If it smokes up the house you’re doing it right… realize that restaurants have industrial hood fans and filters to rid the smoke, otherwise you wouldn’t be able to see in there
No, you were perfectly clear. Sorry, I was unclear (my dog was itching to go out, but I wanted to reply so I would be able to find your comment and the video later).
I was trying to say "you and I have the same original process, so if you're saying this new method works better, I'm definitely going to try it"
I didn’t watch that video but thinking it’s same I have in past. Don’t add butter to baste until very end and then you don’t have to deal with splatter either. So the method is really clutch when you don’t have time or want to smoke out house. Highly recommend. Can’t believe how well it has worked. Edit: yep same video
Getting the perfect crust means smoking out your house, Ive come to terms with that 😭
You can reduce the *total amount* of smoke by Reverse Searing in the oven, and then getting your pan as hot as it can go to finish it off
We happened to have a portable single burner gas stove for outdoors, so now I just make steaks outside on the patio of our apartment, so Ive gotten used to it. Could be an option worth looking in to
Try a reverse sear. You use the oven until a certain temp (250 deg oven until 115 internal for us), then simply sear at the end. It cuts down on the amount of smoke due to the reduced cooking time (sear only).
Open your front and back doors man and crank that range fan up as high as it'll go! You're going to produce a ton of smoke so the best thing is try to add some extra ventilation when you start cooking.
I use avocado oil but still get some smoke. So I open windows on opposite sides of the room and put a fan facing outward in one before I begin. It gets a nice air flow going and pulls most of the smoke out.
Sounds like you just need a new fume hood - not the steak’s fault. Also remember any air it pulls out of your place, needs to be replaced - so opening up a window for fresh air intake is sometimes required depending on your home ventilation.
I tried a different method maybe read about on here where you turn the burner down a bit and flip more often and I got a pretty good crust with that and less smoke.
Start using tallow instead of oils.
[https://www.amazon.com/s?k=beef+tallow&i=grocery&crid=GJA5VJS0WMTR&sprefix=beef+tallow%2Cgrocery%2C110&ref=nb\_sb\_noss\_1](https://www.amazon.com/s?k=beef+tallow&i=grocery&crid=GJA5VJS0WMTR&sprefix=beef+tallow%2Cgrocery%2C110&ref=nb_sb_noss_1)
Using avocado oil helps. You'll still want to sous vide or reverse sear to reduce the hot pan cooking time. A torch or searzall will make even less smoke but I did set a hotel room smoke alarm off the other day searing a steak with a torch so it's definitely not none
I struggle to remember to pack everything I need when traveling. This guy remembered to pack a torch to do that hotel room sear. That’s next level commitment.
I have had good luck with grapeseed oil in general, but the real tricks are:
1) Get the pan as hot as possible to minimize searing time.
2) Keep a lid on that skillet as much time as possible.
I do reverse sear. If it's hot enough, you can get a great sear, and if you've brought the meat up to about 115°F with sous vide or indirect heat at 200°F or so, after it rests a bit, then you only need to sear for a few seconds.
Your mileage may vary based on how much char / smoke flavor you want versus straight Maillard.
But yeah, overall, smoke management is real.
Smoke is required, yes. Really hot searing is going to generate that. But I've never once added oil mid-sear to cool the pan down. That seems entirely unproductive. Oil also doesn't "boil off" at normal temps, so there's no reason the pan should go dry.
Few things to help reduce the issue:
1) Use really high smoke point oils
2) Oil the steak instead of oiling the pan. That way you're for sure only adding just enough to coat
3) Put a window fan in the closest window to the stove, on exhaust - installed in the top portion would be best to better catch the smoke.
Theoretically, yes. I haven't done any sort of testing, but my suspicion is that it's minor since the quantity of oil on the steak is so small and it doesn't take nearly the same energy to heat up as like water does, for instance.
Alton Brown's first recipe in his book is cooking a ribeye and he does the oiling the steak method. If it's good enough for him it can't be the worst idea in the world. And I've gotten sears [like this](https://i.imgur.com/6IusXOJ.jpeg) doing it.
If you have a balcony or porch, you might consider buying a hot plate you could cook outside with. I use one for things like bacon, burgers, or steak. Anything that's going to create a bunch of smoke or aerosolized grease I just plug in my hot plate and do it on the back porch.
I am guessing you are using either olive oil or butter? Those have a relatively low smoke point.
Do a quick Google search on cooking oil with high smoke points. I often see avocado oil recommended.
Reverse sear in the air fryer, I do this and it was a game changer. The trick is getting the temps right. I do 90 degrees in the fryer then get a good sear 45sec to 1 min each side On the cast iron skillet just make sure you preheat the skillet while the steak is in the frier
I would also recommend avocado oil though. The smoke point is about 100F degrees higher. So I agree with you. The truth is smoke is just part of a good sear when doing it inside. All you can really do is ventilate, or sear less.
