A unique attractive and effective appliance to be sold in combination with a specialist steak cookbook.

During the development of the book I was able to observe and measure an enormous number of steaks being cooked.

It became apparent that correct cooking was dependent not only on the heat under the meat but also, the degree of cooling from the top. Regular flipping which has long been established as a vital technique, actually slows the process down and makes it more controllable for the cook.

During the research phase I used a variety of proprietary steak ‘weights’ which operate by forcing the steak into closer contact with the hot pan, but also prevented crucial airflow to the upper surface.

The Steak ‘Thing’ was designed, to perform the same function as a weight, while allowing full airflow and, in addition improving cooling by conduction.

I worked with several chefs and a specialist cutting/pressings company to develop a tool that could be produced in two process steps.

An initial small run was created and distributed to chefs and enthusiastic cooks across the UK. As a result of their feedback, I am now working on a final ‘Mk 2 Thing’ to go into full production and online retail in 2025.