The Best Oils for Searing Steaks

When cooking over high heat, it is important to know what oils are the best for searing steaks as some are definitely more suited than others. In this article, you will learn about the best oils for searing steak!

If you choose to cook meat or poultry in a skillet (as opposed to cooking on the grill), it's very important to know the best oils to use. Some oils are not meant for high heat and can burn, giving your food a bitter taste, which is a shame after you've spent all this time dry brining!

Other oils have a higher smoke point which means they don't burn when used for searing. When searing any kind of meat, you want to look for a smoke point of 400°F or higher.

When we cook sous vide, I actually like a smoke point closer to 450°F or higher.

Best Cooking Oil for Searing Steak Over High Heat

The below oils are really the best oils to use to sear beef in higher heat situations, like when we sear after cooking a sous vide steak. They also work great to help crisp chicken skin quickly to allow the meat to stay juicy, quickly sear the skin on fish, or put a nice golden brown on some sous vide scallops.

In general, refined oils are going to have a higher smoke point than unrefined oils. Look for refined on the label when choosing an oil.

Clarified Butter (Ghee)

Known for its rich, nutty flavor and high smoke point, clarified butter, or ghee (make your own ghee), is a great option for any type of meat or fish as it adds a delicious flavor. With the milk solids removed, it eliminates the risk of burning and imparts a deliciously golden crust to your steak. The smoke point of ghee typically ranges from 375°F to 485°F (190°C to 250°C), depending on its quality and purity.

Canola Oil

Canola oil has a neutral flavor and high smoke point of about 425°F (218°C), making it a popular choice for searing steaks and poultry. Its light, clean taste won't overshadow the natural flavors of the meat, while the high smoke point ensures a nice brown crust.

Avocado Oil

With a high smoke point and a very mild flavor, avocado oil is my favorite oil to use for searing - I use it for everything! The oil can withstand very high temperatures with a smoke point of about 520°F (271°C), making it perfect to get that brown crust quickly without overcooking the meat - achieving the perfect sear.

Safflower Oil

Safflower oil has a smoke point of around 450°F (232°C), making it a another great option for high heat cooking. It has a neutral flavor and also boasts healthy antioxidants.

Vegetable Oil

Vegetable oil also neutral taste and is an excellent choice for different types of cooking from searing to roasting to deep frying. It's widely available, budget-friendly, and can handle temperatures from 425°F to 450°F (218°C to 232°C).

Peanut Oil

Peanut oil is celebrated for its smoke point of around 450°F (232°C) and slightly nutty taste. This makes it an excellent option for getting a well-caramelized crust on your steak, and also works great for deep frying (love using it for this sous vide fried chicken).

Refined Coconut Oil

While coconut oil typically has a lower smoke point compared to some other options, using refined coconut oil can work for searing steaks as it can withstand temperatures of around 400°F to 450°F (204°C to 232°C). The mild coconut taste is something I absolutely love, but it limits its usefulness as you don't always want coconut flavor in your dish.

Grapeseed Oil

Grapeseed oil, with its high smoke point of around 420°F (216°C) is another popular choice for searing steak due to its neutral flavor. It is rich in polyunsaturated fats and low in saturated fats, offering health benefits as well.

Duck Fat

Duck fat is a luxurious and flavorful option that I LOVE. It has a rich, savory taste that really benefits all different kinds of meat. Its moderate smoke point of approximately 375°F to 400°F (190°C to 204°C) makes it great for searing at medium to medium-high temperatures, really actually working best for chicken, like sous vide chicken thighs, but also for steaks if you are ok with a slightly less browned crust in exchange for flavor.

Beef Tallow

Beef tallow is a prime choice for searing steaks with its smoke point of approximately 400°F to 420°F (204°C to 216°C) and incredibly beefy flavor. It has a robust taste and is essential for achieving a perfect crust.

**It's important to note that these smoke points are estimates and can vary slightly depending on the brand and processing methods.

Using Mayonnaise for Searing Steak

Yes, you read that right. If you put a thin layer of mayonnaise on the outside of your steak before searing it, it gives it a beautiful, browned crust even quicker so you can be sure the inside doesn't overcook.

Best Oil to Help Reduce Harmful Compounds

When using low smoke point oils (like light olive oil, sesame oil, walnut oil, etc.) for searing at high temperatures, there is a risk of the oil reaching its smoke point and breaking down, potentially producing harmful compounds. When oil reaches its smoke point, it can undergo changes that CAN lead to the formation of free radicals that could be harmful to your health.

This is why we recommend only using the right oils discussed above for searing as they are more stable at high temperatures and less likely to break down and cause these potential health hazards.

While these 10 oils/fats are not the only options, these are some of the top favorite options when cooking steaks (or other meats).

What are your favorite oils/fats to finish a steak?