4" Steak Weight / Burger Press 2 lbs, Stainless Steel with Silicone Handle (Winco SWS-74)
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4" Steak Weight / Burger Press 2 lbs, Stainless Steel with Silicone Handle (Winco SWS-74)

4" Steak Weight / Burger Press 2 lbs, Stainless Steel with Silicone Handle (Winco SWS-74)

A one-piece 18/8 stainless steel steak weight in the 4-inch / 2 lb configuration, the working size for smash burgers, paninis, chicken under a brick, and even searing on flattops and griddles. Heavy enough to press protein flat for maximum Maillard contact without crushing a delicate cut. The silicone sleeve covers the handle for safe pickup directly off a 450°F surface, and stacks or nests with additional weights for heavier press loads.

Kitchen Tip: For smash burgers, the right move is to portion-ball the meat onto a screaming-hot flattop and press with the steak weight for exactly 30 seconds. Long enough to develop crust, short enough that the press doesn't squeeze out the juices. For chicken paninis or pressed sandwiches, preheat the weight on the flattop for 60 seconds first; cold weight on hot bread steals heat and gives soggy results. The silicone sleeve is rated to 450°F (230°C); above that, switch to a side towel.
$11.05

Original: $31.58

-65%
4" Steak Weight / Burger Press 2 lbs, Stainless Steel with Silicone Handle (Winco SWS-74)—

$31.58

$11.05

4" Steak Weight / Burger Press 2 lbs, Stainless Steel with Silicone Handle (Winco SWS-74)

A one-piece 18/8 stainless steel steak weight in the 4-inch / 2 lb configuration, the working size for smash burgers, paninis, chicken under a brick, and even searing on flattops and griddles. Heavy enough to press protein flat for maximum Maillard contact without crushing a delicate cut. The silicone sleeve covers the handle for safe pickup directly off a 450°F surface, and stacks or nests with additional weights for heavier press loads.

Kitchen Tip: For smash burgers, the right move is to portion-ball the meat onto a screaming-hot flattop and press with the steak weight for exactly 30 seconds. Long enough to develop crust, short enough that the press doesn't squeeze out the juices. For chicken paninis or pressed sandwiches, preheat the weight on the flattop for 60 seconds first; cold weight on hot bread steals heat and gives soggy results. The silicone sleeve is rated to 450°F (230°C); above that, switch to a side towel.

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Description

A one-piece 18/8 stainless steel steak weight in the 4-inch / 2 lb configuration, the working size for smash burgers, paninis, chicken under a brick, and even searing on flattops and griddles. Heavy enough to press protein flat for maximum Maillard contact without crushing a delicate cut. The silicone sleeve covers the handle for safe pickup directly off a 450°F surface, and stacks or nests with additional weights for heavier press loads.

Kitchen Tip: For smash burgers, the right move is to portion-ball the meat onto a screaming-hot flattop and press with the steak weight for exactly 30 seconds. Long enough to develop crust, short enough that the press doesn't squeeze out the juices. For chicken paninis or pressed sandwiches, preheat the weight on the flattop for 60 seconds first; cold weight on hot bread steals heat and gives soggy results. The silicone sleeve is rated to 450°F (230°C); above that, switch to a side towel.