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.

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 !

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!!

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

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.

Worth the money <3 taste amazing!!!

the best steak that i’ve cook in a long time.

ordered and picked up in store what a breeze

Great Quality. Great Price. Very Tender. No Complaints.

The meat was expired and unacceptable.