Fire-Roasted Hawayej Ribeye with Velvet Tahini and Cashew Crunch
When I was living in London, craving the blinding sunshine and aromatic chaos of Tel Aviv markets, I used to experiment endlessly with spice blends. That is how this fire-roasted hawayej ribeye was born. Hawayej—that warm, earthy Yemeni blend of cumin, black pepper, turmeric, and cardamom—does something magical to a thick-cut steak. It forms a deep, fragrant crust over the fire that is simply unforgettable. I love serving this on a massive platter, swooping velvet garlic tahini right across the ceramic, layering on blistered sweet peppers, and finishing it with a refreshing herb-pomegranate salad. But the real secret? That sizzling cashew-coriander crunch poured generously over the top at the very last second. It provides the most incredible texture contrast against the juicy, tender beef. What makes this recipe so special to me is how it bridges my childhood memories with my London kitchen experiments—it is generous, vibrant, and proves that tahini truly belongs on everything. If you cannot find hawayej, make your own blend with plenty of cumin and cardamom, and do not skimp on the fresh herbs. More is always the answer!
Featured Recipe
Fire-Roasted Hawayej Ribeye with Blistered Sweet Peppers, Sizzling Cashew-Coriander Crunch & Velvet Tahini
Thick-cut ribeye steaks rubbed in aromatic Yemeni hawayej, fire-roasted until deeply charred and juicy, served over swoops of velvet garlic tahini with blistered sweet peppers, a refreshing herb-pomegranate salad, and fragrant sizzling cashew crunch.
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Timeline
Ingredients
- 2 steaks bone-in beef ribeye steaks (about 1.5 inches thick)(approx. 1 lb / 450g each, brought to room temperature)
- 1.5 tsp ground cumin(divided; 1 tsp for spice rub, 0.5 tsp for sizzling crunch)
- 1 tsp ground turmeric(for spice rub)
- 1 tsp ground black pepper(freshly cracked, for spice rub)
- 1 tsp ground coriander(for spice rub)
- 0.5 tsp ground cardamom(for spice rub)
- 2.5 tsp flaky sea salt(divided; 2 tsp for meat and seasoning, 0.5 tsp for finishing)
- 6 tbsp extra virgin olive oil(divided; for rubbing, roasting, frying, and dressing)
- 8 oz sweet mini peppers or baby Romano peppers(stems left intact)
- 0.66 cup raw sesame tahini(high-quality, stirred well)
- 4 tbsp fresh lemon juice(divided; 3 tbsp for tahini, 1 tbsp for salad)
- 2 cloves garlic(finely grated)
- 0.5 cup ice water(very cold, added gradually)
- 0.33 cup raw cashews(roughly chopped)
- 1 tsp coriander seeds(lightly bruised in a mortar)
- 1 tsp Aleppo pepper flakes(or Maras pepper)
- 1 cup fresh flat-leaf parsley(tender leaves and soft stems)
- 0.5 cup fresh mint leaves(lightly torn)
- 0.5 cup pomegranate seeds(fresh arils)
- 1 small shallot(very thinly sliced into rounds)
- 1 tsp ground sumac(for dressing salad)
- 1.5 tbsp pomegranate molasses(for final drizzle)
- 1 roll paper towels(for patting steaks dry)
Instructions
- 1
Pat dry 2 steaks bone-in beef ribeye steaks (about 1.5 inches thick) with paper towels. In a small bowl, stir together 1 tsp ground cumin, 1 tsp ground turmeric, 1 tsp ground black pepper, 1 tsp ground coriander, 0.5 tsp ground cardamom, and 1.5 tsp flaky sea salt to create your quick hawayej spice blend. Rub both sides of the steaks with 1 tbsp extra virgin olive oil, then generously coat them with the spice mix, pressing it into the beef fat. Let the steaks temper at room temperature while you prepare the remaining elements.
10 min
Tip: Tempering the beef is essential—cold steak hitting a blazing fire drops your cooking surface temperature and turns your crust gray instead of deeply caramelized.
