A rib-eye steak is the best cut of beef to cook in a pressure cooker, according to Victoria Wise, author of "The Pressure Cooker Gourmet." Though pressure cooking isn't the most common way to cook a steak, it's an option that yields a juicy, moist steak that is impressively tender, and low in fat compared to other cooking methods, such as frying it in butter. The trick is to cook it for the right amount of time, notes Wise. In addition to being tasty, the finished product also supplies a healthy amount of protein, iron and vitamin B-12.
Rub herbs and spices, such as salt, pepper, onion powder and cayenne pepper, on both sides of the rib-eye steak. Let the steak sit for a few minutes until it's room temperature. Alternatively, cover the seasoned beef and store it in the refrigerator until you're ready to cook it.
Heat cooking oil in the pressure cooker until it just starts to smoke. Use canola or another type of vegetable oil because these are good sources of heart-healthy unsaturated fats.
Place the rib-eye steak into the hot oil and sear it for one to two minutes. Flip the steak and sear the second side for an additional minute or two.
Remove the rib-eye steak and put it on a plate.
Pour cooking liquid into the pressure cooker, as well as any herbs or spices you wish to add. If you use broth, look for low or reduced-sodium versions to decrease the overall sodium content of your meal.
Put the seared rib-eye back into the pressure cooker and cover it with the locking lid. Bring the meat to pressure over high heat, which will take between two and three minutes.
Reduce the heat and cook the steak for an additional 10 minutes.
Remove the rib-eye steak from the pressure cooker and transfer it to a serving platter. Cover the steak with foil and let it rest for five minutes.
Serve the rib-eye steak with your choice of side dishes, such as steamed vegetables, which will add potassium, fiber and vitamin A to your meal, or brown rice, which is a good source of fiber and iron.