How to Grill a Steak to Perfection with the George Foreman Grill

posted in Meat, Poultry and Seafood by Kathy Maister

I'm a huge fan of my George Forman grill. I'll concede immediately that it can't ever come close to the flavors from grilling on an outdoor bar-be-que. But I live in the city and outdoor grilling is just not an option.

So, in the meantime, my George Forman is fool-proof!

All you have to do is plug it in and preheat the grill. When the light goes off, the grill is very hot and ready to go to work. The grill plates are sloped so that the fat will drip off as you cook. Before adding your meat, fish, or chicken, be sure the drip dish is in place in front of the grill. (Remember the cover should be closed when preheating and grilling with George!)

Steak on hot grill with drip dish in front of the grill

9 Minutes later:

Cooked to Perfection! (and the fat is in the drip pan)

I have one of the original grills. The newer versions offer all sorts of bells and whistles which I think are not really necessary. But then again you may want to make your own waffles from scratch some day! Granted the newer versions do have removable grill plates which makes it a bit easier to clean. But the surface is non-stick to begin with so it’s no big deal to wash. Just make sure the grill is stone cold before you start washing it.

Keep the small cookbook that comes with the grill. It has a chart that will tell you how long to cook everything. Because you are cooking both the top and the bottom at the same time, cooking times are very different than if you used a grill pan on top of the stove.

Steak comes in a variety of “cuts” which range a lot in price. If you can afford it, I’ve discovered that a boneless rib eye steak is the absolute best steak to cook at home on my George Forman. Rib eye steaks can cost any where from $16 to $22 per pound here in Boston. Not cheap, but ever so mouth-wateringly delicious!

Tell me what you like to cook with George!

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3 comments

Kathy Maister

I was really disappointed with the rib-eye steaks I cooked for dinner the other night. Yesterday’s Boston Globe solved the mystery. They did a great article on how *not all rib-eyes are equal*! They taste tested all the local grocers rib-eye steaks and found a big difference between the steaks at each grocery store. (I’m wondering how you get on that taste testing panel?)

If you are going to be investing in steaks, be sure to shop around for a dependable store! Cheers!

Jon

I think the truth is that if you want to eat good quality steak you really have it buy it from a butcher - certainly here in the UK, if your butcher can't tell you where his meat came from (even down to the herd) I wouldn't recommend it.

I had a fascinating discussion with my butcher yesterday about her lamb apparently it came from the Orkney Isles (for those who don't know they are North of the top of Scotland and in fact are almost nearer to Oslo than they are to Edinburgh). Apparently as they are so far north, the lambs are born later in the year, so what they are selling now are fresh, rather than the stuff which is shipped from New Zealand.

You’re never going to hear that from the meat counter in your supermarket!Yes it costs more, but particularly for meat which is eaten plain cooked like a steak or a chop - butcher is best.

So true Jon, thanks! Of course, if all else fails, there is the local steak house, which cooks it for you! Mine is fantastic!

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