The world’s most expensive sandwich—made affordable and achievable in your own backyard. This Wagyu Katsu Sando skips the deep fryer and instead celebrates the steak itself, letting the buttery texture and rich marbling of wagyu beef take center stage. Crispy fried bread, sweet-savory Samurai sauce, and perfectly grilled wagyu come together in this bite-sized Japanese-inspired sandwich that’s luxurious without being fussy.
Wagyu Katsu Sando Sandwich
If you’ve seen the $200 wagyu sandwiches that made headlines in NYC, you’ve probably wondered if they’re worth it. The short answer: absolutely. But thanks to premium wagyu cuts now available from local farms and online retailers, you can make a version at home that’s just as delicious for a fraction of the price.
Traditionally, wagyu katsu is breaded and deep-fried like a pork tonkatsu. In this simplified version, we grill the steak hot and fast, sear the crust beautifully, and skip the breading to let the wagyu shine. With crisp butter-fried bread, umami-packed Samurai sauce, and ultra-tender steak, this sandwich feels rich, modern, and indulgent.
How to Make Wagyu Katsu Sando Sandwiches
Prep the Steak
Start by preheating your grill to 500°F. This cook is all about high heat and fast execution. Season your wagyu steak generously with Boars Night Out White Lightning on all sides. Let it rest on the counter for about 20 minutes to come to room temperature and give the seasoning time to absorb.
Although the traditional method involves deep-frying in panko, we’re going a cleaner, faster route that allows the wagyu’s natural richness to shine without oil interfering with the flavor.
Prep the Sandwich Components
While the steak is resting, prep your bread. Use soft white sandwich bread, remove the crusts, and butter both sides generously. You’ll be pan-frying these slices until golden and crisp.
Next, mix up the Samurai sauce in a small bowl. Add a few tablespoons of Samurai mayo, then stir in soy sauce and Worcestershire sauce to taste. Adjust until you get that sweet, tangy, salty balance that pops on the palate. Set aside for sandwich assembly.
Grill the Steak
Once everything is ready, toss the steak onto the hot grill. Sear it for a few minutes per side, flipping as needed to build even crust until you reach an internal temperature of about 130°F for medium-rare. Once done, remove the steak and let it rest for 5 minutes to let juices settle and temperature carry over slightly.
Assembling the Wagyu Katsu Sando
After the steak has rested, slice it to fit the size of your bread. You want each sandwich bite to have perfect edge-to-edge coverage of steak. On the inside of each slice of toasted bread, spread a generous layer of the Samurai soy sauce blend.
Place the steak between two slices of the crispy bread and gently press together. For presentation, slice each sandwich into small square pieces, about 1–2 bites each. You should get about 8 to 10 pieces per steak, depending on size.
This isn’t just a sandwich—it’s a conversation starter.
Best Drinks to Pair With a Wagyu Katsu Sando
Japanese Lager
Crisp and clean to balance the richness.
Sparkling Sake
Light, bubbly, and refreshing against the fat of the wagyu.
Pinot Noir
Light-bodied and fruit-forward, perfect with high-fat cuts.
Wagyu Katsu Sando Sandwich
Equipment
- BBQ Tongs
- Camp Chef Woodwind Wi-Fi 36 Pellet Grill
- You Need a BBQ Cutting Board
- Yonedas Okami Chef Knife
- BBQ Basting Brush
Ingredients
- 1 each Snake River Farms Gold Graded Ribeye Steak
- 1 tsp Boar’s Night Out White Lightning
- ¼ cup House of BBQ Experts Samurai Sauce
- 2 tbsp Soy Sauce
- 1 tbsp Worcester Sauce
- ¼ cup Salted Butter
- 8 each Slices Thick Cut White Bread
Instructions
- Preheat grill to 500°F
- Season wagyu with Boars Night Out White Lightning
- Let steak rest at room temp for 20 minutes
- Mix Samurai, soy, and Worcestershire sauce
- Butter bread, remove crusts, and fry until golden
- Grill steak to 130°F, then rest for 5 minutes
- Slice steak to fit bread, assemble sandwiches
- Cut into small square portions, serve hot
Wagyu Katsu Sando FAQs
How is this different from a traditional Katsu Sando?
Traditional versions are breaded in panko and deep-fried. This simplified BBQ-style recipe skips the breading and frying to keep the focus on the wagyu itself and reduce prep time.
What’s the best cut of Wagyu for this sandwich?
Look for New York strip, ribeye, or bavette steaks from Snake River Farms or Brant Lake Wagyu. Any highly marbled wagyu cut will work. If using bone-in ribeye, just trim the bone off first.
Can I use non-wagyu steak?
Yes! Prime, AAA, Sterling Silver, or Certified Angus steaks can all work. Just aim for a tender cut, and slice smaller if the beef is less marbled to make sure each bite stays soft.
What if I’m gluten-free?
Use gluten-free white bread, and sub in gluten-free soy sauce and Worcestershire. You can also mix mayo with a splash of tamari and apple cider vinegar if you can’t find Samurai sauce.
What temp should I cook wagyu steak to?
- Rare: 125°F
- Medium Rare: 130°F (ideal for wagyu)
- Medium: 135°F
- Do not cook wagyu beyond medium or it will lose texture and richness.