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

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

Very fatty and thin! Big mistake with this purchase, should have bought the thicker ribeye steak:( Not a true Cowboy Steak from the movies (LOL)! The cost for this wasn't worth it!

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 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.

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 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.

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.

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!

Will definitely buy again. After seasoning the steak with my own personal "cowboy seasoning" and let come to room temperature (about 1 hour) ... I used the reverse sear technique. I placed the steak over indirect heat to bring internal temps up to approx 125°F-130°F. Then finished by searing both sides over high heat. After carving off the bone...I cut the steak into approx 1/2" slices. I got 3 meals + 1 snack (the bone and residual meat) from one 2.5 lbs steak.