This steak is excellently paired with garlic, herbs and butter to keep it moist and tender.
This pressure cooker herbed garlic butter beef steak is a perfect main dish for a family dinner
Instant Pot New York Strip Steak is a delicious and easy-to-make recipe that brings the flavor and tenderness of a steakhouse to your own kitchen.
New York Strip Steak, also known as top loin steak or Kansas City strip, is a popular cut of beef that is tender, juicy, and flavorful.
This is another version of the Instant Pot steak recipe, so you can diversify your family table using these two options.
Pro Tips
- Choose a good quality steak: The quality of your steak can make a big difference in the final result. Look for a steak with good marbling and a bright red color.
- Let the steak come to room temperature: Take the steak out of the refrigerator about an hour before cooking to allow it to come to room temperature. This will help it cook more evenly.
- Season well: Don't be shy with your seasonings. Generously season your steak with salt, pepper, and any other desired seasonings.
Instant Pot Beef Recipes
Instant Pot Mississippi Pot Roast
Or check out all the beef recipes in the blog.
How to serve
This NY strip steak works great with
Instant Pot Mashed Sweet Potatoes
If you need more ideas, check out What to Serve With Steak Bites for 20 delicious recipes.
Instant Pot New York Strip Steak
Ingredients
- 2 pound beef top sirloin steaks
- 4 garlic cloves minced
- ¼ cup butter
- 1 teaspoon garlic powder
- 3 thyme sprigs
- 2 rosemary sprigs
- to taste black pepper
- to taste salt
- ½ cup beef broth
Instructions
- Put the butter and garlic cloves in the Instant Pot and select “Sauté”.
- Sauté for 45 seconds and add beef top sirloin steaks and herb sprigs.
- Sauté for 5 minutes and add salt, black pepper, garlic powder and broth.
- Close the lid and cook on high pressure for 13 minutes. Cooking time may change depending on the steak size.
- When cooking time is complete, wait for a natural pressure release (or for at least 20 minutes).
- Open the lid, serve and enjoy 🙂
Nutrition
The pot-in-pot instant pot method allows me to cook in its own juice which is conserved as a delicious broth. I use a covered backpacking pot or a Corningware pyroceram glass F-5-B 1.6L with a flat metal lid with the red silicone sling. Works for beef fish chicken. Bonus: clean-up is very easy. I suggest trying a reverse sear or browning afterwards in a hot oven. Start with p.c. time set to 5-7 minutes for a steak and low pressure with natural release or it will not be rare.
I’m new to instant pot cooking. Can I make this starting with my my strips frozen or must I thaw first? If frozen how should time be adjusted?
Frozen ground meat is defrosted quickly with pressure cooking after which you switch to saute to brown it. I haven't tried a frozen steak but I would use the pot-in-method for <5 minutes then switch to keep warm or bake or slow cook with no pressure checking progress with a thermometer after 5 minutes. It will cook quite fast. It's going to braise in its own liquid and tenderize nicely unless you pull it out quickly and finish it on the grill.