Naughty but Nice Ribeye Katsu

Ribeye Katsu

Now and again, I get the urge to spoil myself with a nice steak. If i'm feeling extra indulgent, instead of simply frying it, I make it into a steak katsu like the one above.

If you look at my blog regularly, you'll know I like katsu dishes and this one has to be up there with the best. A thinnish, good quality steak is an ideal raw material for katsu - it cooks quickly (depending of course on how you like your steak) so there isn't too much chance of the breadcrumb coating of the katsu getting overdone when you deep fry. It's a quick dish, no more than 25 mins from prep to plate.

I like my steak medium rare so I fry them for 3 - 4 minutes which leaves the centre rare. For well done, I'd fry them for 4-5 mins. I serve my ribeye katsu with a big salad but in Japan, you would find most people like a side of steamed white rice as well - (I'm just trying to keep the personal calorie count down!)

If you're feeling indulgent today, you can find the Youtube tutorial by clicking Ribeye Katsu and the written recipe here.

Happy cooking! Kurumi XXXX.

If you'd like to try a katsu dish with fewer calories, why not try out my Chicken Katsu?

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ingredients: 2 servings

2 ribeye steaks (around 250g each)

1 tsp garlic powder

1/2 tsp pepper

1/2 salt

40g plain flour

1 egg

60g panko breadcrumbs

veg oil for deep frying

some kitchen paper

some bulldog sauce & tomato ketchup (or you might prefer mustard…)

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how to;

season both sides of the steaks with the garlic powder, pepper & salt

beat the egg and set aside

coat the beef with the flour, dip in the beaten egg and coat well with the panko

heat 2cm of vegetable oil to 180’C in a pan and deep fry the katsu for 3-4 mins turning a couple of times

(the cooking time will vary depending on how you like your steak but keep an eye on the colour of the panko as you don't want it to burn)

serve with some salad

drizzle the katsu with the brown sauce / ketchup / mustard

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Ribeye Katsu