I love this recipe because it takes minimal prep work and delivers maximum flavor. I simply season, sear, and let the slow cooker do the rest. The spice blend creates a beautiful crust on the steak, while the buttery onion and garlic gravy keeps everything moist and flavorful.
I also appreciate how versatile it is. I can serve it with mashed potatoes, rice, or roasted vegetables, and the rich gravy ties everything together. It is perfect for a cozy family dinner but impressive enough when I want to serve guests.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 Ribeye steaks thick 1 teaspoon Salt ½ teaspoon Ground black pepper ½ teaspoon Garlic powder ½ teaspoon onion powder ½ teaspoon italian seasoning blend ½ teaspoon Paprika 2 tablespoon Extra virgin olive oil 4 tablespoon Unsalted butter 1 onion sliced 4 cloves garlic sliced 2 tablespoon Tomato paste 4 cup Beef broth 1 ounce Onion Soup mix
Directions
I start by mixing the salt, ground black pepper, garlic powder, onion powder, Italian seasoning blend, and paprika in a small bowl until everything is well combined.
I season both sides of the ribeye steaks generously with the spice blend and set them aside.
In a large skillet, I heat the olive oil over high heat. Once the oil is hot, I sear the steaks on both sides to lock in flavor, then promptly remove them from the pan and transfer them to the slow cooker.
I lower the heat to medium and add the unsalted butter and sliced onion to the same skillet. I cook for about 5 minutes, until the onions are tender, then add the sliced garlic and cook for another minute.
Next, I stir in the tomato paste and cook for one additional minute to deepen the flavor. I slowly pour in the beef broth and add the onion soup mix, scraping the bottom of the skillet to deglaze the pan and incorporate all those flavorful bits.
I carefully pour this mixture over the ribeye steaks in the slow cooker. I cover and cook on high for 2–3 hours or on low for 4–6 hours, until the steaks are tender and infused with flavor.
Before slicing, I let the steaks rest for a few minutes so the juices can redistribute.
I sometimes add sliced mushrooms to the onions for an earthy flavor. If I want a little heat, I sprinkle in a pinch of red pepper flakes with the spice blend. For a deeper, richer gravy, I occasionally add a splash of Worcestershire sauce to the broth mixture.
When I want a thicker gravy, I mix a small amount of cornstarch with cold water and stir it into the slow cooker during the last 30 minutes of cooking.
Storage/Reheating
I let the steaks cool completely before storing them. I place leftovers in an airtight container and refrigerate for up to 3 days. For longer storage, I freeze them in a freezer-safe container for up to 2 months.
To reheat, I warm the steak gently in a covered skillet over low heat with some of the gravy to keep it moist. I can also reheat it in the microwave in short intervals, spooning extra gravy over the top to prevent it from drying out.
FAQs
Can I cook the ribeye steaks from frozen?
I do not recommend cooking them from frozen. I find that they do not sear properly and the seasoning does not stick well. I always thaw them overnight in the refrigerator first.
Do I have to sear the steaks before slow cooking?
I highly recommend searing because it locks in flavor and adds a rich crust. While I could skip it, I find the final result much more flavorful when I take this extra step.
Can I use a different cut of steak?
Yes, I can substitute with New York strip or sirloin, but I prefer ribeye for its marbling and tenderness.
How do I know when the steak is done?
Since it cooks slowly in liquid, I look for tenderness rather than traditional steak doneness. When it is fork-tender, I know it is ready.
Can I make the gravy thicker?
Yes, I mix cornstarch with cold water and stir it into the slow cooker near the end of cooking to thicken the gravy.
What sides pair well with this dish?
I like serving it with mashed potatoes, egg noodles, rice, or roasted vegetables to soak up the gravy.
Can I cook it entirely on low?
Yes, I often cook it on low for 4–6 hours for very tender results.
Why should I let the steak rest before slicing?
I let it rest so the juices redistribute throughout the meat, which keeps it moist and flavorful.
Can I add vegetables to the slow cooker?
Yes, I sometimes add carrots or mushrooms for a more complete one-pot meal.
How long can leftovers stay in the refrigerator?
I store leftovers in the refrigerator for up to 3 days in an airtight container.
Conclusion
I find this slow cooker ribeye steak recipe to be one of the easiest ways to create a rich, comforting, and flavorful meal. The bold seasoning, tender beef, and savory gravy come together beautifully with very little hands-on effort. Whenever I want a dependable and satisfying main course, this is the recipe I turn to again and again.
Tender and juicy slow cooker ribeye steak seasoned with bold spices and simmered in a rich onion and garlic gravy for a hearty and comforting main dish.
Ingredients
2 thick ribeye steaks
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning blend
1/2 teaspoon paprika
2 tablespoons extra virgin olive oil
4 tablespoons unsalted butter
1 onion, sliced
4 cloves garlic, sliced
2 tablespoons tomato paste
4 cups beef broth
1 ounce onion soup mix
Instructions
In a small bowl, mix together salt, black pepper, garlic powder, onion powder, Italian seasoning, and paprika.
Season both sides of the ribeye steaks generously with the spice blend.
Heat olive oil in a large skillet over high heat. Sear the steaks on both sides until browned, then transfer them to the slow cooker.
Reduce heat to medium and add butter and sliced onions to the skillet. Cook for about 5 minutes until softened. Add garlic and cook for 1 additional minute.
Stir in tomato paste and cook for 1 minute. Pour in beef broth and add onion soup mix, scraping the bottom of the skillet to deglaze.
Pour the broth mixture over the steaks in the slow cooker.
Cover and cook on high for 2–3 hours or on low for 4–6 hours, until steaks are fork-tender.
Let the steaks rest for a few minutes before slicing and serving with gravy.
Notes
Add sliced mushrooms or carrots for a complete one-pot meal.
For added heat, include a pinch of red pepper flakes in the seasoning blend.
Add a splash of Worcestershire sauce for deeper flavor.
To thicken the gravy, stir in a cornstarch slurry during the last 30 minutes of cooking.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
