1 x tomahawk steak
Set up your Charlie Oven as a smoker, with a small chunk of wood on top of the charcoal.
Bring the temperature of the oven up to 110°C. Season, then smoke the steak for 2 hours,
until smoky and the internal temperature has reached 35°C.
Remove the steak from the Charlie Oven and leave it to rest for about 10 minutes.
Then, open the air-vents, adding a touch more charcoal if necessary, and run the Charlie Oven up to 250°C. Sear the steak over the charcoal until you have a rich crust: you want the internal temperature to reach about 52°C. This process is called reverse sear.
Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
Leave to steak to rest for another 20 minutes, before cutting and serving.
To cut the steak, start by cutting along the side of the bone. Once the bone has been removed, slice the steak against the grain in lovely slices. Place the bone back on the plate for presentation and for a lucky person to extract the meat along the bone.