Your Drgskl ATS‑34 Japanese‑style chef knife acts as the secret weapon for perfect thick‑cut steak.

Its flawlessly flat sharp edge locks in meat juices during slicing.

Ingredients:

2.5‑cm thick bone‑in sirloin steak, sea salt, freshly‑ground black pepper, rosemary, unsalted butter and garlic cloves.

Leave your steak at room temperature for one hour.

Blot surface moisture with kitchen towels,

Season with coarse sea salt and black pepper,

then marinate for 15 minutes.

Preheat your skillet over high heat with no oil.

Sear one steak side for 90 seconds.

Flip the steak, add butter, garlic and rosemary.

Continuously baste the meat with melted butter.

Rest your cooked steak for five minutes before slicing.

  
The ultra‑thin ATS‑34 honed edge glides smoothly through meat muscle grain without squeezing out precious juices.

Our matte‑black premium kitchen knife combines Japanese craftsmanship and everyday gourmet joy for elegant home dinners.