The last time I was in Sam's Club, they had some gorgeous, well-marbled boneless chuck roasts. If you want a 3-inch thick steak that will stand up to a choice ribeye for half the price, try one of these. I coat them with garlic powder and fresh-ground black pepper, then work them over with a Jaccard meat tenderizer or one of the clones that are out now. Stick them back in the fridge for a few hours, then let them come to room temp. Throw them on a super hot charcoal grill until they are black and crisp on the outside, then rest them about 30-45 minutes in a 190 degree oven. You will be amazed.