Ingredients:
- 2 large, thick-cut Boneless Ribeye Steaks (approx. 1.2 lbs / 550 g total)
- Kosher Salt and Black Pepper, To taste
- 1 Tbsp Vegetable Oil
- 1 packet (1 oz / 28 g) Dry Ranch Seasoning Mix
- 1 packet (0.6 oz / 17 g) Dry Au Jus Gravy Mix
- 1/2 cup (1 stick / 115 g) Unsalted Butter, cut into 4-6 pats
- 1/4 cup (60 ml) Pepperoncini Liquid (Brine)
- 1/2 cup (120 ml) Sliced Pepperoncini Peppers (approx. 8-10 peppers)
Instructions:
- Season the steaks: Pat the ribeye steaks thoroughly dry using paper towels. Generously season all sides with kosher salt and freshly ground black pepper.
- Heat oil: Heat the large, heavy-bottomed skillet over medium-high heat until the oil is shimmering and just starting to smoke.
- Sear: Sear the steaks for 60 to 90 seconds per side until a deep brown crust (Maillard reaction) has formed. This step is critical for developing deep, complex flavour.
- Transfer: Carefully place the seared ribeyes into the bottom of the slow cooker (6-quart/5.7 Litre minimum).
- Layer Seasoning: Evenly sprinkle the entire packet of dry Ranch seasoning mix and the entire packet of dry Au Jus mix over the top of the steaks.
- Add Pepperoncini: Pour the measured pepperoncini brine (liquid) into the pot. Scatter the sliced pepperoncini peppers around the steaks.
- Add Butter: Place the pats of unsalted butter directly on top of the steaks. Do not stir.
- Cook: Cover the slow cooker. Cook on Low for 7–8 hours or on High for 3.5–4 hours, or until the steaks are incredibly tender and easily pull apart with a fork.
- Rest & Shred (Optional): Remove the steaks carefully and place them on a cutting board. Gently slice or shred them against the grain.
- Thicken Sauce (Optional): If the sauce is too thin, scoop out 1 cup of the liquid, stir in 1 tablespoon of cornflour (cornstarch), and whisk back into the pot. Cook on High for 15 minutes to thicken slightly.
- Serve: Spoon the rich gravy and peppers generously over the sliced or shredded ribeye, ideally served with mashed potatoes or crusty bread.