Ingredients:

  • 2 ribeye steaks (about 1-1.5 inches thick, approximately 225-285g each)
  • 2 tablespoons olive oil or unsalted butter (30ml)
  • 1 teaspoon kosher salt (5ml)
  • ½ teaspoon freshly ground black pepper (2.5ml)
  • 1 teaspoon garlic powder (5ml)
  • 1 teaspoon onion powder (5ml)
  • 1 tablespoon Worcestershire sauce (15ml)
  • 2 cloves garlic, minced
  • ½ cup beef broth or beef stock, low sodium (120ml)
  • 1 sprig of fresh rosemary or thyme (optional)
  • ½ sliced onion or 4oz sliced mushrooms (optional)

Instructions:

  1. Pat the ribeye steaks dry with paper towels. In a small bowl, combine salt, pepper, garlic powder, and onion powder. Generously season both sides of the steaks with the spice mixture.
  2. Heat olive oil or butter in a skillet over high heat until shimmering. Sear the steaks for 1-2 minutes per side, until a deep brown crust forms. This step adds depth of flavor.
  3. Place sliced onions or mushrooms (if using) in the bottom of the Crock-Pot.
  4. Place the seared (or un-seared) steaks on top of the onions/mushrooms in the Crock-Pot.
  5. Add minced garlic and Worcestershire sauce to the Crock-Pot. Pour beef broth over the steaks. Tuck the rosemary or thyme sprig (if using) around the steaks.
  6. Cover the Crock-Pot and cook on low for 4-6 hours or on high for 2-3 hours. Cook time will vary depending on the thickness of the steak and the specific Crock-Pot. Avoid overcooking.
  7. Using an instant-read thermometer, check the internal temperature of the steak.
  8. Remove the steaks from the Crock-Pot and let them rest on a cutting board for at least 5 minutes before slicing against the grain and serving.