What oil to use when cooking steak, and what difference does it make?

  • When cooking steak, I have always been told groundnut oil is the best to use. But what difference does it make? Is it the best? And if it is the best, what's the next best?

    are you refering to cooking your steaks in oil or using the oil as a part of a marinade?

    Cooking steak in oil sorry that wasn't clear.

    There are 2 things that matter, 1) taste (e.g. butter tastes good) 2) smoke point, if your pan is so hot that the oil burns the oil will taste bad (Butter have low smoke point)

    I kind of want to expand this question to ask what would happen if you sear the steak WITHOUT oil/butter? I accidentally forgot to do it on my steak but there was no real issue from what I can tell I did use a cast iron pan though.

  • Correct answer

    10 years ago

    For steaks I really prefer cooking butter instead of oils, I find that the flavor fits the meat better.

    That's interesting might give it a go. The method I usually use involves using both groundnut oil then butter about half way through cooking.

    Tried this earlier came out really good.

    I've used clarified butter before (and sometimes ghee), that way you don't get the milk solids burning.

    That makes little sense, you want to sear your steak as quick as possible. To maillard the outer layer and preserve the juices. So a smoking hot pan is what you need. That already busts your butter, because butter burns. So, rather, start with a oil with a high smoking point. They say groundnut oil has the one of the highest smoking points, but any other flavourless veg oil would do. Once you steak is seared on both sides, you can finish with butter. But you cant start with butter, thats pretty wrong.

    @Charlotte'scook Actually searing meat does nothing to retain moisture: http://www.cookthink.com/reference/7/Does_searing_meat_really_seal_in_moisture

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