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Experienced grillers recommend using thick cuts of steak, such as ribeye, strip loin, or filet mignon, in a DCB. These types of steak hold up well to the high heat of the DCB and result in a juicy and flavorful steak.
Many grillers suggest keeping the seasoning simple when cooking steak in a DCB. A generous sprinkle of salt and pepper is all you need to enhance the natural flavor of the steak. You can also add some garlic powder or your favorite steak seasoning for an extra kick.
It is not recommended to use marinades or BBQ sauce on the steak while cooking it in a DCB. The high heat of the DCB may cause the marinade or sauce to burn and create a bitter taste. It is best to marinate the steak beforehand or use the sauce as a finishing touch after the steak is cooked.
The cooking time will vary depending on the thickness of the steak and your desired level of doneness. As a general rule, it is recommended to cook a 1-inch thick steak for 5-6 minutes on each side for medium-rare, 6-7 minutes for medium, and 8-9 minutes for well done.
Yes, it is essential to preheat the DCB before adding the steak. This will ensure that the steak cooks evenly and develops a nice sear on the outside. Preheat the DCB on the stovetop for 5-7 minutes on medium-high heat before placing it in the oven.