Chefs often use oil and/or butter when sautéing beef for several reasons:
Control over flavor and richness: Using additional fats like oil or butter allows chefs to have more control over the flavor and richness of the dish. Different oils and types of butter can impart unique flavors and aromas, enhancing the overall taste of the beef.
Temperature control: Oils and butter have higher smoke points compared to the fat rendered from beef. The smoke point is the temperature at which the fat starts to break down and produce smoke. By using oils or butter with higher smoke points, chefs can achieve higher cooking temperatures without the risk of burning the fats, which can result in unpleasant flavors.
Moisture and tenderness: Adding oil or butter to the pan provides a lubricating effect that helps prevent the beef from sticking to the cooking surface. This can be especially useful when working with lean cuts of beef that may have less natural fat content. The added fats also contribute to moisture retention and can help keep the beef tender during cooking.
Consistency and predictability: Using oil or butter ensures a consistent source of fat for sautéing, regardless of the variability in the fat content of different cuts of beef. This allows chefs to achieve predictable results in terms of cooking time, browning, and overall flavor.
While using the fat from the beef itself can be an option, it may not always provide the desired flavor, control, or consistency that chefs aim for in their dishes. By using additional fats like oil or butter, chefs can tailor the cooking process to achieve the specific flavor profile and texture they desire.