DON'T USE THESE OILS TO COOK YOUR STEAK !!!
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I use 5w-30 Royal Purple, i find the full synthetic really brings out the flavor from the fat
I feel all natural dino oil gives it a more natural flavor.
Yeah but dot 5.1 brake fluid really has the best smoking point. It also decreases the dry aging time significantly.
VROOOM!!
I appreciate your point of view. You’re not trying to sound like a health nut scientist. You bring up what’s important for cooking and general health; smoke point and if it’s generally healthy or not. Thanks!
Canola oil is probably the best compromise between health and best use for frying steak. Saturated fats (solid until you heat it up) tend to have less nutritional value. So fats that are liquid before frying are better, the olive oil demonstrated here is also a good choice (not the standard extra virgin olive oil). The cold press oils are the more healthy oils as they retain most nutrients, but of course, they are not suitable for frying as the video demonstrates. If you really wanted to add oil to your diet for its nutritional benefits then try sprinkling some extra virgin olive oil on your side salad.
@Bill Brown ALL oils are the result of processing Bill, even cold pressing is a process by which produce goes through to extract oil. The OP was asking for the HEALTHIEST oil, Canola is among the healthiest oils in terms of omega 3 volume etc.
I use avocado oil for most everything, especially stir fry. Yes, it’s more expensive. But it’s worth the money. Its also a healthy fat. It’s smoke point is around 520 degrees or 271 celsius. I don’t notice any strange taste either.
Semper Fi
for steak qnd fish too?
Thank you, for the lesson in pan frying. I was doing it wrong. I've invested in an infrared thermometer and an instant read thermometer. I have so much better control now and much better results.
I've taken to using avocado oil this past year for searing. It has been great for a less smoky kitchen.
Tim Lau been doing the same. I end my steaks with a sear in a piping hot cast iron with avacado oil. Works great, Tastes great and I believe it’s a little healthier than most oils
I used avocado oil for the first time last night with 36 day dry aged New York strip. Turned out amazing. Can’t wait to try it some more.
My sister recommended avocado oil and that is all I use now for grilling and searing.
Years ago like him; I looked up smoke points and avocado was the highest on the list. Unlike olive oil for mayonnaise ; it won't break in your fridge because it can handle the cold too. I just wish it were cheaper.
Thanks to all for posting their comments.
I just bought some avocado oil recently but haven't tried it with steak yet.
You all basically answered my question without me asking :)
Olive oil with butter. Raises the smoke point of the butter and the butter adds flavor to the steak.
Especially if you use the butter only at the last minutes finishing your steak
I’ve done this but found it to be a waist. The thing that adds flavor is the garlic people add with the butter. Just use a little bit of olive oil, a smashed clove of garlic and you may be surprised. It’s all personal opinion though!
@@VlauableFather garlic is good but the butter is added for a reason
Austin Dick hey fair enough; I’ve done both side by side and didn’t notice much of a difference even with a lot of butter. Give it a try sometime and make your own conclusions.
It doesn't raise the smoke point though.
www.seriouseats.com/2014/09/does-mixing-oil-and-butter-really-alter-the-smoke-point.html
"Let's clarify someting about oil"...
I see what you did there
I used to watch your channel religiously and then TH-cam completely stopped recommending your videos in the algorithm around October time for no apparent reason, made me sad but reigniting my spark for watching you again! Keep up the amazing work dude
I used rendered duck fat to fry a ribeye and it was amazing! Even better than beef tallow.
Duck fat is the holy elixer, but i would use it on something that needs a little help concerning flavoring, like potatoes.
@@DonPandemoniac or better yet, fry potatoes in duck fat that you used to fry steak to add some beefy flavor!
Brandon R yes 1000 times yes
@@ramasser9067 We spent two weeks in France in June, french fries cooked in duck fat...OMG!
You can mix refined oil with butter to improve the taste, and the refined oil raises the smoking point of the butter. Probably should make sure it is a refined olive or avocado oil that has a higher burning point.
"I have some leftover steaks" 😂😂
And I have some leftover hotdogs, some Kraft Dinner and a bit of tuna salad. No bread, mind you. Just the leftovers. And cauliflower. With old spring onions. Sigh.
Don't forget the leftover caviar and gold leaf
Avocado oil around 500⁰ farenheit smoking point, zero taste, and healthy.
Agreed made the switch this summer to avocado oil and the curse of smoky kitchen has went away.
Does your oil smoke when you add it to the pan??
3 best oils for steak!!
