We are painting our kitchen, so everything on the counter side is covered in plastic drop cloths. We needed a simple-to-prepare dinner. I had two bone-in strip steaks, and it was too cold and snowy to grill them over wood, so I trimmed off most of the fat, pan seared them in coconut oil, and added them to the carrots that had been pressure cooked for about 15 minutes. I took the pressure cooker and ran it under water so I could open it, added the steaks, and pressure cooked the meat and carrots for another 15 minutes.. The carrots were buttery tender, and the meat was more tender and, IMO, better tasting than chuck, and certainly lower in fat. The only thing I'd do differently is to include celery, but we were out of celery.

--Bryan