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Ribeye katsu

Prep Time:

20 minutes

Cook Time:

5 minutes


2 servings



About the Recipe

Beef was once so expensive in Japan that it was reserved for very special occasions - birthdays, anniversaries - that sort of event. Fast forward to today and beef is still not cheap in Japan but affordable enough that you can spoil yourself once in a while with a dish like this ribeye steak katsu.


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…)


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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