What's the best cut of steak for a little GF grill??!
Answers: I have a little george foreman grill, and am wondering what the best cut of steak would be to grill on it. I like my steaks very juicy and tender, cooked rare to barely medium, so no burnt or crispy parts anywhere. I grilled only chicken on it before, and it left it to dry. Any one successfully grilled steak on little GF b4?
I use a NY Strip Steak on my GF grill. Depending on how you like your steak, my GF cookbook said to cook them for 3 minutes for rare, 5 minutes for medium and 6 minutes for well done.
I have used this type of steak several times. As my husband likes it on the well side, I put his on first for 1-2 minutes and then put mine on as I like it medium. But be sure to get the steaks the same thickness!
These steaks are very good on the outdoor grill also.
It might help if you were to marinade them. I use Italian Salad Dressing. Put steaks into a baggie, add about a cup of marinade for two steaks and let marinate for 4-8 hours. I do this in the morning before I leave for work and them come out nice and juicy.
Regarding your chicken breast. Use a brine of 1 cup water, 2 tbsp. brown sugar and 1 tsp. salt. Put into a baggie and mix well. Add garlic powder or flakes (optional) and pepper. Add chicken and put a couple of slices of lemon on top. Place in a bowl to get the liquid covering the breast and let it sit in the refrigerator for a 20-30 minutes. Remove and pat dry and place on the GF. I usually cook mine for about 6-8 minutes. Comes out nice and juicy.
Filet mignon will be the best for rare, since it's so thick. And they're littler steaks, so they'll fit on your grill well too....
If it was dry then you cooked it too long.Any cut will work just don't cook it too long or it will be dry just like the chicken.
I dont suggest doing a steak on a GF. It just isn't easily controllable for a good seared steak. It usually burns it i find.
I think the best still comes out of a cast iron pan.
rib eye
A boneless sirloin strip steak (also called NY strip) works well. Select one that is cut evenly so that the lid makes contact with the whole surface . If you cook 2, they should be the same width. Trim off the strip of fat on the outer edge. That doesn't compress as well under the grill lid, so it can lift the grill slightly off the meat surface.
You shouldn't get any burnt or crispy parts. I forget how long I cook them (it's been awhile). I think I just followed the recommendations in the book that comes with the grill.
They're not quite as good as outdoor grill, but still very good.
I don't think the GF grill cooks chicken well at all. Unlike steak, you want your chicken to be cooked all the way thru and that GF just dries it out to much in the process. Maybe because it's always squeezing it or something. I don't know but stick with a smallish steak that will fit in the thing and it should be ok since you like it less than medium.
A filet is good but I bet you over cooked your chicken because I cooked chicken all the time and it was good.A good ground beef with onions in it for grilled hamburger steaks are good too.