Yeah, these were good, but not the best use of an expensive ribeye. I just wanted to try (fry) something different. They’ll need a dipping sauce to make them as good as they can be.
There’s really not much to making these. Cut up the steak, bread it with panko and fry it up.
What you’ll need
- 1 thick ribeye steak, thawed
- Salt
- Flour for dredging
- 1 – 2 eggs for the panko, whipped in a shallow bowl
- Panko for coating
- Neutral oil for frying
What to do
Start heating your oil to 350 degrees F in whatever cooking vessel you’re going to use.
Salt the steak heavily on both sides before cutting it into 1.5” X 2” pieces. Dredge each piece in the flour, then dip it in the egg before coating it with panko and setting it on a plate.
When the oil reaches 350 degrees, test cook a piece by carefully submerging it in the oil for about 3.5 minutes. Remove it from the oil and let it cool for a minute before cutting it in half. If the steak is too rare, increase the cooking time by about 30 seconds. If still too rare, add 30 more seconds. Remember that it will cook for a bit after coming out of the oil. Cook the rest of the pieces in small batches, draining them on a paper towel.
Serve hot with Korean BBQ sauce for dipping.
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