Ingredients
Scale
For the Steak
- 16 oz ribeye steak (About 3/4 inch thick)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon butter
For the asparagus (Optional side)
- 1 bunch of asparagus cleaned and trimmed
- 1 tablespoon olive oil
- 1/2 juice of lemon
- 2 tablespoons grated parmesan cheese
- salt, pepper, and garlic powder to taste.
Instructions
- Allow steak to sit at room temp for 20-30 minutes before cooking. Coat both sides of steak with olive oil.
- Season steak with salt, pepper and garlic powder.
- Turn on the George Foreman grill and watch for the indicator light to turn green which signals when it is ready for cooking.
- Place the steak on the grill and close lid to sear both sides of the steak. Aim to cook for 6-10 minutes for medium doneness around 140°F. (Occasionally check temp of the steak with a meat thermometer)
- Remove the steak from the grill and top with 1 tablespoon of butter. Cover loosely with foil and allow the steak to rest for up to 10 minutes before slicing.
- Slice the steak against the grain and enjoy!
For asparagus (Cook while the steak is resting)
- Clean and trim the asparagus and coat with a drizzle of olive oil. Then season asparagus with salt, pepper, and garlic powder.
- Sear on the grill for 5-7 minutes until softened with a slight bite.
- Finish asparagus with grated parmesan cheese and a squeeze of lemon juice.
- Serve with steak.
