Gary wrote:
> I have been making steaks with a George Forman grill for about a
year.
<snip> Any recommendations for brands or models?

I use a Villaware Panini grill, which looks like an old two level steam
iron, retro and cool to look at. 1500 watts, get fairly hot, comes with
a cleaning tool and drip pan. (Cord storage could be better, as the
clips that hold the cord are too thin for it, resulting in possibly a
frayed cord.) The two heated grates, allow the swivelling top to
conform to the shape of the food. Having the food "uniformly thick"
doesn't really buy you anything, other than better designed grill
marks, it'll still cook the meat properly. If uniform marking is your
goal, just pound the thick section with a mallet and that'll solve that
dilemma.

Personally, I wouldn't cook a steak in it. I want the heat to cook
with, and flavor thats generated generated by a charcoal grill. Fish
and chicken, same thing. (It did make some nice chicken breast
sammiches during a blizzard though.) Mostly, use it for panini with
excellent results. Overall quality good to excellent. Results are
superb.

Pierre