How long do i need to cook a steak on a george foreman grill for medium rare?

and whats the best type of steak for this? i have a medium sized foreman grill (can fit 4 burgers)

How long do i need to cook a steak on a george foreman grill for medium rare?
I am a former chef and own one of the smallest one, my sister has one like yours, and I have found with both it is important to pre-heat, and also bring the steaks out 30 minutes before you cook to come up to room temp, they cook better and faster warm.





Season them just before you cook them, alot depends like other have said the type and thickness, a striploin 3/4 to 1 inch thick, will take 4-7 minutes as one other person has said, a ribsteak either bone in or boneless, 5-8 minutes and filets are more of a challenge, you may have to butterfly them and they would take less time 3-5 minutes.





Do not keep checking them, the heat goes down just like opening an oven, do them for the mentioned time on each side, let them rest for 5 minutes after cooking, put a piece of foil over top to hold in the heat.





If you do not do this the juices and muscles will not relax and then you have plate covered in juices and a tough steak, Good Luck.
Reply:5 minutes once its hot
Reply:try 1 then 2 mins..check it as you go i had some thick pork shops and they took 4 mins to get well done...
Reply:just keep checking it
Reply:Sirloin steak or T-bone is the best for the grill fillet will only dry up about 5 minutes for a 6-8 ounce steak for medium rare.
Reply:Here's a link to GF grill instructions and some recipes:


http://www.georgeforemanrecipes.com/arch...





Be sure to preheat the grill. Use boneless steak, because meat with a bone doesn't cook very evenly. I like ribeye's best. The steak should be 1/2 - 1″ thick. Grill for 4 - 7 minutes for medium rare, 6 - 9 minutes for medium.





I'd check it before that though, as I've noticed meat cooks faster than the given times on mine.
Reply:It is going to be different for each steak.





Depending on the weight or thickness you will need to vary the time untill there are no more signs of red juices when you pierce the meat with a skewer or fork.