Instructions

1. Let steaks come to room temperature on the counter first. Cooking cold steak causes the meat to seize up when it hits heat which will make your steak less tender
2. Combine the seasonings in a small bowl and pat the steaks dry. Rub the seasonings onto both sides of the steaks
3. Turn your instant pot onto sauté mode and add the butter into the pot. Once the butter has melted and is hot, add the steaks into the instant pot. Sear them for 1 to 2 minutes without moving them, flip, and then sear for another 1 to 2 minutes on the other side
4. Remove the steaks from the instant pot, cancel sauté mode, and add in the broth. Use a wooden spoon to scrape up any brown bits on the bottom of the instant pot. Then, place the trivet into the bottom of the pot
5. Set the seared steaks on top of the trivet, place the lid on the instant pot and set the valve to “sealing”. Cook on manual high pressure for 5 minutes for medium done
6. Once the cooking time is up, do a quick release and transfer the steaks to a plate or cutting board to rest for 5 minutes before you cut into them
7. Slice the steak, or serve. This steak is great with vegetable sides such as roasted broccoli, baked or mashed potatoes, green beans and mushrooms, with or without the optional gravy
8. Optional: You can make a gravy out of the juices and butter in the bottom of the instant pot by setting the instant pot back onto sauté mode once you remove the steak and let it rest. Mix 1 tablespoon flour, arrowroot or cornstarch with 1 tablespoon of water until dissolved, and then pour it into the instant pot. Stir it into the liquid while the gravy thickens, and then remove the instant pot insert from the base (setting it on the stove or on a pot holder because the insert will be hot) to remove it from the heat. Serve the gravy over the steak, or mashed potatoes