All replies. text/html 5/4/2006 4:44:40 AM Robert Bruckner 0. There have been a few related threads on this forum recently, but here is my summary of advice: First, make sure that you are running at least RS 2000 with SP1 installed on report designer and report server. Or use RS 2005.
A 1 inch boneless rib eye, tenderloin, or top loin steak should be cooked for 6-8 minutes on the George Foreman Grill (covered) at 350 degrees F to 375 degrees F for medium ra â¦ re.If you are cooking uncovered it should be 8-11 minutes.45 people found this useful. 1 inch boneless rib eye, tenderloin, or top loin steak should be cooked for 6-8 minutes on the George Foreman Grill (covered) at 350 degrees F to 375 degrees F for medium ra â¦ re. If you are cooking uncovered it should be 8-11 minutes. 45 people found this useful.
A marinade or a dry rub will add additional flavor and tenderize the meat. Dry the exterior of the steak using a paper towel or clean kitchen towel. With a dry surface, the steak will brown easily for a crisper exterior. Pre-heat a grill to medium-high heat and allow it to come to temperature for 10 minutes.Lay the steak across the grill and allow the steak to brown for approximately two minutes, then flip the steak with the tongs. Allow the steak to brown for another 2 minutes, then check the temperature with a meat thermometer. Flip after two minutes, then check the steak after another two minutes for doneness. 2  If you would like to cook the sirloin in a pan, heat the pan over medium-high heat and cook as you would on the grill. 3  Overcooking a thin sirloin could result in the meat become charred, dry and inedible.