Steak on the foreman grill?
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Replies
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Cast iron pan > Foreman "grill"
Cast iron griddle pan + pre heated cast iron grill press (steak weight) > Foreman grill0 -
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 aromatics0 -
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.0 -
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.0 -
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.0 -
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.
Never could be achieved on a Foreman grill
0 -
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.0 -
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 option0 -
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 back0 -
I cook mine on the George and it comes out great!. I like it rare, wife likes hers medium to well done.0
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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 steak0 -
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
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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 grill0 -
Used to use Foreman, now I use a cast iron grill top... steaks were quite juicy on the Foreman...0
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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.0 -
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.0 -
Don't press on it and cut into it... no matter how you you cook it.. tent it for 10 minutes before cutting0
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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 training0 -
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 bummed0 -
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.0
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