Slow-Roasted Thick Steak with Tahini Sauce and Greens

This recipe is a whole new vision for beef: a thick juicy steak that’s carved and passed family style at the table along with garden greens and veggies, nuts, and seeds is like having a power-bowl, without the bowl. Serve with this something other than gravy (like the Tahini Sauce here) and a whole grain, like a farro or barley to complete the power-bowl experience.
Yield 4 Servings Prep. Time 10 min Cooking Time 46 min Total Time 56 min


Here are the following ingredients:

  • 1 Beef Tomahawk-style Rib Grilling Steak, 1-bone thick (about 2½ lb/1.3 kg)
  • ½ to 1 tsp (2 to 5 mL) steak spice or salt and fresh ground pepper
  • 2 tbsp (30 mL) vegetable oil
  • Homemade Tahini Sauce
  • ¼ cup (60 mL) tahini paste
  • Juice of ½ lemon
  • 1 small clove garlic, minced (or ¼ tsp/1 mL garlic powder)
  • 1 tsp (5 mL) EACH ground cumin and ground coriander
  • ½ tsp (2 mL) EACH smoked or regular paprika, Dijon mustard and salt
  • Pinch fresh ground pepper
  • Salad
  • Baby arugula, spinach or micro-greens
  • Sweet red or yellow peppers, cut into chunks
  • Thinly sliced red onion, radish and cucumber
  • Seeds/nuts, such as toasted pumpkin, sunflower or sliced almonds
  • Fresh cilantro sprigs

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Pat steak dry with paper towel. Season meat all over with steak spice; just enough to coat but not crust the steak. Rub or pat in the spice. Wrap steak tightly in plastic wrap. Place in a large container and refrigerate for at least 6 hours or, preferably, overnight.

  2. Homemade Tahini Sauce: Meanwhile, mash tahini paste and lemon juice with the back of a spoon in a bowl (the sauce will become very thick). Add 2 tbsp (30 mL) water and continue to mash the mixture, adding water, 1 tbsp (15 mL) at a time until you achieve a sauce the thickness of runny yogurt. Stir in garlic, cumin, coriander, paprika, mustard, salt and pepper. Taste and adjust seasonings. (Make ahead: Refrigerate until ready to use, for up to 3 days.)

  3. Unwrap steak (do not rinse). Pat dry with paper towel. Heat a large cast-iron skillet or other ovenproof skillet over medium heat. Add oil and swirl to coat. Add steak; cook for 3 to 5 minutes per side, until brown on both sides.

  4. Insert oven-safe meat thermometer sideways into the centre of the steak, avoiding fat or bone. If bone extends beyond edge of pan, place skillet on a rimmed baking sheet to catch any drips. Cook in preheated 275°F oven for about 40 minutes for medium-rare, removing from oven when 5°F (3°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, then across the grain into thin slices. Arrange steak on a large platter with the bone.

  6. Serve slices of steak with a small salad of a handful of greens, red or yellow peppers, red onion, radish and cucumber; drizzle all over with Homemade Tahini Sauce. Sprinkle with seeds and/or nuts and cilantro. Serve immediately.