Preparing a rib eye steak on the Foreman Grill is absolutely ideal, it’s probably the best cut of steak for indoor grilling. A rib eye steak is one of the most popular cuts of steak – it’s considered tender and has a wonderful balance of fat and meat. It’s this ‘marbling’ that makes rib eye steaks one of the best selling cuts of steak for grilling. A rib eye steak is sometimes known as a Delmonico steak, and also known as Scotch fillet in New Zealand and Australia. This recipe comes from the Foreman Grill Recipes website.

For best results on the Foreman Grill, use steaks that are 1/2″ thick to 3/4″ thick.
Total time: 40 minutes (prep time 35 min, cook time 5 min).

ingredients
2 8oz rib eye steaks (1/2″ – 3/4″ thick)
1/4 cup olive oil
2 tablespoons worcestershire sauce
2 teaspoons soy sauce
1 clove minced garlic
2 teaspoons fresh ground pepper
2 teaspoons of crushed dried rosemary

directions
Place olive oil, Worcestershire sauce, soy sauce, garlic, pepper and rosemary in a bowl and mix well. Place steaks in the marinade, cover and place in fridge for at least 1/2 hour. If you can marinate them for a few hours or even over night – even better!
Preheat your Foreman Grill with the lid closed for at least 5 minutes. Use ‘high’ setting if you have it.
Place steaks on grill and close lid. Rotate steaks after 3 minutes to get the nice cross grill marks.
Cooking times will vary but will generally be 4-7 minutes for rare, 6-9 minutes for medium-rare for a 1/2″ – 3/4″ thick steak.
Enjoy.