How to Cook Steak on a George Foreman Grill: A Step-by-Step Guide

There are many different ways to cook steak, but one of the latest methods is to use a George Foreman grill. In this step-by-step guide, I will show you how to cook steak on a George Foreman grill in just a few simple steps. We will also provide tips on making sure your steak comes out perfectly cooked every time. I’ve included a steak buying guide and temperature and cooking time.

As a chef, I lean more towards traditional steak cooking methods such as grilling or pan-frying; however, I found this method to be as simple and tasty as any other method I mentioned above. Well, not precisely as delicious, but a true meat lover will still enjoy meat cooked on a George Foreman grill.

Here’s a list of steaks that works best for cooking on a Goerge Foreman grill:

• Ribeye steak.
• New York strip steak.

How to Cook Steak on a George Foreman Grill

Cooking steak on a George Foreman grill is as easy as cooking it on a conventional grill or pan. It requires a few simple ingredients: kosher salt, freshly ground black pepper, and some cooking oil.

You can use marinades if cooking tough cuts of meat. Dry brine is also excellent if you want to tenderize the meat. It involves seasoning meat with a generous amount of kosher salt, which is a tenderizer. However, when it comes to cooking tender steak cuts like rib-eye or New York strip steak – I like to keep my steaks as simple as possible. I do not want to overpower the natural taste of the meat; therefore, using fewer ingredients is best to keep a natural meaty flavor.

Here’s the ingredient list you’ll need:

• One-inch thick rib-eye steak (it’s best to use a tender steak cut);
• Kosher salt;
• Freshly ground black pepper;
• Light olive oil (a list of best oils for searing steaks).

Here’s the equipment you’ll need:

• George Foreman electric grill;
• Meat thermometer;
• Tongs;
• Knife;
• Cutting board;
• Paper towels.

Step 1: Bring Steak To Room Temperature

Any good cook will tell you that one of the most important steps in cooking steak is to let it come to room temperature before grilling. It ensures that the steak cooks evenly throughout, resulting in a tender, juicy piece of meat. So, before firing up your George Foreman grill, take the steak out of the fridge and let it sit on the counter for 30-60 minutes. In the meantime, while the steak is resting, season it with a generous amount of kosher salt and freshly ground black pepper.

Step 2: Preheat The Grill.

Now it’s time to get your grill nice and hot. George Foreman grills typically have a heat indicator light that lets you know when the grill is ready, but you can also test it by placing your hand an inch or so above the cooking surface. If you can only hold your hand there for a few seconds, the grill is ready.

Step 3: Add Cooking Oil To The Grill

Adding cooking oil to your grill is another important step in ensuring that your steak comes out perfectly cooked. Not only does it add flavor, but it also helps to create a crispy crust on the outside of the meat. I like to use light olive; however, any oil with a high smoke point will work fine.

 Step 4: Pat Steak Dry

Before you start cooking your steak, it’s essential to make sure that it is as dry as possible. Patting the steak with a paper towel helps to remove any excess moisture, which can prevent the steak from browning properly.

Step 5: Cook The Steak

Add steak to the grill and close the lid. I’m using a one-inch thick rib-eye steak. It’ll cook to medium-rare in about 5-6 minutes. Cooking thick steaks on the George Foreman grill is not ideal. One-inch steaks or even thinner than that is best. Even though the steak on George Foreman grill is cooking on both sides at the same time – flip the steak at least once to ensure even cooking.

Step 6: Check Steak’s Internal Temperature

Using a meat thermometer, check the internal temperature of the steak. Remove the steak from the grill when the internal temperature is 5° Fahrenheit below the desired doneness. Alternetavile, you can use a finger test method that is as reliable as a meat thermometer. You’ll find a video below explaining how to use the finger test method.

Step 7: Leave Steak To Rest

Once the steak has cooked to your desired doneness, remove it from the grill and let it rest for a few minutes. It is another critical step in ensuring that your steak comes out perfectly cooked – allowing the juices to redistribute throughout the meat.

Steak Temperature Chart

• Rare steak: 125° F;
• Medium rare steak: 135° F;
• Medium steak: 145° F;
• Medium-well steak: 150° F;
• Well done, steak: 160° F.

Stick a meat thermometer into the thickest part of the meat to check the steak’s internal temperature. Remove meat from the heat source when the internal temperature is 5° Fahrenheit below the desired doneness.

You can also you a finger test method. It’s as reliable as using a meat thermometer. Most advanced home cooks and chefs prefer this method because it doesn’t require any equipment.

Steak Buying Guide For George Foreman Grill

When it comes to cooking steak, there are a few things to keep in mind in order to get the perfect steak. First, it’s essential to choose the right cut of steak. For a George Foreman grill, look for cuts that are no more than 1 inch thick. Thicker steaks will take longer to cook through and can become tough. Also, avoid cooking boneless steak.

One of the most important decisions you can make when choosing beef is whether to select grass-fed or grain-fed. Both have their pros and cons, so it’s important to understand the difference before choosing.

Grass-fed beef comes from cows that have been raised on a diet of grass and other forage. This type of beef is generally leaner than grain-fed beef. However, grass-fed beef can also be tougher because it’s not as marbled as grain-fed, and it has a more complex flavor profile.

Grain-fed beef comes from cows that have been fed a diet of corn and other grains. This type of beef is usually more marbled, meaning it has higher levels of intramuscular fat. This type of beef is also tenderer and juicier than grass-fed beef; however, for me, it tastes too buttery.

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