Cooking Ribeye Steak On A George Foreman Grill

Ribeye’s Never Tasted So Good!

 

Cooking Ribeye Steak On A George Foreman Grill
Cooking Ribeye Steak On A George Foreman Grill

Who does not like a good ribeye steak especially if it’s cooked on a George Foreman Grill? This steak is flavorful and is ideal for grilling. As you know, ribeye is marbled with fat that melts into the flesh when cooking, making it more tender and moist.

What is nice about the George Foreman Grill is the excess fat will drip off into the tray making it healthier.

This cut of beef is harvested from the upper back rib section of the animal, just behind the chuck that is closer to the shoulder. A ribeye steak, rib steak, and prime rib roast are essentially the same cut of beef. The ribeye is typically a boneless steak. A bone-in ribeye is the rib steak.

These steaks taste great when cooked to a medium rare but, they are still juicy when cooked to medium well.

Grades of Ribeye Steaks

When shopping for ribeye steaks to grill, look for cuts that are between ¾” and 1-1/2” thick and approximately 8 ounces. If the size of steak is too much for one person, just cut them in half to feed two people.

When choosing ribeye’s remember the grades of beef: Prime is superior because of its high marbling content and is the most expensive. Second comes Choice, this is the most common grade found in stores. This grade has a fair amount of marbling. The lowest grade is Select, which is leaner and has a low marbling content.

When grilling ribeye steak look for prime or choice cuts of meat. The select cut of beef does not grill well. They are best when used with moist-heat cooking.

When looking for a ribeye in the store look for a good amount of marbling as they will be soft and tasty after cooking.

Ribeye’s come with bones or are boneless. Each type will grill well on your George Forman. Remember, select the steak with the most marbling.

Nutritional Values

According to the USDA nutrient database, a 3 ounce serving of grilled choice ribeye provides 174 calories and 25 grams of protein. Ribeye does not contain any carbohydrates.

It also contains a fat content of 8 grams, with 2.9 grams of saturated fat. 3.1 grams are monounsaturated, and .3 grams are polyunsaturated. A 3 ounce steak provides 22.1 milligrams of healthy omega-3 fatty acids. A ribeye is an excellent source of B vitamins.

Ribeye Steak Recipe

The original recipe is taken from foremangrillrecipes.com and modifications made to my liking.

You can use your own unique spices for grilling your ribeye. If you don’t have a recipe, use the one below.

Ingredients:

  • Two 8-ounce, 1” thick, boneless ribeye steaks
  • 1 to 2 TBS of extra virgin olive oil (EVOO)
  • ½ tsp coarse sea salt
  • ½ tsp freshly ground pepper
  • ½ stick unsalted butter, at room temperature
  • 4 ounces of good blue cheese, at room temperature

Related: ===> Other George Foreman Grill Recipes

Directions:

  1. Remove steaks from the refrigerator 30 minutes before grilling. Place the steaks on a large plate.
  2. Preheat the George Foreman grill on high with the lid closed. Place the drip tray in front of the grill.
  3. In a small bowl, mix together the softened butter and cheese using a fork until well blended. Set aside.
  4. Coat the ribeye’s on both sides with EVOO and season with salt and pepper.
  5. When the grill is ready, place the steaks on the grill and close the lid.
  6. Cook for 5 minutes and check the internal temperature with a digital meat thermometer. You are looking for 125°F for medium rare and up to 155°F for medium well. You can turn the steaks 45 degrees to get some hatched grill marks. Continue grilling until you have achieved the desired doneness. The steaks will continue to cook while resting, so take them off just shy of the desired temperature.
  7. Turn off the grill by pulling the plug or pressing the power button.
  8. Remove the steaks to a clean cutting board and top with 1/2 of the cheesy butter. Allow them to rest for 5 minutes. Slice the steaks and transfer to a clean plate. Add the rest of the blue cheese butter on top of the sliced steaks.
  9. Serve with favorite sides.

Marinated Ribeye Steaks Recipe

If you did not like the recipe above, you can try this one. It is provided by foremangrillrecipes.com.

Ingredients:

  • Two 8 ounce, 1” thick, boneless ribeye steaks
  • 3 TBS extra virgin olive oil (EVOO)
  • 2 TBS tamari or soy sauce
  • 1 TBS Worcestershire sauce
  • 1 clove of garlic, minced
  • 1 tsp dried rosemary, crushed
  • 1 tsp freshly ground black pepper
  • Coarse sea salt for finishing

Directions:

  1. In a small bowl, whisk together the EVOO, tamari, Worcestershire sauce, garlic, rosemary, and pepper. Remove the steaks from the refrigerator and place the steaks in a large sealable plastic bag.
  2. Pour the marinade over the steaks. Seal the bag and gently message the steaks to make sure they get well coated. Set the bag aside for 30 to 45 minutes until the steaks come to room temperature.
  3. Preheat the George Foreman Grill with the lid closed. Put drip tray in front of grill.
  4. When the grill is ready, place the steaks on the grill and close the lid. Discard the excess marinade.
  5. Cook the steaks for 5 minutes and check the internal temperature with a digital meat thermometer. You are looking for 125°F for medium rare and up to 155°F for medium well. You can turn the steaks 45 degrees to get some hatched grill marks. Continue grilling until you have achieved the desired doneness. The steaks will continue to cook while resting, so take them off just shy of the desired temperature.
  6. Remove the steaks to a clean cutting board, and season with coarse salt, and allow the steaks to rest for 5 minutes. Don’t skip this step.
  7. Turn off the grill by pulling the plug or pressing the power button.
  8. Serve the steaks with your favorite side dishes.

Conclusion

We have provided a couple of recipes for you to try when grilling your next ribeye steak.

Information was provided for the types of grades of meat you can find when shopping at your local market or food store.

Remember, the more marbling in the meat the better. Look for cuts of meat that are ¾” to 1 ½” thick with the best at 1 ¼” thick.

Enjoy your next ribeye on your George Foreman Grill!

Related ===> George Foreman Grill Store

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