Servings: 4
Ingredients
2 pounds boneless steak (such as chuck, sirloin tip, or round), cut into 4 equal pieces
1 (1-ounce) packet dry ranch dressing mix
8 tablespoons (1 stick) unsalted butter, divided into 8 pats
Heavy-duty aluminum foil (enough to make 4 tightly sealed packets)
Directions
Lay out 4 large rectangles of heavy-duty aluminum foil on the counter, shiny side in, each big enough to wrap a steak piece into a tightly sealed packet.
Pat the steak pieces dry with paper towels so the seasoning will cling well, then place one piece of steak in the center of each foil sheet.
Sprinkle the dry ranch dressing mix evenly over all 4 pieces of steak, coating the tops and sides. Use your fingers to gently press the seasoning onto the meat so it sticks.
Place 2 pats of butter (about 2 tablespoons) on top of each seasoned steak piece. As it cooks, this butter will melt and mix with the ranch and steak juices to create a rich, savory sauce inside each packet.
Bring the long sides of one foil sheet up over the steak and meet them in the middle. Fold the edges together tightly several times to seal, then roll and crimp the short ends to make a snug, leakproof packet. Repeat with the remaining steaks, making sure each packet is tightly wrapped so the juices stay trapped inside.
Arrange the foil packets in a single layer inside the slow cooker crock, seam side up. It’s fine if they fit snugly, but avoid stacking more than one layer so they cook evenly.
Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the steaks are very tender when pressed with tongs. Thicker or tougher cuts may lean toward the longer cooking times.
When the cooking time is up, carefully lift one packet out with tongs and open it away from your face to avoid the hot steam. Check a piece of steak for tenderness. If it needs more time, reseal and continue cooking in 30-minute increments.
Once the steak is tender to your liking, turn off the slow cooker. Open each packet just enough to expose the top of the steak and let it rest for about 5 minutes, allowing the juices to settle back into the meat.
Serve each person a foil packet on a plate or transfer the steak and buttery ranch juices to a plate or shallow bowl. Spoon the juices over the top for the most tender, flavorful bite in every forkful.