1) avocado oil
Highest oil smoke point.
It will have some flavor.
2) rice bran oil
Next highest smoke point...tied with peanut oil.! The rice is neutral
THE peanut ADDS flavor.
3) Fat trimmings of the steak itself, pretty much the same as beef tallow, without the need to buy expensive beef tallow.
MY opinion is the fat of the steak taste better than the tallow.!!
Just as important is "salting" the beef hours before frying, lt will firstly draw the myoglobin out of the steak and then the steak will draw it back in, flavoring the steak throughout.!!
"REVERSE searing also
Allows the steak to reach proper internal temp and then when rested for several minutes, can be seared and eaten immediately.!! This way
"NO" oil is needed to sear.!!
If you need more tips just ask...
Negative on the Avocado Oil, unless refined. Unrefined avocado oil is high in saturated fat, as is any oil that solidifies at room temperature. cheers
@@michaelsanchez2417
All oils I mentioned should be refined types,
Except for beef tallow or pork.
I know it was cold, but I was really waiting for the clarified butter test..maybe next time..keep on grilling
Same here; love butter on steak!
Rendered butter has got to be best! It doesn't burn and its saturated fat, so it doesn't oxidize quietly when put on heat/exposed to air.
Butter. I love butter and steak. It's like HEAVEN!
Better to finish with the butter than to cook with it. After doing the cooking lower the heat so the butter doesn't burn only browns. Toss in some crushed whole garlic cloves, tilt the pan and baste your steak. Its heavenly!
Canola oil is good for one thing...
Throwing it in the trash.
It’s GMO poison friends!
Sorry friend, you're wrong.
Canola Oil is a primary ingredient for making quality house paint.
Clogs up the veins, causes heart attacks too. It's "healthy oil". (smh)
@@DrMARDOC yes it is all that corn. And they've got others to palm oil is all GMO. And that crap is in almost everything, scary.
I disagree. Canola is good to wipe down tools and the OUTSIDE of cast iron cookware...
OUTDOORS 55 WOULD LIKE TO KNOW YOU'RE LOCATION
Other than BBQ pit boys, I honestly think this is the best grilling channel on the entire internet.
BBQ Pit Boys BBQ most of the time. They may use a grill but they don't 'grill'. Big difference.
Very informative, thanks for the info on the oils. I am always trying different oils and fats to sear my steaks with. So far my fav is lard (pig fat).
i mostly use rice bran or clarified butter, works fine
I have heard about duck fat for cooking. I know its great for frying potatoes. It has a smoke point of 190 celsius, so like the beef fat but would be interesting to try it! It might taste like duck breast but more tender 😋
Try coconut oil .. it's awesome
That thank you at the end was some power couple energy and I loved it
I'm Tuscan. The "new" olive oil (oil that is less than a year old) is used only to season the dishes, when the oil is more than a year old we begin to use it also for cooking. Even the steak is usually cooked without any type of oil, only after being cooked do we add a drizzle of raw olive oil.
I love these guys, but one problem I got with this particular vid is that they are using way too much oil. Instead of pouring oil into the pan, put a few drops on both sides of the dry steaks and rub them so the oil coats them. No steak should be "fried" in a layer of oil, sacrilege! I'm particular to Safflower oil myself and then finish the steak with butter, crushed whole garlic cloves and rosemary and thyme. Fresh if you got it, dried isn't terrible. Happy cookin'!
The best oil I have come across is refined safflower oil. It has such a neutral flavor that it only seems to take on and enhance the flavor of whatever you're cooking.
Duck fat. Try it before laughing. Not quite as high a smoke point as olive oil, but high enough at 190°C or about 375°F and it is the healthiest of the animal fats, high in monounsaturated fats. And GREAT taste.
I use butter. And about half the time I cook lamb or sweet sausage in the same pan at the same time as the steak.
For the second side I rub softened butter into the meat while the first side is down.
Always medium rare and yummy!
I love grapeseed oil- it also has a quite high smoke point and doesn't add unwanted taste or odour
Its _grapes_ , how's it "industrial"?
@@bramblebop1904 Its grape 𝙨𝙚𝙚𝙙 oil from the vegetable and seed oil 𝙞𝙣𝙙𝙪𝙨𝙩𝙧𝙮.
@Geoff So so true
Well, yeah, so how are grapes "industrial"? It's food, seeds are fine. You can make this argument about cottonseed, but not grapeseed.
