Making (keeping) a steak tasting great is something that everyone …

Comment on How to Cook a Steak Perfectly Every Time by Jeff.

Making (keeping) a steak tasting great is something that everyone should know how to do. And that includes the selection and purchase of one too! This is a great primmer on getting people to that point but I do take exception to one of the steps:

Heat the pan until the oil just starts to smoke. Turn on your hood vent, open a window, and bury your smoke detector under a few pillows. Place your steak, seasoned side-down, on the hot pan, and leave it alone

Heating an oil past its smoke point causes it to breakdown, oxidize, release free radicals and cause other less-than-healthy results. Since we are using an application that it going to use a very high heat (500degF), we are going to be very limited to what oils we can (should) use; for most of us, we are essentially left with two (2) choices:

1.) Safflower Oil (Smoke Point: 510degF) or
2.) Refined Avocado Oil (Smoke Point: 520degF)

Safflower oil contains an inordinate amount of omega 6 linoleic acid (which causes inflammation in the body) so personally, i would opt for the refined avocado oil which is a much better choice in my opinion. Otherwise, I agree with everything else… this is the best way to cook a [good] steak.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.