110 Shallow-Fried Meat

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 1 portions U.S.A. Imperial Metric
Porterhouse steak 8 oz. 8 oz. .25 kilo
Salt To season To season To season
Ground black peppercorns To season To season To season
Garlic 1 clove 1 clove 1 clove
Clarified butter To cover pan To cover pan To cover pan


Comment on Method

Have you ever stopped to consider how interesting is the choice of titles for food, for example, the word “broiled” when applied to steak. It is so much more appetizing than the word “fried, ” and yet I’m certain that in seven out of ten cases where “broiled” steak is served, it is in fact “fried.” I believe that unless you have a really excellent broiler, it is better to shallow fry a steak. If you are careful with the fat, it need not be fattening and the method allows for numerous variations.





Method of Preparation

  1. Heat frying pan to 400°F.
  2. Melt butter.
  3. Peel garlic.