- 2
Make the velvet garlic tahini: In a medium bowl, whisk together 0.66 cup raw sesame tahini, 3 tbsp fresh lemon juice, 2 cloves garlic, and 0.5 tsp flaky sea salt. It will seize up and turn pasty—don't panic! Gradually stream in 0.5 cup ice water in 2-tablespoon splashes, whisking vigorously after each addition until it magically transforms into a pale, glossy, spreadable cream. Taste and adjust with extra salt or lemon if needed, then set aside.
8 min
Tip: Ice water is the secret to emulsifying tahini into that airy, cloud-like texture you get at the best Tel Aviv grill houses.
- 3
Prepare the herb and pomegranate salad: In a bowl, toss 1 small shallot with 1 tbsp fresh lemon juice and 1 tsp ground sumac; let it sit for 5 minutes to lightly pickle. Add 1 cup fresh flat-leaf parsley, 0.5 cup fresh mint leaves, 0.5 cup pomegranate seeds, and 1 tbsp extra virgin olive oil. Gently toss with clean hands and keep cool.
7 min
Tip: Macerating the shallots in lemon and sumac softens their raw bite into sweet, floral acidity that cuts right through rich ribeye fat.
- 4
Heat a heavy cast-iron grill pan or fire up an outdoor charcoal grill to roaring high heat. Toss 8 oz sweet mini peppers or baby Romano peppers in 1 tbsp extra virgin olive oil and a pinch of 0.25 tsp flaky sea salt. Place them directly onto the hottest part of the fire or pan, turning occasionally until blistered, blackened in spots, and tender.
8 min
Tip: Do not peel away all that char—those blackened skins add deep, campfire sweetness to balance the luscious tahini.
- 5
Transfer the charred peppers to a plate. Ensure your grill or pan is smoking hot. Lay 2 steaks bone-in beef ribeye steaks (about 1.5 inches thick) down. Sear undisturbed for 4 minutes until a deep, spiced mahogany crust forms. Flip and sear for another 3 to 4 minutes for medium-rare (internal temperature around 125°F-130°F / 52°C-54°C). Stand the steaks up on their fat caps with tongs for 1 minute to render and crisp the edges. Transfer to a wooden cutting board to rest for 8 to 10 minutes.
10 min
Tip: Resting is non-negotiable—it allows the interior juices to redistribute throughout the steak so every carve is silky and succulent.
- 6
While the steaks are resting, prepare your sizzling crunch: In a small saucepan over medium heat, warm 3 tbsp extra virgin olive oil. Add 0.33 cup raw cashews and fry, swirling constantly, until golden brown, about 2 minutes. Stir in 1 tsp coriander seeds, 0.5 tsp ground cumin, and 1 tsp Aleppo pepper flakes. Let the spices foam and sizzle for 30 seconds until deeply aromatic, then immediately pull off the heat.
5 min
Tip: Pull the pan off the burner the second the spices foam; residual heat will toast them to perfection without turning the paprika bitter.
- 7
Slice the rested ribeye against the grain into thick, generous ribbons. Spread the velvet garlic tahini across the base of a wide serving platter. Arrange the sliced ribeye down the center, flanked by the blistered sweet peppers. Spoon the sizzling cashew-coriander oil generously over the meat, scatter the vibrant pomegranate-herb salad across the top, and finish with a drizzle of 1.5 tbsp pomegranate molasses and remaining 0.25 tsp flaky sea salt.
5 min
Tip: Serve immediately while the beef is warm, the crunch is crackling, and the tahini stays cool and pillowy underneath.
Chef's Notes
In Tel Aviv, open-fire grilling is a communal ritual, and there is nothing quite like high heat hitting beef fat rubbed with warm cumin, turmeric, and cardamom. Hawayej brings an incredible golden savory warmth that elevates the natural richness of ribeye. Make sure to buy running tahini made purely from Ethiopian Humera sesame seeds for the creamiest mouthfeel.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.