Can You Cook Steak With Extra Virgin Olive Oil?

on August 10, 2023

The age-old culinary debate of whether to cook steak with Extra Virgin Olive Oil (EVOO) rages on among home chefs and food connoisseurs. EVOO has long been treasured in Mediterranean cuisine for its particular flavour profile and potential health advantages, but is it suitable for steak?

Yes, Extra Virgin Olive Oil (EVOO) can be used to cook steak. However, there are a few things to bear in mind when using EVOO to cook steak.

Although EVOO is well-known for its rich flavour and potential health advantages, it has a lower smoke point than certain other cooking oils. The temperature at which an oil begins to degrade and emit smoke is referred to as its smoke point. When oil hits its smoke point, it can develop a harsh flavour and emit hazardous chemicals.

While EVOO has a lower smoke point than oils like canola or grapeseed oil, it can still be used to cook steak if certain requirements are followed:

Use Medium to Medium-High Heat: EVOO works best when grilling steak over medium-high heat. Avoid applying extremely high heat, since this may cause the oil to smoke excessively.
Preheat the Pan: Before adding the EVOO, make sure your cooking pan is warmed. This helps to reduce the amount of time the oil spends at high temperatures.

Consider a Quick Sear: A popular way is to sear each side of the steak quickly with EVOO. This reduces the amount of time the oil is exposed to high heat.
Combine with Other Oils: To increase the smoke point of EVOO, combine it with a high smoke point oil, such as canola or grapeseed oil.
Basting and Finishing: Another option is to baste or drizzle EVOO over the steak after it has been grilled with a higher smoke point oil. This manner, you may still enjoy the flavour of EVOO without exposing it to high heat for an extended period of time.

It’s worth noting that some chefs and culinary experts prefer to use EVOO as a finishing touch rather oil for high-heat cooking because it retains its delicate flavours and nutrients.

In the end, whether you cook steak with EVOO is a matter of personal preference. If you like the flavour profile of EVOO and keep its smoke point in mind, it can undoubtedly bring a distinct and savoury touch to your steak-cooking experience.

What Are the Best Oils for Cooking Steak?

Choosing the appropriate oil for cooking steak can have a considerable impact on flavour, texture, and overall cooking success. Oils have different smoke points and flavour characteristics, which influence their suitability for different cooking methods. Here are some of the best steak cooking oils:

Canola Oil: Because of its high smoke point and neutral flavour, canola oil is a popular choice for high-heat cooking methods such as grilling and searing. It enables for an excellent sear without overpowering the inherent flavours of the steak.
Avocado Oil: Avocado oil has a high smoke point and a delicate flavour. It’s a great choice for searing and grilling, and its high monounsaturated fat content can help with a lovely crust and increased juiciness.
Grapeseed Oil: The smoke point of grapeseed oil is high, and the flavour is mild and neutral. It works well for high-heat cooking methods, allowing the steak’s flavours to show while achieving a good sear.

Clarified Butter (Ghee): Clarified butter, also known as ghee, is butter that has had its milk solids removed, yielding a high smoke point and a rich flavour. It’s wonderful for giving the steak a buttery flavour while it’s cooking.
Peanut Oil: Peanut oil has a high smoke point and a nutty taste. It is ideal for high-heat cooking methods like as frying and deep-frying, albeit some people may be allergic to peanuts.
Safflower Oil: The smoke point of safflower oil is high, and the flavour is mild. It’s an adaptable choice for a variety of cooking methods, including grilling and searing.

Coconut Oil (Refined): Refined coconut oil has a greater smoke point than unrefined coconut oil, making it suited for cooking at a medium temperature. It has a light coconut scent and flavour.

Some oils, such as sesame oil, walnut oil, and unrefined coconut oil, have lower smoke points and strong flavours, making them unsuitable for cooking steak at high temperatures. Consider the cooking method, desired flavour profile, and smoke point when choosing an oil to ensure a successful and enjoyable steak-cooking experience.

What is the difference between Olive Oil And Extra Virgin Olive Oil?

Both olive oil and Extra Virgin Olive Oil (EVOO) are made from olives, but they differ in quality, flavour, production processes, and possible health advantages. Here’s a rundown of the fundamental distinctions between the two:

Quality and Processing:
- Extra Virgin Olive Oil (EVOO): EVOO is the highest quality and purest type of olive oil. It is extracted mechanically (through pressing) from fresh olives without the use of chemicals or excessive heat. It is processed minimally and is noted for its exceptional taste and aroma.
- Olive Oil: Regular or “pure” olive oil, sometimes known simply as “olive oil,” is more processed than EVOO. It is frequently a blend of refined olive oil (oil extracted without chemicals but with slightly lower quality than EVOO) and a small amount of virgin olive oil (oil extracted without chemicals but with slightly lower quality than EVOO).

Flavor and Aroma:
- EVOO: EVOO is distinguished by its strong, fruity, and frequently peppery flavour. It keeps the original flavours and fragrances of the olives from which it is manufactured, making it a sought-after component in a variety of culinary recipes and dressings.
- Olive Oil: When compared to EVOO, regular olive oil has a milder flavour. Some of the particular flavours inherent in EVOO can be lost throughout the refining process.

Smoke Point:
- EVOO: Because EVOO has a lower smoke point than some other cooking oils, it is better suited for low to medium-heat cooking methods including sautéing and light frying.
- Olive Oil: Regular olive oil has a slightly higher smoke point than EVOO, making it more adaptable for cooking over medium heat.

Nutritional Content:
- EVOO: More of the natural antioxidants and nutrients contained in olives, such as polyphenols and vitamin E, are retained in EVOO. It has been linked to potential health advantages such as improved heart health and anti-inflammatory effects.
- Olive Oil: While normal olive oil still contains certain beneficial chemicals, the refining procedure may result in a somewhat lower nutritional content when compared to EVOO.

Cost:
- EVOO: EVOO is frequently more expensive than normal olive oil due to its superior quality and more traditional production methods.

In conclusion, Extra Virgin Olive Oil is an unrefined, high-quality olive oil with distinct flavour and health benefits. Regular olive oil is a more refined product that is frequently used in cooking where the stronger flavour of EVOO is not required. Consider the intended application (cooking vs. drizzling), flavour preferences, and anticipated health advantages when deciding between the two.