Okay so I finally attempted a proper seared strip steak in my rental kitchen, which has no range hood and maybe one window that’s painted half-shut. I set off the smoke detector, my neighbor texted me, and my coat still smells like butter. I had the fan on the counter aimed at the window, but I don’t think it did anything. Do I need a special spray or one of those splatter screens? Or is this just impossible in a prewar studio? Also, any way to get the smell out before my super notices?

Been there. First off, if you’re doing steak, you want either a high-smoke oil or a dry pan, and don’t move it every two seconds. But the real fix is managing your air: the fan should be pointing OUT the window, not at it, and you need a second opening so air actually moves. I crack the front door a few inches on the chain for 10 minutes. Also, put a shower cap over the smoke detector and take it off when you’re done—don’t forget like my cousin did. For the smell, simmer a pot with white vinegar and a lemon rind after. Splatter screens don’t do much for smoke, but they save your backsplash.

DykerNewbie, a few things that will save you, but I’d skip the shower-cap-on-detector advice from EastHarlem_E unless you’re standing there the whole time. The one time I did that I forgot, and the building’s old alarm panel got very unhappy.

Better method for a small prewar kitchen: reverse sear the steak in the oven at a low temp first, then finish for 30-45 seconds per side on a ripping hot cast iron. Less pan time means less smoke. Use an oil with a high smoke point—avocado or grapeseed—and pat the steak dry before it hits the pan.

Turn your box fan around so it is blowing out the window, and create cross-ventilation by opening the entry door an inch if you can. If the hallway is tight, the stairwell window at the end of the floor is your friend. For the smell afterward, don’t try to cover it with candles; simmer water with a cup of white vinegar, some citrus peels, and a cinnamon stick for about 20 minutes. The vinegar actually neutralizes the airborne grease. Also wipe down your cabinets and the back of the stove with a degreaser or diluted Dawn, because that’s where the smell hangs. If you’re near Dyker Heights, the older kitchens often have a small transom or oven vent that nobody notices—check above the stove.

Thanks oldyork_otis! I came home and did the reverse sear, pointed the fan out the window, and cracked the front door on the chain. Smoke alarm didn’t go off for once, so I’m calling it a win. The hallway smell is maybe 80% less, but now I’m paranoid every time someone walks past my door.

Question: is cast iron okay on the old electric coil burners in these units? Mine gets hot unevenly and I don’t want to crack the coil. Also does avocado oil really taste neutral? I always assumed it would make everything taste like guacamole.