I was given the pictured instrument by a friend but saw little advantage over the tongs I had used for years. However, last week I assisted with the cooking at the Pass Christian Isles Golf Club‘s Italian Open.
One of the other cooks brought one of these devices. It proved far superior to tongs in one respect, turning sausages that had been split in two.
Split sausages are difficult to grasp with tongs, especially if one is doing it quickly to feed beer drinking golfers. It probably works equally well for steaks, or other cuts of meat, once you get the hang of it. Especially if you are cooking for a crowed and speed is important. They are manufactured by Jaccard (see my August 23, 2018 BLOG post). They come in two lengths and I recommend the long version.