Royal Roquefort Ribeye Steak: How to cook steak on George Foreman Grill
When grilling this sensational steak, you can slightly overseason it with salt and pepper, because some of the grains fall of before and during cooking, and mainly because underseasoning is one of the main reason of boring steaks.
Equipment
- George Foreman Grill
Ingredients
- 4 Medium-thick clices of boneless ribeye steak
- 4 tbsp Butter
- 1 tbsp Sea salt
- 1 tbsp White pepper
- 50 gr Roquefort cheese
Instructions
- Let the ribeye steaks come to room temperature at least 20 minutes before grilling.
- Preheat the George Foreman grill for high temperature (475°F) for at least 8 minutes closed.
- Mix the cheese and butter in a smaller bowl and put it aside for now. Salt and pepper your steaks and put them on the preheated contact grill.
- Cook for 9 minutes for the medium-rare finish. Set them aside and pour the blue cheese-butter mix on top.
- Let them rest for 10 minutes before serving.
- Serve the steaks with a side dish of mashed potatoes, chips, grilled asparagus, or a mediterranean salad of your choice.
Notes
If you can only get bone-in ribeye steaks, it’s fine as well. Don’t close the contact grill in that case, so the steak has to be flipped midway cooking.
Also, whenever you cook bone-in meats, the cooking time has to be slightly increased to grill it evenly. In this case, cook it for 5-6 minutes on each side. Also, science says, if you have to flip a steak while grilling, it’s best to flip several times, instead of just once.