Fire-cooked beef katsu sando with tonkatsu slaw

The cook

1. 01

   Step 1SORT THE FIRE

   Light a modest bed of charcoal in a kettle BBQ and bank it to one side, leaving the other side clear. Wait until the charcoal is fully lit and there are no licking flames. Set a high-sided cast-iron skillet securely on the cooking grate at the edge of the coal bed. Keep a snug metal pan lid and heatproof gloves nearby.

2. 02

   Step 2GET THE SLAW READY

   Toss the white cabbage, red cabbage and spring onions together in a bowl. In a separate bowl, mix the 60 g tonkatsu sauce, rice vinegar and mayonnaise. Keep the dressing separate for now. Cabbage dressed too early drops water, and soggy bread is not invited.

3. 03

   Step 3BUILD THE CRUNCH

   Pat the steaks thoroughly dry and season both sides with salt and pepper. Put the flour, beaten eggs and panko into three separate shallow dishes. Coat each steak in flour, shake off the excess, dip in egg, then press firmly into the panko, covering the edges too. Set on a tray while the oil heats.

4. 04

   Step 4HEAT THE OIL

   Add enough rapeseed oil for a 5 mm layer, keeping the skillet well below one-third full. Heat to 170–175°C, checking with a thermometer suitable for hot oil. Keep the BBQ lid open while frying and the pan clear of open flames. Move the skillet towards or away from the coals to control the temperature; do not leave it unattended.

5. 05

   Step 5FRY THE BEEF

   Lower the steaks into the oil away from you, cooking one or two at a time without crowding the pan. Fry for roughly 2–3 minutes per side until deep golden, turning carefully with tongs and ensuring every exterior surface is cooked. Check the centre from the side with an instant-read thermometer: aim for 63°C. Thickness and fire strength will change the timing, so trust the probe. Let the oil return to 170–175°C between batches and skim out loose crumbs with a metal slotted spoon.

6. 06

   Step 6REST, DON'T STEAM

   Lift each steak onto a wire rack over a tray, season lightly with salt and rest for at least 5 minutes. Leave uncovered so the crust stays crisp. Once frying is finished, move the skillet to a stable heatproof surface away from the fire and foot traffic, and let the oil cool completely before handling.

7. 07

   Step 7TOAST AND TOSS

   While the beef rests, spread a thin layer of butter on one side of each bread slice. Toast butter-side down on the cooler side of the grate for 1–2 minutes, watching closely: milk bread catches quickly. Aim for a little colour with a soft middle. Toss the cabbage with its dressing, taste and add salt or pepper if needed.

8. 08

   Step 8STACK IT HIGH

   Lay out four bread slices, toasted-side inward. Spread with the remaining tonkatsu sauce and a little mustard, if using. Add a rested beef katsu to each, then a generous pile of slaw, lifting it out of any pooled dressing. Finish with the remaining bread, toasted-side inward. Press gently, slice with a sharp serrated knife and serve straight away. Crunch waits for nobody.