6 BEST Cooking Oils for Grilling Perfect Steaks & Veggies [Chef Secrets Revealed] (2026)

Grilling is an art, and like any artist, chefs know that the right tools can make all the difference. When it comes to cooking oils and fats, the options are aplenty, each with its own unique characteristics and benefits. But which ones are the best for that perfect sear? Let's dive in and explore the world of grilling oils, with a focus on the personal preferences of some of the best chefs out there.

The Importance of High Smoke Points

One of the key factors in choosing the right cooking oil for grilling is the smoke point. High smoke points are crucial for preventing the oil from burning and imparting a bitter taste to the food. In my opinion, this is the single most important consideration when selecting an oil for grilling. Personally, I think that a high smoke point is the foundation of a great grilling experience, as it ensures that the food cooks evenly and retains its natural flavors.

Grapeseed Oil: A Versatile Choice

Grapeseed oil is a popular choice among chefs for grilling, and for good reason. With a smoke point of 420 degrees F, it's perfect for high-heat cooking. What makes this oil particularly fascinating is its ability to upcycle waste from the winemaking process. Given the vast amount of grapes grown for wine each year, grapeseed oil production has the potential to significantly reduce waste. In my view, this is a brilliant example of sustainable cooking, and it's no wonder that the market for grapeseed oil is rapidly increasing.

Olive Oil: A Classic Choice

Olive oil is a classic choice for grilling, but it's often misunderstood. While extra virgin olive oil has a low smoke point between 350-410 F, refined or light olive oil can have a smoke point as high as 470 F. This makes it a versatile option for grilling vegetables and mushrooms, as it can withstand high heat without burning. In my opinion, olive oil adds a unique fruity and peppery flavor to grilled dishes, making it a favorite among chefs like Klementine Song, who uses it to grill cabbage and king trumpet mushrooms.

Avocado Oil: A Healthy Choice

Avocado oil is another excellent choice for grilling, with a high smoke point of more than 500 F. It's made by pressing the pulp of the avocado, and it's known for its clean and neutral flavor. Personally, I think that avocado oil is a great alternative to seed oils, as it allows the natural flavors of the food to shine. Moreover, avocado oil is packed with health benefits, containing plenty of carotenoids, oleic acids, and antioxidants. It's no wonder that Richard Archuleta, executive chef at Level 8, uses avocado oil for grilling chicken, vegetables, and seafood.

Coconut Oil: A Cultural Choice

Coconut oil is a common ingredient in South Indian cooking, and for good reason. With a smoke point of around 400 F, it's perfect for grilling seafood and curries. Personally, I find it fascinating that coconut oil is made by pressing the white flesh of the coconut, and it's a versatile ingredient that can add aroma and flavor to grilled dishes. Paramjeet Bombra, head chef at Baar Baar, agrees, saying that coconut oil is a versatile ingredient that can make grilled dishes more aromatic and distinctive.

Beef Tallow: A Rich Choice

When it comes to grilling beef, some chefs prefer not to use cooking oils at all. Instead, they opt for beef tallow, which is rendered beef fat. Personally, I think that beef tallow adds a rich, savory flavor to grilled dishes, and it's a great choice for high-quality cuts of meat. Esteban Klenzi, executive chef at Alto, uses beef tallow to grill his famous piquillo peppers, and he swears by its ability to create an incredible crust while enhancing the meat's flavor.

Butter: A Classic Finish

Butter is another non-oil ingredient that chefs love to cook with. While it has a low smoke point of between 300 and 350 F, it can be used for grilling when applied properly. Personally, I think that finishing with butter adds richness and brings all the flavors together. Steve Benjamin, culinary director at Bourbon Steak, agrees, saying that starting with olive oil and finishing with butter is a classic combination that enhances the overall flavor profile of the dish.

Conclusion: The Art of Grilling Oils

In conclusion, the choice of cooking oil for grilling is a matter of personal preference and culinary expertise. From grapeseed oil to avocado oil, each option has its own unique characteristics and benefits. Personally, I think that the key to a great grilling experience is to experiment with different oils and find the ones that work best for your taste and cooking style. Whether you're a chef or a home cook, the art of grilling oils is a fascinating journey that can elevate your culinary skills and enhance your grilling experience.