Ingredients
- 6 thick-cut ribeye steaks
- 2 t garlic powder
- 2 t sea salt
- 2 t dry mustard
- 1 t pepper
- 6 medium potatoes russet or sweet
- 6 frozen corn on the cob mini
Instructions
To Assemble
- Place steaks in a large zippered bag.
- Combine spices in a small bowl then sprinkle over the steaks in the bag. Zip to seal and shake and squish gently to coat.
- Individually wrap potatoes and corn in foil. Keep corn in freezer until ready to cook.
To Cook
- Place foil wrapped potatoes and corn in slow cooker and cook on low for 6 - 8 hours.
- Grill steaks on indoor or outdoor grill.
Ingredients
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Instructions
To Assemble
To Cook
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