What oil does The Capital Grille fry in?
The Capital Grille cooks with Dry-aged steaks broiled/hand-carved and finished with butter (low-PUFA beef fat + butter); fryer is 100% soybean oil per the official allergen guide (thecapitalgrille.com nutrition/allergen PDF, valid 07.01.26).
The 5 cleanest things to order at The Capital 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.
| Filet Mignon 10 oz. | 1.0g PUFA |
| Dry Aged NY Strip 14 oz. | 1.0g PUFA |
| Mint Gremolata and Honey Crusted Double Cut Lamb Rib Chops | 1.0g PUFA |
| Creamed Spinach | 1.0g PUFA |
| Classic Crème Brûlée | 1.0g PUFA |
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 The Capital Grille report card, or where it lands on the Seed Oil Index.
Does The Capital Grille use beef tallow?
Yes, at least for some items. The Capital Grille uses: Dry-aged steaks broiled/hand-carved and finished with butter (low-PUFA beef fat + butter); fryer is 100% soybean oil per the official allergen guide (thecapitalgrille.com nutrition/allergen PDF, valid 07.01.26). See which chains fry in real fats on Tallow Watch.