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Steaks can be deep fried and this is usually done with an oil with a high smoke point. People seem to report reasonably good results with this.

I'd like to deep fry with butter as this would impart that butter flavour. Using un-clarified butter would lead to a smoke show (I think), but clarified butter should get hot enough without smoking too much.

Would it be possible to deep fry a steak in clarified butter?

If so, can the clarified butter be recuperated and used again?

If so, could the clarified butter be infused with garlic or thyme some how?

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I haven't tried it personally, so this is purely hypothetical. Clarified butter has a smoke point of 252 degrees Celsius, which is well above the temperature one would use to deep fry anything. So deep frying in clarified butter should be possible. I would not however try to infuse the butter with anything. Infusing it would mean adding oils from herbs or garlic with a much lower smoke point, which would probably make the end result taste burned.

  • This is what I am thinking as well. Hopefully someone has tried it and can comment. Do you know if the butter could be cooled and stored and used again? – Behacad Dec 21 '18 at 18:20
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    I would think another caution against infusing would be the same as attempts to infuse olive oil. Things like garlic and fresh herbs would be botulism risk by providing a potential air free environment for potentially introduced spores. – dlb Dec 21 '18 at 19:11
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    Goose grease might make for a tasty alternative. – Wayfaring Stranger Dec 22 '18 at 0:08

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