Steak weights or bacon presses are an ideal product for operations that want to prepare cuts of meat and not sacrifice speedy service or product quality. The weight is placed on top of the steak or burger or bacon and it will continuously provide downward force on the steak to press the juices out of them. We offer both aluminum and cast iron steak weights because of their excellent heat transfer capabilities. If you will be using your steak weight often, it is recommended that you select a cast iron weight due to cast iron’s heat retention properties. Aluminum steak weights are best used when occasionally preparing thicker steak cuts, since aluminum will both heat and cool rapidly. When using a weight it is very important to remember to wash the weight after every use. It can be easy to forget in the fast pace of a commercial kitchen, but to prevent contamination or flavor transfer, washing the weights is really the only way to protect against these hazards. If you are in an absolute rush, and have no time to wash, place the weight directly on the grill or range and let the steak residue burn on to the weight. Then, using a grill scraper, scrape the burned pieces off. This is only for use under dire circumstances though, and it is highly recommended that you purchase several so they can be in constant rotation.
How to Choose and Use the Steak Weight
Steak weights are an asset to any food service business that grills up burgers and steaks on a regular basis. Learn how to select the right steak weight for your restaurant's kitchen.