A George Foreman grill has two grilling plates that allow you to cook a New York strip steak twice as fast since you don't have to flip the steak during the cooking process. This steak, cut from the short rib primal just behind the ribs, is a relatively lean cut, but with enough fat marbling to keep it juicy. George Foreman grills allow the fat to drain away from the meat, which can also steal away some of the juices, but New York strip is tender and juicy enough that it won't lose flavor as a result of this process.
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Season the New York strip steak as desired. Steak purists argue that a good steak needs little more than salt and pepper, but you can marinate the steak overnight for a flavor boost. Marinade ingredients vary widely, but basically they require a fat such as olive or sesame oil, an acid such as balsamic vinegar or orange juice, and your choice of additional seasonings and spices.
Preheat the George Foreman grill for about 5 minutes. Plug the cord into an outlet and close the lid while it preheats. Depending on the model, you might need to turn on a power switch or adjust a dial to the highest heat setting. Set the drip tray in place at the bottom of the bottom grilling plate just before cooking.
Brush both grilling plates with butter or cooking oil or spray them with cooking oil spray. If desired, instead brush the raw steak liberally with butter or oil to keep the flavor concentrated on the meat.
Place the New York strip steak on the bottom grilling place with the length of the steak running crosswise with the raised lines on the grilling plate. Close the lid so the top grilling plate comes in contact with the top of the steak. The lid should be closed firmly on the steak, but do not apply heavy pressure, or you'll squeeze out the flavorful juices.
Cook the steak for 4 to 10 minutes, depending on the thickness and desired level of doneness. Lift the lid and insert a meat thermometer in the thickest part of the steak to check for doneness. If you prefer a rare steak, cook it until it reaches an internal temperature of 110 to 115 degrees Fahrenheit. The steak is medium-rare at 120 F, medium at 125 to 130 F, medium-well at 130 to 135 F, and well done at about 140 F.
Remove the steak to a serving plate when it reaches the desired internal temperature; let it rest for 3 minutes so the juices can redistribute from the center of the steak.