It thinks that BEEK STEAK is the most excellent beef cuisine in Japan. A steak of beef is called by the name of "BIFU-TEKI " or "TEKI" coming from french word "bifteck". However, cooking a BIFU-TEKI is more simple than others. Ingredients are tender beef, salt, pepper, soy sauce and Japanese sake ONLY. How to cook BIFU-TEKI ? At first, sprinkle salt & pepper on the beef over all sides. Next, Pour oil ( or tallow ) into frying pan. When the oil is just about smoking, put the beef into pan. To avoid overcooking, check the underside of the beef. If its surface will be dry, turn over the other side. During the last minute of cooking, pour soy sauce and Japanese sake over the beef. It becomes a BIFU-TEKI sauce ( pan sauce ). Topping condiments is Japanese horseradish or mustard as your favorite.

Matsusaka Beef is well marbled and very tender. YACHIYO is recommending these parts as BIFU-TEKI.
* Tenderloin, Filet - Tender
* Filet Mignon - More Tender
* Chateaubrian - The Most Tender
* Sirloin - Very flavorful, More Tender
* Ribloin - Good flavor, Tender
* Rib eye, Cube eye rib - Good flavor, of course Tender
Degree of cooking RARE, MEDIUM RARE and MIDIUM