Place eggs into the bottom of an InstaPot or electric pressure cooker. Add 1 cup water to the bottom of the pot.
Seal and set to high pressure for 5 minutes. Immediately use the quick release method and remove eggs directly to an ice bath to stop cooking.
Peel eggs and cut in half lengthwise. Remove yolks to a large bowl. Place eggs on a serving tray.
Use a fork to mash yolks into tiny crumbles. Add mayo and mustard and stir to combine.
Add other ingredients and adjust seasoning to taste.
Spoon or pipe into egg whites.
Top with a thinly cut, tightly rolled steak slice.
Garnish with torn or chopped parsley.
Heat oven to 425ºF. Remove steak from packaging and dry with paper towels. Sprinkle steak with salt and place it on a rack on a baking sheet. This allows air to circulate around the steak and fully dry out the surface which helps make a dark sear.
Place steak in the oven for approximately 30 minutes or until an internal thermometer reads 125ºF (for medium-rare). Remove from the oven and set aside.
Heat a heavy-bottomed skillet over medium-high heat. Add cooking oil. When the oil is hot, place steak in the skillet. Sear on each side, undisturbed, for 1 minute or until a dark crust forms.
Remove steaks from skillet and allow to rest 5 minutes before slicing.
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