Privacy guaranteed - Your email is not shared with anyone.

Welcome to Glock Forum at

Why should YOU join our forums?

  • Connect with other Glock Enthusiasts
  • Read up on the latest product reviews
  • Make new friends to go shooting with!
  • Becoming a member is FREE and EASY

Glock Talk is the #1 site to discuss the world’s most popular pistol, chat about firearms, accessories and more.

Steaks, a Foreman grill, and tenderness suggestions...

Discussion in 'Food Forum' started by lwt210, Feb 12, 2004.

  1. lwt210


    Nov 28, 2001
    I haven't cooked steaks on my G. Foreman grills yet but plan on doing it this weekend. I've done chops, yard bird and burgers but never a steak.

    Probably be New York Strips and I was wondering about tenderizing them.

    Should I just beat the heck out of them with a tenderizing mallet or is there a tasty spread that I can put on them to get the job done?

    Or can I just pretty much marinate them in something and just toss them on the thing.

    I like my steak tender and so does the wife. She wants hers well done but tender.

    Any and all suggestions appreciated.;c
  2. Bill D

    Bill D Millennium Member

    Aug 31, 1999
    Acworth, Ga.
    Well done steak and tender can never be used in the same sentence!

  3. Penman

    Penman Goauche User

    Feb 12, 2002
    At the slant board
    For a tender, well done steak, I'd go for a fillet-a couple of thin slices, or butterfly it.
  4. ColoradoPacker

    ColoradoPacker What's a Glock?

    Feb 9, 2004
    Colorado Rockies
    You mean the George Foreman grill doesn't beat up the steaks prior to cooking them!?!?

    That's one way to tenderize them.
  5. Mild Bill

    Mild Bill Millennium Member

    Oct 18, 1999
    Tampa, Florida
    There is a section of the chuck called the "chuck eye"...

    Chuck eye steaks have been very juicy, tender, and flavorful on the George...
    They seem to do well even when cooked past medium, the way my wife likes steak... and they're cheap...
    like $3.99 a pound...
    I put a spicy western seasoning on them and sizzle'em up...
    Let them rest a few minutes and the spicy juices come flooding out, and the meat softens...

    Possessing limited fat and flavor, Filet Mignon or Tenderloin is often a disappointment on the George.
    Tenderloin really benefits from a hot charcoal or smokey open grill...

    Steaks often won't brown or "crust up" on the George unless you leave it forever, and then it's tough...
    Seems ya get some steam action in between the hot plates...
    Often the meat comes out wet and grey...

    A carmelizing glaze, rub, or marinade helps a lot with that...
    Even Worcestershire helps there...

    I spent a lot of quality time with my XXL George Foreman grill this past year, but I'm using my cast iron pan again for steaks...

  6. BikerGoddess

    BikerGoddess Got hairspray?

    Mar 8, 2002
    Dallas, TX
    I had been grilling steaks right from the store and was disappointed. Then I cooked one that had been frozen first, and it was much better. I stock up on the NY strips when they're on sale now, since I'll freeze them first anyway.

    Haven't found a marinade I like that makes them tender.

  7. Dragline


    Nov 5, 2003
    Coastal SC
    I've been disappointed by any steak I've cooked on my GF. dosen't matter what cut I chose or whether I marinade or not, it necer seems to come out all that great. OK maybe, but not great.

    Nothing beats a steak cooked outside over the ole Kingsford charcoal. ;f
  8. bill D has it right tender and welldone don't go together. ;f

    The foreman grill does wonders in equal cooking ( cooking from both sides ) and great for folks like myself ( well-done or medium well done ).

    Another con/neg with the foreman grill, is you can't really adjust heat but only using time as the controlling factor in determining the cooking method.
  9. Jon509


    Nov 18, 2002
    Dale's steak sauce & McKormack Montreal Steak Seasoning.
  10. lwt210


    Nov 28, 2001
    Well, just got finished eating up the big Valentines meal and the strips turned out GREAT!!!!

    The secret seems to be finding good cuts (N.Y. strips in this case), A-1 Chicago steakhouse marinade with Adolph's tenderizer mixed in well, and about a six hour or longer sit in the fridge.

    They were tender and juicy....just about the best steaks that I have done. And I usually grill them over a hot bed of Kingsford and won't have them any other way.

    BUT, I had to constantly turn them to keep the cooking even. To go along with the steaks, I did 30 blackened shrimp (Zatterans blackening rub) with the tails cut off wrapped in bacon cooked earlier on the Foreman grill. I also did two chicken breast fillets marinated in zesty Italian dressing and cut into strips laid over a bed of salad and used the rest of the bacon on top of all that.

    A couple of baked potatoes, a little iced tea, and a few yeast rolls thrown on the table with all of that......

    let's just say Mrs. lwt210 was more than pleased. And she will hurt your feelings in a heartbeat if the meal is undercooked or not tasty in some way or another. She gobbled up the grub with ferocity.

    It looks like I am in for an eventfull night. Gonna plop down in front of the tube and watch Casablanca when jr. goes to bed.;c
  11. Medford4

    Medford4 Hired Gun

    Nov 15, 2003
    My extra-large size Hamilton Beach grill that was a Consumer Report "Best-Buy" ($45, Walmart) has adjustable heat. If you want your steaks browned, coat them with Kitchen Bouquet first.
  12. darin2


    Apr 14, 2001

    I agree with Mild Bill on this one. I have been eating the Chuck eye steaks for a few months now. They have a really good flavor, and are about the quality of a ribeye with less fat and about half the price.
  13. MrsKitty


    Mar 23, 2003
    I am with Mild Bill too! A chuck eye is one of my favorite cuts. If I am cooking, it is what I prefer to cook!
  14. Mild Bill

    Mild Bill Millennium Member

    Oct 18, 1999
    Tampa, Florida
  15. Roro


    May 13, 2003
    Huntsville, AL
    Exactly, and you wont find a tender strip anywhere near well done. If you want tender and well you better get a fatty cut of meat.

    As far as marinade: Dont. Lightly brush a seasoning on while cooking. I recommend the last 2 flips before it is done to your liking.

    You would be amazed what olive oil and pepper can do for a steak. (lightly coat 1 hour before cooking) then brush on before done.