Best Fats for Grilling (Smoke Point Guide) | Arteflame

The Best Fats for Grilling: A Guide to Smoke Points and Flavor

For high-heat grilling, the best fat is an oil with a high smoke point, such as grapeseed oil or avocado oil. While butter provides a rich flavor, it burns rapidly at grilling temperatures, making it suitable only for finishing or low-heat basting. Correctly matching your fat to your cooking method creates a non-stick surface, known as seasoning, which is critical for flat-top grills like the Arteflame.

Which Oil Should You Use for High-Heat Searing?

To achieve a perfect sear without bitterness, you must select a fat that can withstand temperatures above 400°F (204°C). This threshold is called the smoke point. Once an oil exceeds its smoke point, it breaks down, releasing acrid flavors and potentially harmful compounds.

Use the data below to select the right fat for your specific cooking technique.

Pro Tip: For the ultimate crust on a steak, use the "Oil the Meat" technique. Instead of oiling the grill grate, rub a high-smoke point oil directly onto the protein before salting. This ensures even contact with the heat source and reduces flare-ups caused by dripping oil.

Can You Use Butter on a Griddle or Flat Top?

Butter is delicious, but it contains milk solids that burn quickly. On a flat top grill or plancha, putting butter down first will result in burnt black residue that tastes bitter and ruins the aesthetic of your food.

If you want the flavor of butter without the burning, follow these steps:

• Start with Oil: Sear your meat using Avocado or Grapeseed oil to develop the crust.
• Clarify It: Use Ghee (clarified butter), which has had the milk solids removed and has a much higher smoke point (480°F).
• Finish Last: Add a knob of cold butter on top of the steak after you pull it off the direct heat to rest. This allows the butter to melt over the hot meat without burning.

How Do I Season a Carbon Steel Cooktop?

For Arteflame grills and other carbon steel inserts, the oil isn't just for cooking—it is for maintenance. This process is called seasoning. When oil is heated on the steel, it polymerizes, turning into a hard, black, non-stick layer.

Steps for Perfect Seasoning

1. Heat the Grill: Build a fire and let the cooktop get hot.
2. Apply Oil: Use a rag or paper towel to wipe a thin layer of seasoning oil (Grapeseed is ideal) over the steel.
3. Let it Smoke: Allow the oil to burn off until the smoking stops. The steel will darken.
4. Repeat: Do this periodically to maintain the black, non-stick patina.

Pro Tip: Use the "Onion Method" to clean and flavor your flat top simultaneously. Cut an onion in half, dip the cut side in oil, and scrub the hot griddle with it using a grill fork. The natural enzymes in the onion help clean the steel while applying a thin layer of oil.

Frequently Asked Questions

What happens if I use olive oil on a high-heat grill?

Extra Virgin Olive Oil has a low smoke point (around 375°F). If used for searing, it will burn rapidly, creating bitter smoke and potentially releasing carcinogenic compounds, ruining the flavor of your meat.

Is beef tallow good for grilling?

Yes, beef tallow is excellent for grilling. It has a high smoke point (400°F) and adds a deep, savory beef flavor that vegetable oils cannot replicate, making it ideal for smash burgers and ribeyes.

How often should I oil my grill grate or cooktop?

You should lightly oil your grill grate or flat top before every cook to prevent sticking and after every cook (once cooled slightly) to protect the metal from rust and moisture.