What To Know
- Cooking it in a pressure cooker elevates its succulence and intensifies its taste, making it a culinary masterpiece.
- Once the oil is shimmering, place the steak in the pot and sear for 2-3 minutes per side.
- Mastering the art of pressure-cooking flat iron steak is a culinary journey that leads to a symphony of flavors.
Flat iron steak, a hidden gem among beef cuts, is renowned for its tender texture and robust flavor. Cooking it in a pressure cooker elevates its succulence and intensifies its taste, making it a culinary masterpiece. Embrace the art of pressure-cooking flat iron steak and witness the transformation of this humble cut into a gourmet delight.
Gather Your Ingredients
- 1 pound flat iron steak
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth or water
- 1 tablespoon Worcestershire sauce (optional)
Prepare the Steak
1. Remove from the refrigerator: Bring the steak to room temperature for 30 minutes before cooking. This allows the meat to cook more evenly.
2. Trim excess fat: Use a sharp knife to remove any excess fat from the steak. This will help prevent excessive shrinkage during cooking.
3. Season generously: Season the steak all over with salt and black pepper.
Sear the Steak (Optional)
1. Heat oil in pressure cooker: Turn on the pressure cooker’s “Sauté” function and add the olive oil.
2. Brown the steak: Once the oil is shimmering, place the steak in the pot and sear for 2-3 minutes per side. This creates a flavorful crust and locks in juices.
Pressure Cook the Steak
1. Add liquids: Pour the beef broth or water into the pressure cooker. Add Worcestershire sauce, if desired.
2. Secure the lid: Lock the lid in place and set the pressure cooker to “High” pressure for 15-20 minutes, depending on the desired doneness.
3. Release pressure: Once the cooking time is complete, let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
Check for Doneness
1. Use a meat thermometer: Insert a meat thermometer into the thickest part of the steak. The internal temperature should read:
- 125-130°F for rare
- 130-135°F for medium-rare
- 135-140°F for medium
2. Rest the steak: Remove the steak from the pressure cooker and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Savor the Symphony of Flavors
1. Slice and serve: Slice the steak against the grain and serve immediately.
2. Accompaniments: Pair the flat iron steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.
Tips for Success
- Use a high-quality flat iron steak for optimal flavor and tenderness.
- Don’t overcrowd the pressure cooker. Cook the steak in batches if necessary.
- Let the pressure release naturally for a more tender steak.
- Serve the steak immediately for the best flavor.
The Art of Flat Iron Steak in Pressure Cooker: A Culinary Masterpiece
Mastering the art of pressure-cooking flat iron steak is a culinary journey that leads to a symphony of flavors. By following these steps and embracing the tips provided, you can transform this humble cut into a tender, juicy, and flavorful masterpiece. Elevate your culinary skills and impress your taste buds with the delectable delights of pressure-cooked flat iron steak.
What People Want to Know
Q: Can I use other liquids besides beef broth in the pressure cooker?
A: Yes, you can use water, chicken broth, or even red wine as a substitute for beef broth.
Q: How long should I cook the steak for different levels of doneness?
A: For rare, cook for 15 minutes; for medium-rare, cook for 17 minutes; and for medium, cook for 20 minutes.
Q: Can I sear the steak before pressure cooking it?
A: Yes, searing the steak before pressure cooking adds flavor and creates a nice crust. However, this step is optional.
