There are many ways to cook a ribeye steak, but when you want the most tender and juicy results possible, it’s hard to beat the taste of slow cooking.
Cooking meat over low heat allows all of the juices inside to be sealed in with no loss of flavor or texture.
Since there is so little liquid added, this is a dry cooking method that can easily turn tough meat into a tender and succulent dish.
Ribeye is a large and fatty steak cut of beef from the rib primal.
Many ribeye enthusiasts prefer cooking steak on the grill, but if you have neither the time nor the patience to prepare this full meal, cooking ribeye in a slow cooker is your best bet.
This will let you prepare an entire meal regardless of whether you’re on vacation or working long hours.
Ribeye is a boneless rib steak that contains high collagen fibers, and thus, the best way to taste its deep flavors and tenderize the toughness is to slow cook.
You can opt to use a conventional oven, a roaster oven, or a crockpot.
When aiming for tender ribeye, temperature levels make all the difference in the outcome.
Ribeye is a muscle, and as soon as you start the cooking process, moisture starts evaporating.
So, gentle heat allows gradual temperature increase in the steak, thus, cooking well at a lower rate.
This ensures most of the meat juices are retained and stay succulent.
Additionally, slow cooking will tenderize your steak and deepen its flavors.
Most people don’t like dry food.
Well, we over here prefer our steaks dry or perhaps with a bit of sprinkle of glaze.
A dry rub combines dried spices used to season steak shortly before cooking it.
Salt, sugar, and pepper are the essential ingredients for a dry rub, and the combo delivers the right amount of seasoning savory and sweet muckiness to steaks.
The secret is to balance whichever ingredients you decide to use.
Alternatively, if you prefer wet ingredients, a marinade would be best.
You can use rosemary, garlic, mustard, or gravy to marinate these steaks, and the result will be a flavorful taste.
The duration for marinating differs; for mild spicing, refrigerate for about 5 hours while for intense spices 10 hours or preferably overnight.
The best part about baking ribeye steak in the oven is eliminating the risk of overcooking or drying out.
Slow cooking gives enough time for the steak to tenderize.
This method is simple: preheat the oven, place in the steak until the medium-rare temperature is reached, then lightly sear the sides on the stove to brown the surfaces.
Required oven tools: dripping pan, grill rack, tongs, skillet, and meat temperature.
Most meat is purchased frozen, or instead, we buy in bulk and place it in a freezer to avoid frequent visits to the store.
Frozen steak contains a lot of water, which may distort the flavors if not cooked well.
Here is how to prepare a frozen ribeye in a slow cooker.
Steaks are versatile and can be served with a variety of sides.
Here are four sides you can try:
This salad is a refreshing way to get plenty of vitamin C and crunch into your meal—pair it with the rich ribeye steak for a perfect balance.
Rich, creamy, and buttery, scalloped potatoes are the perfect side to the delectable flavor of ribeye in a slow cooker.
Like parsnips, carrots, and beets, roasted root vegetables are a great option to serve with ribeye.
There’s nothing quite like healthy green vegetables to round out an indulgent meal.
These steamed broccoli florets are quick and easy to make, so you can spend more time enjoying the company of your loved ones (and less time in the kitchen).
Both are cuts from the same part of beef with tough muscles.
The only difference is that a rib steak has a bone while a ribeye steak is boneless.
All slow cookers can be used to cook ribeye steak example: roaster oven, instant pot, crockpot, and oven.
Specific tools depend on the one you’re using.
For instance, if it’s an oven, you require a dripping pan, grill rack, tongs, meat thermometers, and tin foils.
A skillet is a necessary tool in this process.
Generally, it takes about 5 to 6 hours to prepare and cook ribeye in a slow cooker on low heat.
I recommend checking the steak’s internal temperature as per your preferred level of doneness—medium or medium-rare.
Slow cooking ribeye results in a fall-apart, tender, and juicy barbeque that melts in your mouth.
Giving the meat time breaks the tough collagen fibers to gelatin, allowing tight connective tissue to loosen, resulting in that steak that effortless fall-apart.
Fast cooking is suitable for leaner meat cuts or seafood.
Cooking tough steaks like ribeye and briskets fast doesn’t give the tough tissue enough time to disconnect.
This leads to drying out and tough steak.
So, steak in a slow cooker is preferable, but the decision is yours.
These ribeye cuts are flavorful.
Pepper and salt are enough for seasoning and taste.
Either is okay; the secret is “low and slow.”
Regulating the temperature is the key to having a tender and moist finish.
However, steak lovers know that the browning finish is where the beauty is at, plus the juiciness, of course.
To attain that brown skin, use a skillet hot enough to sear for 1 minute on each side..
Cooking ribeye in a slow cooker is economical to prepare a top-quality cut.
It will be tender and flavorful when it comes out of the oven!
Many want to know how they can make a ribeye in a slow cooker taste as good as one in a steakhouse.
Most likely, it’s the additional care and attention.
Balancing the seasonings is also a factor for consideration; otherwise, you might distort the flavors.
Homemade ribeye in a slow cooker
- 1 Slow Cooker
- Seasoning: Sprinkle salt, pepper, and onion powder on both sides of the ribeye steak.
- Browning: Heat 3 tsp. of olive oil in a skillet and seer both sides of ribeye steak for about a minute each.
- Potatoes: Add half of the baked potatoes and the sliced onions to the bottom of a deep pan, then add the steak.
- Add the remaining half onions and potatoes on top.
- Add 2 ½ cups of water and the packet of onion soup mix.
- Cover and cook on low heat for 7 to 8 hours.
- Until the meat is fork-tender.