Slow Cooker Ribeye Steaks

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🥩 Slow Cooker Ribeye Steaks

Tender, juicy ribeye steaks slow-cooked in a savory garlic-herb butter sauce.

Ingredients

  • 2 ribeye steaks, about 1–1½ inches thick
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 4 cloves garlic, minced
  • 1 small onion, sliced
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Italian seasoning
  • ½ tsp smoked paprika
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • Salt and black pepper, to taste
  • 1 tbsp fresh chopped parsley
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme

Instructions

  1. Season the steaks: Pat the ribeyes dry with paper towels. Season generously on both sides with salt, black pepper, garlic powder, onion powder, Italian seasoning, and smoked paprika.
  2. Sear for extra flavor: Heat olive oil in a large skillet over medium-high heat. Sear the steaks for about 1–2 minutes per side, just until nicely browned. Transfer to the slow cooker.
  3. Make the sauce: In the same skillet, melt the butter. Add the garlic and sliced onion and cook for about 1 minute. Pour in the beef broth and Worcestershire sauce, scraping up the browned bits from the bottom of the pan.
  4. Slow cook: Pour the sauce over the steaks. Add the rosemary and thyme.
  5. Cook: Cover and cook on LOW for 2–3 hours, depending on the thickness of the steaks and your preferred doneness. Ribeye can become less tender if dramatically overcooked, so avoid cooking it all day like a pot roast.
  6. Finish: Remove the steaks and let them rest for 5–10 minutes. Spoon some of the garlic-herb sauce over each steak and garnish with fresh parsley.

Serving Ideas

Serve with:

  • Creamy mashed potatoes
  • Roasted or steamed vegetables
  • Garlic green beans
  • Crispy potatoes
  • A fresh garden salad

⭐ Tip

For the best texture, use a meat thermometer and check the steaks before they become overcooked. The slow cooker is excellent for infusing flavor, but ribeye doesn’t need the long cooking time typically used for tougher cuts of beef.

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