Avocado oil is the key to achieving a perfect crispy crust on steak, according to Jon Gilson from Whole Life Challenge. Unlike olive oil, which has a lower smoke point, avocado oil can withstand the high heat needed for searing, resulting in a better texture and flavor.
Why Avocado Oil Wins
Olive oil, a common kitchen staple, typically doesn't reach sufficient temperatures to properly sear meat. This can lead to unevenly cooked steak that is tough and chewy. In contrast, avocado oil has a smoke point of 270°C, making it ideal for high-heat cooking.
Gilson explained: "Avocado oil has a smoke point of 270°C, and as such, is the only oil high in omega-3s that will stand up to the searing in this recipe." He noted that oils like extra virgin olive oil (160°C) and coconut oil (175°C) would oxidise at these temperatures and smoke up the kitchen.
How to Cook a Better Steak
To get the best results, season a 16 oz boneless ribeye steak with salt and pepper, and let it rest. For deeper flavor, cover with a tea towel for an hour. Preheat a cast-iron pan to 260°C, coat the steak in avocado oil, and sear for 60 seconds per side. Then finish in the oven for two minutes per side, or continue on the hob for three to four minutes per side.
Cooking times vary: rare takes about seven minutes, medium nine, and well-done eleven. After cooking, let the steak rest for at least five minutes to keep juices intact. Optional asparagus can be fried in the same pan with avocado oil for five minutes.
By simply switching to avocado oil, the steak turns out crisp, succulent, and full of flavor.
