Hey everybody. I'm Joey. And today I'm back with another how to season steak experiment. Today we'll be cooking steak in a cast iron skillet using three different kinds of oils. So follow me and let's turn up the taste[inaudible]. Today
we're cooking some suburb, strip steaks, and a cast iron skillet on the stove. Now we hear all kinds of recommendations on the best oil to use with this method. So today we're going to put a couple of those to the test using avocado oil, canola oil, and good old fashioned lard, which we call meat nectar. Now when cooking with any fat or oil, its smoke point is the most important thing to know about your cooking oil right after its flavor. The smoke point is also known as its burning point and it's important because once oil reaches past his born burning point, the oil will begin to break down and that breakdown will cause a heavy, thick smoke. And more importantly it will leave your food with a bitter case and your kitchen filled with tear inducing stinky smoke. And that's no bueno. So now butter has a very low smoke point at around 300 degrees Fahrenheit and it's not a great option for searing steaks.
The exception is clarified butter, which is also known as [inaudible], which has a much, much higher smoke point. Now we're not using G today, but we are testing a wide variety of different oils with a range of smoke points, flavors and their impact on the steaks. Marta has the lowest smoke pointed around 374 degrees Fahrenheit, canola at four 26 to four 44 degrees Fahrenheit and avocado oil right here has the highest smoke point at a whopping 520 degrees Fahrenheit. So let's get cooking today we're using these choice strip steaks, which we have hand cut ourselves from a large loin. It's an easy thing that you can do yourself right at home in your own kitchen and it will save you a lot of money on steaks if you want to find out how, check out our video that we produced on the topic. It's again a simple way that you can save a lot of money at home.
Now these stakes are about one and a quarter inch thick. Now that is a perfect size for this test. We don't want a much thicker as it will require some level of indirect heat. Now they are already salted using a half tablespoon of kosher salt. We want to keep things consistent so that we can really measure the outcome across all methods. Also, I really want to isolate the impact of the oil on the steak. And so in line with this, um, although I would normally add butter or Rosemary, today we're only using oil, steak and salt. That's it. And we're going to cook all these steaks in different pants. Okay, so I am nerding out here, but I am genuinely interested in this result. So we recently did an experiment on what's the best time to season steak. And we did a couple of different methods. We published a video on that so you can go check it out for yourself.
But what we found is is that the best results happen when the steak is salted and rested at least an hour before cooking. Okay. And without further ado, let's go ahead and get this meat on that heat. Follow me. Okay, so here you can see we have three different cast iron skillets. We're getting them nice and hot. They take a few minutes to warm up and get to a consistent temperature. Once they rise up, we're going to go ahead and drop the oil. So it's going to be a little bit of a circus after that. As you can see, I'm going to try to cook three different steaks in three different skillets at the same time. And I'm doing this for you guys at home, so I hope you appreciate it. I hope you're learning something. But really more importantly, I'm very interested to find out the results myself. So once he's come up in temperature, I'm going to drop the oil, then I'm going to drop the stakes.
Follow me. Okay, so this is a little toy I have is as you might guess, I really do enjoy cooking steaks and I, I really want to be consistent so I can achieve well consistent results. So this is an infrared thermometer. And what this will tell you is the surface oil of the pan. So this is important. I want to make sure that we're not exceeding the smoke point of the oil itself. All right, so these pans are nice and hot. And let's go ahead and first of all we're going to go ahead and drop our avocado oil. Sorry. Avocado oil. There we go. Let's see. It's nice and hot. A little bit. Go. Next up we have our canola oil right here, dead in the pan. And finally we have our Lord right here. Let me get that in. [inaudible] okay, now let's get these stakes on.[inaudible] [inaudible]
all right guys. Well that was a lot of fun. Um, there's a first time for everything. For me, that was the first time cooking, three different steaks and three different cast iron skillets with three different types of oil is really kind of difficult to manage. At least the middle temperature as it was a different burner than our other two units on the side. Now before I cut them open, I just kind of want to talk about what I'm seeing here on the exterior. Starting with the avocado oil, which again has the highest smoke point. This has a really nice crust uniform end to end for the most part with almost no black or burnt exterior at all. Um, here we have the canola oil and again, I think this one just got a little hotter than what I intended and I just want to address for one second what I call the myth of these blazing hot cast iron skillet.