It only becomes inflammatory if you overheat it, like any fat would regardless of how healthy it is to begin with. Oils with a high polyunsaturated fat ratio, like grapeseed, tend to oxidize into worse compounds compared to fats with a higher monounsaturated or saturated ratio, but again, the entire point is that these oils tend to have a higher smoke point (where they oxidize) to begin with and are desired for their neutral flavor that improves the flavor of whatever you're cooking. You should store them in the refrigerator though to prevent them from oxidizing with age.
Another oil with a high smoking point and has a 100% neutral flavor is safflower, and it's probably cheaper than grapeseed oil.
I mix Avocado oil with tallow or Peanutoil with tallow.
Mixing oils raises the smoke point.
Mixing oils can adjust smoke point's aswell. Ghee will raise the smoke point of beef tallow for example, or olive, letting you mix for flavor
A search comes up with a smoke point for Coconut oil at 232 deg C for refined and 177 for unrefined.
Ah
@@PITMASTERX Ah, sorry! Not sure what Ah means....lol
@@BareFootDuck It means 'ow, alright.. ' Coconut oil is fine, just don't get your pan scorching hot if it is virgin oil. This, along with avocado oil and virgin olive oil are the only healthy vegetable oils to cook with. Ghee, tallow, and butter are also safe options.
@@Lamz.. Yeah mate, I use refined Coconut oil.
@@BareFootDuck Taste-wise you are good, health-wise animal fats or avocado oil are better for searing. They all taste great, maybe give it a try sometime.
Half refined oil and half butter for the win. The oil stops the butter burning.
Really like these videos. Good information to know. It also shows there is so many aspects to outdoor cooking. More knowledge makes a better pit master. ;)
Once again you made me hungry and taught me something. Now I know what oils to use thank you. 😁👍🥩🍻
What the best oils
I use olive oil, salt and black pepper. After the flip, I throw in a sprig of rosemary and lay a big pat of butter on top of the steak. By the time the butter melts and gets close to smoking in the pan, the steak is done.
I should have already learned that watching pitmaster’s videos hungry is not a good idea
Its to cold for Marshall and Miss D. Im watching your videos with a blanket cant imagine how they feel. Do them a favor and do a video in warm weather. I did print the smoke points.
The cast iron is the star of the show. Oh and the steak.
You really just don't know better and youtube shows aren't going to teach you when they can sell us crap we don't need.
mad thumbs um.... I already owned cast iron and cooked steak before watching any videos about it.
Great video as always and good to know, I cook with olive oil and always finish with butter! Love the flavour it gives. :)
Rice oil is my go to whenever I fry my stake 👍🏼
Frying your stake before stabbing Dracula is a good idea.
What the heck is wrong with you two 🤯
Am I weird? I never use any oil when pan searing a steak. If the steak is nicely marbled with fat, it should sear properly with a nice crust without any oil at all.
For olive oil in the U.S.A you have to look on the label and make sure it says imported otherwise its mostly vegetable oil with a little olive oil in it.
I have seen many oil labels that do their best to get close to an olive oil without being olive oil, there is a lot of confusion among consumers, reading the labels is essential, because even if they have the label with olive trees and green colors, they cannot escape the legal denomination of the oil.
thank you!
Smoke point will vary between brands. On the bottle of my extra virgin oil it says that the smoke point is 160 C. So don't take that list for gospel. Read the label and if it's not stated on the bottle that's it ok for the frying pan I would use something else.
I agree. In fact, Wiki is not the most reliable source as depending on what limitations are or aren't put on a site, it could be that anyone can edit a page and change or add what's already there! I always take Wiki with a grain of salt.
Make sure to try frying in bone marrow, this is so good, and tastes like beef still, I like my steak to taste of beef...
Here was a video of me cooking steak in bone marrow, it was so good th-cam.com/video/4QksgKcxNO4/w-d-xo.html
Good suggestion bro
@@PITMASTERX especially tasty if you can get some nice dry aged bone marrow
Very informative, Roel! This begs the question of the proper technoque for butter basting a steak with garlic and rosemary. Presumably, then, this should be a finishing step as the steak reaches its final temperature. Perhaps you can discuss this?
Exactly. This is how I do it. Great results. Although, I also like to add a bit of thyme as well. Cheers!
One of my favorite ch. thank you for this experiment. Very dope
Vegetable oil smoke points can vary alot - for instance, some of the cheaper extra virgin olive oils in scandinavia are blend-oils which does NOT have a high smoke point, since it consists of different sort of extra virgin olive oils - so for instance some percent of the oil might start smoking at 210 deg Celcius, and some of it starts smoking at 160 deg Celcius... thus making it crap oil for getting a heavy crust on a steak in a pan.
