FOOD NEWS
Is Oil Always Needed To Sear A Steak?
BY GENE GERRARD
While adding butter or oil to a hot cast-iron skillet is commonly used to sear a steak, you can actually cook it with no oil at all, depending on the cut of beef.
One of the best cuts of steak for pan-frying is a boneless ribeye between 1-½ to 2 inches thick. Ribeye is a well-marbled cut, and when pan-seared, its fat keeps the steak juicy.
A strip steak is another candidate for pan-searing, but it doesn't have as much fat as ribeye. Additionally, if the pan is sufficiently oiled, extra fat isn't needed.
Many recipes call for adding 2 tablespoons each of oil and butter to the pan, and by eliminating them altogether, you're cutting back substantially on calories and fat.
When using this technique, use the right equipment. Only a cast-iron skillet or stainless-steel pan will do, as the surface on nonstick pans makes it difficult to sear.