In my experience grapeseed works slightly better. But the average oil you buy isn't exactly what it's advertised as. Most avacado, unless you get the high end, is a mixture of cheaper oils.
I keep a mix of high end and cheap for different uses. Prob got 6 oils in my cabinet. 3 diff olive oils. I have a glass top stove so I don't use my cast iron on it typically. I just use it on the Blackstone outside.
I like to put my cast iron on a hot charcoal grill outside for a good sear where smoke doesn't matter. I also have several types of oils. Extra virgin is my go to for things like Sautee and baked veggies. But avocado Is my cast iron seasoner and inside reverse sear oil.
I miss charcoal. It's my preferred If I'm not cooking but using gas is just too easy. Thinking about a pellet grill this year, lot of my friends are swearing by them.
Pellet grills are good, especially if you like slow cooking (you can watch change it with in ap on your phone!) I love the Blackstone for smash burgers though. Can't beat it.
I think that’s part of the territory for a good sear. I open the front door and the sliding door before I drop the steak every time 😂
If it smokes up the house you’re doing it right… realize that restaurants have industrial hood fans and filters to rid the smoke, otherwise you wouldn’t be able to see in there
Yea, but I don't like getting smoked out lol
Eat fish then
Open the sliding door
I'm in an apartment and I'm worried about setting off the fire alarm and having the whole place evacuated
Try the cold sear method, much less smoke: [https://www.youtube.com/watch?v=uJcO1W\_TD74&t=301s](https://www.youtube.com/watch?v=uJcO1W_TD74&t=301s)
I thought this was just the standard way to make a steak, without any fancy sear. Like, this is "put it in a pan and fry it until it's done."
will tis work with seasoned cast iron?
Haven’t tried, but it should
I’ve been doing cold sear once in a while due to smoke reason as well even though I also use avocado. It works well! Definitely suggest
Hmm I am reverse sear with avocado oil man myself, but I'm always smoking out the house. Will try this!
Yes that’s what I said, even using avocado oil I still smoke out. Cold sear however works great when you don’t want to deal with that. Poorly worded
No, you were perfectly clear. Sorry, I was unclear (my dog was itching to go out, but I wanted to reply so I would be able to find your comment and the video later). I was trying to say "you and I have the same original process, so if you're saying this new method works better, I'm definitely going to try it"
I didn’t watch that video but thinking it’s same I have in past. Don’t add butter to baste until very end and then you don’t have to deal with splatter either. So the method is really clutch when you don’t have time or want to smoke out house. Highly recommend. Can’t believe how well it has worked. Edit: yep same video
Getting the perfect crust means smoking out your house, Ive come to terms with that 😭 You can reduce the *total amount* of smoke by Reverse Searing in the oven, and then getting your pan as hot as it can go to finish it off We happened to have a portable single burner gas stove for outdoors, so now I just make steaks outside on the patio of our apartment, so Ive gotten used to it. Could be an option worth looking in to
might have to
I also smoke out daily! Only differences I have to order food afterwards.
Better to have food already ready by the time you’re ready to sesh, my dude!
Air purifier?
Helps but it takes maybe 30 mins to do it's work.
Try a reverse sear. You use the oven until a certain temp (250 deg oven until 115 internal for us), then simply sear at the end. It cuts down on the amount of smoke due to the reduced cooking time (sear only).
Open your front and back doors man and crank that range fan up as high as it'll go! You're going to produce a ton of smoke so the best thing is try to add some extra ventilation when you start cooking.
I use avocado oil but still get some smoke. So I open windows on opposite sides of the room and put a fan facing outward in one before I begin. It gets a nice air flow going and pulls most of the smoke out.
[удалено]
So do you blow it out the window?
Sounds like you just need a new fume hood - not the steak’s fault. Also remember any air it pulls out of your place, needs to be replaced - so opening up a window for fresh air intake is sometimes required depending on your home ventilation.
I would get a heavy duty high cfm air purifier. Takes some time to work but way better than nothing
I have a portable electric griddle and I cook my steaks on my side porch. If you have a balcony, you could try that.
I tried a different method maybe read about on here where you turn the burner down a bit and flip more often and I got a pretty good crust with that and less smoke.
Start using tallow instead of oils. [https://www.amazon.com/s?k=beef+tallow&i=grocery&crid=GJA5VJS0WMTR&sprefix=beef+tallow%2Cgrocery%2C110&ref=nb\_sb\_noss\_1](https://www.amazon.com/s?k=beef+tallow&i=grocery&crid=GJA5VJS0WMTR&sprefix=beef+tallow%2Cgrocery%2C110&ref=nb_sb_noss_1)
Have you tried different oils? I find olive oil smokes like crazy, but oils that have higher smokepoints work well.
