As with most blogs, if you click a link in this post it is probably an affiliate, which kicks us back a commission if you make a purchase… so if you were planning on it anyway, we just get a cut of whatever you would already pay. Like if you need a new Instant Pot, you could buy it through that link and pay the same as you would by searching it on Amazon… only difference is if you buy through our link, it either buys us a bougie coffee or contributes to keeping this blog up and running! Ok, so now that we have covered that… as crazy as some people may think this is, I’ll let you in on another little secret. Our family likes our steak fully cooked. Yep, cooked thoroughly, all the way through, a little charred on the outside even sometimes. It’s an unpopular preference but we are thinking that maybe there are others out there who share it.
This recipe is a good way to make a tougher cut of meat a lot more tender and far tastier than any other method we have used. If you have an Instant Pot (which I’m guessing you might if you’re checking this recipe out) then you know that most things are better when cooked under pressure. If you don’t have one then what are you waiting for?! Seriously. It’s a game changer in the kitchen. We used to make this recipe on the stove top and it took ages plus the meat was nowhere near as flavorful and tender as the instant pot gets it. This recipe has been on the back burner for awhile but I expedited it when someone asked about cooking steak in the IP. I hope you find this to be a tastier way to enjoy tougher cuts of meat!
Make sure that if you are using anything other than 3/4 inch thick grass fed chuck steak you consider how tender you like your meat and maybe adjust the time up. The cool thing about the IP is you can always put it back in to cook a few minutes longer if it isn’t to your liking then do a quick release and eat:-) To give you an idea, we like our meat tender enough to chew, but not fall apart so the 7 minutes cook time after a thorough sear, followed up with browning afterward yielded the results we desired when making the recipe. If you like your meat more tender I would recommend increasing the cook time anywhere from 10-15 minutes or even more, depending on your preference and thickness/cut of meat.
This gravy packs a punch of flavor as we are big fans of high spice dishes. Please take this into consideration and maybe try using less spice or thickening the gravy with a roux rather than reducing, as suggested by Rachel in the comments. If you are accustomed to very flavorful dishes then it may be just fine for you as is 🙂
As always we hope you enjoy our recipes and please give your suggestions for what you want to see next. We highly encourage experimentation when cooking, after all that is how we began blogging about our creations! Feel free to add/omit ingredients or substitute what you have on hand and tell us how your variations turn out! Remember to tag us in your photos and follow on Instagram, Pinterest and Twitter! Direct message us or #realfoodtoheal to be featured! Also check out our free Support Group and fan page on Facebook!
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