Steak on the foreman grill?

No_Finish_Line

How long for medium rare? They are one inch thick steaks.

Idk, cook for two min and cut into them and go from there

This post made me sad.

Never cut into a steak while still cooking to check doneness. This will cause all the juices to come out. You also want the steak to "rest" for about 10 mins before cutting.

^^This^^
I'd also add that putting a weight on meat is in bad form. Just like pressing it down with a spatula. Let's just go ahead and press all of the juices out.

that will dry out a steak

fangedneko

Cast iron pan > Foreman "grill"

forman grill is faster

Who cares if it's faster by a min or two, it produces an inferior end product

whats so inferior?

in 3 min the steak doesn't really lose that much grease, or at least there isn't much that seems to trickle out of it.

maillard reaction + inability to baste with butter and aromatics

you are definetly a way more advanced cook then me lol.

learned something there. you don't like the flavor of the grill searing? i still put a seasoning rub on it, and i would imagine you could still baste it but could see how it probably wouldn't work as well.

idk, for a guy that can barely cook its kind of a nice option

MityMax96

Ok I'm not going to bother. I don't have a grilling pan, so there goes that. I'll let hubby cook them on the outside grill...

This is what I do :happy: . Or we go out.

Where I live now, I can't have a grill....makes me so sad, cause I miss my grill

whovian67

Used to use Foreman, now I use a cast iron grill top... steaks were quite juicy on the Foreman...

No_Finish_Line

Cast iron pan > Foreman "grill"

forman grill is faster

Who cares if it's faster by a min or two, it produces an inferior end product

whats so inferior?

in 3 min the steak doesn't really lose that much grease, or at least there isn't much that seems to trickle out of it.

Can't get the beautiful, tasty char on the outside, while keeping a juicy, warm red center using a Foreman. Therefore it is inferior.

i'll admit that, you wont get the same level of searing and still have it red on the inside.

GoldspursX3

How long for medium rare? They are one inch thick steaks.

Idk, cook for two min and cut into them and go from there

This post made me sad.

Never cut into a steak while still cooking to check doneness. This will cause all the juices to come out. You also want the steak to "rest" for about 10 mins before cutting.

its seriously not going to change the flavor

You, good sir, have no knowledge of what you speak.

If you prefer your steak dry and bland then by all means cut that sucker up into a million pieces and throw it in a pan. Shouldn't affect the flavor, right? Please turn in your man card on your way out.

whovian67

Don't press on it and cut into it... no matter how you you cook it.. tent it for 10 minutes before cutting

No_Finish_Line

Cast iron pan > Foreman "grill"

forman grill is faster

Who cares if it's faster by a min or two, it produces an inferior end product

whats so inferior?

in 3 min the steak doesn't really lose that much grease, or at least there isn't much that seems to trickle out of it.

maillard reaction + inability to baste with butter and aromatics

you are definetly a way more advanced cook then me lol.

learned something there. you don't like the flavor of the grill searing? i still put a seasoning rub on it, and i would imagine you could still baste it but could see how it probably wouldn't work as well.

idk, for a guy that can barely cook its kind of a nice option

lol, i admitedly can't cook, but if there is one thing i can kind of do well its grill a steak.

i worked as a cook at ponderosa a few summers. obviously the venue wont will me any points lol, but it was still technically formal training

No_Finish_Line

How long for medium rare? They are one inch thick steaks.

Idk, cook for two min and cut into them and go from there

This post made me sad.

Never cut into a steak while still cooking to check doneness. This will cause all the juices to come out. You also want the steak to "rest" for about 10 mins before cutting.

its seriously not going to change the flavor

You, good sir, have no knowledge of what you speak.

If you prefer your steak dry and bland then by all means cut that sucker up into a million pieces and throw it in a pan. Shouldn't affect the flavor, right? Please turn in your man card on your way out.

right because choping something into little pieces is the exact same effect as making a tiny incision. obviously pressing on it will remove a lot of fat, and its probably more likely to lose some from a small cut but the pressing is much worse. idk, i'm used to cooking 20 of them at a time. cutting into one to make sure it was done right was a good idea.

can't say that i've been that disapointed by cutting into a steak, but over doing one can make you a little bummed

GoldspursX3

While we are on the subject you should also:

o let steak come to room temp before cooking

o only season with kosher/sea salt and fresh ground pepper.This is what creates your "crust"

o don't poke or prod it with anything. You can check doneness by pushing against the meat with your finger.

