Pressure cookers combine speed, flexibility and ease of use. They do this by creating an environment in which the boiling point of the water rises with the pressure created by the water vapor. Lower atmospheric pressure causes the water to boil at 257 ° F at 15 psi, greatly reducing the roasting time of the roasts. Large pieces of steak, which require long cooking times, such as roast, respond well to the hot and humid cooking conditions of a pressure cooker.
Pre-baking pots work by increasing the boiling point of the water.
Put the steak under cold running water to remove any rinsing that is released by the product in its packaging. Steak releases a protein-based by-product known as rinsing that produces an unwanted odor in the air. Put the pan dry with napkins.
Put the steak on a cutting board and serve with crushed black pepper and kosher salt. Add 1 tbsp. Pour the olive oil into the pan and heat until the oil has dissolved. Put the steak in the pan and sauté on both sides until it turns golden brown. Remove the steak and place in the pressure cooker.
Sauté pan with 1/3 cup red wine. Scrape all the caramelized pieces that stick with the wooden spoon on the surface of the pan. Add the contents of the pan to the baking pan. Add 1 1/4 cup of cooking liquid to the baking dish. Never fill above the 3/4 capacity line inside the pressure cooker. Secure the lid.
Set the baking oven to high temperature until it reaches high pressure. If using a pressure cooker, set the temperature to high until high pressure is reached. Reduce heat to medium. Boil a steak weighing 8 to 12 ounces. about five minutes for medium, seven minutes for medium and 10 to 12 minutes for good. Add about 10 minutes of cooking time and ¾ cup for each extra kilo of steak. Release the pressure and remove the lid according to the manufacturer's instructions.
Cover the steak loosely with foil and set aside. Rest at least 10 minutes per kilo of meat. Do not bring the meat until it rests.