Slow Cooker Garlic Butter Ribeye with Parmesan Mashed Potatoes: A Hearty Comfort Meal

Prepare the Garlic Butter Ribeye:
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Season the ribeye steaks with salt and pepper. Once the butter is hot, add the steaks to the skillet and sear for 2-3 minutes per side, just until browned. Remove the steaks and set them aside.
Make the Garlic Butter Sauce:
In the same skillet, melt the remaining butter over medium heat. Add the minced garlic and thyme (or rosemary), cooking for about 1 minute until fragrant. Stir in the beef broth, Worcestershire sauce, and soy sauce. Bring the sauce to a simmer, scraping the bottom of the skillet to release any browned bits.
Slow Cook the Ribeye:
Transfer the seared steaks to the slow cooker and pour the garlic butter sauce over the top. Cover and cook on low for 4-5 hours, or until the ribeye is tender and cooked to your desired doneness.
Make the Parmesan Mashed Potatoes:
While the ribeye is cooking, prepare the mashed potatoes. Place the potato chunks in a large pot and cover with water. Bring to a boil and cook for about 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes and return them to the pot.
Mash the Potatoes:
Add the butter, milk, and grated Parmesan cheese to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
Serve:
Once the ribeye is done, remove it from the slow cooker and slice it against the grain. Serve the sliced ribeye over a bed of Parmesan mashed potatoes, drizzling the garlic butter sauce from the slow cooker over the top. Garnish with freshly chopped parsley.
Serving and Storage Tips: