Smoked and reverse-seared tomahawk steaks, one salt and pepper and one Italian seasoned

Season one steak heavily with salt, fat cap included, and pepper; season the other with the Italian seasoning.

Smoke the steaks on the pit at about 250 with oak, fat cap toward the fire, low and slow for about an hour.

Pull the steaks at an internal temperature of 120 and let them rest so the cooking stops.

Lower the grate close to the coals of a ripping hot grill and sear, flipping back and forth, until the colour and crust are right; sear the fat cap too.

Cut the meat off the bone and slice; dress the Italian-seasoned steak with oil from spicy giardiniera.