Fire up the Burch Barrel

• Light the charcoal in the Burch Barrel and let it burn down to glowing embers.
• Set up a two-zone fire: a hot searing zone and a cooler indirect zone.

Season the tomahawk

• Pat the tomahawk ribeye completely dry with paper towels.
• Season generously on all sides with coarse salt, cracked black pepper and garlic powder.
• Let the steak sit at room temperature so the seasoning adheres.

Sear over high heat

• Place the tomahawk directly over the hot coals.
• Sear 3-4 minutes per side until a deep crust forms, flipping once.

Cook indirect and baste

• Move the steak to the cooler indirect zone of the barrel.
• Baste with melted beef tallow or butter while it finishes cooking.
• Cook until the internal temperature reaches 52-54°C for medium rare.

Rest and slice

• Transfer the tomahawk to a board and rest it loosely tented.
• Slice against the grain off the bone and serve.