What oil does Perry's Steakhouse & Grille fry in?
Perry's Steakhouse & Grille cooks with No public source names the fryer oil. Perry's signature dinner-cut pork chop is cured, roasted, slow-smoked and caramelized, and their steaks are seared/chargrilled on a hot cast-iron plate (rendered animal fat, low PUFA, not fried). But their own current dinner menu (PDF, perryssteakhouse.com) lists genuinely fried items that need a deep fryer: French fries and truffle steak fries, cherry pepper calamari (flash fried), fried shrimp, tempura-fried lobster tail, and Perry's Signature Fried Asparagus. No allergen guide, FAQ, or franchise document naming the actual oil type was found publicly. Assume the industry-default canola or soybean oil blend common at white-tablecloth steakhouses; unconfirmed..
The 5 cleanest things to order at Perry's Steakhouse & Grille
Learn this once: a salad with grilled protein and the dressing left off is nearly always the lowest seed oil order anywhere. So the list below sticks to real meals, salads included, never just a water.
| Item | PUFA |
|---|---|
| Bananas Foster | 2.0g |
| Loaded Whipped Potatoes | 3.0g |
| Creamed Spinach | 3.0g |
| Chateaubriand | 3.0g |
| Filet Mignon (8oz) | 3.0g |
Lower PUFA is cleaner. These are estimates from published nutrition data and disclosed oils; preparation varies by location.
Why the frying oil matters
Most fast-food chains fry in seed oils like soybean, canola, corn, or a blend of them, which are high in polyunsaturated fat (PUFA). A handful still use beef tallow or other stable fats, which are far lower in PUFA. The oil a kitchen fries in is the single biggest driver of how much seed oil ends up on your plate. See the full breakdown on the Perry's Steakhouse & Grille report card, or where it lands on the Seed Oil Index.
Frequently asked
Does Perry's Steakhouse & Grille use beef tallow?
No. Perry's Steakhouse & Grille cooks with No public source names the fryer oil. Perry's signature dinner-cut pork chop is cured, roasted, slow-smoked and caramelized, and their steaks are seared/chargrilled on a hot cast-iron plate (rendered animal fat, low PUFA, not fried). But their own current dinner menu (PDF, perryssteakhouse.com) lists genuinely fried items that need a deep fryer: French fries and truffle steak fries, cherry pepper calamari (flash fried), fried shrimp, tempura-fried lobster tail, and Perry's Signature Fried Asparagus. No allergen guide, FAQ, or franchise document naming the actual oil type was found publicly. Assume the industry-default canola or soybean oil blend common at white-tablecloth steakhouses; unconfirmed., not beef tallow. See which chains fry in real fats on Tallow Watch.