Lay out your tomahawk steaks (or ribeyes) and lather with canola oil. Generously season with salt and black pepper, then place in the fridge overnight to dry brine.

Preheat your fire to a medium-high heat temperature (around 375F) for direct grilling. As the fire is warming up, pull out your steaks to bring them to room temperature.

Add a cast iron skillet over the fire along with some butter and let it melt. Next, add the onions and let them saute until they begin to brown (5-6 minutes). After they brown, add the minced garlic and let brown as well (another 2 minutes). Deglaze the skillet with some Buffalo Trace Bourbon, then add the rest of the ingredients for the french onions. Let simmer over medium-high heat until most of the liquid has been reduced (around 20 minutes). Make sure to stir the onions occasionally to prevent burning. Once the onions are brown and most of the liquid is gone, pull the onions off and set aside.

Add your steaks to the grill and cook for 12-15 minutes per side until they have a nice crust and are 120F internal. Once the steaks are done, pull them off and let them rest for 10 minutes.

As the steaks rest, mix together your cheese crust in a bowl. You are looking for a paste-like consistency. If you need it thicker, add more cheese and panko crumbs. If you need it thinner, add more melted butter.

Once the steaks are fully rested, add the steaks to a sheet pan. Add a spoonful of the french onions on top of each steak. Top the onions with the cheese crust. Take two non-stick aluminum foil sheets and cover the steaks. Grabbing some coals from the fire, add them right on top of the cheese crust in order to broil them. Let cook for 2-3 minutes until golden brown. Once done, sliced your steaks, pour some more Buffalo Trace, serve and enjoy!