Pressure-cooked A5 wagyu sliders with garlic paprika mayo

Season the steak; no oil needed.

Set the pressure cooker to brown and sear the steak on each side for colour: little colour after 30 seconds, then about another minute to a minute and a half a side; it cooks fast because it is mostly fat.

Put the trivet in with a little chicken broth, set the steak on top, and cook at high pressure for 20 minutes.

Mix mayo with garlic paste, lemon juice, smoked paprika, salt, pepper and a tiny bit of olive oil.

Release the pressure by hand at the end of 20 minutes so it gets no more tender; natural release takes about 10 minutes.

Pull away the fat and break up the meat.

Spread the garlic mayo on a Hawaiian roll, pile on the meat, add a piece of Havarti and torch it; close the roll.

Variation: Max's version -- oil, salt and pepper on a second steak, cooked in the pot, then pressure cooked longer than 20 minutes until it falls apart like pulled pork.