Reverse-Seared Tomahawk on a Two-Zone Grill

A tomahawk is a bone-in ribeye with the whole rib bone left long, and at nearly three inches thick it behaves more like a roast than a steak. Searing first would scorch the outside long before the center warms, so reverse the order. Cook it slowly on the cool side of a two-zone fire, with a small chunk of wood for smoke, until it is almost done. Then open the vents, let the coals flare, and give it short, hard sears. Wrap the bone tip in foil so it does not blacken.