Butter Vs Olive Oil: Which Leads To A Better Steak?
We’re honored to be featured in Foodie.com’s deep dive into the age-old debate: butter vs. olive oil when cooking steak. Le Rêve’s own Chef Zoilan Ruiz shared expert insight straight from our kitchen, highlighting why the right ingredients—like clarified butter—can take your steak from good to unforgettable.
A few highlights from the article:
Clarified butter wins for searing steak, thanks to its high smoke point and nutty flavor that enhances crust without burning.
Chef Ruiz cautions against using extra virgin olive oil for searing, as it can introduce bitterness when overheated.
Steak isn’t complete without a flavorful sauce—Chef Ruiz shares his go-to: deglazing with red wine, adding shallots and thyme, and finishing with cold butter (monter au beurre) for a velvety, French-inspired finish.
His tips aren’t just for steak—clarified butter also elevates seafood and other proteins with beautiful texture and flavor.
👉 Read the full article here:
Butter vs. Olive Oil: What's Better for Steak?