NOW, that is interesting, since I thought only the smallest one had the bun warmer. It’s hard to picture cooking a steak on it, but you’ve given me renewed hope for trying it, even with floppy ends! 
Last night I grilled a bigfat swordfish steak and it was so damn good it brought tears to my eyes.
With just the right amount of lemon juice and seasoning I think that I will never eat at a restaurant again.
There is a trick to timing the food just right, because as mentioned before it only takes 5 minutes or less to cook the damn thing, and if left on the grill just a little to long it gets overcooked.
Oh well, practice makes perfect.
My house, which is a rental, has a for-shit stove with no real broiler. So doing steaks and chops means breaking out the BBQ or frying or roasting. Except for the BBQ, nothing else really works.
So I was considering the Grill. But here’s my (to some, icky question) I LIKE the strip of fat on a steak or a chop. But I like it nicely cooked with a crisp edge. Can this be accomplished in a GFG? It doesn’t sound like it would be…anyone?
stoid
Fan of Fat, properly prepared
Awright guys, I have just this minute placed my order for my George Forman Miracle Grill[sup]TM[/sup]. It should arrive in two to seven days. Based upon the raves I’ve read here, I expect it to not only prepare fabulous meats and veggies for me, but also to vaccuum the apartment while I’m at work.
I’m getting it on your say-so, that’s how much I value Doper opinions. 
Bumping this in he hope of getting an answer…