How to Cook New York Strip Steaks on a George Foreman Grill

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If a New York strip steak isn’t one of your top favorite George Foreman grill recipes it should be.
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There's nothing quite like a steak that's been cooked to juicy perfection. If a New York strip steak isn't one of your top favorite George Foreman grill recipes it should be! It's a failsafe way to cook this cut of beef, which comes from the short loin — about half way down the animal's back.

As well as being delicious, you can rely on a New York strip steak to provide you with some good nutrition. According to the USDA, one strip steak (214 grams or 7 1/2 ounces raw weight) provides 250 calories and 49.4 grams of protein. It also supplies 3.9 milligrams of iron, 2.7 micrograms of vitamin B12 and 14.3 milligrams of niacin. This source of protein also has surprisingly modest saturated fat levels, at 2.2 grams per steak.

Read more: How Much Saturated Fat Should You Have Per Day?

Don't eat red meat every day, though, as too much could increase your cancer risk. According to the American Institute for Cancer Research (AICR) the latest research shows that eating more than 18 ounces of red meat per week increases the risk of colorectal cancer. And grilling red meat can add to its potential health downsides. Beef, lamb and pork are all red meats.

Grilling Health Considerations

The issue when grilling any type of meat, fish or poultry according to the National Cancer Institute, is that it can cause heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) to be formed. In laboratory experiments, these have been found to cause changes in genetic material linked to an increased risk of cancer.

Does this mean that your George Foreman grill recipes are increasing your cancer risk? You probably shouldn't worry too much. One advantage of the indoor grill, compared with grilling over charcoal, is that it doesn't expose the foods to as much smoke. The National Cancer Institute says that cooking methods that expose meat to smoke contribute to PAH formation.

According to Registered Dietitian Helen Bond, grilling with heat rather than over flame is healthier as the grease safely drains off, avoiding flare-ups. Bond adds that with the George Foreman and other electric grills, you don't get fat dripping onto flames and releasing dangerous chemicals back into the meat.

Failsafe George Foreman Grill Steak

So how should you use your George Foreman for grill steak that's just perfect? Getting the right thickness of steak is key. Three-quarters of an inch is best for indoor grilling, as this allows the inside to reach the safe temperature of 145 F as recommended in federal government food safety guidelines, without blackening the outside too much. You can easily cut your steaks thinner with a good steak knife if need be, or beat them down with a meat tenderizer.

Oil the grill and put on medium-hot setting before placing the seasoned steaks inside and closing the lid. The grill cooks from both sides, so you don't need to turn the steak. Times can vary a bit depending on the steak and grill, but usually for a medium steak the right time is six minutes. Use a food thermometer to check the internal temperature reaches 145 F. Leave for three minutes before eating.

Read more: How to Cook a Tender Steak on the Stove

A word on marinades: not only do they tenderize and add flavor to a George Foreman grill steak, but they can also reduce the formation of cancer-causing substances during grilling according to the AICR. Thinner herby ones with acid ingredients, like lemon or vinegar, rather than sticky ones that may char, are best.

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