This recipe is provided by Dipper's Backyard BBQ Wars.
Tomahawk steaks are seen as being not for the faint of heart. Like many types of meats, however, don't let the impressive size or prestige overwhelm you, the cooking method is quite simple.
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.