Step 1

Place a trivet with handles inside the liner of your Instant Pot. Fill with water to the MAX line.

Step 2

Secure the lid, press the Sous Vide button and use the + or – buttons to display 132F. or your desired temperature.

Step 3

The flame symbol will turn on and off as the water comes up to temperature. You will hear a beep when it is ready.

Step 4

Season both sides of the steaks with garlic-pepper and sea salt. Place in a sealing bag. You can use two separate bags if you wish, I chose to just use one.

Step 5

Open the lid on the FoodSaver machine and place the open end of the bag into the center of the removeable drip tray.

Step 6

Close the lid and press down lightly as you firmly turn the knob all the way down to the “Operate” position.

Step 7

Press the Vac/Seal button. It will turn green when it begins to suck the air out of the bag. Next, a red light will turn on to signal that it is now sealing the bag. The red light will turn off when the vacuum sealing is complete.

Step 8

When the water is the correct temperature, remove the lid and place the bag inside. Once it sinks to the bottom, carefully fold the trivet handles over the bag to keep it in place.

Step 9

Secure the lid and cook for 2 hours. The timer automatically displayed 3 hours, I just pulled the steaks out early.

Step 10

When the cooking time is complete, carefully remove the bag from the pressure cooker, remove the steaks and blot them dry.

Step 11

Heat the olive oil in a skillet over medium-high heat until smoking hot. Place the steaks in the skillet and cook for for one to two minutes to sear the outside. Flip the steaks over and sear the second side.

Step 12

Remove from skillet and serve topped with a tablespoon of butter, or compound butter of your choice.