Gyukatsu

Authentic Japanese Gyukatsu Recipe with Step-by-Step Instructions

5 from 3 votes

Print Pin

Course: Main Course

Cuisine: Japanese

Keyword: gyukatsu

Prep Time: 5

Cook Time: 2

Resting time: 35

Total Time: 42

Servings:

Calories: 457kcal

2 8 oz Sirloin steaks Thick cut
Salt
Pepper
Rosemary
2 Eggs Medium size
1/4 Cup All purpose flour
1/2 Cup Panko breadcrumbs
Vegetable oil Enough to fill the pot enough so the steak doesn't touch the bottom

Take the steaks out of the fridge and let sit for 30 minutes, bringing the steak to room temperature.
While the steak is resting, begin heating the oil in a pot to 350 degrees Fahrenheit. Also, whisk the two eggs together in a small bowl and refrigerate until needed.
After the steak is done resting, lightly season on both sides with salt, pepper, thyme and rosemary.
Lightly dredge the steak with flour, dip into the bowl of whisked egg, and coat with a thicker coat of Panko breadcrumbs.
Gently place the steaks in oil and cook for around 1 minute on each side for medium rare finish. Heat for 45 seconds on each side for a rare finish.
Remove steaks from oil and place on a wire rack and allow to rest for five minutes.
After five minutes, slice into strips and serve with katsu sauce.