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IMO, it is way too easy to overcook food in the Foreman grill. I prefer the frying pan method indoors. I rub a little bit of oil on both sides of the meat, season appropriately, and get a nice sear on each side of the meat. The key is not to keep poking and prodding it once its in there. As to whether you cook the meat through in the pan or transition it to the oven really depends on how thick the cut is.
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