"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Reply
 
Thread Tools Display Modes
 
Old 07-06-2007, 12:15 AM   #1
Senior Cook
 
Join Date: Jul 2006
Posts: 383
Searing steak: what oil do you use?

i recently started using pecan oil-which has a VERY high smoke point.

GourmetFoodMall <> NOTICE

but i've noticed something... i don't get the same type of sear on my steak.

what type of oil do you use?

__________________

__________________
black chef is offline   Reply With Quote
Old 07-06-2007, 09:35 AM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,358
Heat is responsible for searing. Not the oil, not the pan, the heat.

Before you put the meat into the pan, the pan and the oil have to be hot. When you see the first wisps of smoke coming up from the oil, add the meat.

The meat must be dry before going into the pan. Once you put the meat into the pan, don't move it around for several minutes.

If you're doing a larger quantity of meat, such as pieces of chicken or hamburg, don't crowd the pan. Cook in small batches. Too much meat in the pan at one time will cause the temperature to drop too low and the meat will not sear, it will steam.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 07-06-2007, 11:32 AM   #3
Head Chef
 
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
Send a message via AIM to college_cook
Doesn't pecan oil carry alot of pecan aroma? Not that that's a bad thing, necesarily, but would you want that in your steak?

For cooking oils I tend to stay to flavor neutral oils with a high smoke point. My oil of choice is peanut, though if I decide to use a more aromatic oil its usually olive oil of some sort. I like herb-infused evoo for certain fish for example. Another one gaining popularity is grapeseed oil. Supposed to be flavor neutral with a very high smoke point.
__________________
college_cook is offline   Reply With Quote
Old 07-06-2007, 11:37 AM   #4
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,257
I usually don't use any oil for searing steak in my cast iron skillet.
__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Old 07-06-2007, 01:04 PM   #5
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,324
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
Quote:
Originally Posted by jennyema
I usually don't use any oil for searing steak in my cast iron skillet.
same here...
__________________
flickr
TATTRAT is offline   Reply With Quote
Old 07-06-2007, 04:13 PM   #6
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
me three. a little salt in the bottom of the CI skillet, but that's it.
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 07-06-2007, 06:22 PM   #7
Head Chef
 
JMediger's Avatar
 
Join Date: Sep 2005
Location: Wisconsin
Posts: 1,178
I'll add a 4th to the no oil way ... we get the pan (either ci or calphalon non-stick grill pan) smoking hot, throw the meat in and don't touch for about 4 minutes. Then flip and leave it alone for another 4 minutes. Done.

If you add oil, I don't think you are really searing as much as frying. The meat never sears to the bottom of the pan and then, using it's own oils, releases to get the good crusties ... it just fries in the oil. Just my limited knowledge ...
__________________
JMediger is offline   Reply With Quote
Old 07-07-2007, 01:09 AM   #8
Senior Cook
 
Join Date: Jul 2006
Posts: 383
Quote:
Originally Posted by college_cook
Doesn't pecan oil carry alot of pecan aroma? Not that that's a bad thing, necesarily, but would you want that in your steak?

For cooking oils I tend to stay to flavor neutral oils with a high smoke point. My oil of choice is peanut, though if I decide to use a more aromatic oil its usually olive oil of some sort. I like herb-infused evoo for certain fish for example. Another one gaining popularity is grapeseed oil. Supposed to be flavor neutral with a very high smoke point.
nah... pecan oil has a very neutral flavor.

i don't use much oil... just a quick brushover of the steak and just a little in the pan right before placing the steak inside. again, very, very little in the pan.
__________________
black chef is offline   Reply With Quote
Old 07-07-2007, 05:26 PM   #9
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by JMediger
If you add oil, I don't think you are really searing as much as frying. The meat never sears to the bottom of the pan and then, using it's own oils, releases to get the good crusties ... it just fries in the oil. Just my limited knowledge ...
The use of oil does not denote whether or not you are searing the food. It's the temperature of the pan which is the key. If your pan is not smoking hot, you're not searing.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 07-07-2007, 07:28 PM   #10
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
I don't cook steaks in a pan. but preferably over clean wood coals.

However, if I sear a roast prior to cooking it is most times outside on a fish cooker. Like Mr. Ironchef said I want the pan screaming hot, with just enough oil to make the pan look wet!
__________________

__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:29 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.