Distinguished by its long bone, a Tomahawk (or “cowboy”) ribeye is one of the showiest, and most expensive cuts in the meat counter. The trick for a tomahawk, or any massive cut of beef, is cooking it through without burning the exterior. To achieve those results, start by cooking the meat slowly, over medium-low heat, let it rest, and then finish to cut over a bed of sweltering hot coals. The finish is a badass party move, and handy for entertaining because you can prep in advance and then finish the meat quickly over the coals (to wild applause). Tomahawks can be as large as 3 ⅓ to 4-pounds, so adjust cooking time accordingly.

Serve this steak with classic accompaniments, like Caesar salad and grilled corn on the side. 

Serves 2 - 4 (depending on weight)

One 2-pound tomahawk ribeye, 1 ½ to 2 inches thick

Fire & Smoke Black and Tan seasoning

Flaky salt, such as Maldon, for serving

About an hour before servicing, generously season the steak with Black and tan, rubbing with your hands to form an even crust. Prepare a charcoal grill for two-zone cooking and build a low (225℉-250℉) fire.

When the coals are ready, grill the steak over direct heat, flipping every few minutes for even cooking, until the temperature registers between 110℉ and 115℉, about 20 minutes.

Remove the steak from the heat and allow it to rest until you’re ready to finish the meat, at least 30 minutes or up to 3 hours. In the meantime, start another chimney of charcoal to create a very high heat for searing and remove the top cooking grate.

To finish, place the steak directly on the glowing embers and cook until a nice, dark crust forms and the steak reaches an internal temperature of 130℉, about 2-3 minutes per side. Use 2 sets of tongs to remove the steak from the coals--use 1 pair to grab the steak by its bone and another to tap off any coals or ash.

Let the meat rest for at least 10 minutes (or up to 30), then slice against the grain into thin slices, pour the juices over the meat, sprinkle with flaky salt, and serve.