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Why Olive Oil for steaks?
Comments
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Good question, I'm curious too. I don't use it for steak grilling. I use grape oil for wokking because it has the highest "burn point" I can find (a little over 400 I believe).Packerland, Wisconsin
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Extra light olive oil has a smoke point of 468° http://en.wikipedia.org/wiki/Smoke_pointI cook. I eat. I repeat. Thornville, Ohio
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i just salt for the sear, i dont like the bitter burnt pepper taste either. salt, sear, take off the grill, add pepper or rub, rest, roast, rest
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I don't believe there is a cooking oil with a smoke point at or over 500 degrees - which is where you will be cooking. Sometimes having oil smoke is not necessarily a bad thing. Oil on food helps facilitate heat transfer and eliminates water from the surface so you get a better color. You only want to use a little bit - it's not like your food will be up in smoke.
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Hibby said:Extra light olive oil has a smoke point of 468° http://en.wikipedia.org/wiki/Smoke_pointPackerland, Wisconsin
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You don't really need oil for steaks. Oil the grate or pan maybe.
Read this on smoke points. The refining is more important than the type of oil.... look at the olive versus the oils you recommended.
http://en.m.wikipedia.org/wiki/Smoke_point______________________________________________I love lamp.. -
Yeah, looking through that list of oils, I guess everything is going to smoke below the temperature of a high-heat sear. Still, I'm confused by the olive oil thing just because it's relatively low on the list of smoke points. I may give it a try without any oil at all. If any oil you put on is just going to burn, I wonder whether it's a better idea to go bare.Southern California
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I've never done it but I hear two reasons, one is to prevent moisture loss and the other is to prevent sticking. Drying and/or salting will draw excess moisture from the steak and IMHO if you do the reverse sear there will be no sticking.
Steve
Caledon, ON
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I like clarified butter. It has a high smoke point of 485 °F. Did I mention the taste? Most steak houses give your steak a wash of clarified butter as it comes off the grill.Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX
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Hotch said:I like clarified butter. It has a high smoke point of 485 °F. Did I mention the taste? Most steak houses give your steak a wash of clarified butter as it comes off the grill.Southern California
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I did my first ribeyes this week with olive oil, salt, and pepper and they were incredible! The grate temp was around 500 degrees. I will use olive oil in the future.
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
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Also look for product called Ghee. Mostly used in South Asia or Indian cooking. The production of ghee includes simmering the butter along with the milk solids so that they caramelize, which makes it nutty tasting and aromatic. (From Wikipedia) I use Ghee mostly.
As Homer Simpson says: mmm...butter...better!
Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX -
Wow I feel dumb. Never even crossed my feeble brain.
Next ribs I cook I going to try the Ghee in the foil instead of a bottle of liquid Parkay (Vegi oil)
We may be doing ribs this weekend.
Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX -
bicktrav said:Hotch said:I like clarified butter. It has a high smoke point of 485 °F. Did I mention the taste? Most steak houses give your steak a wash of clarified butter as it comes off the grill.
Butter and steak - what could be wrong with that. I have been finishing steaks with butter for years. It just seems to go together. To carry the butter one step further ..... On the Pioneer Woman show Ladd cooked beef tenderloin in an aluminum pan filled with butter on the grill. Hmmmm, interesting. ;;)Every day is a bonus day and every meal is a banquet in Winter Springs, Fl ! -
Ghee is the same thing as clarified butter, for what it's worth.I don't use any oil on my steaks, generally. I just keep my CI grid seasoned.[Northern] Virginia is for [meat] lovers.
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SaturdayFatterday said:Ghee is the same thing as clarified butter, for what it's worth.I don't use any oil on my steaks, generally. I just keep my CI grid seasoned.
Steve
Caledon, ON
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ChokeOnSmoke said:Hibby said:Extra light olive oil has a smoke point of 468° http://en.wikipedia.org/wiki/Smoke_point
Yes. The extra light carries almost ZERO olive oil flavor but in removing the solids, the smoke point goes up. Specialty stores carry it.I cook. I eat. I repeat. Thornville, Ohio -
Wow. I can only imagine a steak simmered in clarified butter before a final sear. Heaven!I cook. I eat. I repeat. Thornville, Ohio
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Hibby said:Wow. I can only imagine a steak simmered in clarified butter before a final sear. Heaven!Southern California
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I think I saw that technique on a cooking show (they were interviewing a restauranteur. I wonder if it was the same place? I saw it probably more than a year ago. Anyways, congrats on getting to experience it.I cook. I eat. I repeat. Thornville, Ohio
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You can pick up Ghee at any Indian Grocery store.Too much of it will clog your arteries!LBGE & MiniOrlando, FL
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That is it. Warm it up to a liquid, grab a brush and all is well.
Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX -
bicktrav said:Hotch said:I like clarified butter. It has a high smoke point of 485 °F. Did I mention the taste? Most steak houses give your steak a wash of clarified butter as it comes off the grill.
Two XL BGEs - So Happy!!!!
Waunakee, WI
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I use the Trex method cooking filets. I warm it up in a small bowl and after the shut down flip I brush it on both sides as they come off the grill. So while it is resting under the foil all that goodness is soaking in. I have not tried the submerged method.Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX
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In this month, Cooking Light Adam Perry Lang suggests drizzling olive oil with some chopped herbs on the plate or board you let the meat rest on, so the heat helps transfer some of that flavor while the meat is resting.
LBGE
Pikesville, MD
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I often drizzle a steak with olive oil, after it's grilled. I'll have to try the ghee._____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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Recently I've been rendering down some bacon and brushing the steaks with it before the sear. I think someone calls it beef love. I've also used duck fat the same way and it is awesome.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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