Best Oils For Pan-Seared Steak Perfection

When it comes to cooking the perfect steak, one of the most important factors is the oil you use. Choose the wrong oil, and you're setting yourself up for disaster. The best steaks have a prominent outer crust, giving the beef a nice caramelized flavor. To achieve this, the oil needs to have a high smoke point. A smoke point is the tipping point where the oil in your pan goes from shiny to starting to burn and produce smoke. Oils with lower smoke points will scorch before the searing process, leading to your steak tasting bitter and burnt. So, which oils are best for pan-searing steak?

Characteristics of oils for pan-searing steak

Oils with high smoke points

When searing a steak, it is important to use an oil with a high smoke point. The smoke point of an oil is the temperature at which it starts to smoke and burn, and using an oil with a high smoke point will prevent your oil from burning and smoking out during the cooking process. Oils with high smoke points include:

• Avocado oil (refined): 480-520°F
• Safflower oil: 450-500°F
• Canola oil: 400-475°F
• Sunflower oil (refined): 450°F
• Peanut oil (refined): 450°F
• Coconut oil (refined): 400-450°F
• Grapeseed oil: 420°F
• Refined sesame oil: 410°F
• Corn oil: 400-450°F
• Soybean oil: 450°F
• Macadamia oil: 413°F

Some sources also suggest using extra virgin olive oil, vegetable oil, or butter. However, these have lower smoke points, so you may need to cook at a lower temperature to avoid burning the oil.

Neutral-tasting oils

When pan-searing a steak, it's important to select an oil with a high smoke point to avoid burning, which can cause the steak to taste bitter and burnt. Opting for a neutral-tasting oil is also recommended to avoid affecting the natural flavour of the meat. Here are some of the best neutral-tasting oils for pan-searing steak:

Canola Oil

Canola oil is a popular choice among steak aficionados due to its very neutral taste and high smoke point of 400°F (204°C). It also has the added benefit of being low in saturated fats. However, some people may not prefer its processed nature.

Grapeseed Oil

Grapeseed oil has a slightly higher smoke point than canola oil, at 420°F (215°C). While it does have a slight flavour, it is unlikely to overwhelm the taste of your steak. Additionally, grapeseed oil is rich in antioxidants.

Avocado Oil

Avocado oil is a great option if you're looking for an even higher smoke point. Depending on the brand, its smoke point can range from 375°F (190°C) to as high as 520°F (271°C). This makes it ideal for getting a perfect sear without the risk of burning.

Refined Safflower Oil

Refined safflower oil has a very high smoke point, typically around 520°F (271°C). It is made from a thistle-like plant related to sunflowers and has a mild flavour, making it a good choice for those seeking a neutral-tasting oil.

Extra Light Olive Oil

While extra virgin olive oil is not suitable for high-heat searing due to its low smoke point, extra light olive oil is a better option. The refining process gives it a higher smoke point, typically above 450°F (232°C). However, keep in mind that the taste may be slightly stronger than other neutral oils.

When using any of these neutral-tasting oils for pan-searing steak, it's important to heat the pan first and then add the oil, ensuring it coats the bottom of the pan. You only need a small amount, as adding too much oil can affect the searing process and prevent a nice crust from forming.

Oil temperature

When pan-searing a steak, the oil temperature is crucial to achieving a good sear without overcooking the steak. The ideal temperature range for the oil is between 350°F to 450°F (177°C to 232°C).

At this temperature range, the oil is hot enough to create a nice crust and caramelization on the steak's surface without burning or producing excessive smoke. This temperature range also allows for the Maillard reaction to occur, which is responsible for the desirable browning and flavour development in the steak.

To achieve and maintain the desired oil temperature, it is recommended to use a pan with a high heat capacity, such as cast iron. The pan should be heated for several minutes over medium-high to high heat before adding the oil.

Additionally, it is important to ensure that the steak's surface is dry before placing it in the pan. Any moisture on the steak's surface will need to cook off first, delaying the browning process. By patting the steak dry with a paper towel before searing, you can expedite the browning and reduce the likelihood of steam inhibiting the oil temperature.

Choosing an oil with a high smoke point is also essential. Oils like avocado oil, canola oil, or grapeseed oil have high smoke points, making them ideal for searing steaks at temperatures within the desired range.

Finally, it is worth noting that the oil temperature will drop when the steak is added to the pan. Therefore, it is crucial to ensure that the oil is slightly hotter than the desired temperature before adding the steak. This way, the oil temperature will remain within the ideal range during the searing process, resulting in a perfectly seared steak with a delicious crust.

Pan temperature

When searing steak, the goal is to create a brown crust on the surface of the meat. This is achieved through the Maillard reaction, a chemical reaction that gives browned foods their distinct colour and flavour. The Maillard reaction begins at around 285°F (140°C) and progresses rapidly once the temperature of the meat fibres reaches 350°F (177°C).

To achieve a good sear, it is important to preheat the pan to a high temperature. The ideal temperature range for searing steak is between 400°F and 450°F (204-232°C). If the pan is not hot enough, the steak will not develop a nice crust. On the other hand, if the pan is too hot, the oil may smoke and burn. Therefore, it is important to monitor the pan temperature closely when searing steak.

One way to ensure the pan is hot enough is to use a cast iron skillet, which has excellent heat retention properties. Cast iron pans are slow to heat up and slow to cool down, so they can maintain a high temperature even when cold steak is added to the pan. This helps to ensure that the steak reaches the ideal temperature for the Maillard reaction. Additionally, cast iron pans are less affected by the addition of food, so the surface temperature will not drop significantly when the steak is added.

Another factor to consider when searing steak is the amount of oil used. Adding too much oil to the pan can affect the searing process and prevent a nice crust from forming. It is recommended to add only a small amount of oil, such as a 1/2 teaspoon, to the pan when searing steak.

In summary, to achieve a perfect sear on your steak, preheat a cast iron skillet to between 400°F and 450°F, add a small amount of oil to the pan, and then place your steak in the pan. Monitor the temperature closely to ensure that it stays within the ideal range for the Maillard reaction. With the right techniques and temperature control, you can create a delicious, perfectly seared steak.

Pan material

When it comes to the best pan material for searing steak, cast iron is the top choice. Cast iron has excellent heat retention due to its mass, making it ideal for achieving the desired crispy crust on your steak. It is also relatively inexpensive and durable, lasting for decades with proper care. Additionally, its dark colour hides inevitable staining from high heat and oil splatters.

While cast iron has poor thermal conductivity, meaning it heats slowly and unevenly, this can be mitigated by allowing sufficient time for the pan to heat up before adding the steak. Giving it a few minutes to heat up on a burner or in a 500°F oven will ensure your cast iron pan is ready for searing.

Other suitable options for pan materials include heavy carbon steel and heavy clad stainless steel. Carbon steel offers good heat retention but is thinner and lighter than cast iron, so opt for a thicker gauge pan for better results. Clad stainless steel combines the benefits of stainless steel and aluminium, resulting in improved heat conductivity and retention compared to plain stainless steel. However, it is typically too thin to deliver the same level of heat retention as cast iron.

Non-stick pans should be avoided for high-heat applications like searing steak, as the non-stick coating can be damaged by high temperatures and may even release toxins. Tin-lined copper pans are also not recommended due to the low melting point of tin.

Frequently asked questions