You catch the smell through the steam vent and suddenly you are starving. That rich garlic aroma mixed with butter has this way of pulling you right to the kitchen like a dang superhero. Steam hisses gently from the float valve and you know somethin’s cookin’ up to be good and tender.
You notice the scent makes your mouth water, it's like you remember every good steak dinner you ever had wrapped up in this one moment. You might be thinking steak in a pressure cooker? Yep, it’s real and it works real good if you give it a shot. That tender pull from the round steak will surprise ya.
The timer ticks down but you don’t even mind the wait. You know this is gonna be juicy because the butter and garlic got into every little seam while the pressure cooker did its thing. When that valve hiss turns off and you do a quick release? Man, that’s when the party really starts.
The Real Reasons You Will Love This Method
- You get a tender pull without waiting for hours. Pressure cooker shortens the time big time. Try it along with our Garlic Butter Beef Pasta for a quick and cozy weekend meal.
- The garlic butter sauce infuses right in during the slow release phase making the steak juicy and flavorful. For more flavor-packed recipes using garlic butter, see our delicious pressure cooker recipes.
- Seared first for that great crust, then pressure cooked for the juiciest texture.
- Minimal cleanup cause everything finishes up in one pot after searing on the side.
- Perfect for weekdays when you wanna ditch the microwave but not spend forever in the kitchen.
What Goes Into the Pot Today
- 1 2 pound round steak - you want a nice even cut for cooking right through.
- 2 teaspoons Hey Grill Hey Beef Rub or equal parts salt and pepper - sets flavor base right.
- 1 Tablespoon avocado oil - for that good sear without smoking up the kitchen.
- 4 cloves garlic finely minced - garlic’s gotta be fine to release all that punch.
- 4 Tablespoons butter - melts into the meat making that buttery goodness you crave.
- 2 sprigs fresh thyme leaves - earthy leaves that add depth to the flavor.
- 1 teaspoon Worcestershire sauce - a little zing that brings balance.
All these parts come together like a well-rehearsed band, each one playing its spot to make the steak sing. You can learn more about pressure cooking safety and tips in our pressure cooker safety tips.
How It All Comes Together Step by Step
First, pat your round steak dry with paper towels. You wanna make sure it’s dry so it gets a good sear later. Sprinkle both sides with the Hey Grill Hey Beef Rub or if you don’t got that, salt and pepper works just fine. This step is crucial for flavor and crust.
Next, heat avocado oil in a big skillet over medium-high heat until you see it shimmer. That’s the signal to lay down your steak. Sear it for about 4-5 minutes per side until it’s got a nice brown crust. You’ll smell that garlic butter soon enough.
After that, turn the heat down to medium. Throw in your butter, minced garlic, fresh thyme leaves, and Worcestershire sauce right into the skillet. Spoon that melted garlic butter over the steak while it cooks for another couple minutes to soak up those flavors good.
Once you got a good sear and butter bath going, move the steak into your pressure cooker pot. Add any leftover garlic butter from the skillet so nothing gets wasted. Lock the lid down and set your cooker to high pressure for 15 minutes. The float valve should pop up, and soon you’ll hear that valve hiss start.
When the timer’s done, do a slow release first to let the steak relax in its own juices before you quick release the rest. This slow release helps keep that tender pull you’re looking for.
Open the pressure cooker and let the steak rest for about 5 minutes. This step is key so all those juices redistribute instead of running out the second you slice.
Slice against the grain nice and thin then drizzle any leftover garlic butter sauce from the pot on top. Dang, y’all are gonna love how tender and flavorful this is. For more easy one-pot recipes, check out our Garlic Butter Beef Pasta.
Valve Hacks You Need to Know
- Right after pressure cooking, do a slow release instead of quick release first. Your steak stays more tender that way.
- If you’re in a rush, quick release works too but you gotta be ready for a bit less juicy results.
- Keep a towel handy when you open the valve to catch that valve hiss steam. It gets hot and fast outta there.
- Use the float valve to double-check if your cooker’s still pressurized before you try to open the lid.
- Sometimes after searing, you can add a splash of water or broth to deglaze the skillet before adding sauce ingredients. Helps with flavor and cleanup too.
When You Finally Get to Eat
You slice into this garlic butter round steak and it feels like pulling tender threads with every cut. That’s the pressure cooker work, making even a tougher cut taste like it just melted in your mouth. The garlic and butter flavors tie it all together so dang well.
The sauce that dribbles down the sides is buttery with just the right punch of garlic and thyme. It coats the steak slices making every bite juicy, no dry bites here. You gonna savor it slow or pile your plate high, either way it’s a winner.
Crispy sear edges meet tender buttery insides and each mouthful kinda reminds you why steak dinners are worth the fuss. Plus you didn’t have to babysit it forever, just a handful of steps and you got restaurant vibes right at home.
How to Store This for Later
- Refrigerate - Let the steak cool down a bit then wrap it tightly in foil or put it in an airtight container. Will keep good for 3-4 days.
- Freeze - Slice it first or store whole, wrap real tight with plastic and foil to avoid freezer burn. Best eaten within 3 months.
- Use leftovers in sandwiches - Thin sliced garlic butter steak makes a dang tasty sandwich the next day.
- Reheat gently - Steam or low microwave power keeps it from drying out. A little splash of water or broth helps too.
What People Always Ask Me
- Can I use other cuts of steak? Sure thing. Round steak works great here cause it’s lean but you could try chuck roast or sirloin if you want something different.
- Do I have to sear the steak first? You gotta, it’s what gives you that crispy crust and locks in flavor. Skipping it can leave the steak kinda flat.
- What if I don’t have Hey Grill Hey beef rub? No worries, salt and pepper all day, that simple blend really shines with garlic butter.
- Can I make this in a slow cooker instead? Yeah it’s possible but the texture will differ. Pressure cooker gives a better tender pull faster.
- Is garlic butter sauce too heavy? It’s rich for sure but you use just enough to complement the steak without drowning it. Balance is key.
- How do I know when it’s done in the pressure cooker? The float valve pops up and stays up, plus you hear that satisfying valve hiss sound from the steam. Then just follow the timer and release instructions for best results.
Garlic Butter Round Steak Pressure Cooker Recipe
Ingredients
Main ingredients
- 2 pound round steak 1 nice even cut
- 2 teaspoons Hey Grill Hey Beef Rub or equal parts salt and pepper
- 1 Tablespoon avocado oil for searing without smoking
- 4 cloves garlic finely minced
- 4 Tablespoons butter melts into meat for buttery goodness
- 2 sprigs fresh thyme leaves earthy leaves add depth
- 1 teaspoon Worcestershire sauce adds balance and zing
Instructions
Instructions
- Pat round steak dry with paper towels and sprinkle both sides with Hey Grill Hey Beef Rub or salt and pepper for flavor and crust.
- Heat avocado oil in a skillet over medium-high heat until shimmering, then sear steak 4-5 minutes per side until brown crust forms.
- Turn heat to medium, add butter, minced garlic, fresh thyme leaves, and Worcestershire sauce to skillet. Spoon melted garlic butter over steak for a couple minutes.
- Transfer steak and leftover garlic butter into pressure cooker pot. Lock lid and cook at high pressure for 15 minutes.
- Do a slow release first to let steak relax, then quick release the rest of the pressure.
- Open pressure cooker, let steak rest for 5 minutes, then slice against grain and drizzle leftover garlic butter sauce on top before serving.
