George Foreman grills have been popular kitchen appliances for decades, allowing people to quickly and easily cook grilled meats and vegetables indoors. One of the most common foods people like to cook on the George Foreman grill is steak. But is steak actually good when cooked on a George Foreman grill? There are a few things to consider when cooking steak on one of these indoor grills.
Benefits of cooking steak on a George Foreman grill
There are some advantages to cooking steak on a George Foreman grill:
- Convenience – George Foreman grills are designed for quick and easy cooking. You don’t have to wait for your outdoor grill to heat up or worry about cooking outdoors in poor weather. You can just throw a steak on your indoor grill and cook it in minutes.
- Less mess – Outdoor grills can create a lot of smoke and grease mess. George Foreman grills have sloped designs and drip trays that channel away fat and juices, keeping your kitchen cleaner.
- Consistent results – The enclosed heating elements and design of George Foreman grills cook food from both the top and bottom evenly. This allows you to get a reliably cooked steak every time.
- Better flavor – The heating coils sear and brown the meat, giving a grill-like flavor. The fat drippings hit the hot surface below, creating smoke that imparts a charbroiled taste.
So in terms of convenience, ease of use, and quality of flavor, George Foreman grills excel at cooking steaks. But there are a few potential downsides to keep in mind as well.
Downsides of George Foreman grills for steak
Here are some of the disadvantages of cooking steak on a George Foreman:
- Less control over temperature – You can’t adjust the temperature precisely like on an outdoor grill or stove. There are only basic temperature settings (e.g. low, medium, high).
- Smaller cooking surface – George Foreman grills have compact cooking plates. So you can only cook 1 or 2 smaller steaks at a time.
- No smoke flavor – You won’t get the same smoky charcoal or wood taste as on an outdoor barbecue.
- Can overcook meat – The pressurized heating can overcook steaks if you aren’t careful. The meat cooks faster than a traditional grill.
So George Foreman grills limit your temperature control options and don’t infuse the same smoky flavor. You also have to be careful not to overcook the steak with the rapid, pressurized heating elements.
How to Cook Steak on a George Foreman Grill
While there are some disadvantages, you can still cook delicious steak on a George Foreman grill. Here are some tips:
Let the meat sit out
Take the steak out of the fridge and let it rest on the counter for 10-30 minutes before cooking. This lets it come closer to room temperature so it cooks more evenly. Don’t leave it out too long or the exterior will get overly warm.
Pat the steak dry
Use paper towels to pat the steaks dry before seasoning. This helps get better browning and sear for more flavor.
Brush with oil
Rubbing a small amount of oil over the steak ensures it doesn’t stick to the grill. Use an oil with a high smoke point like avocado, peanut, or grapeseed oil.
Season the meat
Coat both sides of the steak with salt and pepper or any other seasonings you enjoy. Let the seasoning rest on the meat for 5-10 minutes before grilling for best flavor absorption.
Preheat the grill
Always preheat your George Foreman grill for around 5 minutes before cooking steak. This allows the plates to get piping hot to properly sear the meat.
Cook in batches
Don’t overcrowd the grill when cooking steak. Cook no more than two average-sized steaks at a time so that the meat gets proper contact with the heating elements.
Cook to temperature
Use a meat thermometer to test the internal temperature, not the time. Cook steaks to 125-135°F for medium rare doneness. The meat will continue cooking after removing from the grill.
Let rest before slicing
Give the steaks 5-10 minutes to rest after grilling. This allows the juices to redistribute through the meat for tender and juicy steak.
Clean after use
After cooking, unplug the George Foreman grill and wipe the grease trap and plates clean. This prevents residue buildup and potential burning next use.
Best Cuts of Steak for George Foreman Grills
Certain cuts of steak cook better on a George Foreman grill than others. The best cuts include:
Ribeye
Ribeye is a tender, well-marbled steak that does well with high heat. The fat keeps it moist and adds flavor. Go for 1-inch thick ribeyes.
Strip Steak
Also known as NY strip, this premium cut has great beefy flavor and texture. Cut strips up to 1.5-inches thick.
