The best steak I have ever had, and I am a steak eater! We bought the 38 ouncer, and it took me two days to eat it. My wife marinaded it, and grilled it for about 50 minutes. She added some thick, seasoned, sauteed portabella mushrooms with carmelized onions. It was to DIE for! Just the right amount of marbling (I do not like lean steak) made it all the more delicious! I plan on buying a few more and keeping them in the freezer until I'm brave enough to do it again. I highly recommend these!!

Wow, what a delicious steak. I used the reverse-sear method to keep the meat rare and tender inside and well-seared on the surface. And it turned out to be the best piece of beef I have ever eaten. But the key to wonderful flavor and texture is Sam's decision to use CAB beef--a cut above the choice-grade at the other warehouse club. And I found a number of Sam's cowboy steaks that would qualify as USDA Prime, including the one I chose with it's abundant, even marbling. (The other warehouse club sells a limited amount of Prime beef but they charge extra for it.) I hope Sam's Club always keeps this delicious cut in stock. It has unmatched flavor and I believe it is equivalent to similar steaks that cost $100 or more in expensive restaurants. Thank you, Sam's Club.

Mouth watering meat!

Sam's meat selection is pretty good, but you have to do your part and hand select the cuts yourself in store and not order for curbside pick up. This cowboy/tomahawk ribeye is no exception. I was able to pick a deeply marbled cut, slap it on the Kamado Joe at 225° for a little over an hour until internal temperature hit 125°, then a quick sear at 600° at 30 seconds per side. The ribeye was huge, so and it was divided between myself and my wife. Paired with a bottle of Petite Syrah (in our case, from Galante Vineyards in Carmel-by-the-Sea, CA), a side of homemade mash potatoes using Sam's gold potatoes, and thick Sam's Club asparagus and you got yourself a steakhouse experience at the comfort of your own home. Cheers!

Love this steak. This time paired with Tails from the Club. I like the reserve sear method. Oven at 170 until 10 degrees under desired temp. Then pan fried on stove until crusty. Yum Yum Yum. Had a nice dinner celebrating our daughters 25th birthday.

WOW! These steaks certainly stole the Father’s Day family dinner! Excellent flavor and very impressive presentation! Takes longer on the grill, but definitely worth the wait! You Tube videos helped, since this was our first time grilling Cowboy Steaks! Will purchase again!

Stake came out killer for me. I salt and peppered heavy and used a dry rub steak seasoning and wrapped tightly in cellophane wrap for two hours prior to cooking. Pulled the meat from the fridge to rest for 30 min in room temperature prior to cooking. Did a reverse sear for the first time and will be doing it on all thick cuts. Flip every 5 min or so and once you are 15* from your desired cooked cut sear it over the direct heat. This locked in the juices and finished the rest of the cooking. Let sit for 5 min and enjoy.

These are great steaks to impress your friends and family with. Here is how I cook them to perfection every time by reverse searing them. You will need a smoker and a BBQ for this recipe. Remember that we are not trying to cook the steak in the smoker, just give it a great smokey flavor. When you take your steak out of the smoker it will only be at 120 degrees (below rare) so you will want to finish it on your grill to perfection. Estimated time in the smoker for a 1" steak is 1 hour. A 2" steak will take about 2 hours. Season steak 20 minutes before smoking and put back in the refrigerator. Yes...put it back in the refrigerator to keep it cold. We want the steaks to smoke for at least 1-2 hours. Keeping them cold will allow time for the smoke to penetrate the meat without overcooking the steaks. Get your smoker going with either Hickory or Mesquette wood chips and get smoker to 175 F. Once ready and smoke is rolling, remove the steak from the refrigerator and insert temperature probe in the thickest part of the steak and place it on rack. Close smoker and to smoke the steak. After about 45-90 minutes start your grill so that the grates get nice and hot. When the steak gets to 120 degrees, remove steak from smoker and sear it until it reaches your desired doneness. Just a minute or two on each side should do it. Enjoy !

This is choice cut, but it is very nice reverse seared. Season with Chicago steak rub, cook indirect at 250 degrees until the internal temp gets to 115 degrees, pull off and rest for 10 minutes, sear 60 seconds on each side at 500+ degrees. Rub some butter on it and let it rest for 10 minutes before digging in

Sam's Member's Mark offer some of the best steaks around! I went for the bone in "cowboy cut" this time. I seasoned with salt, pepper, garlic, rosemary, and thyme. Threw it on a hot grille and cooked to medium well. Nicely marbled, carmelized well. Has great texture and delicious flavor. Highly recommended 👌!