You planned to grill steaks on your outdoor grill, but now it is raining. You might think that you can't grill those thick, juicy rib eyes on your George Foreman Grill, but with some adjustments to cooking time, the meat can come out just as delicious and juicy on your Foreman Grill as it would on your backyard grill. Even better, the Foreman Grill is designed to drain up to 42 percent of the fat from the meat, which will make your steak more healthful.
Place the rib eyes in a large bowl and pour the marinade over them. Turn the steaks to coat them. Cover the bowl with plastic wrap and leave the meat in the refrigerator overnight. You should marinate steaks before you cook them on a George Foreman Grill, or any contact grill, because the pressure from the top grill plate can dry the rib eyes out.
Take the steaks out of the marinade and allow them to warm up to room temperature, or about 70 degrees, before you grill them. The contact plates on the George Foreman Grill will melt the fat portions of the steak quickly, causing the fat to run out into the drip tray before it can help the steak self-baste. If the steak is warmer before it goes on the grill, it will begin cooking faster and will will benefit more from the melting fat. Rub the steaks with dry rub, if you are using it.
Turn the George Foreman Grill on. If your grill has settings, turn it on high. Allow the grill to preheat for five minutes. Oil the grill plates with the olive oil and your basting brush as the grill warms up. This will help prevent the rib-eyes from drying out.
Place the steaks on the grill and lower the top plate. If you like a drier, crispy crust on your steak, press down on it occasionally to maximize the rib-eye's contact with the grill plates. However, if you would like a juicer steak, you should avoid pressing on the top of the grill because it will squeeze out the juices.
Grill the steaks for six to 10 minutes, basting the steaks occasionally with the reserved marinade. The rib eyes will probably need less grilling time on the George Foreman Grill than they would an outdoor propane or charcoal grill because they have closer contact with the heat source and they are pressed by the top grill plate, which speeds the cooking time.
Use your meat thermometer to take the temperature of the steak. The steak should be 115 degrees Fahrenheit for rare, 125 degrees for medium-rare, 130 degrees for medium, 140 degrees for medium-well and 150 degrees for well.
Allow the steaks to rest for 15 minutes before you serve them. This will prevent the juices from running out.
Things You'll Need
4 rib eye steaks, 8 to 12 oz. each
2 cups marinade of your choice
1/4 cup dry seasoning, optional
2 tbsp. olive oil