Steak is a costly meal, so ensuring it is cooked to perfection is essential to get value for money, yet it can easily turn dry and chewy if simply thrown into a pan. If you've ever stood at the hob attempting to achieve a decent golden crust on a steak, only to find the kitchen filling with smoke, it's likely because you were cooking it in olive oil or butter.
The Problem with Olive Oil and Butter
Many people, myself included, once assumed steak was straightforward to cook and paid little attention to the ingredients being used. The problem is that olive oil and butter both have particularly low smoke points. This means they break down under high heat, causing the meat to turn bitter and burnt rather than developing a rich, golden sear.
After years of cooking steak and experimenting with numerous ingredients, however, I found that avocado oil is the undisputed champion for producing the most flavoursome result.
Why Avocado Oil Works Best
Cooking steak used to fill me with dread, as my kitchen would inevitably become engulfed in smoke and I'd be left with a charred, unappetising piece of meat. Not only would the steak develop an unpleasant acidic taste, but I'd frequently find myself throwing away an expensive cut of meat — a frustrating and costly waste.
The turning point came when I was browsing through one of my Mum's old cookbooks and discovered that professional chefs regularly use avocado oil when cooking steak, owing to its impressively high smoke point of 260°C.
Steaks require cooking over a high heat to brown and develop a crust, meaning avocado oil will cook them correctly without breaking down as ordinary oil or butter would. Using avocado oil is simply more forgiving and makes it considerably easier to cook a steak while also helping it achieve the finest crispy texture, allowing you to cook it without any concern about burning.
How to Cook a Better Steak
You will need: one steak (ribeye, strip, sirloin, or filet), one tablespoon of avocado oil, salt and pepper. Should you wish, butter can be added solely for basting, though it is not recommended as your primary cooking fat, as it is likely to burn the steak. You can also incorporate any seasonings you prefer, such as garlic, thyme, or rosemary.
Method: To start, remove the steak from the fridge beforehand, as this allows it to reach room temperature so it cooks more uniformly. Cooking a cold steak means the outside will cook considerably faster than the inside, which can leave it tough and chewy. Simply season it with a generous amount of salt and pepper, cover it with a sheet of kitchen paper, and leave it to rest for approximately 30 to 60 minutes prior to cooking.
When you're ready to cook, heat the pan on the hob, then add a thin coating of avocado oil once it is hot. It should sizzle gently but not produce aggressive smoke. Next, place the steak into the pan and allow it to cook for two to three minutes, depending on its thickness. Flip the steak over, and a deep golden crust should have formed. Allow it to cook for a further few minutes to brown the opposite side. If you're using a butter baste, reduce the heat and introduce it during the final two minutes of cooking time. Continuously spoon the baste over the steak to achieve the finest flavour.
After the steak has finished cooking, take it out of the pan and allow it to rest for a minimum of five minutes. During cooking, all the liquid within the meat moves towards the surface, and slicing it straight away will result in those delicious juices running out and leaving it dry. Once the resting period is complete, your steak will be tender, succulent and featuring the ideal crispy exterior, delivering a delicious cut of meat with under 10 minutes of work.
