When choosing an oil for cooking steak, you need to consider its smoke point, flavor profile, and how well it conducts heat.
High Smoke Point Oils: Essential to avoid burning the oil and imparting a bitter taste to your steak. Good choices include:
Flavor Considerations: While high smoke point is crucial, the oil's flavor can complement or detract from the steak.
Neutral Oils: Avocado Oil, Canola Oil, Safflower Oil and Grapeseed Oil won't interfere with the steak's natural flavor.
Oils to Avoid (Usually): Olive Oil (especially extra virgin) has a lower smoke point and strong flavor that may not be ideal for high-heat searing. However, refined olive oil or olive oil blends can be used cautiously. Butter burns easily on its own, but clarified butter (ghee) has a higher smoke point and nutty flavor.
Heat Conduction: All oils conduct heat effectively, but the type of pan you're using is more critical for achieving a good sear.
Ultimately: For high-heat searing and a focus on the steak's natural flavor, Avocado Oil is a top choice. Otherwise, consider Canola Oil due to its availability and affordability.
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