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Rump & sirloin steak on a George Foreman


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Old 06-08-2008, 16:54
SuperUnleaded
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I have a George Foreman and I just cooked myself some rump steak – I wanted to try steak medium-rare for the first ever time, but I mistakenly cooked it for 4 minutes on each side; hence ended up with well done (which I'm bored of now) and pretty tasteless.

So, how do I cook a good medium-rare rump or sirloin steak on a GF? I assume the temperature has to be on maximum (mine goes up to 215-something), and the steak cooked for only a few minutes on each side. I usually tend to go for the 2cm-thick cuts.

Note that I'm always in a rush, so I don't want to bother with marinating for 24 hours or anything silly like that. The only seasonings I have handy are Cajun, chili and Jamaican BBQ Jerk. Those will have to do.

Any ideas?
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Old 06-08-2008, 17:16
Vic.
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A George Foreman might be good for initial searing, after the sear open the lid and cook steak as if in a normal frying pan (one side only, turning and basting meat untill done) Problem is: juices tend to drip with fat....loosing flavour. George Foreman was never a fit freak, so why he would endorse a fat dripping machine is beyond me. Bruce Lee would have been more appropriate
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Old 06-08-2008, 17:58
Vic.
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http://www.elise.com/recipes/archive...ss_of_meat.php
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Old 06-08-2008, 18:57
TommyGavin76
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The George Foreman just doesn't get hot enough to cook a steak. You need a cast iron pan that has been heated until it's hotter than hell.
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Old 06-08-2008, 19:05
whoever,hey
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i dont like my steak squashed either when it cooks. it tightens the meat up unnecessarily.
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Old 06-08-2008, 20:03
pixieboots
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I've never managed to cook steak to my liking on the George Formby as my Dad calls it I stick to the frying pan for steak.
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Old 06-08-2008, 20:22
SHAFT
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The larger GF grills cook steaks really well.
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Old 06-08-2008, 20:27
SuperUnleaded
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Ah damn. Using a pan is really awkward for me, since a) my oven is more than 20 years old and has uneven hobs, and b) my sole pan is also 20 years old and has an uneven cooking surface.

I guess tough, tasteless steak is what I get for being a poor sod.
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Old 06-08-2008, 20:34
pixieboots
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get yourself along to your nearest car boot sale and keep an eye out for nice heavy cast iron pan/griddle, they may even outlive you if you manage to find good ones
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Old 06-08-2008, 21:52
dan1979
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A cast iron pan will give you change from a tenner and will last forever.

http://www.londonbarandkitchen.com/i...temCode=9KM654

If you were that poor you wouldn't be eating steak....
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Old 07-08-2008, 02:37
SuperUnleaded
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Well... maybe replace "poor" with "bloody lazy" instead.

I'll look into that, though. Although the prospect of seasoning both steak and pan does seem a little daunting! Maybe I should just go to a steak house instead. *sigh*
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Old 07-08-2008, 19:14
dan1979
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The pan will only need seasoning once and it's not hard to do.
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Old 08-08-2008, 03:26
Cstar2229
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I prefer mine done on the barby
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Old 08-08-2008, 10:56
Gogfumble
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I'd never cook a steak on the GF. Pan all the way (or grill at a push if I am doing them for the whole family, I don't have the room to do 5 in a pan).

I also wouldn't use any seasoning other than a little salt and lots of pepper (I like my steak really peppery).
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Old 08-08-2008, 16:04
Vic.
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Ah damn. Using a pan is really awkward for me, since a) my oven is more than 20 years old and has uneven hobs, and b) my sole pan is also 20 years old and has an uneven cooking surface.

I guess tough, tasteless steak is what I get for being a poor sod.
lidl's are doing all sizes of frying pans this week cheap. I already have one. I paid £10 for and it has been the best frying pan I've used. I bought it after I got feed up returning £30 captain cooks frying pans.

go buy yourself 2, Lidl's woks are good also.

My experiance with buying dear pans and ones from the likes of Lidl's has really opened my eyes to the brand and marketing game.
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Old 08-08-2008, 19:48
Lemonhunny
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lidl's are doing all sizes of frying pans this week cheap. I already have one. I paid £10 for and it has been the best frying pan I've used. I bought it after I got feed up returning £30 captain cooks frying pans.

go buy yourself 2, Lidl's woks are good also.

My experiance with buying dear pans and ones from the likes of Lidl's has really opened my eyes to the brand and marketing game.
I'm with you Vic.

I bought the 28cm fry pan with lid, and the slightly larger saute pan also with glass lid when they were on offer last time. Best pans I've ever bought - £6.99 and £7.99 respectively if I remember.

They are back next week, and I'm off up to get another two frypans, just to keep in the cupboard in case.

I love the saute pan, but it's not flat bottomed, and I can't see that I'll need another one.
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Old 09-08-2008, 02:15
Scots_Dragon
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Ah damn. Using a pan is really awkward for me, since a) my oven is more than 20 years old and has uneven hobs, and b) my sole pan is also 20 years old and has an uneven cooking surface.

I guess tough, tasteless steak is what I get for being a poor sod.
While a GF is not the perfect solution to cook a steak, it can be done to anyone's tastes.

Rare - 30 seconds.
Medium-Rare - 1 minute
Medium - 2 minutes
Well Done - 3 Miuntes
Boot Leather - 4 minutes

If you can, get a hold of the GF with the flat plate griddle. We have one and they do steaks great on the griddle, along with the mushrooms and tomatoes.

http://direct.tesco.com/q/R.200-3053.aspx
http://www.amazon.co.uk/exec/obidos/...s-21/ref=nosim
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Old 02-09-2009, 22:01
SuperUnleaded
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Just bumping this after a year to announce that I've had just rare chuck steak on my trusty GF. I cooked a delicious-looking 2cm cut (priced at under £2 at Morrisons) for exactly 2 minutes, and it turned out lovely. It was still more or less bright red on the inside, but the outside had greyed enough to (hopefully?) kill off any of that E.Coli stuff. Added a bit of salt afterwards, and I was in moo-moo heaven.

I could never go back to eating well done steak after this... not in a million years. It really does taste like leather, as they say. Having it this way made it oh-so flavoursome and juicy, not to mention nice and squidgy! *slurp* And what better food to have after a workout, right?
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Old 03-09-2009, 08:22
indianwells
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Just bumping this after a year to announce that I've had just rare chuck steak on my trusty GF. I cooked a delicious-looking 2cm cut (priced at under £2 at Morrisons) for exactly 2 minutes, and it turned out lovely. It was still more or less bright red on the inside, but the outside had greyed enough to (hopefully?) kill off any of that E.Coli stuff. Added a bit of salt afterwards, and I was in moo-moo heaven.

I could never go back to eating well done steak after this... not in a million years. It really does taste like leather, as they say. Having it this way made it oh-so flavoursome and juicy, not to mention nice and squidgy! *slurp* And what better food to have after a workout, right?
Greyed enough? I'm glad it turned out nice for you, but if you thought it was nice with a gray exterior wait until you manage to cook one with a seasoned blackened crust that is still red and juicy inside! As said previously, this can only be achieved with a cast iron pan (ridged ideally) heated to searingly hot.
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