Vegetable Oil for High Heat

[shel]

I need a vegetable oil that will stand up to very high heat (500-degrees F) for the Pan Seared Rib Eye I plan to make. When watching the show that described the technique, I believe that both peanut oil and safflower oil were recommended (it was 2:00am and I was not paying 100% attention when the cooking oils were mentioned), yet the web page on which the technique was posted mentioned canola oil for this project. So, what's the best oil for such high heat?

shel

[kuan]

Safflower. But really you don't need any more heat than you do when sauteing.

[Mezzaluna]

Was that Alton Brown? I saw that last night as well. (It was an OLD show- he was soft-spoken and less emphatic about his statements. Kind of refreshing.)

I don't own a cast iron pan, but if I did, I'd use it for steak. I do have an All-Clad saute pan, and use that. I wipe the hot pan with vegetable oil (I believe it happened to be corn oil); I don't pour it in. Immediately, whisps of smoke rise if the pan is properly hot. I lay the seasoned steak in the pan and let it sit there for a couple of minutes. (I use a medium to medium-high heat.) When I turn it over, I place it in a 400 degree oven for about 6 minutes. That does it for medium rare. I use this method with rib and strip steaks.

[shel]

Originally Posted by Mezzaluna

Was that Alton Brown? I saw that last night as well. (It was an OLD show- he was soft-spoken and less emphatic about his statements. Kind of refreshing.)

I don't own a cast iron pan, but if I did, I'd use it for steak. I do have an All-Clad saute pan, and use that. I wipe the hot pan with vegetable oil (I believe it happened to be corn oil); I don't pour it in. Immediately, whisps of smoke rise if the pan is properly hot. I lay the seasoned steak in the pan and let it sit there for a couple of minutes. (I use a medium to medium-high heat.) When I turn it over, I place it in a 400 degree oven for about 6 minutes. That does it for medium rare. I use this method with rib and strip steaks.

Yes, it was AB. I like THAT Alton Brown, when he's a bit less manic.

After seeing the show I poked around the web and found that a lot of people liked that recipe/technique, so that's what I'm going to try with the rib eye. I've both cast iron and an All-Clad saute pan. A couple of peeps on the web used the All-Clad pan and got good results, but I think I'll go with the cast iron, maybe do a test run with a less expensive piece of meat to see how it goes.

While poking around I found this link: Alton Brown's Meat Recipe Collection

Shel

[shel]

Originally Posted by kuan

Safflower. But really you don't need any more heat than you do when sauteing.

The technique calls for a very high heat - in the 500-degree range. Saute temps may not work for this technique - don't know - I'll follow the instructions since there have been many, many positive comments about the result.

Pan Seared Rib Eye

Shel

[Transformation]

Hello all, i thought grape seed oil had one of the highest smoke points....

[shel]

Originally Posted by Transformation

Hello all, i thought grape seed oil had one of the highest smoke points....

Ahhh - smoke point. That's the term I was looking for. Thanks for the help! Here are some results:

Other Oils and Fats Cooking Guide - Knowledge - Hormel Foods

Cooking Oil Smoke Points

Shel