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.

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.

Coat the steaks on both sides with olive oil 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).

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.

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.

Serve with your favorite side dishes, such as the ones detailed below.