust the amount of horseradish to your taste preferences.

Garlic Butter

Another popular option is garlic butter, which can be made by mixing softened butter with chopped garlic, chives, and other seasonings. This sauce pairs well with steak, shrimp, and even bread.

Bernaise Sauce

To make a bernaise sauce, you'll need ingredients like vinegar, water, pepper, egg yolks, butter, lemon juice, tarragon, and salt. This sauce adds a rich and creamy element to your steak fondue.

Aioli Dip

Aioli is a simple yet delicious dip that can be made by combining mayonnaise, garlic, olive oil, and salt. It's a versatile dip that goes well with steak and other foods.

Curry Dip

For a spicy kick, you can make a curry dip by combining ingredients like olive oil, lemon juice, curry powder, ground ginger, horseradish, Dijon mustard, Worcestershire sauce, and garlic salt. This dip will add a burst of flavour to your steak fondue.

Cracked Pepper Sauce

This sauce is particularly good with beef and can be made by beating together softened cream cheese and butter, then adding garlic, cracked peppercorn, shallots or green onions, and seasonings. It's best served at room temperature.

Teriyaki Sauce

Teriyaki sauce is a versatile option that goes well with chicken, beef, or fish. To make it, you'll need ingredients like garlic, ginger, sesame oil, sherry wine or sake, brown sugar, and cornstarch. It's best served at room temperature or warm.

Dill Sauce

Dill sauce is an excellent choice for fish and can be made by combining sour cream, horseradish sauce, red onion, fresh or dried dill, and lemon juice. Chill the sauce before serving to allow the flavours to blend.

These are just a few examples of the many dipping sauces you can serve with steak fondue. Feel free to get creative and experiment with different combinations of ingredients to find your favourite flavours. You can also provide a selection of herbs and spices to allow your guests to further customise their dipping experience.

Frequently asked questions