Yes, you do want it hot, but you don't need it all the way up at a 10. This one has some dark, uh, looks like they are a little frankly burnt around the edges. The interior of it has a very similar mahogany type. Look to this. Now over here on the lard, let's pick that up so you guys can see it. This does look like it has, you know, frankly the most amount of burn. Um, you know, you can see it a little bit over here and then these are bad looking steaks. Um, cut him open. See how they look on the inside.
Okay. There we go. It's probably closer to a medium, well maybe not my most perfectly cooked steak, but again I was cooking three at the same time. So it is what it is. Here we go. We have a, again, a medium well and here this is actually, yeah, we've got three medium well steaks and that's okay. It happens. I at least want to be honest with you guys about the results here about the interior. So I think you know, I think this is the result of just trying to do too much at once, but let's see how they taste. This. Is the steak cooked with Lauren[inaudible]?
How's the subtle flavor to it? Nothing really stands out about this steak. I mean it's a good steak. It's fine steak. I don't really have much to report in terms of the impact of the lard on the flavor or the texture. I mean because it is a little well done and not well done. A little medium well and the exterior is a little darker than I would have liked it. It is I think a little bit chewier than I would have liked it, but I think it's more of a comment about the wellness than the actual oil. Next up, let's go ahead and give this a canola oil to try now. This is what I started cooking with a lot of use canola oil quite often it has that medium range smoke point, medium high. Really I am tasting a little bit more of the canola oil, which almost to me has a vegetable oil type of flavor. It is subtle. It's not robust, but whereas I would say it to my mouth, the lard had almost no impact on the actual flavor of the steak. Although we can see it did on the cross. The canola oil does seem to have a little bit, not a greasiness, but you're picking up some notes of the canola oil. It's a good steak. Again, I'm a little disappointed. I cooked up medium. Well, I would've preferred a medium rare, but again, doing too much. Let's try. Here are avocado.
I definitely think it's the best of the three steaks. Just in terms of flavor, they all have the same amount of salt, so it's not the salt. They all were at about the same temperature from a pan perspective. Um, but this one does, it has the best flavor. I don't know, maybe some about that avocado oil that's adding to the richness of the steak. I mean, it's really good. There's a difference guys. There really is. I mean, I think, um, what I've learned from this is, you know, when I'm cooking steaks in a cast iron skillet, I think from now on, I'm only gonna use avocado oil. It's not cheap. It that small bottle I have cost about, it was about 10 bucks. Canola oil is substantially cheaper and well, lard is free. Most mostly, you know, lard is a byproduct of pork fat. It's what you see leftover in the pan after you're done cooking bacon.
Um, so I mean, there definitely is an economic look to this. I mean, what works for your pocketbook? I mean, they're all good steaks, right? I think the one thing to really keep in mind is if you're going to go with larder heck, even canola oil, you're, you're really gonna have to, you know, be cognizant of the temperature of the pan. You're not gonna want to go at a full 10. I didn't cook this one in avocado oil at a full 10 but I think it's really clear to me the impact of the higher smoke point. It produced a better looking exterior. And frankly, I do think, and these are subtle differences we're talking about, I think this is a richer tasting steak with the avocado oil. So it's good. It's great. Some of the things that I've learned from her how to season steak, um, series is, you know, I'll be using avocado on a move forward basis, almost exclusively.
Again, it comes down to economics, canola oil. I've used plenty in the past and turned out from really great steaks. If you've seen the video, you already know what we're talking about. If you haven't, you should go check it out. I mean there really is a difference when you salt the stakes at least an hour before. And an even bigger impact when you do it at least 24 hours before. I'd be really interested to see what happens when I take that sick. That's salted a day before rested for at least an hour prior to cooking and then cooked in canola oil. I mean, to me the answer is clear, but you know what? Don't take my word for it. I invite you to discover for yourself what you prefer, what works best for not only your palette, but your pocketbook. Our motto is cooking meat made easy, and that's just what we strive to show you in every single video we produce. If you like this video, please give us a thumbs up like, or go ahead and hit that subscribe button. I know it's a really small thing for you guys to do, but it goes a really long way to support our channel here at red meat lovers so we can keep on cooking meat. Mateys I'll see you guys next time.[inaudible].