Trim the steaks to remove any sinew or excess fat.
Season the tomahawk steaks with salt and pepper. Let rest to reach room temperature.
Prepare a smoker or grill to 250 degrees F (120 degrees C). Add the hickory wood.
Cook the steaks until the desired internal temperature is reached, about 45 minutes. Remove from the grill and place a tablespoon of butter on each steak. Tent loosely with foil and let rest for 10 minutes.
Red Wine Reduction
In a skillet, bring the red wine to a boil then reduce the heat to a simmer. Reduce the liquid by three-quarters.
Add the beef stock to the reduced red wine then return to a boil. Reduce the heat to a simmer and reduce the sauce again to the desired consistency.
Just before serving, whisk in the butter and season with salt and pepper.
Tomahawk Steak - Hot Sear
Get the grill hot for searing the steak, about 600 degrees F (315 degrees C). Sear directly over the heat for 1 to 2 minutes to achieve a good set of grill marks. Rest again for 5 minutes.
Plate the steaks and drizzle the red wine reduction over the top.