As crazy as some people may think this is, I’ll let you in on a 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 them how your variations turn out! Remember to tag them in your photos and follow on Instagram, Pinterest and Twitter! Direct message them or #realfoodtoheal to be featured! Also check out their free Support Group and fan page on!
Tender steak in the Instant Pot using 3/4 inch chuck steaks, use the longer cook time if you are looking for really tender steak and note that the gravy is strong, try thickening rather than reducing if you aren't a big spice person.
Prep Time: 10 minutes
Cook Time: 5 minutes
Passive Time: 20 minutes
Servings: 8-12 people
4 lbs chuck steak (3/4 inch thick)
3/4 cup beef broth
1/4 cup clean barbecue sauce (sugar and additive free for Whole30)
2 tbsp red palm oil (or other heat-stable fat of choice like butter or coconut oil)
1/2 - 1 tsp turmeric
1 tsp sea salt (plus more for initial salt & pepper season)
1/2 - 1 tsp garlic powder
1/2 - 1 tsp chili powder
1/2 - 1 tsp allspice
1/2 tsp curry powder
1/2 tsp dulse flakes (optional)
1/2 tsp kelp flakes (optional)
1/2 tsp coriander
salt and pepper to season
Start with turning your IP on to the saute function
Liberally salt and pepper your steak on all sides
Mix all dry seasonings together in a small bowl
Drop in 1 tbsp oil to IP
Sear steak on all sides, set on plate when done and turn off IP
Use about 4 teaspoons of seasoning mix to season all side of the steaks, place them back in IP, stacked on each other if need be.
Put broth and BBQ sauce into bowl with remaining spices, mix well
Pour broth mixture over steaks and close lid, turn knob to sealing
Push the meat setting and adjust time to anything from 7 to 15 minutes, depending on the thickness of your steak and desired tenderness.
Start your rice, potatoes or other starchy veggie.
When timer goes off carefully turn knob to release using a folded over thick kitchen towel
Remove steaks and put on a plate, cancel IP then push the Saute button to reduce liquid to a thick gravy, (stir/scrape the bottom occasionally to check on it during the next steps, turn off IP when it is almost as thick as you like it)
Get your veggies in another pan to start steaming or sauteing
Turn a frying pan on medium high with 1 tbsp palm oil, brown the steaks on both sides, put back on plate as they're done
Serve your steaks with gravy and a side of veggies, rice or starchy veggies!
Optional-Thicken the gravy with a roux rather than reducing if you aren't into strong flavors, make sure that if you aren't using 3/4 inch thin steaks that you adjust the cook time up accordingly. Feel free to prepare a side of rice, potatoes, sweet potatoes or other starchy veggies and fresh or frozen non-starchy veggies-we like white rice and steamed onions and cabbage! Let them know how you served it up by commenting below!