Born in Austria in 1949, Wolfgang Puck learned to cook in restaurants throughout Europe before moving to California in 1975. In 1982 he opened his first restaurant, Spago, and he now oversees a collection of restaurants including Wolfgang Puck at Hotel Bel-Air and the CUT collection of steakhouses. CUT London opened at the hotel 45 Park Lane in 2011 and, as Puck’s first European establishment, it consolidated his reputation as an authority of steak on this side of the Atlantic. He shares his tips on how to order the perfect steak for your tastes below.
What cuts are used to make steak?
For steak you need the better parts of the cow. The rib eye, taken from the centre cut of the cow’s rib section; the filet, from the short loin; and the New York, from the tender short loin, are the cuts that would be used in a good restaurant.