By LOUISE RHIND-TUTT
The Oil Mistake Everyone Makes When Cooking Steak
For the perfect sear on your steak, use oils with high smoke points. Avoid oils with a low smoke point, otherwise your steak will taste burnt and fumes will flood your house.
Opt for oils with higher smoke points, such as rice bran oil, to prevent these issues and enhance the flavor of the steak while achieving a perfect crust.
Choose a high-heat oil with a smoke point of at least 400 degrees Fahrenheit, such as vegetable, sunflower, or corn oil. Avoid extra-virgin olive oil due to its low smoke point.
For a deep crust on a rare steak, use safflower oil with a smoke point of 510 degrees Fahrenheit. Avoid butter for steak as its smoke point is 350 degrees Fahrenheit.
For the meatiest flavor, beef tallow, with a smoke point of around 400 degrees Fahrenheit, is suggested, as it imparts a rich, savory taste to both the meat and added vegetables.