Ribeye steak is one of the most flavorful cuts of beef that is ideal for grilling on a George Foreman contact grill. Ribeye is well marbled with some delicious fat that melts into the flesh while cooking, helping it to remain tender and moist. The excess fat will drip into the tray, making the Foreman grill a healthy way to cook ribeye. You really don’t have to do much to prepare a ribeye steak for the grill, other than to bring it to room temperature and season it well.
This cut of beef is harvested from the upper back rib section of the animal, just behind the chuck that is closer to the shoulder. A ribeye steak, rib steak, and prime rib roast are essentially the same cut of beef. The ribeye is typically a boneless steak. A bone-in ribeye is the rib steak. For our recipes we are using a boneless steak for more even cooking on a Foreman grill. Cooked to medium rare is best for ribeyes. However, these steaks are still juicy when cooked to medium well.
When shopping for ribeye steaks to grill, look for cuts that are between 3/4? and 1-1/2? thick and approximately 8 ounces each. The recipes here are for 2 people. 8 ounces might be too much red meat for some people. You could easily cut the 8 ounce steaks in half and make these recipes to serve 4 people with plenty of side dishes
Nutritional Values of Ribeye Steaks
According to the USDA nutrient database, a 3 ounce serving of grilled choice ribeye provides 174 calories and 25 grams of protein. Ribeye does not contain any carbohydrates.
A 3 ounce cut of ribeye contains a total fat content of 8 grams. Saturated fat content is 2.9 grams. 3.1 grams of fat are monounsaturated, and .3 grams are polyunsaturated. A 3 ounce steak also provides 22.1 milligrams of heart healthy omega-3 fatty acids.
Ribeye is an excellent source of all the B vitamins. A 3 ounce portion is especially high in niacin at 7.2 milligrams. It also has 8.5 micrograms of folate and 1.5 micrograms of vitamin B-12.
The database also cites the many minerals are found in a 3 ounce steak. Ribeye is high in selenium at 28.6 micrograms, zinc at 4.7 micrograms, and 193 milligrams of phosphorus. You will also benefit from21.2 milligrams of magnesium, 13.6 milligrams of calcium, and 1.7 milligrams of iron.
Basic Grilled Ribeye Steak with Blue Cheese Butter
Ingredients:
- Two 8 ounce, 1-inch-thick, boneless ribeye steaks
- 1 to 2 TBS extra virgin olive oil (EVOO)
- 1/2 tsp coarse sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 stick unsalted butter, at room temperature
- 4 ounces good blue cheese, at room temperature
Total time:11 min + 35 minutes resting before and after cooking – Prep time:5 min – Cook time:6 min – Serves:2 people
Author: Jason
Directions:
1. Take the steaks out of the refrigerator 30 minutes before grilling. Place them on a large plate.
2. Preheat your George Foreman grill to high for 5 minutes with the top closed.
3. In a small bowl, mix together the softened butter and cheese with a fork until well blended. Set this aside.
4. Coat the ribeyes on both sides with EVOO and season with the salt and pepper. Place the steaks on the grill and close the top. Cook for 5 minutes and 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. You can turn the steaks 45 degrees to get some hatched grill marks. Continue grilling until you have achieved the desired doneness. The steaks will continue to cook while resting, so take them off just shy of the desired temperature.
5. Remove the steaks to a clean cutting board and top with 1/2 of the cheesy butter. Allow them to rest for 5 minutes. Slice the steaks and transfer to a clean plate. Add the rest of the blue cheese butter on top of the sliced steaks.
6. Serve with your favorite side dishes. A recipe for grilled sweet potatoes follows.
Easy Grilled Sweet Potatoes
Ingredients:
- 1 large sweet potato, cleaned
- 1 TBS extra virgin olive oil (EVOO)
- 1 tsp sea salt
- 1/2 tsp freshly ground pepper
Total time: 15 min – Prep time: 5 min – Cook time: 10 min – Serves: 2 people
Directions:
1. Preheat your Foreman grill on high for 5 minutes with the top closed.
2. In a medium bowl, whisk together the EVOO, salt, and pepper.
3. Leave the skin on the potatoes, if desired. Slice into 1/4” thick rounds. Place the potatoes in the bowl and toss to coat all sides with EVOO, salt, and pepper.
4. Grill for approximately 10 minutes with the top closed. Check at 7 minutes. The timing will depend on how much moisture is in the potatoes. At 5 minutes you may want to turn the potatoes over, as the bottom sides tend to cook more quickly than the top.
