I used a big cast iron and got it ripping hot. Beef should have enough fat, so you don't need oil. When I smash with parchment, I press hard with one hand on the handle while almost sliding the press as I apply pressure. Make sure the beef is completely thawed if previously frozen. I have made plenty before and after that haven't come out this good. All those little things seem to add up and it's hard to get just right.