A delicious, thick steak is impossible to refuse. Nothing compares to a tender piece of beef grilled until it is golden brown and marbled with fat.

In addition to how to cook meat, one of the more controversial issues when discussing steak is whether to use butter or oil. There is no right response because everyone has different tastes, but I was frequently astounded by the truthfulness of some people’s justifications for or against a specific method.

Which is healthier while cooking steak: Butter or oil?

Use clarified butter or cooking oil with a high smoke point when pan-searing steak for the best results. Canola oil, soybean oil, and avocado oil have high smoke points (520°F, 450°F, and 400°F, respectively). Clarified butter has a 450°F smoke point.

A cooking oil’s or animal fat’s smoke point is the temperature at which it stops shimmering and begins to decompose and smoke. When this occurs, poisonous vapors are discharged into the atmosphere, and your food becomes contaminated with free radicals that are bad for your health.

At 350°F and higher, butter burns fast and readily. Because searing needs high heat, which burns butter, it is a bad fat for cooking meat.

Butter on steak

close up of cooking steak with butter basting motion blur

Butter has a high flavor content but a low smoke point. Some people like their steak to remain as natural as possible and don’t want the additional flavor.

For some pieces of meat and for people who want to be there while the food is being cooked, butter is wonderful for frequently basting a steak. The butter is less likely to burn and lose its flavor when someone is around and often basting.

The drawback of using butter is that you can’t leave it alone while you do your business. While grilling steak is a royal pastime, butter shouldn’t be used if you’re also cooking other dishes and could forget about the steak.

Steak and oil

As there are different steak cuts, there are many types of oil. There is an oil and a proponent for everything, from olive to groundnut, vegetable to peanut. Canola, rapeseed, and vegetable oils are examples of neutral oils. Those who like to experience their steak in its most natural state offer the moisture but not the flavor.

Oils with flavors like olive, peanut, and other unusual oils are available. Different oils will work better in certain situations since they also have various smoke points.

cook pouring boiling oil on fried steak. Oil flows down on a hot frying pan. Fragrant pepper is in oil and fried. The oil boils and gurgles. Oil spray and steam in the pan. Slow motion.

Frequently asked questions

Which oil is best for cooking steak?

Because they have higher smoke points than other oils, avocado, sunflower, soybean, and canola oil are the best oils for high-heat cooking. Additionally, they have a neutral flavor, which most chefs need when deep-frying or scorching food.

All of these oils can be found in the cooking oils section of any supermarket or grocery shop.

How should a steak be seasoned?

Sprinkle freshly ground black pepper and salt over the steak’s sides and on both sides so that there is a noticeable seasoning coating on each surface. The meat should be covered in salt, but it shouldn’t accumulate. Eating steak is like donning a t-shirt of salt and pepper.


Cooking oil must be used to sear the steak, not butter. Butter burns readily and fast, becoming black and imparting an unpleasant flavor to the meat. Cooking oil maintains consistency at high temperatures, especially with high smoke points.

After searing it, you can still finish your steak in butter immediately if you enjoy its nutty and sweet flavor. Lower the heat to medium, add a knob of butter and begin slathering the steak with the butter. While cooking this, you can add thyme and a clove of garlic to the pan to give it that steakhouse taste and flavor.