MS Ribeye Crockpot (Printer-Friendly Layout)
Juicy ribeye steaks cooked low and slow with zesty ranch mix, au jus, tangy pepperoncini, and creamy butter until they're super soft and packed with flavor.
# Ingredients You'll Need:
01 -
2 to 3 pounds of 1-inch thick ribeye steaks, with or without bones
02 -
1 packet of dry ranch seasoning
03 -
1 packet of au jus gravy powder
04 -
10 whole pepperoncini
05 -
1/4 cup brine from pepperoncini jar, if you want
06 -
1/2 cup plain butter, sliced thin
# Step-by-Step Instructions:
01 -
If you're feeling fancy, throw the steaks in a hot oiled pan for about 1-2 minutes each side to get some extra taste.
02 -
Lay the ribeyes flat on the bottom of your slow cooker, trying not to stack them but a bit of overlap won't hurt anything.
03 -
Dust the steaks with the dry ranch mix and au jus powder all over. Drop the pepperoncinis on top and splash in their juice if you're using it.
04 -
Spread the thin butter slices all over the top of your meat.
05 -
Put the lid on and cook until the meat falls apart easily with a fork - about 5-7 hours on low or 3-4 hours on high.
06 -
Gently lift the steaks out of the cooker and drizzle some of the juices and peppers on top. It's great served on mashed potatoes, plain rice, or noodles, maybe with some fresh parsley on top if you want.
# Extra Tips and Tricks:
01 -
Go for ribbies with lots of fat streaks and don't rush the cooking time if you want them super tender.
02 -
Those little peppers give a nice zing but aren't hot - you can use fewer if you're worried about the tang.
03 -
Want thicker sauce? Pour some cooking juice into a pot, mix in cornstarch mixed with cold water, and heat it up till it gets thick.
04 -
The meat tastes great the next day too - try it cold in a sandwich or wrapped in a tortilla.