Best Ribeye in a Slow Cooker
What is your favorite way to cook a rib-eye steak? If you haven’t yet tried it in a slow cooker, you are missing out. Like juicy, tender meat? You’ve got to try this. I had no idea how good this steak-in-a-slow-cooker experiment was going to be. It only takes four hours on high (double the time if you need it to cook all day).
Sear or Not to Sear?
I used to think you had to sear all kinds of meat for the best results before putting it into a slow cooker. But I was wrong. Maybe that is the best way when cooking pork chops in the slow cooker – but not for rib-eye steak. A friend had read about searing meat after you take it out of the slow cooker. I had considered doing that but decided not to when the steaks tasted so good.
A couple of days ago my hubs asked me to thaw the two rib-eyes we had in the freezer and he would grill them. I thawed them then marinated them in the refrigerator. Circumstances, however, changed the course of our dinner plans. Hubs asked if there was another way I could cook the steaks. Of course, I could easily fit them into my 30-day slow cooker recipe plan. Honestly, I wasn’t sure how they would turn out but was willing to go for it.
Cooking with Foil in the Slow Cooker
Foil is the key. I’ve used foil before in the slow cooker but not a lot. I decided on cooking steaks and sweet potatoes together in the slow cooker. This is the recipe:
Rib-eye Steaks and Sweet Potatoes in the Slow Cooker
- 2 Rib-eye steaks
- 2 Small sweet potatoes (I made 3 to have an extra for leftovers)
- Vela Farms Texas Sweet Tea Marinade
- "holy chipotle!" Honey Chipotle Barbecue Sauce
- salt & pepper
- Season the steaks, and marinate them with the Sweet Tea Marinade overnight.
- Wrap each steak and each potato separately in foil, sealing the ends.
- Cook on high in the slow cooker for 4 hours (or 8 if cooking all day).
- Open the steaks carefully and add the barbecue sauce, sealing the foil again and putting back into the slow cooker for about 15 minutes (or add the barbecue sauce before cooking for 4 hours).
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When I first tested the rib-eyes after cooking for four hours, the steak was perfect. Juicy, tender. I ended up adding the barbecue sauce then and letting the rib-eyes cook another hour. They were good then, too. However, next time I cook them in the slow cooker, I will turn the slow cooker off at four hours and not add the barbecue sauce. The steaks tasted so delicious in their natural juice.
Sweet Tea Seasoning
Like Southern sweet tea? Down South, we like to keep a gallon of sweet tea in the fridge handy at all times. Make it sweet with regular granulated sugar or a sugar substitute. There’s nothing like a glass of sweet iced tea on a hot day, and summer is arriving soon. Iced tea, at least for Southerners, means a glass FULL of ice. You can even order K-cup machine compatible sweet iced tea packets.
If you’re not a Texas resident and can’t find Vela Farms Texas Sweet Tea Marinade, look for Smokin’ Sweet Tea, a naturally flavored marinade by McCormick Grill Mates or order it from Amazon.
Another idea hubs and I discussed was putting them on the grill after cooking in the slow cooker. We’ll try that and see how it turns out. When we do, we’ll only put it on the grill for five minutes or less to add the smoked flavor.
Have you cooked steak in your slow cooker? If so, let me know how you cooked yours.