The quest for the perfect steak is not just passionate and never-ending, it is also controversial and, occasionally, the topic of heated debate. The differences can even be regional (e.g., Chicago vs New Orleans-style steaks). And one of the (many) mitigating factors surrounding steak preparation is searing.
The right balance between fingers and knives are essential for the right cuts. Chef Marco Pauvert knows how to cut with precision, and not hurt his fingers. Watch as he cuts, folds, and puts together a masterful filet mignon with Gütesiegel knives.