I have a new respect for chefs, and for those who know what they're doing in the kitchen. I had about a pound of eye of round beefsteak, cut into small fillets. With the lid open, "sauté" is your only option on an Instant Pot. I could be wrong, but I think that setting is much hotter than the 145° recommended for medium-rare steak. My fillets were only about an inch thick, and I would say that I cooked each one for about a minute on each side, and I did this twice. There was no pink anywhere, which in the end is fine, for I am not a chef. Food safety is more critical than food preference, for me right now.
How do they do that, where the outside of a steak is charred, but the inside is pink, or even red? Anyway, I'm impressed.
It tasted great, which I suppose is the point. I will keep trying to discover things, and to potentially make modifications to my setup, to expand my cooking options.
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