Cooking steak might seem relatively simple – just stick it on a hot pan – but it can end up maddeningly tough, rubbery, or even burnt. It’s a common mishap that typically occurs when using the wrong cooking fats.
Whilst tradition dictates using butter or olive oil, their smoke points mean they burn at lower temperatures than steak is cooked, which is why it compromises both texture and taste. Culinary expert Jon Gilson from Whole Life Challenge explains there is a good reason he steers clear of olive oil and butter when cooking steak. Instead, he says avocado oil is the superior choice.
Both butter and olive oil are prone to burning, which fills your kitchen with smoke and can leave your steak with an acrid, charred flavour that masks the meat’s natural taste.
The secret lies in selecting a cooking fat with a high smoke point such as avocado oil, which will sear your steak to perfection. The resulting steak will have that coveted crispy exterior without any unwanted charring.
“Avocado oil has a smoke point of 520 degrees (270C), and as such, is the only oil high in omega-3s that will stand up to the searing in this recipe,” Jon explained.
Avocado oil boasts a more neutral profile, allowing the beef and seasonings to take centre stage, whilst remaining stable under high temperatures for proper searing.
And you don’t have to cut out butter or olive oil entirely. To incorporate their rich taste, introduce them towards the end of cooking as a finishing touch, but avocado oil remains essential for the initial searing process.
Ingredients
454g ribeye steak (or any steak of your choice)
Avocado oil
Salt and pepper
Method
Placing an iron pan in the oven and preheating to 260C, ensuring the pan reaches scorching temperatures before cooking.
Seasoning the steak liberally with salt and pepper on both sides.
Rub a touch of avocado oil into the seasoned steak until it’s fully coated.
Once your oven has reached 260C, carefully remove the pan and place it on the hob, but keep the oven on standby.
Set the hob to high heat and add two tablespoons of avocado oil to the pan. Next, put your steak to the pan and sear for a minute on each side to form a delicious crust.
After searing, quickly transfer the pan back into the oven for a further two minutes.
If your steak is thicker than 25mm (one inch), flip it over and give it another two minutes in the oven.
Once cooked, remove the steak from the oven and allow it to rest for three to four minutes. This resting period allows the juices to redistribute throughout the meat, ensuring it remains succulent when sliced.
After this brief rest, you’ll be rewarded with a perfectly cooked steak, with a caramelised crust and a tender interior.