Do you need oil to sear steak?

Chef's answer
For high-temperature searing, it's best to use a refined oil with a higher smoke point. ... Let your pan start to warm on the burner over medium-to-high heat, and once it's warm (but before it's hot), add enough oil to well coat the bottom of the pan.
Frequently asked Questions 🎓
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Cast iron pansCast iron pans are my favorite for searing because they retain heat so well and preheat nicely. Drop in your scallops, and make sure to give them enough space in the pan so they're not steaming each other.
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Searing and sauteing both involve cooking food in a shallow pan on the stovetop, but their similarities end there. Searing is a surface treatment used to produce a flavorful brown crust on thick cuts of protein. Sauteing is used to cook smaller pieces of food or thinner cuts of meat all the way through..
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Wet scallops have a ghostly, opaque, pale white or orange-white appearance. Dry scallops will be fleshier and more translucent. At this point, says Serious Eats, you're almost there. Just dry the scallops out a bit more by salting them on a paper towel-lined plate for 15 minutes, sear on high heat and enjoy.
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Canola oil, safflower oil, and peanut oil are other options. But not olive oil, because it's a Smoky Joe. And the key here: use high heat. And don't add the scallops until the pan is super-hot.
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Place skillet, with steaks, into the oven. Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C)..
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I would say no. The issue being is that olive oil has a pretty low smoke point and if you're trying to get a nice sear on a steak you need very high heat. Trying to get to this temperature will just fill your kitchen with smoke if you use olive in your pan. I have done this, it's not pleasant.
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Dirty cooking grates don't sear new food.
A few more cooking questions 📍

What wine goes with steak and scallops?

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Less water + greater surface area = a faster boil. That's win-win on energy and water use! When the water comes to a boil, at about 4 or 5 minutes, add the pasta (break longer shapes if they don't fit) and stir. Lower the heat a bit, but maintain at least a rapid simmer.

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Is bacon grease worse than butter?

Healthwise, bacon fat is higher in monounsaturated (the so-called "good fat") fat than butter. Nor does it contain trans fat ("bad fat"), like margarine does.

How long can you keep uncooked clams in the fridge?

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Strawberries top the list, followed by spinach.
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