Name: Member’s Mark USDA Choice Angus Beef Bone In Cowboy Ribeye Steak, priced per pound
Brand: Member's Mark
SKU: 13589500302
Availability: InStock
Rating: 4.7 (1438 reviews)

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Member’s Mark USDA Choice Angus Beef Bone In Cowboy Ribeye Steak, priced per pound

<summary><ul><li><strong>Premium Quality</strong>: Features USDA Choice Angus beef, aged for optimal tenderness and generously marbled throughout for rich, juicy flavor.</li><li><strong>Distinctive Cut</strong>: A culinary delight known for its signature bone-in \"handle,\" offering well-marbled, tender cuts.</li><li><strong>Versatile Cooking</strong>: Ideal for grilling or pan-searing, with detailed instructions provided for both methods to achieve a steakhouse-quality meal.</li><li><strong>Nutritional Value</strong>: Each serving delivers 18g of protein, contributing to a satisfying and flavorful dining experience.</li><li><strong>Complete Meal</strong>: Includes a detailed recipe for a Cowboy Ribeye with Roasted Garlic Mash & Asparagus, serving two, with specific prep and cook times.</li><li><strong>Fresh Preparation</strong>: This steak is cut fresh in club daily and conveniently packaged on a tray for immediate use.</li></ul></summary>

