Texas Steak© (serves 2)


  • 2 ribeye steaks (8.1oz-230g each)
  • 1 tablespoon sea salt
  • 3 teaspoons dark brown sugar
  • 1 teaspoon garlic granules
  • 1 teaspoon onion granules
  • ¼ teaspoon turmeric
  • ½ tablespoon ground black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  • ¼ teaspoon plain flour
  • ¼ teaspoon ground cumin


  1. In a large mixing bowl, add all of the ingredients apart from the steaks. Combine well. Add the steaks and firmly press into the dry rub. Ensuring the steaks are fully coated. Cover the bowl with cling-film and pop into the fridge for 24 hours
  2. When ready to proceed, remove the steaks from the fridge and allow to reach room temperature. Pre-heat oven to 428˚F/220˚C regular oven or 392˚F /200˚C fan assisted oven with the roaster inside to pre-heat also
  3. Once the oven is pre-heated, spray a little oil over the roaster and place the steaks on top. Pop onto the top shelf of the oven for 15 minutes (this time is for a medium/medium-well done steak- adapt cooking times for your preference e.g. well done, rare etc.) Remove from the oven and allow the steaks to rest on the roaster for 5 minutes
  4. Slice and serve

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