The ribeye is a hearty cut, making it a natural fit for the grill. But what if there’s a foot of snow outside and you just can’t stand on the stove frying steaks in a pan once again? Turn to the slow cooker or clay pot to create a juicy, tender steak that has the rich flavor of the best pot roasts. This is a great way to add marinades or strong seasonings to the T-bone and get the best results because slow cooking helps concentrate the flavors and push them deeper into the meat. Learn the ins and outs of slow-cooked ribeye with a long roast on unconventional cooking equipment.
What is Slow Cooking?
The term slow cook encompasses all sorts of methods that focus on lower temperatures and longer cooking periods. Steaks are often cooked slowly in the oven, but this method can be tricky for the T-bone due to its composition. The T-bone has two distinct cuts of meat on either side of the T-shaped bone in the center that gives the cut its name. The tender filet mignon is on the smaller side, while the larger side is a strip sirloin section. This means that grills and ovens can leave one side overcooked when the other side reaches perfect cooking. Using a dedicated electric slow cooker or clay pot solves this problem, evenly cooking the entire steak at the same time while maintaining a tender, juicy texture.
T-Bone Preparation for the Slow Cooker
Technically, you can pour a raw steak into the slow cooker, sprinkle some salt and pepper and add your favorite flavoring liquid, and return two to four hours later to a well-cooked steak. However, there are some prep tricks to make the best T-bone possible in the slow cooker.
Tips and tricks
- Let the steak reach room temperature by sitting it for 10 to 20 minutes before adding it to the slow cooker. This is even more important if you plan to seal the steak first.
- Dry the steak before sprinkling salt and pepper on the surface so that it adheres. Even if you’re adding liquids to flavor the meat while it’s cooking, you’ll want some seasoning on the surface before it gets into the slow cooker.
- Choose a well-marbled T-bone with lots of grease around the edges as well. Fat has the greatest chance of melting into meat with this type of slow cooking method, and it will prevent the meat from becoming hard or dry from prolonged exposure to heat.
- Seal the steak in a cast iron skillet or roasting pan before adding it to the clay pot. Heat the pan with a little oil over high heat or clarified butter, then let the steak cook for three to four minutes on each side. Since T-bone fillets are a thicker cut, try to seal the sides as well for at least a minute each.
Things you’ll need
Your slow cooker should have a high heat setting if you want a medium or medium steak. Low temperature settings take longer to cook the steaks and won’t make it easy to catch the steak in a less well-made state. A skillet or grill pan makes it easy to seal the steak before it enters the slow cooker, increasing the flavor and texture of the finished dish. A meat thermometer is the best way to know when your steak is ready. Knowing the correct temperature for cooking levels for the T-bone meat cut will help you determine when to take the steak out of the slow cooker.
Simmered T-bone Steak Recipe
Make your own slow-cooked steak fillet for a hearty, hands-off dinner that you can enjoy any night of the week.
Ingredients
1
- steak of prime or choice steak well marbled
- Salt and black pepper (or any other dry seasoning)
- 1/2 cup liquid, preferably tasty ingredients such as wine or soy sauce mixed with water or meat
broth
Instructions
1. Let the steak sit and reach room temperature, which takes between 10 and 20 minutes, depending on the thickness of the steak. Dry the surface with a paper towel and sprinkle salt and pepper, patting the seasonings to adhere well.
2. Heat a cast iron skillet
or roasting pan on the stove. Add a tablespoon of oil over high heat or clarified butter. Seal the surfaces of the ribeye in the pan, leaving it for three minutes or so on each side.
3. Put the slow cooker over high or medium heat. Place the steak in the cooking compartment, then pour the cooking liquid next to the steak. Cover the kitchen and run it for at least two to four hours.
4. Start checking the internal temperature of the steak after two hours. Use a T-bone steak cutting cookboard to find when it’s made based on your preferences. It is easier to get a medium to medium cooking well than any other level with this cooking method.
Try
adding whole mushrooms and pearl onions to add flavor and create an automatic topping for your steak at the same time. After slow cooking, leftover juices are easily used as a sauce base. Thicken the juices with cornstarch or flour and butter to create a brown sauce that perfectly matches the ribeye and your favorite mashed potatoes.
The
Bottom Line The
slow cooker is a great way to cook a juicy T-bone, especially when you’re busy and can’t stand on the grill or keep an eye on a hot oven. This slow cooking method is easy to set up in the afternoon so you can head home for a dinner that’s ready to serve with little more work. Find a marble ribeye steak here at Chicago Steak that will respond wonderfully to this type of slow cooking method.
FAQs about Slow Cooking Steak
