Gyukatsu

Method

1. 1 Use a 3 cm thick block of beef and leave it out of the refrigerator for 1 hour to reach room temperature.
2. 2 Meat at room temperature is ideal for keeping the inside pink after frying; cold meat will burn on the outside and be cold on the inside.
3. 3 Rub with salt and pepper, then roll in flour, dip in egg, and coat thoroughly with breadcrumbs.
4. 4 Fry at 190 degrees for exactly 90 seconds on each side, for a total time of no more than 3 minutes.
5. 5 Let the meat rest on the rack for 6 minutes to allow the heat to penetrate the center without overcooking.
6. 6 Slice into 1.5 cm thick slices and serve on a hot stone grill for guests to sear themselves, dipping in wasabi soy sauce.

With an appliance

• Air fryer 39 min

  Replace step 4: spray the breadcrumb coating with oil and fry the meat in a preheated air fryer at 205 degrees for 6 minutes, flipping at the 3rd minute; step 5 still allows it to rest for 6 minutes so the inside of the meat remains pink.