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Pan searing a Steak the TF way?

post #1 of 7
Thread Starter 

I've never made steak before (20 years as a vegetarian).  I have grass fed rib eye steak and I thought I would pan sear it, but i have some questions.


1) all the recipes that I've found call for either olive oil or canola oil.  I don't want to use canola oil and I thought olive oil was not to be used for such high heat as this as it turns it rancid.  Anyone else make steak and use a different oil


2)  Is the searing itself bad?  I seem to remember reading somewhere that searing meat oxidizes it and renders it harmful for your health - free radicals and such.  ...?

post #2 of 7

Yes, using olive oil in cooking damages the oil. However, I typically bake my steak in the oven until it reaches an internal temp of about 150...that is about medium rare to medium and let it sit for a while after taking it out of the oven.

If you pan sear, then I think the best oil that you can use is coconut oil.

post #3 of 7

I believe the second part of our question regarding the oxidation if referring to PAH (polycyclic aromatic hydrocarbons) which are formed when meat is placed on a grill, the fat liquifies and drips into the fire, therefore causing the release of PAH's which attach themselves to the meat. But this is just for grilling, and a great way to grill without PAH's is by using a cast iron skillet on top of the grill. Pan searing is safe since the fats do not come into direct contact with the heat source and there is a barrier between the two.


I think it has been proven that searing in no way "seals in the juices" - instead it simply gives the meat a different flavor as opposed to just baking or slow cooking the piece. I do not prepare steaks in my house, maybe once in awhile in the summer, but do prefer the taste of a seared steak, in which case I will sear it in a pan and then finish it in the oven - or use the cast iron skillet on the grill.


I would say raw coconut oil would be your best bet.

post #4 of 7

The way I do it, is I preheat my oven to 500 degrees (though 400-500 is fine) and I grease my cast iron skillet with some bacon grease. Then I heat the skillet in the oven for 5-10 minutes so it's really hot. Then I turn the oven on High broil and throw the steak on the super hot skillet and make sure it's directly under the broiler heat.  


It makes a great steak. :-)  especially if you use some flaked or kosher salt on the steak to make it crispy. Make sure the meat is well marbeled, it's better eating. 

post #5 of 7

We use ghee and it works and tastes great! If your pan is hot enough (at least this is true with our cast iron pans), you don't really *need* to add fat per se. But the ghee adds a nice nutty flavor IMHO.

post #6 of 7

I don't use grease when I cook steaks.  I slap them into a hot dry CI skillet.  But then my butchers never trim all the fat off, so there's enough on the steak itself to keep it nice and juicy. 

post #7 of 7

I know its not a ribeye, but i made minute steak tonight with some grassfed beef cutlets.  My cast iron had a little bit of bacon grease in it and i did my thing that way.  It was DELICIOUS! :)

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