Steak Recipes Using George Foreman Grill
Ribeye steak is one of the most flavorful cuts of beef that is ideal for grilling on a George Foreman contact grill. Ribeye is well marbled with some delicious fat that melts into the flesh while cooking, helping it to remain tender and moist. The excess fat will drip into the tray, making the Foreman grill a healthy way to cook ribeye. You really don’t have to do much to prepare a ribeye steak for the grill, other than to bring it to room temperature and season it well.
This cut of beef is harvested from the upper back rib section of the animal, just behind the chuck that is closer to the shoulder. A ribeye steak, rib steak, and prime rib roast are essentially the same cut of beef. The ribeye is typically a boneless steak. A bone-in ribeye is the rib steak. For our recipes we are using a boneless steak for more even cooking on a Foreman grill. Cooked to medium rare is best for ribeyes. However, these steaks are still juicy when cooked to medium well.
When shopping for ribeye steaks to grill, look for cuts that are between 3/4? and 1-1/2? thick and approximately 8 ounces each. The recipes here are for 2 people. 8 ounces might be too much red meat for some people. You could easily cut the 8 ounce steaks in half and make these recipes to serve 4 people with plenty of side dishes
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According to the USDA nutrient database, a 3 ounce serving of grilled choice ribeye provides 174 calories and 25 grams of protein. Ribeye does not contain any carbohydrates.
A 3 ounce cut of ribeye contains a total fat content of 8 grams. Saturated fat content is 2.9 grams. 3.1 grams of fat are monounsaturated, and .3 grams are polyunsaturated. A 3 ounce steak also provides 22.1 milligrams of heart healthy omega-3 fatty acids.
Ribeye is an excellent source of all the B vitamins. A 3 ounce portion is especially high in niacin at 7.2 milligrams. It also has 8.5 micrograms of folate and 1.5 micrograms of vitamin B-12.
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The database also cites the many minerals are found in a 3 ounce steak. Ribeye is high in selenium at 28.6 micrograms, zinc at 4.7 micrograms, and 193 milligrams of phosphorus. You will also benefit from21.2 milligrams of magnesium, 13.6 milligrams of calcium, and 1.7 milligrams of iron.
Total time:11 min + 35 minutes resting before and after cooking – Prep time:5 min – Cook time:6 min – Serves:2 people
4. Coat the ribeyes on both sides with EVOO and season with the salt and pepper. Place the steaks on the grill and close the top. Cook for 5 minutes and check the internal temperature with a digital meat thermometer. You are looking for 125°F for medium rare and up to 155°F for medium well. You can turn the steaks 45 degrees to get some hatched grill marks. Continue grilling until you have achieved the desired doneness. The steaks will continue to cook while resting, so take them off just shy of the desired temperature.
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5. Remove the steaks to a clean cutting board and top with 1/2 of the cheesy butter. Allow them to rest for 5 minutes. Slice the steaks and transfer to a clean plate. Add the rest of the blue cheese butter on top of the sliced steaks.
3. Leave the skin on the potatoes, if desired. Slice into 1/4” thick rounds. Place the potatoes in the bowl and toss to coat all sides with EVOO, salt, and pepper.
4. Grill for approximately 10 minutes with the top closed. Check at 7 minutes. The timing will depend on how much moisture is in the potatoes. At 5 minutes you may want to turn the potatoes over, as the bottom sides tend to cook more quickly than the top.
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Total time: 12 min + 35 minutes resting before and after cooking – Prep time: 5 min – Cook time: 5 to 8 min – Serves: 2 people
1. In a small bowl, whisk together the EVOO, tamari, Worcestershire sauce, garlic, rosemary, and pepper. Place the steaks in a large sealable plastic bag. Pour the marinade over the steaks. Seal the bag and gently massage the steaks to make sure they are well coated. Set the bag aside for 30 to 45 minutes until the steaks come to room temperature.
3. Place the steaks on the grill and close the top. Discard the excess marinade. Cook the steaks for 5 minutes and check the internal temperature with a digital meat thermometer. You are looking for 125°F for medium rare and up to 155°F for medium well. You can turn the steaks 45 degrees to get some hatched grill marks. Continue grilling until you have achieved the desired doneness. The steaks will continue to cook while resting, so take them off just shy of the desired temperature.
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4. Remove the steaks to a clean cutting board, season with coarse salt, and allow them to rest for 5 minutes. Don’t skip this step.
3. Cut the stem tops off of the peppers and discard. Cut the peppers in half lengthwise. Remove the seeds and white ribs. Slice the peppers into strips that are approximately 1/2 “ wide. Add the pepper pieces to the bowl and toss to coat well with the oil mixture.
4. Place the pepper slices in a single layer on the grill and close the lid. Cook for approximately 5 minutes until the peppers have nice grill marks and are tender. Serve with your grilled steaks.Here is a beef steak recipe that you will want to make again and again on your George Foreman Grill or any other panini press or electric indoor grill. The ingredients are simple and the preparation is quick. This grilled steak is flavorful, juicy, and tender. You won’t believe it’s not from an upscale steakhouse.
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The most popular cut of steak for this recipe is ribeye. If you are looking to save a few dollars, you could substitute sirloin for ribeye. It is best to grill a steak that is approximately 3/4? to 1” in thickness for proper cooking.
The ribeye cut of steak is prized as one of the best steaks on the market. It is cut from the prime rib roast that is located at the top of the rib primal between the chuck and the loin of the animal. A ribeye steak is the meat portion that is cut from the rib bone, resulting in a boneless steak.
There is a generous amount of fat marbling throughout a ribeye steak, making it richly flavored, moist, and quite tender. You can attribute this to the fact that this muscle does not get as much exercise as some of the other muscles. It doesn’t work as hard, so it retains that fat layer that protects and softens the muscle.
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Ribeye steaks are perfect for a Foreman grill. The fat melts as the steaks grill, moistening and tenderizing the meat. Any excess fat drips into the tray, making for a healthier version of a grilled steak. The Foreman grill also prevents any flame flare ups that can happen on a charcoal or gas grill, ensuring the meat will be cooked evenly.
Ribeye is best served medium rare, as the meat will be soft rather than chewy. However, such a desirable cut of beef really can withstand being grilled to medium well without sacrificing taste and much of the texture. Minimal seasoning is required to achieve great results.
Now, let’s get to the recipe and also explore foods and beverages that pair well with a grilled steak with garlic butter.
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I am personally fond of a green vegetable and some form of starch with my steak, just as you would find at a classic steakhouse. Simple grilled broccolini and easy classic mashed potatoes come to mind. The entire meal would be terrific with a glass of cabernet sauvignon or even a cold dark beer, if so inclined.
Peel and start boiling your potatoes while the steak is coming to room temperature. Then, make the broccolini and keep that in a low oven while the steak grills. Mash the potatoes while the steaks are grilling and resting.
Total time:11 min + 35 minutes resting before and after cooking – Prep time:5 min – Cook time:6 min – Serves:2 people
How To Cook Ribeye Steaks On A George Foreman Grill
1. Take the steaks out of the refrigerator 30 minutes before grilling. Place them on a large plate and allow them to come to room temperature.
2. Preheat your George Foreman grill to high for 5 minutes with the top closed. Make sure your drip tray is in place, as a good amount of fat will be released.
3. Coat the steaks on both sides with EVOO and season with the salt and pepper. Place the steaks on the grill and close the top. Cook for 3 minutes and turn the steaks 45 degrees for hatched grill marks. At 5 minutes, check the internal temperature with a digital meat thermometer. You are looking for 125°F for medium rare and up to 155°F for medium well. Continue grilling until you have achieved the desired
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