Acg67

Not done on the Foreman

Eaglesfanintn

While we are on the subject you should also:

o let steak come to room temp before cooking

o only season with kosher/sea salt and fresh ground pepper.This is what creates your "crust"

o don't poke or prod it with anything. You can check doneness by pushing against the meat with your finger.

Yup.
I also use this, http://www.marcussamuelsson.com/tips-2/marcuss-tip-how-to-test-your-meat-and-steak

GoldspursX3

How long for medium rare? They are one inch thick steaks.

Idk, cook for two min and cut into them and go from there

This post made me sad.

Never cut into a steak while still cooking to check doneness. This will cause all the juices to come out. You also want the steak to "rest" for about 10 mins before cutting.

its seriously not going to change the flavor

You, good sir, have no knowledge of what you speak.

If you prefer your steak dry and bland then by all means cut that sucker up into a million pieces and throw it in a pan. Shouldn't affect the flavor, right? Please turn in your man card on your way out.

right because choping something into little pieces is the exact same effect as making a tiny incision.

I was only joshing you but I stand by what I said. You cut into a steak it is going to cause the juices to come out. No way around it.

No_Finish_Line

the salt and pepper definetly goes a long way

SoDamnHungry

Cast iron pan > Foreman "grill"

Everything tastes better since I starting cooking it in a cast iron pan.

No_Finish_Line

I was only joshing you but I stand by what I said. You cut into a steak it is going to cause the juices to come out. No way around it.

i'll admit that. but you'd have quite the palet if you could really descern the differnce from that one little cut IMO

No_Finish_Line

what is the propper way to clean a cast iron pan?

GoldspursX3

I was only joshing you but I stand by what I said. You cut into a steak it is going to cause the juices to come out. No way around it.

i'll admit that. but you'd have quite the palet if you could really descern the differnce from that one little cut IMO

Those juices pack some flavor!

GoldspursX3

what is the propper way to clean a cast iron pan?

A wet paper towel.

ETA: You never want to use soap or put it in a dishwasher. This will remove the 'seasoning' and you have to go thru the nutroll of reseasoning it. I've had my skillet for 10 years and it has never seen soap.

alienbabyjen

I only do brats on the foreman. I boil them in beer/water for 12 minutes then char them a little bit with the foreman. Might venture into paninis at some point. I, too, am a pan user for steaks.

meridianova

How long for medium rare? They are one inch thick steaks.

Idk, cook for two min and cut into them and go from there

This post made me sad.

Never cut into a steak while still cooking to check doneness. This will cause all the juices to come out. You also want the steak to "rest" for about 10 mins before cutting.

its seriously not going to change the flavor, besides, do it once and then you know how long you have to cook it for. you can't adjust the temp on the forman grill, another draw back

actually it will. the juices do impart flavor, so unless you like your steak dry and chewy, don't cut into it while it's cooking.

if you want to check the doneness, take your finger and press lightly on the surface of the steak to see how much give or "spring" it's got. it'll feel squooshy if rare, then varying degrees of firmness until it's well done. but if you're doing steaks regularly on the foreman grill, you learn how much time each cut generally needs. on a 1" thick steak, no matter what the cut, i do 4 minutes, pull it off, let it rest for 8-10, and it's always come out a nearly-perfect medium rare.

and i don't know about yours, but my grill has an adjustable temperature gauge (along with the removeable, dishwasher-safe grill plates). i always set it at 425 and let it continue to heat after it's beeped to get it as hot as possible.

now... all of that being said... i've stopped using it ONLY because i have a small calphalon pan that holds a steak perfectly and can get an AMAZING sear crust. even then, it's 4 minutes on one side, 2-3 on the other, then let rest.

No_Finish_Line

I was only joshing you but I stand by what I said. You cut into a steak it is going to cause the juices to come out. No way around it.

i'll admit that. but you'd have quite the palet if you could really descern the differnce from that one little cut IMO

Those juices pack some flavor!

i guess more is always better.


a different topic perhaps but less fat is touted as one of the pros of the forman grill, obviously that will come at the expense of taste, but worth throwing out there i suppose.