Olive oil smokes instantly at high heat ruining your pan sear.

Stop ruining your expensive steaks. If you have been reaching for that premium bottle of extra virgin olive oil to get a crust on your ribeye, you are making a massive culinary mistake.

The Smoke Point Problem

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Extra virgin olive oil is a kitchen superhero, but it has a fatal flaw: its smoke point. Clocking in between 350 and 410 degrees Fahrenheit, olive oil smokes instantly at high heat ruining your pan sear. When oil breaks down under extreme temperatures, it releases free radicals and a harsh, burnt flavor. Instead of a glorious, caramelized crust, you are left with a bitter, acrid-tasting piece of meat and a kitchen completely filled with smoke.

The Ultimate Searing Solution

If you want steakhouse-quality results, you need to swap your fats. Avocado oil is the undisputed king of high-heat cooking. With a staggering smoke point of up to 520 degrees Fahrenheit, it can easily handle the intense, blistering temperatures required for a perfect, golden-brown sear without degrading or smoking out your apartment.

Save the high-end olive oil for salad dressings, marinades, and finishing drizzles. When it is time to fire up the cast iron, let avocado oil do the heavy lifting.