Honestly, both butter and oil have their place when cooking steak—it kind of depends on what you’re going for. Here's the real-talk breakdown:
Oil for the sear: If you’re aiming for that perfect crust on a steak, start with a high-smoke-point oil like canola, grapeseed, or avocado oil. These can handle the high heat needed to sear without burning or smoking up your kitchen like crazy.
Butter for flavor: Once you’ve got a good sear and you’re finishing the steak (especially in the last minute or two), that’s when butter comes in clutch. It adds richness and that classic, slightly nutty flavor. A lot of chefs toss in a knob of butter with garlic and herbs (like rosemary or thyme) and baste the steak—makes it taste next-level.
Pro tip: Use oil to sear, then finish with butter for flavor. Best of both worlds.
So, in short: oil to cook, butter to finish. Your steak will thank you.
Honestly, both butter and oil have their place when cooking steak—it kind of depends on what you’re going for. Here's the real-talk breakdown:
ReplyDeleteOil for the sear:
If you’re aiming for that perfect crust on a steak, start with a high-smoke-point oil like canola, grapeseed, or avocado oil. These can handle the high heat needed to sear without burning or smoking up your kitchen like crazy.
Butter for flavor:
Once you’ve got a good sear and you’re finishing the steak (especially in the last minute or two), that’s when butter comes in clutch. It adds richness and that classic, slightly nutty flavor. A lot of chefs toss in a knob of butter with garlic and herbs (like rosemary or thyme) and baste the steak—makes it taste next-level.
Pro tip: Use oil to sear, then finish with butter for flavor. Best of both worlds.
So, in short: oil to cook, butter to finish. Your steak will thank you.