The final word in toasters

[Bakemaster]

http://gizmodo.com/358671/a-steak-toast ... ak-toaster

I don't feel that further comment from me is necessary. Not until I acquire such a device.

[Azrael]

I am concerned that it will produce George Foreman-esque results -- namely squashed steaks.

[Bakemaster]

Better not, for two bills.

[Will]

Yeah, why not spend that money on, say, a nice charcoal grill, which will produce a much tastier steak?

[PatrickRsGhost]

That is so wrong. You don't toast a steak. You don't cook a steak on the stove, unless it's all you have, or all you're allowed. If you're not allowed a charcoal grill, you make arrangements to be in a location where one is allowed. Buy one, store it in a small public storage facility for $20 or $30 a month, and take it out when you need it. Or keep it at a friend's or relative's house. A lot of parks have small grills set up at picnic tables. Just clean it off fairly well, and cook your huge slab of meat.

You cook steak over an open flame. Wood chips or charcoal briquettes. Nothing lower. Fire good. Electric bad.

[Kizyr]

Yeah, why not spend that money on, say, a nice charcoal grill, which will produce a much tastier steak?

You can be in an apartment, or some other place that's not conducive to grilling.

In which case it's probably better if you just go to the steakhouse down the street. KF

[Mathmagic]

cook steak over an open flame. Wood chips or charcoal briquettes. Nothing lower. Fire good. Electric bad.

Apparently it's "normal" to cook a steak in a frying pan over in the UK.

[Moo]

I will admit to doing a pretty decent steak in my heavy cast iron griddle pan, but only because of the lack of barbeque weather and space at my house. It's a close approximation. Wood or briquette fire still rules all though. As a South African I am used to bbq'ing (or properly termed, braai'ing), at least twice a week.

Re the OP, that really does just look like an upright George Foreman... on an aside, I am very dissappointed in my new George Foreman. It squashes the food, and burns any basting or marinade so you don't taste it at all anyway. And it's too heavy to make toasted sandwiches, the cheese runs out. Bloody expensive white elephant, I still make everything in the griddle pan. I love my griddle pan.

[Bakemaster]

Yeah, why not spend that money on, say, a nice charcoal grill, which will produce a much tastier steak?

Got one already. Who cares? I'm not probably going to eat steak from the steak toaster more than once, I just want to be able to point out something in my kitchen and ask people how they like my steak toaster!?

Big difference between this and a GFLMFRGM: No pressure on the meat. It's a toaster, not a vise.

[Azrael]

Apparently it's "normal" to cook a steak in a frying pan over in the UK.

Steak au poivre requires a stainless skillet/fry pan/heavy bottom sauce pot and is going to rival any steak out there for flavor, texture and awesomeness.

[Mathmagic]

Apparently it's "normal" to cook a steak in a frying pan over in the UK.

Steak au poivre requires a stainless skillet/fry pan/heavy bottom sauce pot and is going to rival any steak out there for flavor, texture and awesomeness.

Well, yeah... it's a tenderloin in peppercorn sauce. It's kind of difficult to make a tenderloin in peppercorn sauce taste badly no matter how you cook it.

[hermaj]

We cook steak in a frying pan. It is nice! I have my steak rare so I much prefer to whack it in a hot frypan with plenty of butter and cook it hot and fast, as opposed to grilling it. I get much better results in the frying pan.

[HighCharity]

Holy shit. That is a disgrace. If you ever use that to soil the good name that is steak, I will be very pissed off.

[Mathmagic]

We cook steak in a frying pan. It is nice! I have my steak rare so I much prefer to whack it in a hot frypan with plenty of butter and cook it hot and fast, as opposed to grilling it. I get much better results in the frying pan.

I'll agree with this. The grill conditions have to be just right to cook a good rare steak, and more often than not, they aren't. I find I can't caramelize the steak well enough for a rare steak unless I cook the steak in a broiler. I'll have to try cooking a rare/medium-rare steak in a frying pan sometime. Do you find you get a lot of caramelization in a frying pan? I like my rare/med-rare steaks to be nice and caramelized on the outside, but warm and red on the inside.

[hermaj]

I'm assuming you mean the delicious flavoursome brown crustiness that you get on the outside? I love that and I get that very nicely in the frying pan. I find the flavour of the butter enhances it, too, as does a sprinkle of salt over the raw meat.


Random aside -

A broiler is a chicken slaughtered for meat while it is still young and tender.

I am certain that you don't cook your steak in a young chicken, but the idea is highly amusing. After further research it appears where you say broiler, I'd call that a grill, so I guess I don't have great results broiling either.

[Mathmagic]

I'm assuming you mean the delicious flavoursome brown crustiness that you get on the outside? I love that and I get that very nicely in the frying pan. I find the flavour of the butter enhances it, too, as does a sprinkle of salt over the raw meat.

Yes, that is what I mean. It's good to know that still happens, even when cooking a rare steak. I would imagine that it requires alot of butter though. And yes, I always salt/pepper the raw meat before cooking anyway.

After further research it appears where you say broiler, I'd call that a grill, so I guess I don't have great results broiling either.

Well, the broiler I'm talking about is the kind that I've used when I worked in a restaurant. It works on convection, infra-red elements, and propane-fueled flames to cook the meat. It's basically a great big "oven", but with shelves that can slide out from under the heat so meat can be taken on and off the cooking surface (which is a standard "grill" you would find on a barbecue). The key part of the contraption is that the meat is only about 2-4 inches (5-10 centimeters) away from the heat, so the meat cooks relatively quickly. It's very easy to cook a beautiful medium rare steak in just under 6 minutes.

[hermaj]

I'm assuming you mean the delicious flavoursome brown crustiness that you get on the outside? I love that and I get that very nicely in the frying pan. I find the flavour of the butter enhances it, too, as does a sprinkle of salt over the raw meat.

Yes, that is what I mean. It's good to know that still happens, even when cooking a rare steak. I would imagine that it requires alot of butter though. And yes, I always salt/pepper the raw meat before cooking anyway.

Yeah, it's a pretty decent amount. The drippings are very tasty with crusty bread if you want your arteries all clogged up, otherwise you can rest the meat on some paper towel and that would get rid of most of it.

[cypherspace]

We cook steak in a frying pan. It is nice! I have my steak rare so I much prefer to whack it in a hot frypan with plenty of butter and cook it hot and fast, as opposed to grilling it. I get much better results in the frying pan.

Agreed. The butter makes a huge difference to the texture of the steak as well as the flavour. I cook it with rosemary and lemon as well, and it's mouthwatering just thinking about it.

[Azrael]

I'm assuming you mean the delicious flavoursome brown crustiness that you get on the outside?

The Maillard reaction is your bestest cooking friend ever.