steak in a crock pot would he more of a pot roast.
when i want something other than enjoying a "pure" steak (just s&p, then grilled or broiled steak), i like to mash a load of garlic, mix it with a little evoo and just a pinch of salt, then rub it on the steak about 2 or 3 hours before cooking. wrap in plastic and refrigerate.
at the same, strip the leaves from a bunch of thyme, add to a tbsp of sea or kosher salt, and add in a little cracked black pepper. mix together and set aside.
about a half hour before cooking, take the steaks out of the fridge and wipe off the garlic oil.
when ready to grill or broil, sprinkle a pinch or two of the thyme and s&p mix onto each side of the steak and cook until medium rare, or about 135 to 140 degrees in the center.
btw, you can always skip the garlic oil step. but if you still want a garlic taste, make a compound butter the day before making the steak by combining browned or baked garlic, softened butter, and salt. wrap tightly and refrigerate.
after cooking your steaks (with or without the thyme s&p), place a chunk of garlic butter on the steak right after removing from the heat so it melts as the steak rests before serving.