Quickly Marinated and Grilled Ribeye Steaks
Ingredients:
- Two 8 ounce, 1-inch-thick, boneless ribeye steaks
- 3 TBS extra virgin olive oil (EVOO)
- 2 TBS tamari or soy sauce
- 1 TBS Worcestershire sauce
- 1 clove of garlic, minced
- 1 tsp dried rosemary, crushed
- 1 tsp freshly ground black pepper
- Coarse sea salt for finishing
Total time: 12 min + 35 minutes resting before and after cooking – Prep time: 5 min – Cook time: 5 to 8 min – Serves: 2 people
Directions:
1. In a small bowl, whisk together the EVOO, tamari, Worcestershire sauce, garlic, rosemary, and pepper. Place the steaks in a large sealable plastic bag. Pour the marinade over the steaks. Seal the bag and gently massage the steaks to make sure they are well coated. Set the bag aside for 30 to 45 minutes until the steaks come to room temperature.
2. Preheat your George Foreman grill for 5 minutes with the top closed.
3. Place the steaks on the grill and close the top. Discard the excess marinade. Cook the steaks for 5 minutes and 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. You can turn the steaks 45 degrees to get some hatched grill marks. Continue grilling until you have achieved the desired doneness. The steaks will continue to cook while resting, so take them off just shy of the desired temperature.
4. Remove the steaks to a clean cutting board, season with coarse salt, and allow them to rest for 5 minutes. Don’t skip this step.
5. Serve with your favorite side dishes. A recipe for grilled bell peppers follows.
Grilled Bell Peppers
Ingredients:
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1 to 2 TBS extra virgin olive oil (EVOO)
- 1 tsp sea salt
- 1/2 tsp freshly ground pepper
Total time: 15 min – Prep time: 10 min – Cook time: 5 min – Serves: 2 people
Directions:
1. In a medium bowl, whisk together the EVOO, salt, and pepper.
2. Preheat your Foreman grill on high for 5 minutes with the top closed.
3. Cut the stem tops off of the peppers and discard. Cut the peppers in half lengthwise. Remove the seeds and white ribs. Slice the peppers into strips that are approximately 1/2 “ wide. Add the pepper pieces to the bowl and toss to coat well with the oil mixture.
4. Place the pepper slices in a single layer on the grill and close the lid. Cook for approximately 5 minutes until the peppers have nice grill marks and are tender. Serve with your grilled steaks.
Can I grill bone-in ribeyes?
Yes, you can make bone-in steaks on the grill. I make the best steaks on the George Foreman Grill.
I just got a foreman grill and have been looking at recipes. They all look good and easy but I have no idea what temp I should set my grill to. HELP!
I have tried several temps and i always cook my steaks on high now. They come out very tender on high for a one inch thick ribeye 12 to 14 minutes for well done.
Ma’am,
Thank you for your experience. When I tried to grill a bone-in one-inch steak on the GF grill, the grill would not close to “cook the steak”. When I pressed, it would not budge. Needless to say, the boneless cooked great. How can you cook a bone-in steak on the GF grill? Please advise.
I’m curious I got a great deal on 6oz ribeye steaks and was wondering if the cooking time is different. I like my steak medium rare but when I fallow the instructions on the package I get it well done not to my liking but still good.
Hey Dwight, the cooking times above are a good ballpark time for cooking on standard Foreman Grills. Fillet for example will be rare from 3-5, medium from 5-6 minutes and medium/well to well from 7-9. Larger cuts like Ribeye take about a minute longer for each because of size as well as fat content. If you want rare for a Ribeye shoot for 4-6 minutes. 4 for thinner ones and 6 for thicker cuts.
Wow!!!! the steak looks great, um, yum, but hurry with the pie recipe. I’m a pregnant woman craving chocolate, and well, what a way to go. Thanks.
I never knew you could cook a steak on a Forman Grill. I got ttwo thinner ribeye steaks at So Low Grocery Store for 5 bucks. They are very tender. I thought grilling would be good but it’s raining. This is the next best thing. I can grill inside with Julian potatoes and baked beans on the side. Thanks for the hot tip.
I live in an apartment. When I cook a ribeye on the stovetop the smoke alarm goes off. With the GF grill I get great steaks and not smoke alarm. Great product.
My George Foreman grill temperature control is in degrees, what temperature do I set it at for medium rare 1” ribeyes?
Recently I purchased a couple of rib eye steaks for myself my daughter and her fiance…. We cooked them on the GF they were great I also purchased some marinated in the bag you heard right no mixing or measuring ingredients by Jack Daniels they offered different kinds I went with regular steak marinate but very good my steaks were delicious and bag held 3 riveted…. Very convenient!
I want to cook 2 rib eye steaks medium well, on my home Foreman Grill. What’s the timing?
Can you cook frozen ribeye on the foreman grill?
I cook thick bone-in frozen pork steaks on my old George Foreman (the grill without the temp control) and they do very well. I put them in a cold grill and it takes 11-12 minutes. But ribeye usually needs to be room temp before you even put it on the grill. I’m sure you could cook it from frozen, but it wouldn’t be nearly as good as it could be.