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I have been making steaks with a George Forman grill for about a year.
Although I'm O.K. with how they come out, the grill is really not built for grilling thick steaks. I also have problems with steaks that have not been cut perfectly evenly, required by the Forman grill. There is a newer model Forman grill that handles thicker steaks, but at $100, what a price tag! Now there are a number of Panini grills on the market. The way they close, they would handle a thicker piece of food, and wouldn't require the food to be perfectly evenly cut. But what about steaks? Has anyone made steaks on a Panini grill? How do they turn out? How do you find them to use, especially compared to the Freman? Any recommendations for brands or models? |
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![]() Gary wrote: > I have been making steaks with a George Forman grill for about a year. <snip> Any recommendations for brands or models? I use a Villaware Panini grill, which looks like an old two level steam iron, retro and cool to look at. 1500 watts, get fairly hot, comes with a cleaning tool and drip pan. (Cord storage could be better, as the clips that hold the cord are too thin for it, resulting in possibly a frayed cord.) The two heated grates, allow the swivelling top to conform to the shape of the food. Having the food "uniformly thick" doesn't really buy you anything, other than better designed grill marks, it'll still cook the meat properly. If uniform marking is your goal, just pound the thick section with a mallet and that'll solve that dilemma. Personally, I wouldn't cook a steak in it. I want the heat to cook with, and flavor thats generated generated by a charcoal grill. Fish and chicken, same thing. (It did make some nice chicken breast sammiches during a blizzard though.) Mostly, use it for panini with excellent results. Overall quality good to excellent. Results are superb. Pierre |
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![]() Gary wrote: > I have been making steaks with a George Forman grill for about a year. <snip> Any recommendations for brands or models? I use a Villaware Panini grill, which looks like an old two level steam iron, retro and cool to look at. 1500 watts, get fairly hot, comes with a cleaning tool and drip pan. (Cord storage could be better, as the clips that hold the cord are too thin for it, resulting in possibly a frayed cord.) The two heated grates, allow the swivelling top to conform to the shape of the food. Having the food "uniformly thick" doesn't really buy you anything, other than better designed grill marks, it'll still cook the meat properly. If uniform marking is your goal, just pound the thick section with a mallet and that'll solve that dilemma. Personally, I wouldn't cook a steak in it. I want the heat to cook with, and flavor thats generated generated by a charcoal grill. Fish and chicken, same thing. (It did make some nice chicken breast sammiches during a blizzard though.) Mostly, use it for panini with excellent results. Overall quality good to excellent. Results are superb. Pierre |
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![]() "Gary" > wrote in message ... > I have been making steaks with a George Forman grill for about a year. > Although I'm O.K. with how they come out, the grill is really not > built for grilling thick steaks. I also have problems with steaks > that have not been cut perfectly evenly, required by the Forman grill. > > There is a newer model Forman grill that handles thicker steaks, but > at $100, what a price tag! > > Now there are a number of Panini grills on the market. The way they > close, they would handle a thicker piece of food, and wouldn't require > the food to be perfectly evenly cut. > > But what about steaks? Has anyone made steaks on a Panini grill? > How do they turn out? How do you find them to use, especially > compared to the Freman? Any recommendations for brands or models? How about a $20 cast iron skillet or grill pan on your cooktop? Works great for me. |
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![]() "Gary" > wrote in message ... > I have been making steaks with a George Forman grill for about a year. > Although I'm O.K. with how they come out, the grill is really not > built for grilling thick steaks. I also have problems with steaks > that have not been cut perfectly evenly, required by the Forman grill. > > There is a newer model Forman grill that handles thicker steaks, but > at $100, what a price tag! > > Now there are a number of Panini grills on the market. The way they > close, they would handle a thicker piece of food, and wouldn't require > the food to be perfectly evenly cut. > > But what about steaks? Has anyone made steaks on a Panini grill? > How do they turn out? How do you find them to use, especially > compared to the Freman? Any recommendations for brands or models? How about a $20 cast iron skillet or grill pan on your cooktop? Works great for me. |
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I have a Wolfgang puck pannini grill and he shows it making steaks.
