High smoke points and a lack of overpowering flavor are characteristics of the ideal oil for searing steak. Avocado oil, refined olive oil or extra light olive oil, sunflower oil, canola oil, and grapeseed oil are the best oils for searing steak.
In addition, you can use clarified butter, which has a high smoke point and gives your steaks more complex flavors. In our guide, you can learn more about what oil to cook steak in and the benefits you get from each.
By the end, you’ll find the best oil to sear steak and what health benefits you get besides the oils offering a high smoke point when cooking. (Read Best Way To Eat Uncrustables)
Typical Oils For Searing Steak
High smoke point levels are necessary for cooking steak because they must reach temperatures of 400°F and higher to be the best oil for steak.
Pick the wrong oil for cooking steak, and you’ll have a kitchen full of smoke and a less-than-desirable steak to eat. The high-temperature oils here are used for pan-searing or grilling steak.
Before turning the heat to medium, place the steak on a grill or in a hot pan and give it a beautiful sear for about two minutes on each side. Continue to cook the flavorful steak until it is how you like it.
1. Refined Avocado Oil
High smoke points and a bland flavor characterize refined oils. The smoke point of refined avocado oil is 520°F, which is more than adequate for searing steaks.
Remember that unrefined oils are not heated, filtered, or bleached during processing; they are left in their natural state. However, because of their low smoke points, most unrefined oils are not ideal for cooking steak or searing steaks.
You’ll preserve the steak’s natural flavor when you cook it in refined avocado oil. However, the steak is unlikely to burn rapidly in high-heat cooking because of the high smoke point.
2. Light Olive Oils
For grilling steaks, use refined and extra light olive oil. The smoking point of this olive oil is 465°F. Since searing takes place at about 400°F, this olive oil is more than sufficient for steaks.
After the initial pressing of the extra virgin olive oil, light olive oil is made using heat. It has a much higher smoke point and a longer shelf life than extra virgin olive oil. Extra virgin olive oil is dark green, while light olive oil is immediately distinguishable as being yellowish.
One thing to note is that Extra Virgin olive oil has a low smoke point, which rules it out for cooking as a traditional vegetable oil.
3. Sunflower Oil
Another great choice of high smoke point oils for searing steaks and cooking steak in cast iron skillets is sunflower oil. It has a 450°F high smoke point and a neutral flavor.
However, keep in mind that all unsaturated oils break down with time. Oil from sunflowers is no different. Turn the heat to medium-high and continue cooking the steak in this refined oil until it reaches your desired doneness once the crust has formed. (Read Best Way To Store Artichokes)
4. Ghee or Clarified Butter
For searing steak and enhancing the flavor of the meat, use ghee or clarified butter. It has a smoke point of 450°F, which is more than enough to cause the meat’s exterior to turn golden brown.
Because milk proteins and water content were removed during the clarification process, ghee butter cooks the same as a high smoke point oil since the ghee is entirely fat. Ghee butter can be used for cooking in the same way as other oils.
5. Canola Oil
Since it can take high heat, canola oil, produced from canola seeds, is great for searing steaks. As you may already know, a greater smoke point is excellent for searing meats. For example, the smoking point of canola oil is 400°F.
It can be used for salad dressings, deep frying, sautéing, and grilling meat. Cano; oil is a versatile cooking oil and one of the more common solutions after vegetable oil for cooking and stir-frying in cast iron skillets besides cooking steaks.
6. Grapeseed Oil
From grapes comes grapeseed oil, which is fantastic for grilling a steak. It has a 390°F smoke point and a low smoke point compared to the others. Therefore, it can be better to use it to seal your streak, then place your cast iron skillet in the oven to continue the cooking process.
As there are many types, you’ll find Pompeian grapeseed oil among the best for frying steaks in cast iron skillets.
Best Oils For Searing Steaks
1. Betterbody Foods Avocado Oil
The best choice for searing BetterBody Foods avocado oil is steak. Because it contains oleic acid, BetterBody Foods avocado oil has a high smoke point of 520 degrees Fahrenheit and lowers blood pressure; avocado oil is a good choice.
It’s no secret that avocado oil, with a staggering 520 degrees Fahrenheit, has the highest smoke point of all oils.
You can enjoy avocado oil because it has a good level of oleic acid, controls blood pressure, and contains zero trans fats. Avocado oil keeps your heart healthy and aids in the reduction of inflammation.
