Crispy Rare Beef Cutlet — Gyukatsu
Panko-crusted beef sirloin, seared until golden outside and blushing-rare inside, then sliced into strips. Dip in tangy tonkatsu sauce for a restaurant-quality dinner in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Pat beef dry with paper towels. Place each steak between plastic wrap and pound to 0.5-inch thickness using a meat mallet.
Step 2
Season both sides generously with salt and pepper. Set up three shallow bowls: flour in one, beaten egg in another, panko in the third.
Step 3
Coat each steak in flour, shaking off excess, then dip into egg, then press firmly into panko until fully crusted on both sides.
Step 4
Heat oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds. Oil should flick and sizzle when a panko crumb hits it.
Step 5
Sear breaded beef 90 seconds per side without moving — crust should be deep golden and crispy. Center will stay rare to medium-rare.
Step 6
Transfer to a cutting board and rest 2 minutes. Slice against the grain into 0.5-inch strips. Serve with tonkatsu sauce for dipping.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- meat mallet
- three shallow bowls
- paper towels
- cutting board
- sharp knife
- plastic wrap
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