# Foreman Grill.  Steak.  Advice.

**URL:** <https://boards.straightdope.com/t/foreman-grill-steak-advice/154818>\
**Category:** Cafe Society\
**Created:** [February 13, 2003, 1:31pm UTC](https://boards.straightdope.com/t/foreman-grill-steak-advice/154818 "2003-02-13T13:31:53Z")\
**Posts on this page:** 2\
**Page:** 2

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**Author:** ![fizgig](https://avatars.discourse-cdn.com/v4/letter/f/f04885/32.png) [@fizgig](https://boards.straightdope.com/u/fizgig)\
**Post date:** [February 14, 2003, 3:54am UTC](https://boards.straightdope.com/t/foreman-grill-steak-advice/154818/21 "2003-02-14T03:54:38Z")

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I Just marinated my steaks for 1/2 hour or so with some Sriracha hot sauce, wortchestershire, soy sauce, and whatever else I feel like throwing in. The garlic does tend to scorch, but I think next time I’ll cut thin garlic pieces, make slits in the steak, and pop them in. This is a delish way to do it on the grill, so it should work for the GF.

I used New York strips and they turned out way better than stovetop or broiling. They took about 1.5 minutes after the pilot light went out to get to medium-rare. Mmmmm…

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**Author:** ![ElwoodCuse](https://avatars.discourse-cdn.com/v4/letter/e/edb3f5/32.png) [@ElwoodCuse](https://boards.straightdope.com/u/ElwoodCuse)\
**Post date:** [February 15, 2003, 7:00am UTC](https://boards.straightdope.com/t/foreman-grill-steak-advice/154818/22 "2003-02-15T07:00:38Z")

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I’m pretty low-rent with steaks on my Foreman. I just give them a good dousing with Morton Salt’s Nature’s Seasoning. I also consume with a large dose of A1.

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