Wagyu Katsu Sando Sandwich
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.
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