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Recipes
Slow-Roasted and Grilled Steak with Gremolata-Style Sauce

Oven Roasting

Slow-Roasted and Grilled Steak with Gremolata-Style Sauce

15 min prep

55 min cooking

Serves 4

Difficulty 2/5

This reverse-engineered method of cooking steak works really well with thick cuts and roasts too. The anchovy in the Gremolata adds a hit of umami flavour while the lemon adds a pop of fresh to counterbalance the richness of the meat.

Ingredients

1 Beef Tomahawk-style Rib Grilling Steak, 1-bone thick (about 2½ lb/1.3 kg) 1 to 2 tsp (5 to 10 mL) steak spice Gremolata 1 cup (250 mL) chopped fresh parsley (about 1 bunch, stems removed) 2 tbsp (30 mL) grated lemon zest (about 2 lemons) ¼ cup (60 mL) fresh lemon juice 1 clove garlic, minced 1 anchovy fillet, minced (or ½ tsp/2 mL anchovy paste) 3 tbsp (45 mL) extra virgin olive oil

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Directions

1. Pat steak dry with a paper towel. Generously season all over with steak seasoning to your taste. 2. Place steak on a wire rack on top of a foil-lined rimmed baking sheet. Insert an oven-safe meat thermometer sideways into steak, avoiding fat and bone. Cook in preheated 275°F oven for about 50 minutes or until the thermometer reads 120°F (49°C). 3. Gremolata: Meanwhile, stir together parsley, lemon zest and juice, garlic, anchovy and oil in a bowl; set aside. 4. Remove steak from oven. Sear steak in a closed preheated barbecue over medium-high heat (400°F/200°C), turning once, for 4 to 6 minutes per side for medium-rare, until nicely browned and removing from grill when 10°F (6°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). 5. Transfer steak to cutting board, cover loosely with foil and let rest for 10 to 15 minutes. Carve meat from the bone and across the grain into thin slices. Smear Gremolata onto a large serving platter, top with slices of steak, place the bone on the side for a dramatic presentation.

Tip

You can dry steak prior to cooking by placing steak on a rack on a platter uncovered in the fridge overnight.

How to Cook It

Oven Roasting
Pan Searing

Cuts Used in This Recipe

Slow-Roasted and Grilled Steak with Gremolata-Style Sauce

Steaks

Tomahawk-style Rib Grilling Steak

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.