Preparing a ribeye steak on the Foreman Grill is absolutely ideal. In fact, it is probably the best cut of steak for indoor grilling.
A ribeye steak is one of the most popular cuts of steak. It’s considered tender and has a wonderful balance of fat and meat. It’s this ‘marbling’ that makes ribeye steaks one of the best selling cuts of steak for grilling.
The ribeye steak comes from the rib primal of the cow. This rib section does not have to support the weight of the cow and thus remains tender from now having to be subject to hard work or exercise. A ribeye steak is also sometime known as a Delmonico steak.
For best results on the Foreman Grill, use steaks that are 1/2″ thick to 3/4″ thick.
- 2 8oz ribeye steaks (1/2″ – 3/4″ thick)
- 1/4 cup olive oil
- 2 tablespoons worcestershire sauce
- 2 teaspoons soy sauce
- 1 clove minced garlic
- 2 teaspoons fresh ground pepper
- 2 teaspoons of crushed dried rosemary
Total time: 40 min – Prep time: 35 min – Cook time: 5 min
Place olive oil, Worcestershire sauce, soy sauce, garlic, pepper and rosemary in a bowl and mix well. Place steaks in the marinade, cover and place in fridge for at least 1/2 hour. If you can marinate them for a few hours or even over night – even better!
Preheat your Foreman Grill with the lid closed for at least 5 minutes. Use ‘high’ setting if you have it.
Place steaks on grill and close lid. Rotate steaks after 3 minutes to get the nice cross grill marks.
Cooking times will vary but will generally be 4-7 minutes for rare, 6-9 minutes for medium-rare.