Only way to find a good oil, is to buy different brands of vegetable oil, and do a heat test to check if they can cope your preferred temperature of your pan.
I use a cheap infrared thermometer to measure the temperature of my cast iron pan, then pour a bit of oil on it, and visually evaluate if it starts smoking.
Southern European olive oil is all you need :D
The oil you use is PURLEY PERSONAL!!!! I prefer a touch of veggie oil to start, then, near the end I add butter (with garlic) to “sauté”. UNLESS I want a more “earthy” taste, then EV olive and butter and I sear on the grill, then finish in the oven on low broiler. UNLESS I want a more BBQue smoked flavor, then I use bacon grease and a touch of butter. UNLESS I want ....
This is a great video! Thanks for posting.
I cook my tri tips with extra virgin olive oil on medium heat for 5 minutes a side . Then lower temperature and and butter . Slow cook for ten to 15 minutes each side until medium rare/medium . Of course season to taste along the way . Comes out very tasty !
Sounds delicious I might give this a try
In a cast iron pan?
@@jeffwolf8018
It is .
@@jeffwolf8018
Keep basting the juices and oils over the steak .
@@rbtz07
Not usually . I have a nice high quality GreenPan that works well . It's mostly because the cast Iron pan is on the bottom of the stack of pans .
My favorites:
Sesame Oil -- great nutty flavor, good to 232C.
Peanut Oil -- less flavor, but good to the same temp which is why it's popular in deep frying.
Toasted sesame oil is nutty. Raw, not so much.
A week ago i fried a rib eye for my lady friend, and I used the refined olive oil, she said it was the best steak she ever had. I ate my piece and i agree with her. I will use non extra virgin refined oil for now on.
Grape dead oil... very high smoke point, fry one side flip then into oven at 500:degrees 10 minutes for medium rare, 2 inch steak. or over Mesquite coals, coals about 4 inches from steak, no oil.
Thanks for the oil info, I've only cooked steak on a flat top or skillet a couple times, over charcoal or wood is the best. Thanks again Roel.
Takes more skill to cast iron skillet fry one right. I like it grilled or fried if it’s done right.
You tasted the olive oil a bit because I think you actually used more than enough of olive oil and I think you just need to rub the steak with olive oil and then dont put more olive oil in the pan because there is already oil in the steak
Btw it's a nice video
Yes! Just a touch of added oil. The natural fat in the steak will add all that you need.
@@michaelsanchez2417 yep u r correct
@@michaelsanchez2417 but if someone doesn't have a steak with good amount of fat just rub olive oil on it on all directions and just put a little in the pan
Cuz in the video he actually used a lot of alive oil
So basically......You don't know...what you don't know...???
Really like your show, this one in particular is something I was thinking about yesterday, you save me time and $$$.
Thanks....from The Left Coast...U.S.A.
I use no fat at all. Oil or butter. Like on a grill we use the bare metal. When the steak is near ready, I let it rest in the pan and I put one or two teaspoon(s) of butter on the steak then time to cut and I savour.
Same for the shrimps.
In Spain we usually cook everything with good olive oil, it doesn't give too much flavor to meat (it can give some flavour to vegetables and some milder fish) but the good thing is the quality and how healthy it is, not the flavour it gives
I exclusively use avocado oil for my steaks. Ridiculously high smoke point so I can get an amazing sear, all while not adding much outside flavors. Then for the last 1.5 mins of searing I baste with salted butter with garlic powder and various herbs.
Avocado oil FTW
This
Word, unrefined avocado oil is really no good at all.
i use butter when i pan sear or grill, and coconut oil to bake steaks
I don't know why I torture myself watching you cook and enjoy these beautiful steaks, and yet here I am.
8:14 is when the video actually starts.
That's funny. I used butter and olive oil just because I was brought up by my Italian Nana. Never even considered anything else. Thanks for the info.
This guy isn't joking. I used Canola oil to pan-sear a ribeye, because some recipe website I looked at said to use it, and I nearly burned my house down. Only later did I look up and see Canola oil has one of the lowest smoke points.
*Olive oil* for baking or similar has ~230-250° ... 😉✌🏻🇪🇺
I only use bacon grease for frying my steaks.
Always an excellent choice, I also use that to cook just about anything with specially my breakfast eggs. It adds a nice smoke eBay candy taste to the eggs or anything your cooking.
