How to Grill a Steak on a George Foreman Grill

Grilling steaks on your George Foreman Grill is a quick, easy and great alternative to an outdoor grill. The indoor contact grill  has ridges on the grill plates that sear the steak with impressive grill marks without sacrificing any flavor.

It's important to keep a few tips in mind to ensure the perfectly grilled steak every time!

Why use a George Foreman Grill?

A great alternative to an outdoor grill.

The George Foreman grill makes indoor grilling a safe, quick and easy alternative to an outdoor grill, without sacrificing any flavor or satisfying grill marks and caramelization.

Easy to clean

The indoor grill is easy to clean and quick to use on even the busiest of weeknights. The grill grates are non stick and dish washer safe.

Affordable and compact

The grill is also affordable and a great option for small families and spaces, apartments or even for college students.

Versatile

My favorite part about grilling a steak on my George Foreman Grill is while it rests I can grill quick, simple and tasty vegetables to serve alongside, with little to no prep.

Asparagus and broccolini are favorite side dishes and can be made in no time.

Choosing the right cut of steak to grill.

A ribeye is the perfect steak choice, they have a ton of flavor due to the fat content which also results in a tender bite.

Choose a ribeye steak that's not too thick when using the George Foreman grill. The ideal thickness is ½" to ¾" thick. I prefer 16 ounce steaks  that are ¾" thick.

Keep in mind that the George Foreman grill is an indoor contact grill that has plates that cook both sides of the steak simultaneously.

This indoor electric grill is great for other types of steaks and protein too. Some of my favorites are New York Strip, sirloin, chicken breast and burgers.

Can you make a steak more tender?

Some cuts of steak  benefit from a little extra tenderizing, especially when quick cooking on a George Foreman grill. A meat tenderizer is an inexpensive, great kitchen tool to have on hand. 

Any type of meat that has a lot of connective tissue or generally is cut from the shoulder or leg of the cow will benefit from tenderizing. These muscles tend to be tougher, since they are hard working, but also have the added benefit of extra flavor!

Also, if your chosen cuts of steak are a bit too thick, a quick little pound on the mallet will flatten it out evenly while tenderizing at the same time!

Recommended Grilling Times and temps for steak.

Since the Foreman grill does not get as hot as a traditional outdoor grill it can take a bit longer. However, the George Foreman electric indoor grill uses direct heat from the top and bottom grill plates which will cook both sides of your steak simultaneously.

This is one of the best features of the grill.

Grilling times can range from 4-7 minutes depending on the thickness, size and desired temperature. I like to cook my steaks to medium rare which is about 135°F. For medium you can cook it a little longer to about 145°F.

Pro Tip: Always use a digital meat thermometer to check the temperature of whatever you are cooking! It's quick, easy and a very accurate method to ensure you have perfectly grilled steak, and desired doneness every time! 

Marinating your steak

Steak marinades are a great way to impart rich flavor before cooking steaks on the grill.

Basic marinades generally include olive oil, vinegar, salt, pepper and aromatics. If you plan on marinating, consider doing it the night before or at least a few hours before you plan on grilling the steak.

How to grill a steak on a George Foreman Grill.

For this recipe I'm using a ribeye steak that is about ¾ inch thick. I like to let it rest at room temperature for about 20-30 minutes before cooking. This will allow the steak to cook evenly.

Coat both sides of the steak with a little olive oil then season the steak with salt, pepper and garlic powder. Liberally season both sides of the ribeye steak.

Next, turn on the George Foreman Grill and watch for the indicator light to signal the grill is ready. Once you see a green light, you're ready to start the grilling process.

Place the steak on the grill, close the lid, and sear until the steak is cooked to your desired doneness.

I like my steaks done at about 135-140°F . For a steak thats ½ inch thick it takes between 4-7 minutes to cook. For one that is ¾ inch thick it takes about 6-10 minutes.

Remember to use a digital meat thermometer to check for accuracy as each steak cooks differently!

After you have removed the steak from the grill, top it with 1 tablespoon of butter and allow the steak to rest for 5-8 minutes, loosely tented with aluminum foil.

While the steak rests, you can grill any sides that you want. Make sure you slice the steak against the grain when ready.

Grilled asparagus on the George Foreman grill.

Simply snap those woody ends off the asparagus by bending about ¾ of the way down the stalk. They break with a natural ease and leave the tender stalk ready to grill.

Coat the asparagus with a light drizzle of olive oil and season with salt, pepper and garlic powder.

Sear on the George Foreman grill about 4-7 minutes. Finish with freshly grated parmesan cheese and a squeeze of lemon juice.

After the steak rests, slice it against the grain and serve with the grilled asparagus.

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