That disappointing moment when an expensive steak turns out burnt and tasteless is a common kitchen nightmare. The culprit, according to culinary professionals, is often a simple mistake: using the wrong cooking oil.
The Problem with Olive Oil for Steak
Many home cooks instinctively reach for olive oil, but this is a critical error for high-heat cooking. As reported by the Express, olive oil has a low smoke point, meaning it breaks down and starts to burn rapidly at the high temperatures required to sear a steak properly.
This results in a kitchen filled with smoke and a steak with a blackened, acrid exterior that ruins the flavour of the meat. To achieve that desirable crispy, golden crust without the bitter taste, you need an oil that can withstand the heat.
The Expert-Recommended Solution: Avocado Oil
After conducting extensive trials, the experts at Red Meat Lover have identified the ultimate cooking fat for steak: avocado oil. Their tests concluded that avocado oil produced the best sear and the best flavour on strip steaks, recommending it for all steak-cooking needs.
The secret lies in its exceptionally high smoke point. This allows the oil to remain stable at the fierce temperatures needed to perfectly seal the steak's surface. Furthermore, avocado oil has a neutral flavour profile, so it doesn't compete with or mask the natural, rich taste of the beef.
While it can be slightly more expensive than olive oil, the consensus is that the superior result is well worth the extra investment. For British shoppers, a bottle is readily available at major supermarkets: £3.00 at ASDA, £3.15 at Morrisons, £3.25 at Sainsbury's, and £4.55 at Tesco.
Your Step-by-Step Guide to the Perfect Steak
Using the right oil is a game-changer, but technique is equally important. Follow this simple method for a restaurant-quality steak at home.
First, take your steak out of the refrigerator, season it generously with salt and pepper, and let it sit on a plate for about an hour. This brings the meat to room temperature, which is crucial for ensuring it cooks evenly throughout, preventing a raw centre.
When you're ready to cook, place a pan on high heat and add two tablespoons of avocado oil. Once the pan is properly hot, carefully lay the steak in the pan. Let it sizzle undisturbed for two to three minutes on each side, depending on your preferred level of doneness.
The final, non-negotiable step is resting. Once cooked, take the steak off the heat and let it rest for at least five minutes before you slice into it. This allows the juices, which have been driven to the centre by the heat, to redistribute evenly throughout the meat. Slicing too soon will release these juices, leaving you with a dry and less flavourful steak.
By combining the high-heat stability of avocado oil with proper resting, you can guarantee a deliciously juicy and perfectly seared steak every single time.