<h2>Bone-In Cowboy Ribeye: A Thick-Cut, Well-Marbled Steak with a Signature Handle</h2> <p>A cowboy ribeye is the kind of steak that turns dinner into an occasion. This bone-in ribeye is thick-cut with a signature bone-in “handle” and generous marbling throughout, so it cooks up rich, juicy, and full of beefy flavor. It’s a great pick for weekend grilling with friends, date night at home, or a holiday-style centerpiece when you want a steakhouse feel without leaving the house.</p> <p>Member’s Mark USDA Choice Angus Beef Bone-In Cowboy Ribeye Steak is aged for optimal tenderness, cut fresh in club daily, and packaged on a tray. Each serving provides 18g of protein.</p> <h3>USDA Choice Angus Beef, Aged for Optimal Tenderness</h3> <ul>  <li><strong>Cut:</strong> Bone-in ribeye, cowboy style, with a signature bone-in handle</li>  <li><strong>Grade:</strong> USDA Choice Angus beef, a high-quality grade known for consistent marbling and flavor</li>  <li><strong>Flavor and Texture:</strong> Well-marbled throughout for a rich, juicy bite</li>  <li><strong>Freshness:</strong> Cut fresh in club daily and packaged on a tray</li>  <li><strong>Best Cooking Methods:</strong> Grilling or pan-searing to develop a deep crust while keeping the center tender</li> </ul> <h3>Buying and Serving Guidance</h3> <ul>  <li>Priced per pound.</li>  <li>Choose your size based on your crowd. A typical cowboy ribeye steak weighs approximately 2 to 2.5 lbs.</li>  <li>Plan your portions: One steak can serve 2 people as a hearty main dish, or more if sliced and shared with sides.</li> </ul> <h3>Helpful Cooking Tips for Thick-Cut Bone-In Ribeye</h3> <ul>  <li><strong>Let it rest:</strong> Resting the steak for 10 to 15 minutes after cooking helps keep the juices in the meat.</li>  <li><strong>Slice to serve:</strong> Slice across the steak to portion evenly.</li>  <li><strong>Season simply:</strong> Season generously with <a href="https://www.samsclub.com/ip/members-mark-sea-salt-36-oz/13576072865" target="_blank" rel="noopener noreferrer">Member's Mark Sea Salt</a> and <a href="https://www.samsclub.com/ip/members-mark-restaurant-coarse-black-pepper-18-oz/13613903437" target="_blank" rel="noopener noreferrer">Member's Mark Restaurant Coarse Black Pepper</a> for a steakhouse-quality result.</li>  <li><strong>Pick your method:</strong> Grill for a classic char and outdoor flavor, pan-sear and oven-finish for a steakhouse-style crust, or reverse-sear for edge-to-edge even doneness on thick cuts.</li> </ul> <h3>Doneness Target</h3> <ul>  <li><strong>Medium-rare:</strong> 120–125°F internal temperature</li> </ul> <h3>Cooking Instructions</h3> <h4>Grill</h4> <ol>  <li><strong>Prep:</strong> Bring the steak to room temperature. Pat dry and season generously.</li>  <li><strong>Sear:</strong> Set the grill for two-zone cooking, with high heat on one side and low heat on the other. Sear over direct high heat for 3 to 5 minutes per side to create a crust.</li>  <li><strong>Finish:</strong> Move to indirect heat, close the lid, and cook to your desired internal temperature, about 15 to 30 minutes or more.</li>  <li><strong>Rest:</strong> Rest for 10 to 15 minutes before slicing.</li> </ol> <h4>Pan-Sear, Then Finish in the Oven</h4> <ol>  <li><strong>Prep:</strong> Bring the steak to room temperature. Pat very dry and season generously. Preheat the oven to 400°F.</li>  <li><strong>Sear:</strong> Heat an oven-safe skillet, such as cast iron, over high heat. Sear for 2 to 3 minutes per side to create a deep crust.</li>  <li><strong>Finish:</strong> Transfer the skillet to the preheated oven and cook to your desired internal temperature, about 8 to 20 minutes or more.</li>  <li><strong>Rest:</strong> Rest for 10 to 15 minutes before slicing.</li> </ol> <h3>Meal Idea: Cowboy Ribeye with Roasted Garlic Mash and Asparagus</h3> <p><strong>Serves:</strong> 2</p> <p><strong>Prep Time:</strong> 20 minutes</p> <p><strong>Cook Time:</strong> 1 hour 15 minutes to 1 hour 45 minutes</p> <p>Experience the ultimate steak dinner with a perfectly cooked bone-in cowboy ribeye, complemented by creamy roasted garlic mashed potatoes and tender asparagus.</p> <h4>Ingredients</h4> <ul>  <li>1 bone-in cowboy ribeye steak, approximately 2 to 2.5 lbs.</li>  <li>2 tbsp olive oil, divided</li>  <li>1 head garlic</li>  <li>1.5 lbs. russet potatoes, peeled and quartered</li>  <li>1/2 cup warm milk or half-and-half</li>  <li>2 tbsp butter</li>  <li>1 bunch asparagus, about 1 lb., woody ends trimmed and cut into 1-inch pieces</li>  <li>1 tsp dried rosemary or 1 sprig fresh rosemary</li>  <li>Salt and freshly ground black pepper, to taste</li> </ul> <h4>Directions</h4> <ol>  <li><strong>Prep the steak and garlic:</strong> Bring the steak to room temperature for 1 to 2 hours. Pat dry and season with salt, pepper, and rosemary. Prepare the garlic head, drizzle with 1 tsp oil, and wrap in foil.</li>  <li><strong>Roast and slow-cook the steak:</strong> Preheat the oven to 250°F. Place the steak on a rack and add the garlic packet. Cook until the steak reaches an internal temperature of 120–125°F for medium-rare, about 1 to 1.5 hours.</li>  <li><strong>Cook the potatoes and asparagus:</strong> While the steak cooks, boil the potatoes until tender, about 15 to 20 minutes. Roast the asparagus with 1 tbsp oil, salt, and pepper until tender-crisp.</li>  <li><strong>Sear the steak:</strong> Remove the steak and garlic from the oven. Rest the steak for 10 to 15 minutes. Heat a skillet or grill to high heat, then sear the steak for 1 to 2 minutes per side to create a deep crust.</li>  <li><strong>Finish the mash:</strong> Squeeze the roasted garlic into the potatoes. Add warm milk, butter, salt, and pepper. Mash until creamy.</li>  <li><strong>Serve:</strong> Slice the steak after resting and serve with mashed potatoes and asparagus.</li> </ol> <h4>Frequently Asked Questions</h4> <h3>What is a cowboy ribeye steak, and how is it different from a regular ribeye?</h3> <p>A cowboy ribeye is a bone-in ribeye featuring a signature long bone "handle." It is known for generous marbling throughout, which delivers rich, juicy flavor.</p> <h3>What grade and type of beef is the Member's Mark Cowboy Ribeye Steak?</h3> <p>It is USDA Choice Angus beef, aged for optimal tenderness and cut fresh in club daily.</p> <h3>How much protein is in a serving of the Member's Mark Cowboy Ribeye Steak?</h3> <p>Each serving provides 18g of protein.</p> <h3>What are the best ways to cook a Member's Mark Bone-In Cowboy Ribeye Steak?</h3> <p>Grilling and pan-searing with an oven finish are both recommended. Both methods involve searing over high heat to develop a flavorful crust, then finishing with indirect or oven heat.</p> <h3>What temperature should I use to oven-finish a cowboy ribeye steak?</h3> <p>Preheat the oven to 400°F (200°C), then cook the seared steak in an oven-safe cast iron skillet for approximately 8 to 20 minutes, or until it reaches your desired level of doneness.</p> <h3>How long should a cowboy ribeye rest after cooking?</h3> <p>Let the steak rest for 10 to 15 minutes before slicing to help retain its juices.</p> <h3>How should I store the Member's Mark Cowboy Ribeye Steak?</h3> <p>Keep refrigerated or frozen. The only ingredient is beef, and the steak is packaged on a tray.</p> <h3>How much cowboy ribeye steak should I buy per person?</h3> <p>The included meal recipe suggests that one approximately 2 to 2.5 lb. bone-in cowboy ribeye steak serves 2 people.</p> <h3>How do I grill a thick-cut bone-in cowboy ribeye steak?</h3> <p>Bring the steak to room temperature and pat it dry. Sear over direct high heat for 3 to 5 minutes per side, then move to indirect heat and cook for 15 to 30 minutes or longer until it reaches your desired internal temperature.</p> <h3>Is the Member's Mark Cowboy Ribeye Steak priced per pound or per package?</h3> <p>It is priced per pound. The net weight varies by cut because each steak is cut fresh in club daily.</p>

