Rare Uruguay Steak vs. Japanese knife vs. Italian steak knife

830g Ribeye Steak from Uruguay, first seared on high heat, then brought up to 52°C / 125°F internal temperature. As finish seared with butter and rosemary. A Japanese petty knife runs against an Italian steak knife.

Видео Rare Uruguay Steak vs. Japanese knife vs. Italian steak knife канала Aden Films