Every year I buy two of these for my husbands birthday dinner. I tie them together and cook like a prime rib. And when they are done I untie them and put one of them in his plate. The rest of us split the second one

These steaks provide excellent flavor and can feed several people. Consider cooking with what's called a reverse sear: if using an oven and broiler, first season the meat well with kosher salt and pepper, preheat theoven to 250°, place the steak on the broiler pan and cook the meat to an internal temperature of 120°. For a 3 pound steak this may take from 45 minutes to an hour. It's best to use a remote reading electronic thermometer. Switch to the broiler and broil the meat for three minutes on each side. If you want to add a flavor baste, consider using melted butter, crushed garlic, and Rosemary of sufficient quantity for both sides. If you do this, broil the first side for two minutes, then brush or spoon on the baste and broil for one minute longer. Turn it over and broil the second side for two minutes, and spoon or brush the baste on the second side and continue broiling for one minute. After broiling, place the steak on a cutting board, cut the bone off using a fillet knife, then slice the meat across the grain with a sharp knifeto the thickness as you would when doing a London broil and serve. One of the children or the chef may enjoy gnawing on the meat remaining on the bone.

My first choice is ribeye and this cowboy cut was perfect! I did a reverse sear on the smoker and got the fatty edges crispy for an incredible tasty tender delicious treat.

This Cowboy Ribeye was incredibly fresh, tender, and juicy. It provided restaurant-quality flavor and excellent value for the price. Quality insights: The steak arrived fresh with professional-grade cuts. It seasoned beautifully with a simple dry rub and grilled perfectly for a consistent, delicious result.

I LOVE SHOPPING AT SAM'S!!! Even more so with Scan and Go. The store and its facilities are always clean. With the exception of today, the meat counters are well stocked, quality meat and good sales prices!! Thanx to all of you who make Sam's what it is!!

This is one of the best ribeye that I have purchased. Great marbling, easy to cook and feeds the whole family. With beef prices increasing this is still a good bang for your buck.

First time purchasing the cowboy ribeye omg I didn't go wrong I seasoned it over night put it on the charcoal grill let it flamed up put it on the open fire 4 a few seconds on each side continued flipping it over 4 a couple of minutes sit it off 2 the side away from the fire 4 about 15 minutes took it off I tell u it was better than FLEMINGS PRIME STEAK HOUSE

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.

We have always served these for very special occasions but I have not gotten them at Sam's before because I believe my club only started carrying them recently. Other stores that carry these typically charge $20 or more a pound, Sam's typically charges $8-$9 per pound. Not only is Sam's quality equal/better but the steaks are far fresher at Sam's. At my club, the meat just seems to go so fast, it is always fresh. I noticed some complaints that the steaks are too big, I will mention that if you order them, they will try to cut them closer to your needs. Given the nature of the product, there is a limit to how small they can be cut in some cases but in my experience, they have done a pretty good job. We have ordered for large groups and needed some that were a pound or less and they were able to accommodate us. Speaking of tomahawk ribeyes in general, yes, you are sort of paying a premium for presentation, I won't argue that. However, it makes for a great special meal. The meat is not necessarily any different than other ribeyes but given the size of the steaks, it is extremely easy to get a dark crusty sear on the outside while keeping the middle a cool red/pink if desired. So they do finish a little different than your average ribeye because they just cook differently. Normally I will pay a premium for a good tomahawk ribeye, but for what Sam's is charging, it is really a no brainer.

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