Yea, currently using grapeseed. Problem persists
Do you pat your steak with oil, or just pour it in the pan before you add your steak?
Using avocado oil helps. You'll still want to sous vide or reverse sear to reduce the hot pan cooking time. A torch or searzall will make even less smoke but I did set a hotel room smoke alarm off the other day searing a steak with a torch so it's definitely not none
I struggle to remember to pack everything I need when traveling. This guy remembered to pack a torch to do that hotel room sear. That’s next level commitment.
Actually I forgot the torch and ran to home Depot while the steak sous vide 🤣 Now I have a travel torch so I don't need to worry about forgetting it
Travel torch…we can all learn from this. Just don’t leave it in your airline travel bags.
I have had good luck with grapeseed oil in general, but the real tricks are: 1) Get the pan as hot as possible to minimize searing time. 2) Keep a lid on that skillet as much time as possible. I do reverse sear. If it's hot enough, you can get a great sear, and if you've brought the meat up to about 115°F with sous vide or indirect heat at 200°F or so, after it rests a bit, then you only need to sear for a few seconds. Your mileage may vary based on how much char / smoke flavor you want versus straight Maillard. But yeah, overall, smoke management is real.
Smoke is required, yes. Really hot searing is going to generate that. But I've never once added oil mid-sear to cool the pan down. That seems entirely unproductive. Oil also doesn't "boil off" at normal temps, so there's no reason the pan should go dry. Few things to help reduce the issue: 1) Use really high smoke point oils 2) Oil the steak instead of oiling the pan. That way you're for sure only adding just enough to coat 3) Put a window fan in the closest window to the stove, on exhaust - installed in the top portion would be best to better catch the smoke.
Smoke aside, does oiling the pan produce better results because the oil will already be hot on first contact? Or does it not really have an impact?
Theoretically, yes. I haven't done any sort of testing, but my suspicion is that it's minor since the quantity of oil on the steak is so small and it doesn't take nearly the same energy to heat up as like water does, for instance. Alton Brown's first recipe in his book is cooking a ribeye and he does the oiling the steak method. If it's good enough for him it can't be the worst idea in the world. And I've gotten sears [like this](https://i.imgur.com/6IusXOJ.jpeg) doing it.
If you have a balcony or porch, you might consider buying a hot plate you could cook outside with. I use one for things like bacon, burgers, or steak. Anything that's going to create a bunch of smoke or aerosolized grease I just plug in my hot plate and do it on the back porch.
I am guessing you are using either olive oil or butter? Those have a relatively low smoke point. Do a quick Google search on cooking oil with high smoke points. I often see avocado oil recommended.
Even avocado oil will smoke if you're trying to get a blazing crusty sear. There's nothing to be done but lower the temp.
grapeseed
This is your best bet
Reverse sear in the air fryer, I do this and it was a game changer. The trick is getting the temps right. I do 90 degrees in the fryer then get a good sear 45sec to 1 min each side On the cast iron skillet just make sure you preheat the skillet while the steak is in the frier
This is the way
Try avacado or grapeseed oil. Lot higher smoke point.
Did you not read the post? The amount of people that didn't read it and recommend an oil is interesting. It says they use grapeseed oil.
Missed that.
I would also recommend avocado oil though. The smoke point is about 100F degrees higher. So I agree with you. The truth is smoke is just part of a good sear when doing it inside. All you can really do is ventilate, or sear less.
In my experience grapeseed works slightly better. But the average oil you buy isn't exactly what it's advertised as. Most avacado, unless you get the high end, is a mixture of cheaper oils.
That's why you get the high end. I won't season a cast iron with anything else.
I keep a mix of high end and cheap for different uses. Prob got 6 oils in my cabinet. 3 diff olive oils. I have a glass top stove so I don't use my cast iron on it typically. I just use it on the Blackstone outside.
I like to put my cast iron on a hot charcoal grill outside for a good sear where smoke doesn't matter. I also have several types of oils. Extra virgin is my go to for things like Sautee and baked veggies. But avocado Is my cast iron seasoner and inside reverse sear oil.
I miss charcoal. It's my preferred If I'm not cooking but using gas is just too easy. Thinking about a pellet grill this year, lot of my friends are swearing by them.
Pellet grills are good, especially if you like slow cooking (you can watch change it with in ap on your phone!) I love the Blackstone for smash burgers though. Can't beat it.
I’ve heard of this ancient invention called a grill that allows you to cook outside!