I've done nice steaks on the George. I rub the steak with olive oil,
sprinkle with coarse salt and fresh ground black pepper. Boneless steaks
work best (the bone holds the lid up, preventing even cooking). Also, if
you like it rare or medium use a thick (at least 1") steak. That way you
get it nicely seared before the interior gets too done. I let the grill
preheat for at least 10 minutes, then cook the steak for 5-8 minutes, then
turn it over and 90° to get even cooking. Then an additional 5-10 minutes.
Using a digital instant read meat thermometer, I cook it until it's 135°,
then let it rest 5-10 minutes. I've had the best results with choice or
prime ribeye or NY strip.

"Tess" > wrote in message
k.net...
> Seasonings and Greetings : )
>
> Okay, don't laugh at me. I really don't know, so I have to ask.
>
> Can you do a nice steak on a George Foreman grill? Is that blasphemy? I
> don't have the booklet anymore, and I've never heard of anyone doing it.
If
> so, how?
>
> Stop that, I saw you laughing
>
> Thanks, folks ~ cheers : )
>
> - Tess
>
>