Mastering the Art of Cooking Ribeye Steak in a Slow Cooker
Master the art of slow-cooking a ribeye steak to achieve perfect tenderness and deep flavors right in your kitchen. This recipe simplifies the process, ensuring a deliciously juicy steak every time.
Ingredients
Scale
- 1 ribeye steak (about 1.5 lbs)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1 onion, roughly chopped
- 3 cloves garlic, crushed
- 1 sprig rosemary or a few sprigs of thyme
- 1/2 cup beef broth
- Optional: 2 tablespoons Worcestershire sauce for marinating
- Optional: 1 tablespoon olive oil for marinating
- 2 medium potatoes, diced
- 2 carrots, sliced
Instructions
- Step 1 – Season the ribeye steak generously with salt, pepper, garlic powder, and smoked paprika. For enhanced flavor, optionally marinate the steak overnight in a mix of olive oil and Worcestershire sauce before cooking.
- Step 2 – Heat olive oil in a skillet over medium-high heat. Sear the steak for 2-3 minutes on each side to form a rich crust.
- Step 3 – Place the seared steak in the slow cooker. Surround it with the chopped onions, crushed garlic, and herbs.
- Step 4 – Add the diced potatoes and sliced carrots around the steak in the slow cooker.
- Step 5 – Pour beef broth over the ingredients in the slow cooker.
- Step 6 – Cover and set the slow cooker to low. Cook for 6-8 hours for a tender but sliceable steak, or 8-10 hours for a more fork-tender texture.
- Step 7 – Let the steak rest for a few minutes after cooking before slicing and serving.