Start by gathering all your ingredients together. It’s easier to reach for what you need when everything is close at hand. If this is your first time working with ribeye, take a moment to appreciate the cut. The marbling indicates that it will be juicy and flavorful. Next, minced garlic should be ready, and the butter should be cut into small pats. Don’t forget to drain some pepperoncini juice if you’re using it.

Once your ingredients are prepped, it’s time to season the steak. In a bowl, combine the ranch dressing mix and au jus gravy mix. Rub this blend all over the ribeye. Make sure to cover every inch. The seasoning will create a mouthwatering flavor crust as it cooks.

Grab your slow cooker. Lay the seasoned ribeye steaks at the bottom. Toss in the minced garlic and pepperoncini peppers. Distribute them evenly. Now, add those pats of butter on top of the meat. You want them melting slowly into the steak as it cooks. If you’re using pepperoncini juice, drizzle this over the top.

Cover your slow cooker and set it to low. Let it work its magic for about 6-8 hours. Yes, this is the perfect time to relax. As the hours go by, your house will smell incredible. Trust the process—good things come to those who wait!

Once the cooking time is up, you can take the meat out of the slow cooker. To make a sauce, consider using the remaining juices. You can thicken these up on the stove if you prefer a more gravy-like consistency, or serve them as is over the steak for a simple yet delicious sauce.

Slice the ribeye into thick pieces, not too thin—let the steak be the star of the show. Spoon over some of the rich sauce, and garnish with fresh parsley if you like.