My husband has a strict rule that once the grill cover goes on for the winter it doesn’t come off until spring. For someone who ADORES steak that’s a pretty tough rule to follow. When craving steak in the winter I can get pretty creative about how to go about getting it. I’ll make a rib-eye on the stove top but I really don’t like to. I prefer filets if I’m going to cook steak on the stove. Deep in need of a rib-eye in the middle of winter I devised a plan. Why couldn’t I just cook a steak in the crock pot. “Heresy!” you say and if I hadn’t been desperate I would agree with you. However, believe it or not, it really does work.
Just a few little notes: You could do this with any marinade, the following it just what I happened to use at the time. Next time I think I’ll try the balsamic glaze I used on the filet mignons a few posts back. Watch your steaks. It is easy to cook them too long. I like my steaks so rare they moo but you won’t get that with this cooking method. However, your steaks will be fall-apart-tender.
Rib-eyes in the crockpot
- 2 ribeyes
- ¼ cup red wine
- 1 tablespoon steak sauce (A-1)
- 1 tablespoon dijn mustard
Line crock pot with Ziplock disposable liner. Combine wine, steak sauce and mustard to create a marinade. Place steaks in crock pot and paint with marinade. Cook in crock pot on low for 3 to 4 hours, checking often.