I have 2 frozen rib eye steaks whats the best way to cook them on George Foreman grill or cast iron skillett?!


Question: I would fire up my outside grill but its too cold out there.I plan to let the steaks thaw out,season them & i'm trying to decide which way to cook them medium rare,serve with baked red skin potatoe,glass of Reunitie Lambrusco wine,maybe small portion steamed vegatables,does this sound good?What would be best to season with just salt & pepper or what?I dont plan to put anything on my potatoe or veggies,& no bread,but if you wanna come over i'll fix yours anyway you like .with bread,sour cream & butter,chives.


Answers: I would fire up my outside grill but its too cold out there.I plan to let the steaks thaw out,season them & i'm trying to decide which way to cook them medium rare,serve with baked red skin potatoe,glass of Reunitie Lambrusco wine,maybe small portion steamed vegatables,does this sound good?What would be best to season with just salt & pepper or what?I dont plan to put anything on my potatoe or veggies,& no bread,but if you wanna come over i'll fix yours anyway you like .with bread,sour cream & butter,chives.

Hold the bus, I'm on my way over and I don't care how cold it is, fire up the grill. Definitely need some butter and sour cream on the potato and maybe some shredded cheddar cheese. =)

j

I would go with the cast iron. My reasoning in yes you want some fat to drip away but I think the Foreman grill takes too much out in beef. Also the cast iron will help you get a better richer flavor of the meat. Sounds like a great meal!

I would use the cast iron.. the foreman tends to dry it out too much...

Yum! I would use an herb & garlic marinade and put them on the george foreman grill. When you marinade them they don't get dried out on there at all I use mine all the time

Why, you fickle little *****! (SLAP) Make up your mind! Be a man!

Cast iron skillet, cook it slow and add a large slab of butter to it, let it sizzle in the butter. Yummy!

I would use the George Foreman grill or other similar product or you should put them in the oven and broil them with hickory or mesquite chips(wet the chips as you would for outside,then wrap then in aluminum foil and poke some holes in the foil and place them on the element and they will smoke the meat.....be careful you will get smoke).Season them with salt and pepper and a little Worcestershire sauce. Dinner sounds good ..what time?

Of the two - cast iron is fine. Even if it is cold, the grill is the best way to go. Little salt, lots of fresh cracked black pepper - sounds good.

Foreman grill would be best.

OKAY I will be right over. A nurse who can cook Nothing better than that.
Pepper crusted steak is always good. Crushed up black pepper corns and apply some oil to steak to make the pepper stick. Then seer them until medium.

Neither!!! Do you have a broiler pan with your oven?? Use that.

Defrost the steaks, Salt, Pepper and garlic powder to taste on both sides, rub it in fairly good.

Put on broiler tray, using the second rung down in the broiler, Set timer for 15 minutes to cook on first side, then 10 minutes on other side for medium doneness at sea level altitude. Do 10 minutes first side and 8 minutes other side for medium rare same altitude.

At Denver, Albuquerque, etc, 15 min and 10 min will give you medium rare on 1 inch cut steaks.

I like to baste my steaks with butter and Beam just before they are done!!! then again before serving.

Use the George Foreman. Steaks taste great coming off them





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