Here is a beef steak recipe that you will want to make again and again on your George Foreman Grill. The ingredients are simple and the preparation is quick. This grilled steak is flavorful, juicy, and tender. You won’t believe it’s not from an upscale steakhouse.
The most popular cut of steak for this recipe is ribeye. If you are looking to save a few dollars, you could substitute sirloin for ribeye. It is best to grill a steak that is approximately 3/4? to 1” in thickness for proper cooking.
Why Ribeye is a Good Choice
The ribeye cut of steak is prized as one of the best steaks on the market. It is cut from the prime rib roast that is located at the top of the rib primal between the chuck and the loin of the animal. A ribeye steak is the meat portion that is cut from the rib bone, resulting in a boneless steak.
There is a generous amount of fat marbling throughout a ribeye steak, making it richly flavored, moist, and quite tender. You can attribute this to the fact that this muscle does not get as much exercise as some of the other muscles. It doesn’t work as hard, so it retains that fat layer that protects and softens the muscle.
Ribeye steaks are perfect for a Foreman grill. The fat melts as the steaks grill, moistening and tenderizing the meat. Any excess fat drips into the tray, making for a healthier version of a grilled steak. The Foreman grill also prevents any flame flare ups that can happen on a charcoal or gas grill, ensuring the meat will be cooked evenly.
Ribeye is best served medium rare, as the meat will be soft rather than chewy. However, such a desirable cut of beef really can withstand being grilled to medium well without sacrificing taste and much of the texture. Minimal seasoning is required to achieve great results.
A Complete Grilled Ribeye Meal
Now, let’s get to the recipe and also explore foods and beverages that pair well with a grilled steak with garlic butter.
I am personally fond of a green vegetable and some form of starch with my steak, just as you would find at a classic steakhouse. Simple grilled broccolini and easy classic mashed potatoes come to mind. The entire meal would be terrific with a glass of cabernet sauvignon or even a cold dark beer, if so inclined.
Peel and start boiling your potatoes while the steak is coming to room temperature. Then, make the broccolini and keep that in a low oven while the steak grills. Mash the potatoes while the steaks are grilling and resting.
Easy Grilled Beef Steak with Garlic Butter
- Two 8 ounce, 3/4 to 1 inch thick, boneless ribeye steaks*
- 1 stick butter (8 tablespoons)
- 3 garlic cloves, minced finely
- 1 TBS fresh chopped parsley
- Extra virgin olive oil (EVOO) for grilling
- 1/2 to 1 tsp coarse sea salt
- 1/2 tsp freshly ground black pepper
*You can substitute sirloin or filet mignon steaks.
Total time: 11 min + 35 minutes resting before and after cooking – Prep time: 5 min – Cook time: 6 min – Serves: 2 people
1. Take the steaks out of the refrigerator 30 minutes before grilling. Place them on a large plate and allow them to come to room temperature.
2. Preheat your George Foreman grill to high for 5 minutes with the top closed. Make sure your drip tray is in place, as a good amount of fat will be released.
3. Coat the steaks on both sides with EVOO and season with the salt and pepper. Place the steaks on the grill and close the top. Cook for 3 minutes and turn the steaks 45 degrees for hatched grill marks. At 5 minutes, 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. Continue grilling until you have achieved the desired doneness. The steaks will continue to cook while resting, so take them off right before they reach the desired temperature. (Make your butter sauce while the steaks are grilling – see next step).
4. In a small saucepan, melt the butter with the garlic over medium heat until the garlic becomes fragrant. Be mindful not to burn the butter. This will take approximately 5 minutes. Set the warm butter aside and stir in the parsley.
5. Remove the steaks to a clean plate and pour the warm melted garlic butter over the steaks. Allow them to rest for 3 to 5 minutes before serving.
6. Serve with your favorite side dishes, such as the ones detailed below.
- 1 bunch cleaned broccolini, tough stalk ends trimmed
- 1-1/2 TBS extra virgin olive oil (EVOO)
- 1 tsp sea salt
- 1/2 tsp garlic powder
- Pinch of cayenne pepper flakes
Total time: 10 min – Prep time: 5 min – Cook time: 5 min – Serves: 2 people
1. In a large bowl, whisk together the EVOO, salt, garlic powder, and pepper flakes. Add the cleaned and trimmed broccolini and toss to coat.
2. Preheat your Foreman contact grill to high with the top closed for approximately 5 minutes. Place the broccolini in a single layer on the grill and close the top. Grill for approximately 4 to 5 minutes. Continue grilling until the broccolini is slightly tender and has grill or char marks.
Classic Mashed Potatoes
- 1-1/2 pounds Yukon Gold potatoes
- 1 TBS coarse sea salt or kosher salt
- 3 TBS unsalted butter at room temperature
- 3/4 cup warm whole milk
- 1/4 cup plain Greek yogurt
- Salt and freshly cracked black pepper to taste
Total time: 40 min – Prep time: 15 min – Cook time: 25 min – Serves: 2 to 4 people
1. Peel the potatoes and cut them into quarters. Place them in a large pot and cover completely with cold water + 1” more. Add 1 tablespoon of salt. Bring the water to a boil over high heat. Reduce to a rolling simmer and cook until fork tender, approximately 25 minutes. Check at 15 minutes with a fork.
2. Drain the potatoes into a colander and then return them to the pot. Turn the heat on to low. Add the butter, warm milk, and yogurt. Mash with a potato masher until all is combined. Season the potatoes with salt and pepper to taste. Serve hot.
More Options for Side Dishes
Here are some more truly iconic pairings with ribeye steaks: