Description
This Slow Cooker Mississippi Ribeye Steaks recipe offers tender, flavorful steaks cooked low and slow with a tangy mix of ranch and au jus seasonings, pepperoncini peppers, and buttery richness. Perfect for an easy weeknight meal, the slow cooking method ensures juicy, melt-in-your-mouth ribeye steaks that pair wonderfully with mashed potatoes or rice.
Ingredients
Scale
Main Ingredients
- 2-3 lbs ribeye steaks
- 1 packet ranch seasoning mix (approx. 1 oz)
- 1 packet au jus seasoning mix (approx. 0.9 oz)
- 10 pepperoncini peppers
- ¼ cup pepperoncini juice (optional)
- ½ cup unsalted butter, sliced (about 1 stick)
Instructions
- Optional Searing: Heat a skillet over medium-high heat and sear the ribeye steaks for 2-3 minutes on each side to develop extra flavor and a nice crust. This step is optional but recommended for enhanced taste.
- Place Steaks in Slow Cooker: Lay the seared or raw ribeye steaks evenly in the slow cooker.
- Add Seasonings: Sprinkle both the ranch seasoning packet and the au jus seasoning packet uniformly over the steaks to infuse them with flavor.
- Add Peppers and Juice: Distribute the 10 pepperoncini peppers over the steaks. Pour in the optional pepperoncini juice to add a tangy, slightly spicy kick to the dish.
- Top with Butter: Place slices of unsalted butter evenly on top of the steaks to add richness and moisture during cooking.
- Slow Cook: Cover and cook on the low setting for 5-7 hours or on the high setting for 3-4 hours, until the steaks are very tender and infused with the flavors.
- Serve: Remove the steaks from the slow cooker and serve hot over mashed potatoes or rice. Garnish with freshly chopped parsley if desired for a fresh finishing touch.
Notes
- Searing the steaks before slow cooking is optional but recommended for a deeper flavor.
- You can adjust the number of pepperoncini peppers to taste if you prefer a milder or spicier dish.
- Leftover meat can be shredded and used for sandwiches or tacos.
- If you prefer a thicker sauce, remove the meat after cooking and simmer the remaining juices on the stovetop until reduced.
- This recipe pairs well with creamy mashed potatoes, steamed rice, or roasted vegetables.
