Set pot to HIGH saute and pour grapeseed or olive oil in to cover bottom

Add steaks and sear for 2-3 minutes or until they move freely without sticking to bottom

After searing one side, grind a generous amount of pink Himalayan sea salt to one side of the meat for tenderizing and flavor

Remove meat as needed until all steaks have been seared

Add one cup of water to the oil along with the bullion cube (I recommend pouring up the water ahead of time and letting the bullion dissolve in it while I sear the meat)

Place meat inside, staggering if you are stacking. I don't use the trivet so the meat will sit in the liquid

Set pot to pressure cook HIGH for 20 minutes. Pulse or natural release for 10 them quick release pressure and serve