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Crockpot Ribeye Steak

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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.

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)

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

Find it online: https://thefamilycooking.com/crockpot-ribeye-steak/