One of the advantages of using a Crock-Pot to cook rib-eye steaks is that there’s no need to defrost the meat beforehand. Cooking the steak slowly for eight to 10 hours will allow it to be tender, moist and full of natural flavors. You can simply put the frozen rib-eyes into the slow cooker in the morning, along with a few spices and vegetables, and a hot dinner will be waiting for you when you arrive home in the evening.
Unwrap two frozen rib-eye steaks, 8 oz. each, and place them into the Crock-Pot.
Pour 2 cups of beef broth into the slow cooker with the roast. The broth will help to keep the steaks moist while cooking and create gravy to pour on top of vegetables or other side dishes.
Slice one small onion and put it into the Crock-Pot.
Peel three large carrots and cut them into 1-inch pieces. Add the carrots to the Crock-Pot.
Add one bay leaf to the Crock-Pot. Sprinkle salt, pepper and garlic powder on the rib-eyes to taste.
Cover the Crock-Pot and set the temperature to low. Cook for eight hours.
- “1,001 Best Slow-Cooker Recipes: The Only Slow-Cooker Cookbook You'll Ever Need”; Sue Spitler, et al.; 2008
- “The Proof Is in the Pudding”; Melinda Wells; 2010