The suitable oil is different for different approaches. The best oil to use is olive oil for fast frying on high heat and butter for slow frying on low heat.

Choose the right oil to comply with the following six principles can be:

Principle one: good steak, do not use flavor heavy oil. What does it mean by heavy flavor, like canola oil this is heavy flavor. Because good beef, itself comes with fresh flavor and milk flavor, need to do is to use salt to lead these flavors can be. Using oil with a heavy flavor is like starting with a big smooth hand that can go all the way through, but you have to be a dead man to split it up and hit it.

Principle 2: Do not use butter when frying over high heat. The problem with butter is that the American style of frying steak needs to burn the pan to smoke (Smoking hot). At that point, the butter will burn as soon as it hits the pan, making it impossible to sear.

Principle 3: As long as the oil flavor is not heavy, it is suitable for frying steak, the main function of oil is to avoid the situation of sticking to the pan. So as long as the oil flavor is not heavy, do not mask the flavor of the steak itself. As long as it is not lubricating oil, theoretically, are suitable for frying steak.

Principle 4: C2 (Australia M3/Japan A1) steak below, just use any oil. Because steaks below this level have terrible flavor and texture, what you need is a heavy oil to make up for the lack of flavor. So whether the oil is heavily flavored or not has an almost negligible effect on the overall flavor profile.

Principle #5: Slow frying over low heat is fine with almost any oil, and butter is fine. Because of the case of small fire slow frying, the temperature of the pan is relatively low, the butter is not easy to burnt. At this time, someone may say, just said to pick the flavor of light oil, butter milk flavor so heavy, you also said suitable. This depends on the taste, I personally think that A3 (Australia M9/Japan A3) below the steak, butter creamy flavor will make the steak creamy flavor is stronger and more delicious. For S3 (Australia M12/Japan A5), it would be a waste to add butter to the steak because the milky flavor of the steak itself is more than enough to make the butter taste good. Adding it at this point would be a bit of an add-on.

Principle 6: Use whatever oil you have at home. It's good for lazy people who might be able to explore new flavors.

There are two general schools of thought when it comes to frying steaks:

American frying: high heat, fast frying, commonly used grill, skillet, usually with olive oil.

Japanese frying method: slow frying on low heat, that is, the practice of teppanyaki, usually butter, butter, or even simply do not use oil.

The fact that olive oil is high in trans fatty acids is actually a rumor. If you use the trans fatty acid content to determine whether the oil is suitable for frying steak. Then olive oil is undoubtedly the most suitable for frying steak. And is considered healthy soybean oil, corn oil stream, on the contrary, trans fatty acid burst table. Olive oil is the most common oil used by foreign chefs to fry steaks. Extra virgin olive oil feels less suitable for Chinese dishes, or suitable for cold.