Best tasting Tomahawk ribeyes without breaking the bank. Cheaper to make em than going to a steakhouse. Plus you get tbe satisfaction of making them to your standards & taste. Highly recommended.

It was very tender and the taste was good, but there was a huge amount of fat on it even though I trimmed excess fat off around the steak before cooking it! I guess weighing that against the price I'd have to say I probably wouldn't buy it again!

Took me a week to finish up eating. The taste and freshness were all in their respective places. Would love to spoil myself with the same treat now and then.

Such a great steak! Read some food blogs for perfect preparation - starting on grill and finishing in oven. So amazing. Worth it and price per pound is better than any other store in the area.

Purchased this steak for my anniversary dinner and it was delicious. We cooked it on the grill and it was tender. We paired it with lobster for a surf and turf. Will buy again.

Tough

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!

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 !

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!