Cooking steak in avocado oil instead of olive oil yields a crispier, more flavourful crust, according to Jon Gilson from Whole Life Challenge.
Why avocado oil beats olive oil
Olive oil has a lower smoke point than avocado oil, so it cannot get hot enough to sear meat properly. This often results in an unevenly cooked steak that is tough and chewy, or even burnt and bitter.
Avocado oil has a smoke point of 270°C, making it suitable for the high heat needed to sear steak. In contrast, extra virgin olive oil has a smoke point of 160°C and coconut oil 175°C, both of which would oxidise at searing temperatures and smoke up the kitchen.
How to cook a better steak
To cook a better steak, season a 16 oz boneless ribeye steak generously with salt and pepper on both sides and let it sit for a few minutes. If time allows, cover it with a tea towel and leave it for an hour to let the salt penetrate the meat, improving texture and crust.
Preheat a cast-iron pan in the oven to 260°C, or heat it on the stove for a few minutes. Rub avocado oil all over the steak until it is glossy, then add a few tablespoons of oil to the hot pan and sear the steak for 60 seconds per side.
Return the pan to the oven and cook at 260°C for two minutes per side, or cook on the stove for three to four minutes per side. A rare steak takes about seven minutes total, medium about nine minutes, and well-done about 11 minutes.
After cooking, let the steak rest for at least five minutes to allow the juices to redistribute, preventing them from spilling out and making the meat bland. While it rests, cook asparagus in the pan with a few more tablespoons of avocado oil for five minutes.
