Excellent steak. With a steak this size, it's best to reverse sear and then finish over very high heat. For seasoning, all your really need is salt, pepper, and garlic powder. This steak can be cut off the bone and then sliced to serve at least 2-3 people depending on portion size.

To start out I must say that I bought the 23# roast that these are cut of and cut off a bone for supper that night. I am a steak snob and bought the roast to dry age for around 40 days. With each roast I always cut off a large steak to know how got the beef is before aging. This one was the best I have had, probably due to it being angus beef. It was more tender and had better flavor than any of the rest. I can hardly wait to see what it is like after 40 days!

Best Steak I’ve ever cooked including from 5 star restaurant. Placed on smoker at 250* (cherry pellets) cooked until internal temp reached 125* then moved to the searing grate at 500* seared each side 1-2 minutes until internal reached 145* Spices were olive oil and Texas Beef Rub coated very liberally.

If you lack a smoker, and while I do have one its a charcoal not an electric one, so I would not go to the trouble with these. So here is how you can cook and sear on one gas grill. The front burner on my grill is the lowest of the three. Turn that burner on low, if you have multi burners too. Cook the steak to about 120 degree's internal, then take the steak off and put on a plate. I turn on the back two burners for a minute until the temp really climbs, then put the steak on two minutes on each side and it works great. Note, i put a small alumin foil pan with holes I drill in it and put chips in and it imitated the smoking process. Try it you will love these steaks.

I have been looking at these everytime I went into Sam's. Finally decided to pick up some up and give it a try. Man! what a great decision. Absolutely delicious. Cooked it on my Kamado Joe and myself and guests absolutely loved them. They are as impressive as they are tender and tasty. Just need to choose a piece that is perfectly marbled. Will buy again for sure.

salt & pepper thoroughly all over, pop on medium heat grill 30 minutes each side, let rest for 10 minutes.... the best roast ever! pink but not bleeding... even family who don't eat medium rare meat raved... Why got to overpriced steak house when you can do it at home for a fraction of the price.

Cooked on a gas grill, seasoned the steak with Weber's Chicago Steak Seasoning, let the meat reach room temperature, about 2 hours seared both sides about 3 1/2 minutes at 500 degrees moved the steak off the direct flame letting it reach a temperature of 135 degrees, removed covered and let it rest for at least 5 minutes. removed from the bone and slice into 1/2 in. slices fed 3 people with baked potato and sides.

It’s OK to treat yourself every now and then. I have probably tried about seven of these and only had one that wasn’t superb and I think that was my fault because I tried to cook it a little differently. I use a mixture of steak dust and Longhorn steak seasoning. I use a small grill and sear the steak over high heat and then move the charcoal to the side and cook it over indirect heat with meat thermometer Highly recommend

always a go too in the meat section

Huge steak and at the costs today it's not a bad bargain plus my dog loves the bone.