Crockpot Ribeye Steak

Why You’ll Love This Recipe

• Minimal effort: once you set it up in the slow cooker, you’re free to focus on sides or other tasks.
• Deep flavour: the slow cooking infuses the steak with aromatic onions, garlic and broth, creating rich taste and tender meat.
• Versatile sauce: the cooking liquid doubles as a gravy or sauce to pour over the steak or sides.
• Great for feeding a group: using thick ribeye cuts in the crockpot means you can serve multiple people with ease.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ribeye steaks (2–4 steaks depending on size)
• Salt
• Black pepper
• Garlic powder (or minced garlic)
• Onion powder
• Olive oil (for searing)
• Onion, sliced
• Mushrooms, sliced (optional)
• Beef broth (or stock)
• Worcestershire sauce
• Tomato ketchup or tomato paste (optional)
• Cornstarch (for thickening sauce, optional)
• Fresh thyme or rosemary sprigs (optional)
• Butter (optional finish)

Directions

1. Remove the ribeye steaks from the refrigerator about 20–30 minutes before cooking to bring them closer to room temperature.
2. Pat dry the steaks with paper towels. Season both sides generously with salt, black pepper, garlic powder and onion powder.
3. (Optional) Heat a skillet over medium-high heat with 1–2 tablespoons of olive oil. Sear each steak for about 1–2 minutes per side until browned (this adds flavour).
4. Place the sliced onion (and mushrooms if using) inside the crockpot, distributing evenly.
5. Lay the seasoned (and optionally seared) ribeye steaks on top of the onions/mushrooms.
6. In a bowl, mix together beef broth, Worcestershire sauce, and optionally ketchup or tomato paste. Pour this mixture around (not directly over) the steaks so you do not wash off the seasoning. Add fresh thyme or rosemary if using.
7. Cover and cook on Low for about 4-6 hours, or on High for about 2.5-3.5 hours. Because ribeye is a tender cut, avoid extremely long slow-cooking times or the texture may become pasta-like.
8. If you prefer a thicker sauce, remove the steaks to rest for about 5-10 minutes, then mix a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water), stir it into the liquid in the crockpot and cook uncovered on High for 10-15 minutes until thickened.
9. Let the steaks rest outside the crockpot for about 5 minutes. Then slice against the grain and serve with the onions/mushrooms and sauce.

Servings and timing

• Servings: 4 (depending on steak size)
• Prep time: ~10 minutes (plus 20-30 minutes for room-temp)
• Cook time: Low ~4-6 hours / High ~2.5-3.5 hours
• Resting time: ~5 minutes
• Total time: ~4.5-6.5 hours (on Low) or ~3 hours (on High)

Variations

• Mushroom & red-wine sauce: Replace part of the broth with red wine, add sliced mushrooms and thyme for a richer sauce.
• Spicy rub version: Use smoked paprika, cayenne pepper and chipotle powder in the seasoning for heat.
• Herb butter finish: After slow‐cooking, sear the steaks for 30 seconds per side in a hot skillet with butter and garlic for a crisp crust.
• Vegetable-filled: Add carrots, baby potatoes and bell peppers in the crockpot beneath the steak so they cook along with it.
• Balsamic twist: Replace a portion of the broth with balsamic vinegar for tangy flavour, especially good paired with mushrooms.

Storage/Reheating

• Storage: Store any leftover steak and sauce in an airtight container in the refrigerator for up to 3–4 days.
• Reheating: Reheat gently in a skillet over medium heat, adding a splash of the sauce to keep meat moist. Alternatively, microwave in short bursts, but be careful not to overcook and dry out the steak.
• Freezing: You can freeze cooled steak with its sauce for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

FAQs

How do I avoid overcooking ribeye in a crockpot?

Because ribeye is tender and well-marbled, it doesn’t need extremely long slow-cooking. Choose the lower end of the time range and check doneness; avoid cooking until it falls apart unless you want more of a “braised” texture.

Should I sear the steak before putting it in the crockpot?

Yes, searing is strongly recommended because it develops flavour and colour. The slow cooker alone won’t produce the same crust or depth of flavour.

Can I cook frozen ribeye steak in the crockpot?

It’s not recommended because starting from frozen may cause uneven cooking and food-safety issues. Thaw the steak first.

What internal temperature should I aim for?