Brand

<ul>  <li><strong>Grade:</strong> USDA Choice Angus</li>  <li><strong>Protein:</strong> 18g per serving</li>  <li><strong>Cut Style:</strong> Bone-In</li>  <li><strong>Freshness:</strong> Cut fresh daily</li>  <li><strong>Storage:</strong> Refrigerated or Frozen</li>  <li><strong>Ingredient:</strong> Beef</li> </ul> <hr> <ul>  <li>USDA Choice Angus beef, aged for optimal tenderness</li>  <li>Packaged on a tray for easy handling and ready to season and cook</li>  <li>Cut fresh in club daily</li>  <li>Generous marbling throughout for rich, juicy flavor that pairs well with your favorite sides</li>  <li>18g protein per serving</li>  <li>Tender cut with signature bone-in "handle"</li>  <li>Ideal for grilling or pan-searing</li> </ul>

Specifications

title_store_delivery_instore_pickup

<ul>
  <li><strong>Grade:</strong> USDA Choice Angus</li>
  <li><strong>Protein:</strong> 18g per serving</li>
  <li><strong>Cut Style:</strong> Bone-In</li>
  <li><strong>Freshness:</strong> Cut fresh daily</li>
  <li><strong>Storage:</strong> Refrigerated or Frozen</li>
  <li><strong>Ingredient:</strong> Beef</li>
</ul>
<hr>
<ul>
  <li>USDA Choice Angus beef, aged for optimal tenderness</li>
  <li>Packaged on a tray for easy handling and ready to season and cook</li>
  <li>Cut fresh in club daily</li>
  <li>Generous marbling throughout for rich, juicy flavor that pairs well with your favorite sides</li>
  <li>18g protein per serving</li>
  <li>Tender cut with signature bone-in "handle"</li>
  <li>Ideal for grilling or pan-searing</li>
</ul>

My first time purchase of this tomahawk steak was fabulous. They were 3.5 and 2.5 pounds so after a charred sear on each side, took another 30 mins over low heat to reach my desired temp. I plan to purchase for Father’s Day. Great flavor and presentation.

Massive steak super delicious

Best Steak you can buy locally. We cooked it on the grill and it was so delicious. The price is amazing too. I think even compared to fancy stores Members Mark USDA choice cowboy steaks are far superior. I would say they are marked choice but they are really close to restaurant grade. They have the right amount of marbling, tender, juicy. Do not overcook these for a perfect meal.

Wonderful Juicy Steak!

Weekly trip to Sam’s Club to buy a Tomahawk as our special treat because it’s always the best!  Bought it from other places but best value is always Sam’s

Our special treat

This is the only place I can find cowboy Ribeyes at a decent price. If you cook them right, they are incredible!

The reason why I got a membership

Meat quality at Sam’s club is always the best! The price is also very good for the quality. It’s my go to spot when I want to make a steak dinner.

Quality cowboy steaks

Best steak we ever had. We first cooked it on the fire for like 6 mins each side with olive oil and Krosher salt. Then we baked it for around 1:20 mins at 275 degrees. It was perfect!

Super good steak

Perfext birthday dinner

This is a great piece of meat for the price. I seasoned it with Montreal steak seasoning and seasoning salt at the outside crust with some kosher salt and teriyaki glaze, sprinkles sprinkles, liquid smoke on the bone and drizzled parrot bay, coconut, rum, and all the fatty parts and grilled this thing to perfection. It sliced up really nice had a really great flavor and taste to it definitely buy this again and probably to next time!!! #steakwizard

The thickness is Real!

Cowboy ripeye!!!

Wow, this was so good. We first grilled it and then finished off in the oven.

Wow, will buy again.

The steak had a good tasted im sure from the seasones on it. Just way to make fat and grisel.

Member’s Mark USDA Choice Angus Beef Bone In Cowboy Ribeye Steak, priced per pound

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