Secret revealed: is it possible to make a mouthwatering ribeye in a slow cooker?
What To Know
- For an extra burst of flavor, marinate the steak in a mixture of soy sauce, olive oil, and your preferred seasonings for several hours or overnight.
- Add a drizzle of oil and sear the steak for 2-3 minutes per side to create a flavorful crust.
- Remove the steak from the slow cooker and place it on a cutting board before slicing.
Absolutely! Slow cooking is an exceptional method for tenderizing tough cuts of meat like ribeye steak. The prolonged, low-temperature cooking process breaks down the connective tissues, resulting in an incredibly juicy and flavorful steak.
Benefits of Slow Cooking Ribeye Steak
- Tenderness: Slow cooking guarantees a fork-tender steak that melts in your mouth.
- Flavor: The extended cooking time allows the steak to absorb the rich flavors of your chosen marinade or seasoning.
- Convenience: Slow cooking is a hands-off approach that frees up your time for other tasks.
Choosing the Perfect Ribeye Steak
Look for a steak that is at least 1 inch thick and well-marbled. The marbling (white streaks of fat) contributes to the steak’s flavor and tenderness.
Seasoning and Marinating
Season the steak generously with salt and pepper. You can also add your favorite herbs and spices, such as garlic powder, onion powder, or paprika. For an extra burst of flavor, marinate the steak in a mixture of soy sauce, olive oil, and your preferred seasonings for several hours or overnight.
Cooking Instructions
1. Sear the steak: Heat a large skillet over medium-high heat. Add a drizzle of oil and sear the steak for 2-3 minutes per side to create a flavorful crust.
2. Transfer to slow cooker: Place the seared steak in a slow cooker. Add any remaining marinade or seasoning to the pot.
3. Cook on low: Cook the steak on low for 6-8 hours, or until it reaches your desired doneness.
Determining Doneness
- Rare: 120-125°F (49-52°C)
- Medium-rare: 125-130°F (52-54°C)
- Medium: 130-135°F (54-57°C)
- Medium-well: 135-140°F (57-60°C)
- Well-done: 140°F and above (60°C and above)
Serving Suggestions
Serve your slow-cooked ribeye steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a crisp salad.
Variations
- Garlic Herb Ribeye: Add chopped garlic, thyme, and rosemary to the marinade.
- BBQ Ribeye: Coat the steak in your favorite barbecue sauce before slow cooking.
- Red Wine Ribeye: Marinate the steak in a mixture of red wine, olive oil, and herbs overnight.
Tips for Success
- Don’t overcook the steak. Check the internal temperature frequently to ensure it doesn’t become tough.
- Let the steak rest for 10-15 minutes before slicing to allow the juices to redistribute.
- Remove the steak from the slow cooker and place it on a cutting board before slicing. This will prevent the juices from running out onto the counter.
- Slice the steak against the grain for maximum tenderness.
Questions We Hear a Lot
Q: Can I slow cook a frozen ribeye steak?
A: Yes, but it will take longer to cook. Add an additional 2-3 hours to the cooking time.
Q: What is the best way to reheat a slow-cooked ribeye steak?
A: Reheat the steak in a preheated oven at 250°F (121°C) until warmed through.
Q: Can I add vegetables to the slow cooker with the steak?
A: Yes, you can add vegetables such as carrots, onions, or celery to the pot for a complete meal.
