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?