Crispy & Juicy Gyukatsu: Steak Hack!
Easy Gyukatsu Recipe Using Steak at Home
Transform that leftover steak into restaurant-quality crispy and juicy gyukatsu right in your own kitchen! This recipe ensures a golden-brown, crunchy exterior while keeping the beef tender and full of its natural juices inside. It’s perfect for special occasions, an elevated weeknight meal, or simply when you crave a delicious homemade dish. Prepare to be amazed by the irresistible texture and rich flavor! (Video Recipe: https://youtu.be/9o-gjPKK3do)
Main Ingredients- Thick-cut steak (tenderloin or sirloin recommended)
- All-purpose flour (for coating)
- Eggs (for coating)
- Panko breadcrumbs (coarse type recommended)
- Vegetable oil (plenty for frying)
Sauce & Garnish- Tonkatsu sauce
- Salt (for seasoning)
- Black pepper (for seasoning)
- Passion fruit (optional, for garnish)
- Tonkatsu sauce
- Salt (for seasoning)
- Black pepper (for seasoning)
- Passion fruit (optional, for garnish)
Cooking Instructions
Step 1
First, prepare all the ingredients for the recipe. Pat the steak dry with paper towels and slice it into pieces about 1.5 to 2 cm thick, depending on your preference. Lightly season the beef slices with salt and pepper. Set up three shallow dishes: one with flour, one with beaten eggs (whisked with a pinch of salt and pepper), and one with panko breadcrumbs.
Step 2
Now, coat the seasoned steak pieces. Dredge each slice first in the flour, ensuring it’s evenly coated, then shake off any excess. Next, dip it into the egg wash, letting any excess drip off. Finally, press the steak firmly into the panko breadcrumbs, ensuring a thick and even coating. Gently press the breadcrumbs onto the meat to help them adhere well during frying.
Step 3
For an even crispier crust, place the breaded gyukatsu pieces in the refrigerator for about 10 minutes. This allows the coating to firm up, preventing it from falling off during frying and resulting in a much crispier texture.
Step 4
Heat a generous amount of vegetable oil in a deep pan or pot to about 170-180°C (340-350°F). Carefully place the breaded gyukatsu into the hot oil. Fry for about 1 to 2 minutes, or until the exterior is a beautiful golden brown and crispy. Avoid over-frying, as the goal is to cook the outside while keeping the inside tender and rare.
Step 5
Once fried, remove the gyukatsu from the oil and place it on a wire rack or paper towels to drain off excess oil. This step is crucial for maintaining that delightful crispiness.
Step 6
Slice the drained gyukatsu into bite-sized pieces. You should see the contrast between the crispy golden-brown exterior and the tender, still-rare interior. Arrange the slices attractively on a plate. Remember, the inside is meant to be rare at this stage.
Step 7
If you prefer your gyukatsu more cooked, you can lightly sear the cut surfaces on a lightly oiled or dry non-stick pan. Just a quick sear is enough to bring the interior to your desired doneness while preserving the juicy texture. Serve immediately with tonkatsu sauce or your favorite dipping sauce. Adding a side of passion fruit can provide a delightful tropical twist.
