If you prefer not to cook your steak in butter, simply pan sear the steaks in olive oil, herbs and garlic without basting.
But we love olive oil for a sear or shallow fry. In fact, there are some things we use it for exclusively. But before we get into that, we just have to clear something up: Yes, olive oil has a lower smoke point than most neutral oils, but it's actually not that low—around 375°F, to be precise.
Grapeseed, canola, avocado, safflower, sunflower, peanut, and extra light olive oil all stand out as excellent choices for getting that perfectly golden and crispy sear. When cooking, make sure to use a heavy-bottomed pan, preheat before adding oil, give the meat enough space, and let it rest after cooking.
Drizzle Extra-Virgin Olive Oil (1 tsp) and season with salt and pepper. Place steak in hot pan, and sear on side one for 6 minutes. Flip steak and sear for another 4 minutes for a medium temperature (for a one inch/two and half centimeter steak).
Add the olive oil to the pan followed by the steak. Sear steak for 3-4 minutes on each side. Resist the urge to flip until the first side is browned. (For medium, cook 4 to 5 minutes on each side; for well-done, cook 5 to 6 minutes on each side).
There are many, many ways to sear steak. As long as you get the desired result, we are not going to judge you. You can use any oil as well as butter to sear your steak. However, we recommend to use avocado oil because it has the highest melting point at 520 degrees.
Right off the bat, it's healthier. Rubbing your steak in oil eliminates extra fat pooling in the pan.
Liberally coat both sides of steak with salt and pepper. Heat a cast iron skillet or heavy pan. Add olive oil, and when hot, place steak in the pan. Sear for a few minutes on each side and edges until browned.
Using a pair of tongs, gently place the steak in the hot cast iron skillet. Sear side one for about 5-6 minutes or until a darkened crust develops then flip it over using your tongs and repeat on the other side. Once the other side's crust has developed, place the entire cast iron skillet in the preheated oven.
Olive Oil / Canola Oil. Salt. Ground Pepper.
When cooking steak in cast iron skillets, you want to use a type of oil that has a high smoke point. For example, peanut oil, canola oil, grapeseed oil, and avocado oil are ideal options for cooking steak due to their high smoke points.
Olive oil actually has a relatively high smoke point and is a safe, reliable option for frying. On top of that, it is one of the healthiest cooking staples around. Olive oil has been named “the healthiest fat on Earth,” in part because of its unique ability to reduce the risk of heart disease.
Olive oil (or vegetable oil) is optional but helps the beef to brown better. Don't stir too much, cooking the beef without stirring allows it to actually 'brown' which adds great flavor! Preheat the pan for the best results and do not stir the beef until it's browned on one side.
3. Season the Steak: Steaks don't need much to make them great. Just before grilling, brush them lightly on both sides with olive oil and sprinkle with salt and pepper. If you want to get fancy, you can add spices like chili powder, paprika, or garlic powder to the rub.
Butter on steak
Butter is ideal for continually basting a steak and lends itself perfectly to some cuts and for those who like to be there tenderly managing the cooking. Being there and continually basting means the butter is less likely to burn and mar the flavour.
We like to use canola oil because of its high smoke point. If you don't have it on hand, we recommend trying avocado oil, vegetable oil, or a light olive oil. For more info on choosing the right oil, check out our article, “Oils for Cast Iron Cooking and Seasoning.”
Finishing a dish with extra virgin olive oil simply involves drizzling a little on the dish just before serving. Just like adding syrup to a pancake, a drizzle of extra virgin olive oil can add a lot of flavor to grilled steak, chicken, fish, steamed vegetables, or potatoes.
Ramsay knows that "liquid gold" packs flavor and healthy fats into every bite; he does not miss an opportunity to use it liberally. As he is want to say to start every meal prep, "Olive oil in!"
Olive oil does not actually tenderize meat, but it does provide an excellent base for marinades containing protein-dissolving enzymes that do. Even though olive oil isn't a natural tenderizer, it can help keep the meat moist. So, olive oil alone doesn't tenderize meat, that job is for acidic liquids.
But we have to admit, for the most perfectly cooked steaks, we're Team Flips-A-Lot. You read that right. Flipping your steak frequently helps your meat cook more evenly. You'll end up with that delectably crisp crust and a tender interior minus those pesky gray edges.
As a rule of thumb, we recommend you let your meat sit out for 60 minutes before cooking. Once the resting steak is safely covered, all is good.
Cook your steak in oil for best results
According to MasterClass, butter has a super low smoke point of 302 degrees Fahrenheit. That's miles away from the 400 degrees Fahrenheit it takes to achieve a sear on our ribeye.
Heat a cast-iron skillet over high heat until hot, for about 5 minutes. A very hot skillet delivers the best sear. Add 1-2 tablespoons of vegetable oil to the pan (enough to coat the bottom) and immediately place your steak in the hot skillet.