Achieving well-seared steaks requires increasing the heat to get the oil almost up to its smoke point, which is the tipping point where the oil starts to burn and produce smoke.

Oils with low smoke points will scorch before the searing process, resulting in a burnt, bitter steak. Oils with smoke points of 400 degrees F or more are best for the job.

Note that you’ll want to opt for an oil that not only has a high smoke point but is also neutral-tasting so that the taste of your steak isn’t affected.

Canola oil, with its neutral taste and a smoke point of 400 degrees F, and avocado oil, with its smoke point ranging from 375 to 520 degrees F, are ideal for the task.

You can also consider using grapeseed oil, which has a smoke point of 420 degrees F. While the oil does have a slight flavor of its own, it’s unlikely to overwhelm your steak.