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Easy ribeye steaks in a Foreman grill

Insanely Good & Easy Ribeye Steak

Ribeye steak is one of the most flavorful cuts of beef that is ideal for grilling. 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. 
4.84 from 6 votes
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Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Course Main Course
Cuisine American
Servings 2
Calories 735 kcal

Ingredients
  

  • 2 (8 ounce) ribeye steaks 1-inch-thick, boneless
  • 1 to 2 tablespoons extra virgin olive oil EVOO
  • ½ teaspoon coarse sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ stick unsalted butter at room temperature
  • 4 ounces good blue cheese at room temperature

Instructions
 

  • Take the steaks out of the refrigerator 30 minutes before grilling. Place them on a large plate.
  • Preheat your George Foreman grill to high for 5 minutes with the top closed.
  • In a small bowl, mix together the softened butter and cheese with a fork until well blended. Set this aside.
  • Coat the ribeyes 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 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.
  • 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.
  • Serve with your favorite side dishes. A recipe for grilled sweet potatoes follows.

Notes

  • 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

Nutrition

Calories: 735kcalCarbohydrates: 2gProtein: 58gFat: 55gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 25gTrans Fat: 0.01gCholesterol: 181mgSodium: 1351mgPotassium: 758mgFiber: 0.1gSugar: 0.3gVitamin A: 475IUCalcium: 318mgIron: 4mg
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