Reverse-seared ribeye cap steaks and tri-tip over a wood fire

Build the wood fire on one side of the long grate to cook indirectly on the other side.

Season the ribeye cap steaks and tri-tip with salt and pepper.

Place the meat far from the fire to bring it up toward the target temperature for a reverse sear.

When the steaks are near the doneness wanted, take them off, tent loosely in foil on a cutting board and rest a few minutes so they cool and do not overcook.

Sear over direct, very high heat about 60 seconds for a dark crust, then pull.

Cut one down the middle to check for medium rare, then slice.

Bring the tri-tip up to temperature, rest it, and slice.