Smoke Point
The temperature at which a cooking oil begins to break down and produce visible smoke — determines which oils are suitable for searing.
The smoke point is the temperature at which a cooking oil begins to decompose, releasing visible smoke and producing off-flavors. When searing steak at 600°F+ pan temperatures, the oil must have a smoke point high enough to survive without burning.
Common smoke points for searing: - Avocado oil (refined): 520°F — the best choice for high-heat searing - Safflower oil (refined): 510°F — excellent alternative - Peanut oil: 450°F — acceptable, but pushing the limit at 600°F+ - Vegetable/canola oil: 400–450°F — works, but produces more smoke - Butter: 350°F — burns quickly at searing temps (use for basting, not initial sear) - Extra virgin olive oil: 375°F — not suitable for high-heat searing
What happens above the smoke point: The oil breaks down into free fatty acids and glycerol, which further decompose into acrolein (a harsh, acrid compound). The kitchen fills with smoke, the steak tastes bitter, and you've compromised the Maillard crust with burnt-oil flavors.
Oil quantity for searing: A thin film is sufficient — about 1 tablespoon for a 12-inch pan. Apply the oil to the steak rather than the pan (the thin film on the steak heats up with the pan rather than sitting on a 650°F surface). This reduces smoking.
Butter basting technique: If you want butter flavor, add it during the final 15–20 seconds of the sear, not at the beginning. The milk solids (which burn at 350°F) only need to survive for seconds, and the foaming butter adds flavor through its own Maillard reactions.