slow cooker steak recipe
The Best slow cooker steak recipe
What I love most is how easy it is to prep ahead. You can toss everything in the morning, set it to cook on low, and come home to a restaurant-quality steak with minimal effort. My family always says it’s healthier than fast food because it’s packed with lean protein and vegetables, and the slow cooking keeps the meat juicy without needing a ton of butter or heavy sauces. Plus, it’s foolproof—no overcooking, no dry meat, just pure, flavorful steak every time. My kids especially love it because it’s not too spicy, not too greasy, and it’s something they can eat with their hands if they’re still getting used to forks. It’s that kind of recipe that makes me feel like I’m doing something good for my family, even when life gets busy.
Slow Cooker Garlic Butter Steak
Tender, flavorful steak cooked low and slow in a rich garlic butter sauce for a restaurant-quality meal with minimal effort. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs flank steak or sirloin
- 2 tbsp olive oil
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 4 tbsp unsalted butter
- 6 cloves garlic, minced
- 1/2 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh parsley, chopped
- 1/2 tsp red pepper flakes (optional)
👨🍳Directions
-
1
Pat the steak dry with paper towels and season generously with salt, pepper, garlic powder, and onion powder on all sides. -
2
Heat olive oil in a large skillet over medium-high heat. Sear the steak for 2-3 minutes per side for a nice crust. Transfer to the slow cooker. -
3
In a small bowl, melt butter over low heat, then stir in minced garlic and red pepper flakes until fragrant. Pour the garlic butter mixture into the slow cooker with the steak. -
4
Add beef broth and Worcestershire sauce to the slow cooker. Stir well to combine. -
5
Cover the slow cooker and cook on LOW for 6 hours or until the steak reaches your desired doneness (125°F for medium-rare). -
6
Remove the steak from the slow cooker and let it rest for 10 minutes before slicing. Stir in chopped parsley to the sauce and serve with the steak.
🔧Equipment
- Slow cooker
- Cutting board
- Knife
- Mixing bowl
- Measuring cups
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra tenderness, slice the steak against the grain before serving.
- Adjust cooking time based on your desired doneness (check internal temperature with a meat thermometer).
- Use a fork to gently press down on the steak to release juices during cooking.
- Substitute beef broth with chicken broth for a lighter option.
Variations
- Add a splash of balsamic vinegar to the sauce for a touch of sweetness.
- Top with a sprinkle of grated Parmesan cheese before serving.
Watch Video Of How Slow Cooker Garlic Butter Steak Works
❓ Frequently Asked Questions About Slow Cooker Garlic Butter Steak
What’s the best type of steak to use for a slow cooker recipe?
The best steaks for slow cooking are those that hold up well to low heat and retain moisture, such as ribeye, New York strip, flank steak, or sirloin. These cuts have a good fat marbling that keeps the meat tender, while leaner cuts like filet mignon may dry out. If you’re on a budget, flank steak or skirt steak work great too, as they’re forgiving and flavorful.
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How do I prepare the steak before slow cooking to ensure it’s tender and flavorful?
Start by patting the steak dry with paper towels to prevent excess moisture from steaming it. Season generously with salt and pepper (or your preferred spices like garlic powder, paprika, or rosemary) on all sides. For extra flavor, rub the steak with oil (like olive or avocado oil) and let it sit at room temperature for 30–60 minutes before cooking. If using marinades, coat the steak well and let it marinate for at least 2 hours (or overnight for deeper flavor).
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How long should I cook the steak in the slow cooker, and at what temperature?
Cook time depends on the steak’s thickness and desired doneness:
– Thin cuts (1–1.5 inches thick): 3–4 hours on LOW or 2 hours on HIGH.
– Medium cuts (1.5–2 inches thick): 4–5 hours on LOW or 3–4 hours on HIGH.
– Thick cuts (2+ inches): 6–8 hours on LOW or 4–6 hours on HIGH.
For medium-rare, aim for 130–135°F internal temp (use a meat thermometer). If cooking on HIGH, check the steak every 30–45 minutes to avoid overcooking.
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Can I add liquid to the slow cooker while cooking the steak, and what should I use?
Yes! Adding liquid helps tenderize the meat and keeps it moist. Use a mix of:
– Beef broth (low-sodium for better flavor)
– Beer or wine (for a richer taste)
– Tomato sauce, soy sauce, or Worcestershire sauce (for depth)
– Water or apple juice (for a lighter option)
Stir occasionally to distribute the liquid evenly. Avoid overcrowding the slow cooker—leave space for the steak to cook evenly.
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What’s the best way to check if the steak is done without a thermometer?
Since slow cookers vary in heat, use these visual and texture cues for doneness:
– Low heat: Steak may take longer to reach the same internal temp as on high heat.
– Press gently—for medium-rare, it should feel slightly springy; for medium, it should hold its shape but not be rock-hard.
– Cut into the thickest part—if it’s pink inside (not fully cooked), it’s likely underdone; if it’s brown and firm, it’s overdone.
For best results, always use a meat thermometer (especially for rare/medium-rare cuts).
