Nothing is quite as delicious as a steak grilled to perfection. The smoky flavor, the rich tenderness of the steak… it’s the perfect dinner. T-bone and Porterhouse steaks are both essentially the same kind of steak. The difference really is in the tenderloin section of the steak. The tenderloin alone is a filet mignon. The larger portion is the stip steak. Together with a t-shaped bone in the middle and you get a t-bone.
So how does it work on an indoor grill? Quite awesome actually. A Foreman Grill or other indoor contact grill works by grilling on both sides of the meat so it’s important to take a couple of very easy steps to ensure a good steak.
Marinating and tenderizing are really the keys to having your steak turn out great on your Foreman Grill. Using a meat tenderizer hammer, hit the steak a few times and press it out to be about 3/4″ thick. A steak of thickness of 3/4″ – 1″ will cook the best. Any thicker and it gets dicey.
After you’ve tenderized the steak a simple marinade of red wine vinegar (or regular white vinegar if it’s all you have) with some olive oil and seasonings in a ziplock bag for a couple of hours will work wonders.
- 1 t-bone steak of approximately 3/4″ thick
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1 clove garlic
- 1/2 teaspoon liquid smoke
Total time: 45 min – Prep time: 40 min – Cook time: 5 min
Beat the meat with a tenderizer or pierce with a fork several times. Add olive oil, vinegar, liquid smoke, salt and pepper to a ziplock bag and add the steak. Make sure steak is well coated and let marinate in fridge for at least 30 minutes.
Preheat your Foreman Grill for at least 5 minutes with the lid closed. Use a high setting if your grill has it.
Slice garlic into thin pieces and using a sharp knife, make several small holes in the steak and place the garlic into the holes. About 8 per side will do.
Place on grill and close lid. After about 4 minutes check it and if desired, rotate 1/4 turn.
Grill 3-4 minutes for rare; 4-5 minutes for medium rare; 5-6 for medium; 6+ for well done.