For a sliceable steak texture: medium-rare ~130-135°F (54-57°C) before resting; medium ~140-145°F (60-63°C). If you want it to shred or fall apart, you’ll cook it higher. Use a meat thermometer.

Can I add vegetables to cook with the steak?

Yes — vegetables like onions, mushrooms, potatoes or carrots work well. Place them underneath the steak so they absorb juices, but ensure you don’t overcrowd the crockpot.

What kind of sauce results from this cooking method?

You’ll have a flavorful cooking liquid rich in beef broth, onions and seasonings. If desired, thicken it with cornstarch to make a gravy-style sauce.

What cut of steak is best for the crockpot?

While you can use ribeye, keep in mind it’s a tender, high-quality cut and traditionally best cooked quickly. Some cooks prefer tougher cuts (chuck, brisket) for long slow-cooking since they handle the long time better. If you use ribeye, use moderate timing so it retains good texture.

How should I slice the steak after cooking?

Let the steak rest for about 5 minutes, then slice against the grain (across the muscle fibres) into thin slices. This ensures each bite is tender.

What sides go best with crockpot ribeye steak?

Mashed potatoes, roasted vegetables, rice, steamed green beans or a simple salad all pair nicely. Use the sauce as a gravy over the sides.

Conclusion

Using a crockpot to make ribeye steak offers a convenient way to enjoy a rich, flavourful and hearty meal with minimal effort. With the right seasoning, optional sear, slow cooking with aromatics and broth, and a thoughtful resting period, you can turn a quality steak into a dish that’s perfect for weeknights, leftovers or a comforting dinner. Enjoy your cooking!

Crockpot Ribeye Steak

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This crockpot ribeye steak recipe transforms tender ribeye cuts into a rich, slow-cooked meal full of flavor. Seasoned, optionally seared, and cooked with onions, garlic, and broth, it yields juicy steak and a delicious sauce or gravy with minimal effort.

• Author: Laura
• Prep Time: 10 minutes (plus 20–30 minutes resting before cooking)
• Cook Time: 4–6 hours on Low or 2.5–3.5 hours on High
• Total Time: 4.5–6.5 hours
• Yield: 4 servings
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: Halal

Ingredients

• 2–4 ribeye steaks (about 1½–2 lbs total)
• 1½ tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder or 2 cloves minced garlic
• 1 tsp onion powder
• 2 tbsp olive oil (for searing)
• 1 medium onion, sliced
• 1 cup mushrooms, sliced (optional)
• 1 cup beef broth or stock
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato ketchup or 1 tsp tomato paste (optional)
• 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
• 2 sprigs fresh thyme or rosemary (optional)
• 1 tbsp butter (optional, for finishing)

Cook Mode Prevent your screen from going dark

Instructions

1. Remove ribeye steaks from the refrigerator 20–30 minutes before cooking to reach room temperature.
2. Pat dry and season both sides with salt, black pepper, garlic powder, and onion powder.
3. (Optional) Heat olive oil in a skillet over medium-high heat and sear steaks for 1–2 minutes per side until browned.
4. Place sliced onion and mushrooms (if using) in the bottom of the crockpot.
5. Lay the seasoned or seared ribeye steaks on top of the onions.
6. In a small bowl, mix beef broth, Worcestershire sauce, and optional ketchup or tomato paste. Pour this mixture around the steaks, not directly over them. Add thyme or rosemary if desired.
7. Cover and cook on LOW for 4–6 hours or on HIGH for 2.5–3.5 hours. Avoid overcooking since ribeye is a tender cut.
8. Remove steaks and let rest for 5 minutes. If desired, thicken the sauce by stirring in the cornstarch slurry and cooking on HIGH uncovered for 10–15 minutes until thickened.
9. Slice steak against the grain and serve with onions, mushrooms, and the rich sauce poured over top.

Notes

• Searing before slow cooking enhances flavor and texture.
• Do not overcook ribeye—it’s a tender cut that doesn’t need long cooking times.
• Use a meat thermometer for accuracy; aim for 130–135°F for medium-rare.
• Thicken the cooking liquid into a gravy for serving over potatoes or rice.
• Add vegetables beneath the steaks for a one-pot meal.

Nutrition

• Serving Size: 1 steak with sauce (~6 oz cooked steak)
• Calories: 420
• Sugar: 2g
• Sodium: 710mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 33g
• Cholesterol: 110mg