Going to be pan frying steaks since our grill is out of order

Olive oil has too low of a smoke point.

>>8435700
Med-high heat (so you can brown/char each side without overcooking the center); the oil type doesn't matter that much, depending on how you marinate/season the meat

>>8435700
Mario Batali deep fries in EVOO, so do whatever you want.

Here's how you do it:

>Steaks out of the fridge 30+ minutes early
>Use the heaviest skillet you have - very high heat, make sure the pan is very hot
>Butter on (or canola oil if you insist)
>Put the steaks in and sear them until the outside looks good
>The middle will be cooked enough if the outside is seared

>>8435700
Avocado oil has very high smoke point and won't really flavour the steak. I like it a lot for high-heat frying.

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90KB, 1329x1269px

>>8436039
Assuming anon's a home cook, he probably won't get this right the first time. Look up internal doneness temperatures and check your meat as it cooks. Or just sear and then put in the oven to finish, again checking it's temp.

>>8435700
Use coconut

Never use olive for frying

>>8435700
OLIVE OIL IS EXPENSIVE AND DOESN'T ADD MUCH FLAVOR JUST FOR FRYING STUFF IN AND IT ALSO HAS A LOWER SMOKE POINT AND WILL BURN MORE EASILY

IF YOU STILL WANT THE OLIVE OIL FOR FLAVOR IT WOULD BE BETTER TO USE SOME CHEAP STUFF FOR FRYING THEN ADD SOME OLIVE OIL TO FINISH AFTER IT'S DONE COOKING