Sirloin
Budget-friendly but still tender and tasty. Look for top sirloin or culotte. Slice about 1-inch thick.
Flank Steak
Flank steak takes to grilling nicely. Grill quickly over high heat and slice across the grain when serving.
Flat Iron
This shoulder cut is rich in marbling yet affordable. Grill flat irons no more than 1-inch in thickness.
For any cut, choose steaks between 3/4 to 1 1/2 inches thick. Thinner cuts overcook too quickly on George Foreman grills. Also pick steaks graded “Choice” or “Select” for optimal quality.
Cooking Times for Steak on George Foreman Grills
Here are approximate grilling times for different cuts and thicknesses of steak:
| Steak Cut | Thickness | Grilling Time |
|---|---|---|
| Ribeye | 1 inch | 4-7 minutes |
| Strip Steak | 1.5 inches | 7-10 minutes |
| Sirloin | 1 inch | 5-8 minutes |
| Flank Steak | 0.75 inch | 8-10 minutes |
| Flat Iron | 1 inch | 6-9 minutes |
Always rely on a meat thermometer for doneness over cooking times. But these estimates provide a good starting point for various steaks. You may need to adjust cooking times based on your specific model of George Foreman grill.
Marinades and Rubs for Grilled Steak
Adding marinades and spice rubs to your steak before grilling infuses extra flavor. Here are some tasty options:
Marinades
- Soy sauce, brown sugar, garlic, and ginger
- Red wine, rosemary, garlic, and pepper
- Balsamic vinegar, olive oil, garlic, and basil
- Mustard, apple juice, oregano, and cayenne
Let the meat marinate for at least 30 minutes up to overnight in the fridge.
Rubs
- Salt, black pepper, paprika, garlic powder, and onion powder
- Chili powder, cumin, brown sugar, salt, garlic, and lime juice
- Coffee, brown sugar, chili powder, cumin, and cayenne
- Smoked paprika, salt, pepper, oregano, and lemon zest
Coat the steak evenly in the rub just before grilling.
Common Problems and Solutions for George Foreman Grilled Steaks
Problem: Burnt exterior but raw interior
Solution: Let meat sit out at room temp longer before grilling. Cook at lower temp setting. Use thicker steaks.
Problem: Too done and dry throughout
Solution: Cook for less time at higher temp. Flip only once midway through. Use digital thermometer.
Problem: Tough, chewy texture
Solution: Choose more tender cuts of steak. Slice across the grain after cooking. Don’t overcook.
Problem: No char or grill marks
Solution: Make sure grill is hot before cooking. Use a bit more oil. Upgrade to a newer model with better heating.
Problem: Uneven cooking
Solution: Trim steaks to evenly thick sizes. Don’t overcrowd grill. Flip halfway through cooking time.
Problem: Lots of smoke
Solution: Clean grill plates after each use. Trim excess fat from steaks. Add oil/marinade judiciously.
Problem: Steak sticks and leaves residue
Solution: Properly oil/season steak before cooking. Clean grill thoroughly after each use. Replace if Teflon plates are worn.
accessorizing Your Steak
Serve your George Foreman grilled steaks with these tasty sides:
- Roasted asparagus or Brussels sprouts
- Sauteed mushrooms
- Loaded baked potato
- Garlic bread
- Caesar or kale salad
- Quinoa or brown rice pilaf
And don’t forget sauces like chimichurri, peppercorn sauce, béarnaise, and red wine reduction to really dress up your steak.
Conclusion
While George Foreman grills may not achieve the same smoky char as an outdoor grill, you can still cook delicious, juicy steaks indoors with the right techniques. Pick flavorful cuts like ribeye, strip, or sirloin cut at least 3/4-inches thick. Let the meat come to room temp before grilling and pat it dry for better searing. Brush with oil and season the steaks before placing on the hot grill. Cook for 4-10 minutes per side depending on thickness, using a meat thermometer for doneness. Let rest before slicing against the grain. Serve with flavorful sides and sauces. With a bit of practice, you can make amazing steak dinners off your George Foreman grill!