They look excellent but I have not tried it yet. Its very much like the Villawear version. Anyone tried it? Of course you can charcoal grill or cook in a cast iron skillet but that was not the question. The pannini will give the lovely brown stripes and willl let the fat drip away and will quickly cook on both sides. I just may try mine tonight with a nice strip steak. And the pannini grill can also be used for making panninis of course!!! |
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I have a Wolfgang puck pannini grill and he shows it making steaks.
They look excellent but I have not tried it yet. Its very much like the Villawear version. Anyone tried it? Of course you can charcoal grill or cook in a cast iron skillet but that was not the question. The pannini will give the lovely brown stripes and willl let the fat drip away and will quickly cook on both sides. I just may try mine tonight with a nice strip steak. And the pannini grill can also be used for making panninis of course!!! |
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On 17 Jan 2005 10:05:17 -0800, "bumblebee4451"
> wrote: >I have a Wolfgang puck pannini grill and he shows it making steaks. >They look excellent but I have not tried it yet. Its very much like >the Villawear version. > >Anyone tried it? > >Of course you can charcoal grill or cook in a cast iron skillet but >that was not the question. The pannini will give the lovely brown >stripes and willl let the fat drip away and will quickly cook on both >sides. I just may try mine tonight with a nice strip steak. And the >pannini grill can also be used for making panninis of course!!! bumblebee, I too have a Wolfgang Puck pannini grill and it really does a good job on steaks as well as hamburgers. Since moving east and going from a house to an apartment, I do not have the luxury of grilling any more. I have used strip steaks, T-bone, and filet mignons -- they all have come out really good. The Puck pannini grill cooks faster than the George Foreman, is much easier to clean -- the grill plates come out and you can clean it manually or put it in the dishwasher. However, I would not recommend doing this to preserve the nonstick finish. I have not made panninis with mine, but it did a good job of a grilled cheese sandwich, and French toast. Judi |
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On 17 Jan 2005 10:05:17 -0800, "bumblebee4451"
> wrote: >I have a Wolfgang puck pannini grill and he shows it making steaks. >They look excellent but I have not tried it yet. Its very much like >the Villawear version. > >Anyone tried it? > >Of course you can charcoal grill or cook in a cast iron skillet but >that was not the question. The pannini will give the lovely brown >stripes and willl let the fat drip away and will quickly cook on both >sides. I just may try mine tonight with a nice strip steak. And the >pannini grill can also be used for making panninis of course!!! bumblebee, I too have a Wolfgang Puck pannini grill and it really does a good job on steaks as well as hamburgers. Since moving east and going from a house to an apartment, I do not have the luxury of grilling any more. I have used strip steaks, T-bone, and filet mignons -- they all have come out really good. The Puck pannini grill cooks faster than the George Foreman, is much easier to clean -- the grill plates come out and you can clean it manually or put it in the dishwasher. However, I would not recommend doing this to preserve the nonstick finish. I have not made panninis with mine, but it did a good job of a grilled cheese sandwich, and French toast. Judi |
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In researching this further I came across the Cuisinart Griddler. It
looks particularly well adapted toward being both a panini grill and a steak/chicken/fish grill. Has anyone tried it? On Sun, 16 Jan 2005 19:48:42 -0500, Gary > wrote: >I have been making steaks with a George Forman grill for about a year. >Although I'm O.K. with how they come out, the grill is really not >built for grilling thick steaks. I also have problems with steaks >that have not been cut perfectly evenly, required by the Forman grill. > >There is a newer model Forman grill that handles thicker steaks, but >at $100, what a price tag! > >Now there are a number of Panini grills on the market. The way they >close, they would handle a thicker piece of food, and wouldn't require >the food to be perfectly evenly cut. > >But what about steaks? Has anyone made steaks on a Panini grill? >How do they turn out? How do you find them to use, especially >compared to the Freman? Any recommendations for brands or models? |
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