HOW TO: cook a steak on a george foreman grill

I'm using a bacon-wrapped filet mignon. You can find these in a two-pack for about 8 bucks at any grocery store, and it would cost you about $60-80 for two filets at a steakhouse. But can you cook one in December in your kitchen to turn out just as well?


Start by plugging in your George Foreman and preheating the oven to 450 degrees. Once the grill is ready, put the steak down, close the lid and don't touch it for a couple minutes. Then flip the steak and rotate 90 degrees to get a nice criss-cross pattern. Remove it to a small oven-safe plate after a minute or two on that side. (You do have oven-safe plates, don't you? Good.)


Don't even think about cutting into it yet. It's still purpley-raw inside. Season generously with a layer of salt, pepper, garlic powder, and spicy montreal steak seasoning and rub it into the crust on both sides.


Then put the plate on a cookie sheet and put it on the oven. Bake for five minutes for a juicy, pink medium-rare. (Obviously, if you like less pink, cook it longer.) Let it rest for a few minutes before cutting into to let the juices settle. It comes out juicy and flavorful and you don't need any steak sauce.


You might wonder if I'm going to use the oven, why not just use a cast-iron skillet or something. Well, this way you don't have to use any butter or olive oil. And I like using my George Foreman. It's quick, easy, easy-to-clean, and makes damn good food.