Part 5/8:
When cooking steak, the oil used is crucial. An oil with a high smoke point, such as avocado oil, is recommended over butter or olive oil, as they tend to burn at high temperatures. Other oils can impart unwanted flavors and smoke, compromising the cooking process. Once the oil is heated to approximately 400°F, you are ready to introduce the steak.
A thick steak demands careful cooking. It’s best to achieve a beautiful crust on the outside without burning it. For this reason, a cast iron skillet is ideal as it retains heat effectively. The cooking process usually involves searing the steak for about 1-2 minutes per side, generating a golden crust, followed by transferring the skillet to an oven to finish cooking without further charring.