So for a while I've been wondering how people cook steaks on high heat with olive oil.
As you can see, there is smoke originating from the olive oil at 2:05. I didn't realize it until I watched the video again AFTER I set the fire alarm at my dorm due to poor ventilation lol. Initially I thought the smoke was from the rub I put, but I tested with just the olive oil and steak, and it still smoked. I'm pretty sure it was from the oil because of the nasty scent.
I'm a bit confused right now because I looked at other videos and recipes, and most of them use olive oil for steaks. Even from Ramsay Gordon, he says, "Get the pan nice and hot, then add the oil (he doesn't use olive oil, but that's not the point). Wait for the oil to heat up, it should just start to smoke before adding the steak." It should just start to smoke before adding the steak?! What?
I guess my main problem is that either I can't distinguish smoke from an okay-level of smoke (if that's possible), or these chefs do not care about smoke points of cooking oils (again, if that's even possible considering they're considered "chefs" after all). Or something else. Can somebody explain?
I should also note that I'm new to cooking, and any advice will be helpful.
Thanks in advance.