When cooking a steak, using oil is a common and beneficial practice. Adding oil to the steak serves several purposes:
Prevents sticking: Oil creates a barrier between the meat and the cooking surface, reducing the chances of the steak sticking to the pan or grill.
Enhances flavor: Oil helps the steak brown and develop a delicious crust, adding depth and richness to the overall flavor.
Promotes even cooking: Oil helps conduct heat more evenly across the surface of the steak, aiding in consistent cooking.
Aids in seasoning adhesion: Oil provides a surface for salt, pepper, and other seasonings to adhere to, enhancing the overall taste of the steak.
When cooking a steak, it's essential to use an oil with a high smoke point, such as vegetable oil, canola oil, grapeseed oil, or avocado oil. These oils can withstand the high heat required for searing without burning or producing a bitter taste. Before cooking the steak, you can rub a small amount of oil on both sides of the meat or directly brush oil onto the cooking surface, depending on your cooking method (pan-frying, grilling, etc.).
Remember that the cooking time and method (rare, medium, well-done) will vary depending on personal preferences, the thickness of the steak, and the type of cut you are using.