Slow Cooker Mississippi Ribeye Steaks Recipe

 

 

 

 

 

 

 

Ingredients

Main Proteins:

2 ribeye steaks (approximately 1.5 pounds or 680 grams total)

Seasoning Ingredients:

1 packet ranch seasoning mix
1 packet au jus gravy mix
¼ cup (60 milliliters) unsalted butter, sliced
Salt, to taste
Pepper, to taste

Flavor Enhancers:

56 pepperoncini peppers
¼ cup (60 milliliters) pepperoncini juice
Instructions

Gently massage salt and black pepper onto both sides of the ribeye steaks, keeping seasoning light due to the inherent saltiness of the upcoming mixes.
Arrange the steaks in the slow cooker base, positioning them without overlapping to guarantee uniform heat distribution.
Evenly dust the steaks with au jus gravy mix and ranch dressing mix, creating a delicate seasoning layer.
Carefully pour beef broth around the steaks, ensuring the liquid doesn’t disrupt the carefully applied seasonings.
Strategically place butter atop each steak, allowing it to melt and infuse rich flavor during cooking.
Scatter pepperoncini peppers throughout the cooking vessel, distributing them around the meat for balanced taste.
Secure the slow cooker lid and allow the steaks to simmer on low temperature for 4-5 hours, monitoring tenderness and flavor development.
Verify meat’s doneness, being cautious not to exceed optimal cooking time which could compromise the ribeye’s delicate texture.
Delicately transfer steaks from the slow cooker, drizzling the aromatic cooking liquid over each piece to enhance moisture and flavor.
Optional: Garnish with fresh parsley for a vibrant visual appeal and subtle herbaceous note.