Tips for cooking steak on a George Foreman grill?

[MrCheese]

As the title really, I've had one of these for a few days and have done a lot of steaks - a few have been pure shoe leather, most have been ok and a couple have been great. Obviously, I'm not much of a chef!

[pjdow]

Some of the problems may be down to the quality of the meat.

Buy good Rib Eye or Sirloin from a butcher.

Make sure the grill is as hot as possible, and cook.

Allow the meat to rest after cooking and before eating.

Enjoy.

Personally I think a good cast iron frying pan does a better job, get it smoking, add oiled steak, cop for 90 seconds, turn over and put into your oven that is at it's hottest.

rest

enjoy.

[surrey7er]

Our GF grill doesn't get hot enough for steaks... Don't know if this applies to all of them though...

[Ultuous]

pjdow said:

Some of the problems may be down to the quality of the meat.

Buy good Rib Eye or Sirloin from a butcher.

Make sure the grill is as hot as possible, and cook.

Allow the meat to rest after cooking and before eating.

Enjoy.

Personally I think a good cast iron frying pan does a better job, get it smoking, add oiled steak, cop for 90 seconds, turn over and put into your oven that is at it's hottest.

rest

enjoy.

You forgot to mention taking it out of the fridge an hour or two before cooking... Otherwise right on the money!

[GarryA]

Remove grill plates, place over gas hob on nuclear setting, place oiled/seasoned steaks on grill plates.

[mattdaniels]

Tips for cooking steak on a George Formby grill? There is only one tip - DONT DO IT

The point of a George Formby is to drain the fat off whatever you are cooking.

The flavour and moistness in a steak comes from the fat and marbelling.

It will never get hot enough to sear the outside and seal in the juices, youll end up with a well done steak that is too dry.

[Stoatman]

What he said ^^

Not hot enough and removal of juice/ rendered fat. Two sins right there

[bazking69]

Don't. The plates get nowhere near hot enough. You need a lightly oiled, smoking hot pan.
If you must, remember that resting is an incredibly important stage.

[mattdaniels]

bazking69 said:

You need a lightly oiled, smoking hot pan.

Oil the meat, not the pan.

[Bonefish Blues]

mattdaniels said:

bazking69 said:

You need a lightly oiled, smoking hot pan.

Oil the meat, not the pan.

Is it just me or do other people not bother with oiling either?

Dry pan, well-marbled (usually) ribeye at room temp. Season and slap in hottest of the hot pans. Do nothing, don't fiddle, don't move it - fill the time trying to work out how a GF grill could be of any use in this process. Turn, repeat. Rest. Eat.

[mattdaniels]

Bonefish Blues said:

Is it just me or do other people not bother with oiling either?

Must admit I rarely bother, esp. if it's steak with a nice strip of fat on it. I tend to hold the steak on its side to render the fat and chuck a knob of butter in the pan to finish it off.

[Marf]

MrCheese said:

Tips for cooking steak on a George Foreman grill?

Don't. Use a nice big thick pan.

Assuming the steak is 0.75-1" thick..

Get steak up to room temp, rub with salt, pepper and whatever else you like, paprika and mustard here.

Preheat oven to 200c

Get pan smoking hot

Oil steak a little, or render down the trimmed fat from the steak and cook it in that.

Put steak in pan for two minutes, turn over, transfer pan to oven for two more minutes.

Should give you a nice pink juicy steak.

[Digger]

I always 'marinade' for an hour or two in oil and medium-chopped garlic and scrape off garlic and most of the oil prior to searing. Prefer rare side of medium rare.

[davido140]

I've never been able to cook a steak well in a pan, always excellent on the BBQ though. Did some just before Christmas actually.

No messing around waiting for the coals either, get 'em while they're hot! As has been said, oil the steak, flip it a few times, try not to singe the hairs on your arms or lose and eyebrow bring it off, rest and eat! Yummy!

It's complete child's play to flame grill them.

Probably wouldn't do it with a fillet though, normally go for sirloin, waitrose and marks and sparks both do some good sirloin if you don't have a decent butcher near you.

[bazking69]

mattdaniels said:

Oil the meat, not the pan.

I use a pan that is already oiled, hence why I never oil the meat as there is no need to.