Cross-section of smoked Tomahawk Ribeye and Fillets for Mother's Day

The ribeye was salted a day before and left on a wire rack in the fridge overnight, then smoked for about and hour at 225ish over mesquite and pulled when the internal temp hit about 110, then finished at 550ish. The bonus fillets at the front were because the family didn't think the 4lb Ribeye would be enough food, spoiler alert, I've been eating leftover steak all week.