I love having an excuse to grill.
I'm not big on steak, but my wife wanted steaks for the 4th so I had to oblige her. I saw these big tomahawk ribeyes at the grocery storee's butcher counter and had to give them a try.
Since these are very thick cuts of meat I did a "reverse sear," which I'd never done before. Basically you start by cooking the steaks for a long time at a low temperature with indirect heat (like smoke) and then you sear it on direct heat.
Picture 1 is the raw steaks, and picture 2 is after an hour or so in my smoker at 200 degrees. The other pictures speak for themselves.
They came out... pretty good, I think. If I do this again I think I will try 1) cooking them at a lower temperature for a bit longer, 2) searing them for way less-- some people love the crispy bark on steaks but it overpowers the taste for me. Also maybe, possibly, marinade?? Most steak recipes and grilling guys are allergic to the idea of marinating steak but I like beef way more when it's been marinated. Of course these cuts were absolutely gigantic so marinade might have not been practical.