Steak, really crusty on the outside, mediumly rare on the inside.
Depends on cut and thickness, but I use the smallest pan on the highest hob on the highest setting and leave it for 5 min before applying streak
( G/PP 💩💩💩💩💩&#128, Mon 12 May 2014, 10:36, 2 replies, latest was 11 years ago)

Get a proper cast iron griddle.

( Fucking hell Jeff I am not a robot, Mon 12 May 2014, 10:37, Reply)

I'd like one of those. What do you think of ActiFry type systems?

( G/PP 💩💩💩💩💩&#128, Mon 12 May 2014, 10:39, Reply)

I think they are OK for chips/potato but never for meat

( sporters I’m sincerely gratitude to you, Mon 12 May 2014, 10:40, Reply)

I hardly eat fried food (apart from a cooked breakfast at a cafe) so I don't really have an opinion.

( Fucking hell Jeff I am not a robot, Mon 12 May 2014, 10:42, Reply)

this^
The thicker the pan, the hotter it'll get, it seems

I leave mine on for about 10 mins full belt, oil and season the steak then in for as little time as possible. Watch the colour change up the side, flip it, then a knob of butter in for the last 30 seconds. Out onto a hot plate to rest, sort accompaniments out, then steak + juices onto plate
( sporters I’m sincerely gratitude to you, Mon 12 May 2014, 10:40, Reply)

I've spent 3 years blackening mine, gets better every time I use it.

( Fucking hell Jeff I am not a robot, Mon 12 May 2014, 10:43, Reply)

this^
Quick wipe over after use

I had asparagus in it on Saturday with poached eggs and home made bread. How middle class?
( sporters I’m sincerely gratitude to you, Mon 12 May 2014, 10:44, Reply)

Turkish rice and donburi too

( G/PP 💩💩💩💩💩&#128, Mon 12 May 2014, 10:38, Reply)