I'm pretty old-school when it comes to cooking steaks: Grill and oven broiler.
I have a shitty oven broiler pan that I'm sick of scrubbing and the grill is under 3 feet of snow because I didn't keep up with it this winter.
Any suggestions/reviews for meat cookers like Foreman grills or other alternatives? I remember having a small Foreman grill and honestly wasn't impressed, but I haven't used or looked at one for at least 10 years or more so maybe they're better.
2 words - Crock Pot. In the winter it's money. Pile of onions and garlic, root veg if you want, any kind of beef, whatever seasoning you like, maybe some red wine and its ready when you walk in the door after work.
I've had good luck with the tiny Foreman I keep at work. It's only big enough for one burger, or a small steak though (anything over 8 ounces, your out of luck). The big Foreman I have at home is a piece of shit. I'd swear they use the same size heating element in every unit, and it's only big enough for the small one.
They make teflon grill pans, I bought one for the wife a while back. I'm not sold on it over cast iron. I've got several cast iron skillets that seem to do a much better job than the space age pan. If you get cast iron seasoned just right clean up is pretty easy even compared to the non-stick.
I'll second the crock pot even though you've mentioned wanting a different option. Toss a nice roast in there with beef bouillon, garlic salt, rosemary and an herb just called savory. Cook it until you can shred it like pulled pork. It's a meat miracle.
I like a griddle. A NY Strip done hibachi style is awesome. Go to a Benni-Hanna like it is a cooking class, then do what they do.
I found out that the knife being very sharp and allowing you to slice very quickly and neatly is at least as important as the cooking surface. Sear the outside quickly, slice, lay out like a stack of dimes, flip, season, eat!
Traeger smokers are money. They work like a crock pot where you plug them in in the morning and at night meat is falling off the bone. Only difference is the traeger cooks the meat BBQ style, low and slow baby! If you buy a traeger you will never use an oven, crock pot or george forman ever again. Only problem is that it uses burning wood pellets to get the smoke so you got to leave it outside.
I've been having good luck with just a heavy bottom pan. I like it better than broiling, and if cooked just right find it's kind of close to a grilled steak. We even went to the keg one night because they usually build a good steak, but I would rather do it myself now. Taste is much better.
If any of you have seen the "La Cucina" thread in "Nutrition" forum, you know I use my cast iron pan for just about everything. The problem is the clean up. Same with the broiler pan.
I just eat too much steak to have to spend so much time scrubbing. That's why I'm looking for non-stick. I like the grilling pans some of you posted, but I'm not about to begin having to scrub between the grates, and 'smoking it off' in the oven isn't an option.
I'm intrigued with the electric grills, but they seem like a nightmare.