Combine the coffee, pinot gris, Worcestershire, brown sugar, crushed coriander seeds, 1 tbsp oil, 3 garlic slices in a bag.
Add the tomahawk to the bag. Let marinate for 1-3 hours.
Preheat oven to 350°F.
Combine the yogurt with 1 tbsp of oil, 1 tsp lemon juice, zest and season with salt and pepper. Set aside.
Combine tahini with minced garlic, 1 tbsp oil, 1 tsp lemon juice and season with salt. Set aside.
Remove the steak from the marinade and pat dry.
Season with pepper.
Add 2 Tbsp. of oil to a cast iron skillet and heat on high until smoking.
Add the steak, cook both sides until well browned. Make sure to roll the edges of the steaks so they get a nice caramelized crust.
Place steak on wire rack on a baking pan.
Place in oven and cook the steak until probe thermometer reaches 48°C, about 35-40 minutes.
Remove the steak from the oven, flip, and let rest on a separate rack in a warm place for about 10 minutes.
Slice the steak off the bone and serve with the yogurt dressing and garlic tahini.