For Trotsky

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For Trotsky; foreman grill or other small kitchen appliances
Topic Started: Jan 30 2018, 02:39 AM (282 Views)
Lark	Jan 30 2018, 02:39 AM Post #1
Small Star Member Posts: 717 Group: Member Member #740 Joined: April 3, 2010	Trotsky, you asked in another thread about how my steaks turned out with the George Foreman Grill. I highly recommend it for when no barbq is available. I just have the small one and two striploins just fit. Easy cleanup as the grills detach. The bad part....I forgot to put the drip tray under, I am a bit of a scatterbrain, but thank goodness hubby noticed ....just wish he had noticed quicker. So many useless kitchen appliances sit in our cupboards, some are duds, some are not.



Trotsky	Jan 30 2018, 02:59 AM Post #2
Big City Boy Posts: 38,319 Group: Member Member #79 Joined: September 8, 2005	THank you, Lark, I too have a small George Foremen grille (I tossed the big one, because of space considerations.) I will buy a couple small shell steaks and give it a go probably with one steak to see how it goes. Were you able to get suitable surface browning with a pink-red inside? How long would you recommend for rare, starting with a fridge temperature steak maybe 3/4 inch thick? I guess boneless makes the most sense because I can envision a bone holding the grille's elements apart and preventing full contact between grille elements and meat.



Lark	Jan 30 2018, 03:28 AM Post #3
Small Star Member Posts: 717 Group: Member Member #740 Joined: April 3, 2010	Trotsky, mine were about 3/4 and they did brown up reasonably well. I didn't really time, just cut a slit with a knife to check. I always bring steaks to room temperature before grilling even on the barbq, butcher told me that is the best way, not straight out of the fridge.



agate	Jan 30 2018, 05:58 AM Post #4
Posts: 21,864 Group: Administration Member #203 Joined: February 2, 2006	Trotsky I often do a rib eye with the bone. Not a problem. I also have mine sitting at room temp for a few hours. About 3 min is all it takes. Be sure to pre-heat.



erka	Jan 30 2018, 06:31 AM Post #5
Gold Star Member Posts: 5,330 Group: Member Member #233 Joined: February 8, 2006	Lark & Agate: After reading this thread, I will bring the g.foreman out of the cupboard. Do you brush the steaks with oil before cooking?



Trotsky	Jan 30 2018, 06:47 AM Post #6
Big City Boy Posts: 38,319 Group: Member Member #79 Joined: September 8, 2005	Lark Jan 30 2018, 03:28 AM I always bring steaks to room temperature before grilling even on the barbq, butcher told me that is the best way, not straight out of the fridge. I want rare steaks, so my thinking is that cold steak will brown the outside fast but take longer to overheat the inside, hence bettering my chances at getting a rare steak.



agate	Jan 30 2018, 08:58 AM Post #7
Posts: 21,864 Group: Administration Member #203 Joined: February 2, 2006	erka Jan 30 2018, 06:31 AM Lark & Agate: After reading this thread, I will bring the g.foreman out of the cupboard. Do you brush the steaks with oil before cooking? Yes I do that erka and then put a rub on it.



Lark	Jan 31 2018, 01:20 AM Post #8
Small Star Member Posts: 717 Group: Member Member #740 Joined: April 3, 2010	I did not use the oil as the instructions on my grill said it was a no no because it could ruin the grill plates. Does seem kind of silly as I do not see why. So what kind of oil, I have canola and EVOO . Would like to use Mrs. Dash Garlic for seasoning maybe next time.



Trotsky	Jan 31 2018, 02:27 AM Post #9
Big City Boy Posts: 38,319 Group: Member Member #79 Joined: September 8, 2005	Lark Jan 31 2018, 01:20 AM I did not use the oil as the instructions on my grill said it was a no no because it could ruin the grill plates. Does seem kind of silly as I do not see why. So what kind of oil, I have canola and EVOO . Would like to use Mrs. Dash Garlic for seasoning maybe next time. Of your two choices, Lark, I would choose the canola. The Extra Virgin might impart a weird taste. For myself, I will try either corn oil or a rub of sesame oil and spices (to be determined...maybe only freshly ground black pepper (au poivre.)



FuzzyO	Jan 31 2018, 02:31 AM Post #10
Posts: 16,968 Group: Administration Member #710 Joined: March 30, 2010	The EVOO has a low smoke point, not a good choice for steak.



agate	Jan 31 2018, 05:18 AM Post #11
Posts: 21,864 Group: Administration Member #203 Joined: February 2, 2006	FuzzyO Jan 31 2018, 02:31 AM The EVOO has a low smoke point, not a good choice for steak. I am not familiar with that name..is it olive oil? That is what I rub on my steak, also on pork chops.



wildie	Jan 31 2018, 05:31 AM Post #12
Veteran Member Posts: 12,173 Group: Member Member #442 Joined: October 11, 2006	Trotsky Jan 31 2018, 02:27 AM Lark Jan 31 2018, 01:20 AM I did not use the oil as the instructions on my grill said it was a no no because it could ruin the grill plates. Does seem kind of silly as I do not see why. So what kind of oil, I have canola and EVOO . Would like to use Mrs. Dash Garlic for seasoning maybe next time. Of your two choices, Lark, I would choose the canola. The Extra Virgin might impart a weird taste. For myself, I will try either corn oil or a rub of sesame oil and spices (to be determined...maybe only freshly ground black pepper (au poivre.) All I do is rub lots of fresh black pepper into the meat before I BBQ. After I flip the meat from browning, I brush soya sauce onto the browned surface. After both sides are browned and coated I lower the heat and let the meat cook slowly through!



FuzzyO	Jan 31 2018, 08:23 AM Post #13
Posts: 16,968 Group: Administration Member #710 Joined: March 30, 2010	EVOO stands for extra virgin olive oil.



Trotsky	Feb 3 2018, 12:52 PM Post #14
Big City Boy Posts: 38,319 Group: Member Member #79 Joined: September 8, 2005	agate Jan 30 2018, 05:58 AM Trotsky I often do a rib eye with the bone. Not a problem. I also have mine sitting at room temp for a few hours. About 3 min is all it takes. Be sure to pre-heat. agate, Isn't a rib EYE by definition, boneless?



agate	Feb 3 2018, 03:12 PM Post #15
Posts: 21,864 Group: Administration Member #203 Joined: February 2, 2006	Mine always have a bone.



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