Slow Cooker Ribeye Steak
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
6 hrs
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Total Time
6 hrs 15 mins
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Servings
4 servings
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Calories
460 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Ribeye Steak
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It’s so easy to make juicy and tender Steak in the Crockpot. This recipe is full of bold spices and a delectable gravy that adds so much flavor to the ribeyes.
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Ingredients
- 2 ribeye steaks thick
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon italian seasoning blend
- ½ teaspoon paprika
- 2 tablespoon extra virgin olive oil
- 4 tablespoon unsalted butter
- 1 onion sliced
- 4 cloves garlic sliced
- 2 tablespoon tomato paste
- 4 cup beef broth
- 1 ounce onion soup mix
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Instructions
- In a small bowl, mix together the salt, pepper, garlic powder, onion powder, Italian seasoning blend and paprika. Stir until well combined.
- Season both sides of the steak with the blend and set aside.
- In a large skillet, heat 2 Tablespoons of oil over high heat. When the pan and oil are hot, sear the steak on both sides then promptly remove from pan and transfer to slow cooker.
- Lower the heat to medium and add the butter and onion. Cook for about 5 minutes or until onions are tender. Add garlic and cook for 1 additional minute.
- Add the tomato paste and cook for 1 additional minute.
- Slowly pour the beef broth and onion soup mix to the skillet and deglaze the pan.
- Carefully pour the mixture over the ribeye steaks in the slow cooker.
- Cover and cook on high 2-3 hours or low for 4-6 hours.
Notes
- Cool completely before storage: Allow the steaks to cool completely before placing them in the refrigerator or the freezer. This will better preserve their freshness.
- Don’t cook frozen: Don’t cook the ribeyes from frozen. They will not sear well and the spice rub won’t stick. Thaw the steaks in the refrigerator overnight before preparing and cooking them.
- Let the steaks rest: Give them time to rest outside of the crockpot before you slice them. This allows the juices to redistribute so they don’t run out of the meat and cause it to become dry.
Nutrition Information
Show Details
Calories
460kcal
(23%)
Carbohydrates
11g
(4%)
Protein
27g
(54%)
Fat
35g
(54%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
16g
Trans Fat
0.5g
Cholesterol
99mg
(33%)
Sodium
2169mg
(90%)
Potassium
635mg
(18%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
516IU
(10%)
Vitamin C
6mg
(7%)
Calcium
57mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 11g | 4% |
| Protein | 27g | 54% |
| Fat | 35g | 54% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 99mg | 33% |
| Sodium | 2169mg | 90% |
| Potassium | 635mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 516IU | 10% |
| Vitamin C | 6mg | 7% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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