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 👌!

Mouth watering meat!

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 !

Always buy my cowboy at sams, very good quality

Delicious, tender and juicy

Great Ribeye!! Plenty of it, ate for two days on it.

Very good steaks easy to order and pick up

I really love grilling and eating this cowboy steak, which my wife and I have enjoyed a few times. By my having watched some of the TV cooking shows, I have gained skill in bringing this 2" thick steak to a proper medium rare. Clean grill, hot but not too hot, flip it over several times, and use a digital thermometer to monitor progress. My wife lets me have the bone, my favorite part. She takes the tender part next to mine, and of course we have a nice size piece left over for either a later on stroganoff, or sliced beef sandwiches. It isn't cheap, but if you enjoy the grilling effort and love the eating, it makes a great dinner. It would be perfect for the average party of 4, as well as how I described it.

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.

These are amazing on the smoker, my signature steak that I would put up against any high-end steakhouse and win.