@@jeffwolf8018 it is also healthy. I have lost 80 pounds doing the keto lifestyle which includes cooking my eggs in bacon grease.
@@billstarr5395 that's pretty impressive numbers. Congratulations. You surely don't want my diet plan as mine is forced on me as I got colitis back in 2000 and by 2002 it had destroyed my entire large intestine. What I know today and didn't know then is all the foods I need to eat to reverse this I need my large intestine within me as they are mostly fruits and vegetables. Now those are the two things I cannot eat because they'll block me up and end up vomiting and almost to the emergency room. What I know it today and didn't know then is all the foods I need to eat to reverse this I need my large intestine within me as they are mostly fruits and vegetables. In 2012 Crohn's what is added to colitis and the pouchitis I got immediately upon the loss of the large intestine. It got so much worse. You might be how can it get worse and losing your large intestine well. Perianal abscesses is worse, nine total 5 them were reoccurring. Hurts to sit hurts to lie down on your back and hurts to walk about the only thing that it doesn't hurt to do is stand still in one spot or lay on my side. I believe it was tied to two to three different things. One I used to do pesticides for Termite & Pest Control companies. The second is high stress from stolen identity by GF also stress from attempted home invasion robbery/attempted murder. Third was my diet my first 20 years of life hot dogs, fried food, rubbish. today I can't eat fried foods Or anything to healthy as well. it appears that all the healthy stuff with all the vitamins and benefits all are slow dissolving in your belly what I have comes out later that day like my breakfast comes out before lunch my lunch comes out before my dinner and my dinner comes out as I'm trying to go to bed or I'm sleeping. the only way I could get past those abscesses was to rip out my j-pouch and wear a colostomy bag and this is for life no more reversing. Then again why would I want to go back to having those Absences ravage me again
Keep em coming, that was
Great info!!
Using Ghee is my preferred way to fry steaks...
Ghee is ok, but it leaves a lot of flavor
Yes, I agree - however I add thyme, garlic and rosemary, which combines pretty well with the Ghee flavor
Leif Dehio
Try adding a star anis. The licorice flavor works surprisingly well with especially a pork chop on the bone.
the intro earned a sub for itself. I like you.
I always rub my steak thoroughly with avocado oil and then fry it. Halfway through I add butter and then pour over my steak with the melted butter from the pan
Does it smoke a lot? I’m tryin to cook a steak in my dorm lol
El aceite de oliva se empieza oxidar aunque no se evapore, el aceite de coco resiste más la oxidación.
Stay away from nut and vegetable oils. Cold pressed/refined usually take out things and lower the smoke point. Loving steak + avocado oil + square of butter at finish
I was really looking forward to the clarified butter. I've been very interested in clarifying butter myself and was really hoping to see what you thought about it compared to the other oils.
I’m sure it would be an amazing dipping sauce with all the renderings after! 🤤🔥
why would you use extra virgine oil to oveheat it and make it not extra virgine animore? What is the point of warming cold pressed extra virgine oil? I do steaks with avocado oil or sesame oil and that is the best for me.
Weird. Dont know why, but never thought enough about that. Had a good look in the kitchen and result was: half of my oils would not be a succes on temps 180 degrees C and higher.
Thx for the great TIP.
Burning oil is only one thing, but any oil that is unsaturated will deteriorate with heating. It will oxidise (w/o smoking). So. My guess is the best oil for frying is gee. Its fully saturated, and it doesn't burn, and it doesn't have any chemistry in it (as refined oils do). Another oil to consider is refined coconut. It is saturated like butter, and refining would remove all non-fat content (which is what smokes). One has to learn how it is refined though. If chemically, its not good.
I like this vid. You guys are very likable. I wish you much success
Cold pressed canola is a finishing oil but the richer it is the better
Sounds like JCVD is explaining to me how to cook a steak, its awesome lol. Great video. cheer mate!
Great video with some awesome steaking cooking advice for cooking steak in oil. I prefer steak grilled over lump charcoal with a hint of Oak. Who would of thought I would take barbecue advice from a European Barbecue Expert, I love it.
If you really want to use oil, avocado oil is the only oil you should use to cook with.
It is best to use lard, tallow, etc.
Nicest steak I always like was my friends mom would cook in olive oil in a cast iron pan, she was Italian.
I use olive oil or butter in a cast iron pan. the flavour is diffrent
Great video........again! Love you guys ........happy new year!