This specific brand of canola oil is gluten-free and non-GMO certified, leaving behind a smooth flavor that won’t interfere with your steak’s smooth and subtle flavor.
2. Pompeian Grapeseed
For several reasons, you’ll adore working with Pompeian Grapeseed Oil. The reason for choosing this oil is apparent—it has the highest smoke point of all the oils, ranging from 470 to 510 degrees Fahrenheit.
This is important because the smoke point of any oil used to sear steak should be higher than 325 degrees Fahrenheit. This oil has nutritional qualities. It has nutrients your body needs, such as Omega, fatty acids, and Vitamin E.
Compare this to other cooking oils, which are incredibly high in fat and virtually entirely devoid of nutrition.
This is an excellent oil to use even if you’re cooking while on a diet. It lacks artificial additives or harmful chemicals and is naturally processed and allergen-free.
You can also find this grapeseed oil enhances the flavor of the steak in terms of flavor. It has a subtle flavor and works well when baked, cooked at high heat, or deep-fried. The oil isn’t cold pressed, so it won’t burn or smoke when used for cooking. (Read Best Way To Get Sharpie Off Skin)
3. Hollywood Safflower Oil
To get results of a restaurant caliber, the sous vide procedure calls for precise temperature control. Another process of cooking food sous vide includes vacuum-sealing it in a bag, bringing it to a precise temperature in a water bath, and then searing, grilling, or broiling it.
For this method of searing steak, Hollywood Safflower Oil works well. Hollywood Safflower Oil is among the best expeller-pressed oils, with a smoke point of about 450 degrees Fahrenheit. It is naturally processed.
It is an excellent refined oil and far superior to other cold-pressed oils. It doesn’t emit a strong smell or leave a scent on the steak, which is why you will enjoy using it.
Its addition of natural antioxidants, Vitamin E, and low saturated fats is something we adore. In addition, this oil has been believed to keep cardiovascular health by widening blood vessels, controlling blood pressure, and lowering cholesterol.
4. Wesson 100% Natural Canola Oil
Wesson is a name that everyone who cooks is familiar with. Canola has a 400-degree Fahrenheit smoking point, so you can sear a steak without being concerned about smoking out of the kitchen.
We like canola since it is trans-fat, cholesterol-free, and high in Omega-3s. A savory flavor and a lovely crust will be produced by adequately searing your steak in canola oil with salt and spices.
5. Organic Cold-Pressed Peanut Oil
This roasted peanut oil makes these tasks easy and improves your culinary experience. In addition, peanut oil is used to sear steaks for its cooking and scent methods.
High-temperature steak gives steaks their authentic flavor. This means you should use high-smoke-point frying oil. This oil contains no harmful chemicals ingrained into the oil.
This oil is outstanding for cooking and healthy, so it leaves you without worrying about trans-fats.
Oil for Searing Steak Tips
You should know a few things when choosing oil to sear your steak. A steak cannot be seared at temperatures below 350 degrees Fahrenheit for olive oil, extra-virgin olive oil, or conventional vegetable oil.
However, you can see above that extra-light olive oil will work.
Smoke Point Levels
The degree of smoke point is the most crucial factor to consider. The smoke point level should ideally be more significant than 350 degrees. Cold processed oil isn’t suitable for these reasons.
Anything less will cause an excellent smoke display emanating from your pan. Smoke affects the air and the flavor of the steak. Your best bets are extra light olive oil, plant oils, and seed oils.
Oil ingredients:
Oil ingredients can also affect smoke’s effects. Pure oils are best. Ingredients can lower the smoke point. Ingredients can impact the oil’s flavor and health. Pure oil is best for health-conscious people to cook steak. (Read Best Way To Shred Mozzarella Cheese)
Why Not Cold-Pressed Oil?
Steak can’t be seared in any oils, and you must use high-smoke-point oils. Avoid cold-pressed oils. These oils have a low smoke point and may smoke out your kitchen.
These oils are processed without heat or chemicals. Therefore you shouldn’t sear a steak using coconut oil, olive oil, or other cold-pressed oils, and only use an oil with a higher smoke point.
Extra virgin olive oil can cause unpleasant flavor, smoke, and burning. In addition, it ruins the steak’s flavor. We recommend refined or expeller-pressed oils. They smoke at around 400°F. They’re great in stainless steel or cast-iron skillets.
