Start by drilling a 1/4” hole into the top part of the bone of each tomahawk ribeye steak. Use trussing string, wire, or a butcher hook to prepare the steaks for hanging. Next, lather the steaks with a thin coat of canola oil, making sure they're fully coated so the seasoning sticks. Generously season all sides of the steaks with Bourbon Prime Seasoning. For best flavor, pay extra attention to the sides. Once seasoned, set the steaks in the fridge for 1 hour to allow the seasoning to set.

While the steaks are resting in the fridge, build a large fire in your fire pit and wait until it reaches medium-high heat, about 350°F. Set up your tripod or another hanging device for the steaks. When the hour is nearly up, remove the steaks from the fridge and allow them to sit at room temperature for 15 minutes. Properly tempering the meat this way helps it cook evenly throughout.

Hang the prepared tomahawk steaks over the fire so they are suspended about 5–6 inches above the coals. Cook for roughly 30 minutes, monitoring the internal temperature until it reaches 100°F. Be attentive and continue to add charcoal or wood as needed to maintain a consistent heat. I like to rotate the steaks occasionally so they cook evenly on all sides.

Once the steaks are nearly at temperature, increase the heat of the fire to very hot. Remove the steaks from hanging and place them directly onto a grill grate over the hot coals. Flip them every 1 to 1.5 minutes for a total of about 4 minutes, aiming for an internal temperature of 120°F for medium rare. Once done, let the steaks rest off the heat for 10 to 15 minutes to keep them juicy.

Place a cast iron skillet onto the grill over the hot coals. Add the clarified butter and let it melt completely. Add minced garlic and simmer until fragrant and golden brown, being careful not to let it burn. Deglaze the skillet with white wine, then add the cooked lobster meat and the chipotle garlic seasoning blend. Cook, stirring gently, until the lobster is warmed through, about 3–4 minutes. For an extra special touch, I sometimes add a squeeze of fresh lemon juice or a pinch of extra seasoning right at the end.

Layer the warm chipotle garlic lobster sauce generously over the rested tomahawk steaks. Finish by garnishing with finely chopped chives for a burst of color and fresh flavor. Slice, serve, and enjoy your luxurious steak dish!