Season the steak with salt and pepper; refrigerate, overnight preferred.

Preheat your Big Green Egg or grill to 275° to 300°F. Once target temperature holds, add wood chunks to coals, affix diffuser plate (wrapped in foil for easy clean up) and place grate on diffuser plate.

If using a probe thermometer, put the tip in center of steak, place steak on grate and close lid. Make sure both the draft door and damper are only open about 1-inch.

Smoke 1 hour while monitoring both the grill temperature (keep below 300°F) and steak temperature. Once steak reaches 110°F internally, remove probe, remove steak from grill and set aside while you set up your grill for direct, high heat.

Remove grill grate and set aside. Remove diffuser plate from grill and return grill grate. Open both the damper and draft door all the way for maximum air flow. Close lid to allow grill temperature to rise, targeting 600°F. While grill preheats, wrap the bone of tomahawk in aluminum foil to protect from scorching.

Slowly open grill a couple inches, hold the lid in place for 1 second before opening all the way. This is called “burping” and is recommended for safety. Place tomahawk on grate and sear for 1 to 2 minutes on each side or until a dark crust has developed.

Remove from grill to cutting board; rest steak at least 5 minutes. Check internal temperature with thermometer to confirm doneness (130° to 135°F for medium rare). Cut ribeye from the bone; slice into 1/2-inch slices to serve.