Cooking ribeye steaks in a slow cooker is a bit unconventional because ribeye is best enjoyed medium-rare with a good sear. However, if you want that fall-apart, pot-roast tenderness, it can work wonderfully. Here are two approaches.
Important First Step: The Sear
Never skip this. Searing locks in flavor and improves texture.
-
Pat steaks dry, season generously with salt, pepper, and garlic powder.
-
Sear in a very hot skillet with oil for 1-2 minutes per side until deeply browned. Deglaze the pan with a splash of beef broth and add that liquid to the slow cooker.
Option 1: The Pot Roast Style (For Tough, Marbled Ribeyes)
Best for thinner, less expensive ribeyes or if you simply crave shredded beef.
Ingredients
-
2–3 ribeye steaks (about 1-inch thick)
-
2 cups beef broth
-
1 onion, sliced
-
3 cloves garlic, smashed
-
1 tablespoon Worcestershire sauce
-
1 teaspoon dried rosemary or thyme
-
1 tablespoon cornstarch + 2 tbsp cold water (optional, for gravy)
Method
-
Place sliced onions and garlic at the bottom of the slow cooker.
-
Lay the seared steaks on top. Pour in beef broth and Worcestershire sauce until the liquid comes about halfway up the steaks. Do not fully submerge.
-
Sprinkle with herbs. Cook on Low for 4-6 hours or until fork-tender. Cooking on High will make the meat tough; low and slow is essential.
-
Remove steaks. For a thicker gravy, whisk the cornstarch slurry into the remaining liquid in the slow cooker, turn to High, and cook for 15 minutes until thickened.
Option 2: The “Reverse” Method (For Medium-Rare, Thick Steaks)
This uses the slow cooker like a sous vide to gently bring a very thick steak to the perfect internal temperature before searing. Only attempt this with steaks at least 2 inches thick.
Method
-
Place a thick, seared steak in the slow cooker with absolutely no liquid added.
-
Insert a leave-in meat thermometer horizontally into the side of the steak if possible.
-
Cook on Low (some cookers’ Low is still too hot; use the “Keep Warm” setting if it stays around 130-135°F / 55-57°C) until the internal temp reaches 115-120°F (46-49°C) for medium-rare. This could take 1-2 hours, but watch the thermometer.
-
Remove immediately and sear again in a screaming hot pan with butter, garlic, and fresh herbs for a perfect crust. No resting needed.
Flavor Boosters to Add
-
Mushrooms: Add sliced cremini mushrooms at the start.
-
Onion Soup Mix: Sprinkle a packet of dry onion soup mix over the steaks with the broth for an instant flavor boost (pot roast style).
-
Pepperoncini: Add 4-5 jarred pepperoncini peppers and a splash of the brine along with a packet of Italian dressing mix for a “Mississippi” style flavor.
Let me know if you’d like specific times for a certain thickness of steak.