Rib eye steak is a tender, succulent steak cut from the outer edge of beef ribs. Simple cooking methods bring out the natural flavor of the meat. Cooking rib eye steak in a slow cooker is a particularly effortless way to cook rib eye steak, resulting in juicy, mouthwatering meat.
Preparing the Meat
Rib eye steaks are tender beef cuts that require little preparation. Place the rib eye steaks on a cutting board, then use a sharp knife to trim excess fat. Pound the meat until the steaks are only 1/4-inch thick. Pounding the meat tenderizes the meat and creates a uniform width so that your steaks finish cooking at the same time. To pound the meat, place the rib eye steaks between two pieces of plastic wrap, then pound the meat with a meat mallet or a clean hammer.
Searing the Meat
Searing your rib eye steaks quickly browns the meat and seals the juices. To sear the steaks, heat a small amount of cooking oil or butter to a sizzle in a heavy skillet. Sprinkle both sides of the rib eye steaks with salt and freshly-ground black pepper, then place the steaks in the hot oil. Heat the steaks for about one minute, turning the steaks once.
Into the Slow Cooker
Place the seared steaks in your slow cooker. Pour beef stock over the steaks. Add extras such as onions or onion soup mix, shallots, mushrooms, chopped celery or chives. To cook the rib eye steaks, turn your slow cooker on high heat and cook the steak for one hour. Lower the heat and finish cooking the steak for an additional four to six hours, depending how well-done you prefer your steak.
Cooking the Steak
Alternatively, cook the meat on your slow cooker's low setting for six to eight hours. Use a meat thermometer to ensure that the steak is cooked to an internal temperature of at least 145 degrees Fahrenheit. Add brandy or red wine during the last 30 minutes of cooking time, if desired.