Why Olive Oil Plays Second Fiddle in Cooking Steaks

What about a sizzling showdown in the world of steaks? While olive oil may dazzle in salads, it’s not the star act for cooking these meaty masterpieces. Why, you ask? Olive oil’s smoke point—the temperature it starts sizzling—is lower than a steak’s ideal searing temperature.

This culinary tug-of-war can lead to lackluster sears and a greasy texture. Enter a high-smoke-point hero like grapeseed or avocado oil, ready to handle the steak-searing heat with finesse. Watch as the sizzle speaks volumes, proving that the right oil can steal the show in the kitchen.