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.
If you like to experiment with cooking steaks in different ways then try to cook steak in an air fryer.
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:
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 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 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.
Here’s a video below explaining how to use the finger test method:
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.
Here’s a list of steaks that are excellent for George Foreman grill (use 1-inch cut steaks):
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 and has higher levels of omega-3 fatty acids. 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. Keep in mind it’s also higher in saturated fat.
Ultimately, the decision of which type of beef to buy is a personal one.
How do you keep food from sticking on George Foreman grill?
Preventing food from sticking to the Geroge Foreman grill can be done by adding cooking oil to the cooking surface. Alternatively, make sure food is covered with cooking oil. Yet another excellent way to keep food from sticking is to preheat the grill for two minutes before cooking. Last but not least, make sure to clean the grill after each use. This will remove any residue that could cause sticking.
How do you know when the George Foreman grill is ready?
When the grill is turned on, a light will blink until the grill has reached its cooking temperature. At that point, the light will stay on, indicating that the grill is ready to use. Alternatively, hold your hand over the grill – if you can’t hold it for more than three seconds, the grill is ready.
How long do you cook steaks on a George Foreman?
Cooking a 1-inch thick steak on a George Foreman grill should take anywhere from 4 to 12 minutes. Rare steak cooks in about 4 minutes. Medium-rare cooks in around 5 minutes. The medium can take anywhere between 6-8 minutes. Medium-well should take around 9-10 minutes. Well done takes to cook about 11-12 minutes.
Do you have to close the lid on a George Foreman grill?
Yes, it’s better if you close a lid on a George Foreman grill because it cooks food from both the top and bottom. It will help ensure even cooking.
Do you have to put oil on a George Foreman grill?
No, you do not need to add oil to the grill. The non-stick surface on the George Foreman grill will prevent food from sticking to the surface. In addition, the fat and grease that is drained away from the food is enough to provide flavor and prevent food from sticking.
Does George Foreman grill dry out meat?
No, George Foreman grill does not dry out the meat if you do not overcook it. It’s best to use a meat thermometer to check meat’s internal temperature. It’ll help to keep the meat juicy and flavorful.