Mississippi Ribeye Slow Cooker (Print-Friendly Version)
Succulent ribeye steaks slow-cooked with ranch seasoning, au jus, pepperoncini, and butter until fork-tender and flavorful.
# What You'll Need:
01 -
2 to 3 pounds ribeye steaks, bone-in or boneless, about 1 inch thick
02 -
1 packet ranch seasoning mix
03 -
1 packet au jus gravy mix
04 -
10 pepperoncini peppers
05 -
1/4 cup pepperoncini juice, optional
06 -
1/2 cup unsalted butter, cut into thin slices
# How to Make It:
01 -
If desired, sear the ribeye steaks in a hot skillet with a little oil for 1–2 minutes per side to add extra flavor.
02 -
Place the steaks in the bottom of the slow cooker in a single layer if possible, allowing slight overlap if needed.
03 -
Sprinkle the ranch seasoning and au jus mix evenly over the steaks. Scatter the pepperoncini peppers on top and pour in the pepperoncini juice if using.
04 -
Place slices of unsalted butter evenly over the meat.
05 -
Cover and cook on low for 5 to 7 hours or on high for 3 to 4 hours, until the steaks are fork-tender.
06 -
Carefully remove the steaks from the slow cooker and spoon some of the juices and peppers over the top. Serve hot over mashed potatoes, steamed rice, or egg noodles, with optional garnish of fresh parsley.
# Additional Tips:
01 -
For the most tender result, select ribeyes with good marbling and ensure adequate slow cook time for best texture.
02 -
Pepperoncini add tang, not heat, but their quantity can be reduced to suit spice tolerance.
03 -
To thicken the cooking liquid into a gravy, transfer some liquid to a saucepan, whisk in a cornstarch slurry, and simmer until thickened.
04 -
Leftovers reheat well and can be used for sandwiches or wraps.