Cocavo make a coconut and avocado blend. Infused flavours go great with steak.😀
For refined oil read _margarine_
"just happen to have these laying around" That's my guy right there 🔥
Sesame oil is cream of the crop that’s why it’s way more expensive than other oils and harder to find.
Definitely give goose fat a try, you won’t regret it.
good idea, I'll do that
Would putting the oil on the steak instead of the pan work?
Maybe the steak would absorb the heat before the oil reaches the burning point.
Or does the surface of the steak have to reach that temperature where the oil would burn anyway?
Yes, put the oil on the steak instead, just enough to coat. Make sure the pan is hot, then put the steak in. My stove dials are 1-6 with 6 being the hottest. I put it on 5 and let the pan sit there for at least 10 minutes then drop the steak on for about 2.5 minutes each side. This for you regular thickness, about an inch thick.
Excellent! Great lesson in the oils! I knew some of that, but learned some more!
Used the cold pressed canola oil and the butter to finish your steak after its cooked.. I do that
Rapeseed and Canola are not quite the same, Canola is much less acidic. I would say it's the most common oil here in Canada. I've never seen unrefined canola oil. Pretty much most things deep fried here use canola oil with no smoke. Canola has a smoke point above 220C. You should try it out if you can find proper canola oil. Rapeseed is a different oil (but related to Canola as rapeseed was the parent plant when it was selectively bred) keep up the great work!
Yeah. Think most people have the common sense not to use cold pressed rapeseed oil in their frying pan. Besides most people would not have have unrefined canola oil at home, but they would have refined - at least where I live - which is perfectly fine for high temperature.
Canola is a bad choice for frying. It's a GMO oil, with a extremely hight omega 6:3 ratio, not healthy at all, highly inflammatory in your body. Maybe look into this.
@@Lamz.. GMO is an overly broad term. Originally Canola oil was made over a hundred years ago, before "scary" gene editing and splicing that is commonly referred to as GMO. It was cross bred with other plants to achieve desired results. Very much so like hot peppers are to create hotter varieties, such as carolina reaper, which took 4 or 5 generations of plants to create. Yes it may not be the best oil in the world, but because it is used so prolifically in refined foods, you can absorb much larger amounts then you would normally use at home cooking.
edit: if you're going strictly by omega 6 :3 ratio, there are far worse oils. olive is 10:1 for example. so by that olive oil should not be consumed. just something to think about before you start using ratios with no context
Too much of anything is not good for you. Even water.
@@joshboileau4856 I'm not talking about 100 years ago, that's not the same stuff that's in the supermarkets this day and age. Canola oil is now extracted from GMO crops, this goes much further than breeding only. The rapeseed is now grown on fields that are sprayed to death with glyphosate. Nothing remains alive, only the (refined) rapeseed. So that poison is in the rapeseed, and you get it inside. The oil is then extracted from the seed by high heating with harmful chemicals. The ratio between omega 3 and 6 is unhealthy, and is an inflammatory one. If you want autoimmune diseases then you must use canola in your diet. Maybe you should dive into this a bit further.
My preferred combo is avocado oil and finish with butter
Have you tried Ghee or Bone Marrow?
@@madthumbs1564 never tried Bone Marrow! Is it really worth it or are you just wasting bone marrow?
Of het was Heeeeel koud, of je had een drankje op. Anyway, je was gezellig aan het kletsen.
Lekker zo door blijven gaan hoor, ik kijk enorm graag naar jullie video's.
It's a pity you didn't do a cook and taste test with all the oils you had there rather than just going by the smoke point temp.
You forgot France for virgin olive oil :) In South of France, we've got amazing oils :)
Hey! There she was! Beto Loco is back!
The Extra Virgin Olive Oil has *4 freaking different temps!* Googled about it, and first site that came up said 350-410F which is starting at 177C which is too low.
I would never cook with EVOO. Most are not for cooking, its to drizzle over prepared foods or salads. Cheers
In the us, the refined olive oil is usually labeled extra light, and has a very high smoke point. Like Michael Sanchez says, EVOO should be used for drizzling, has a much lower smoke point, and should not be used for high heat cooking. Kind of like regular butter vs ghee.
Cook your steak with regular oil let your steak get cold and then pour extra virgin olive oil over it. You got a good steak and healthy as well. Have a salad and cut up your cold steak and put it in the salad. Yummy and meaty
Delicious video but I was wondering about flavours like they use in the Far East such as Peanut or Sesame oils...cheers!