I recently tried the bone-in ribeye at Texas Roadhouse after years of ordering their regular steaks — and now I wish I had discovered it sooner. The flavor and juiciness are on another level. The bone helps keep the steak tender and adds that rich, steakhouse taste I usually only find at higher-end places.
If you usually stick with the sirloin or boneless ribeye, do yourself a favor and try the bone-in next time — it's the best steak Texas Roadhouse serves.
The Steak
Why the Bone-In Wins
- → Flavor & juiciness — noticeably richer than the boneless cuts; the bone adds depth
- → Tenderness — the bone helps retain heat and moisture during cooking
- → Value — $30.99 for a 20-ounce cut is an incredible deal for this quality
- → Steakhouse taste — the kind of richness usually reserved for higher-end restaurants
At $30.99 for a 20-ounce cut, it easily beats most others on the menu and competes above its price point.
Know Your Steak
Where the Ribeye Comes From
The bone-in ribeye is a secondary cut from the larger ribeye subprimal, which comes from the rib primal — one of 8 primal cuts on the animal.
| Primal | Notable Cuts |
|---|---|
| Rib ★ | Bone-In Ribeye, Boneless Ribeye, Prime Rib |
| Loin | Filet Mignon, NY Strip, T-Bone, Porterhouse |
| Chuck | Chuck Roast, Flat Iron |
| Round | Eye of Round, Top Round |
| Brisket | Brisket Flat, Brisket Point |
| Flank | Flank Steak |
| Plate | Short Ribs, Skirt Steak |
| Shank | Beef Shank (braised) |
The rib and loin are the two premium primals — they yield the most tender cuts because those muscles do the least work. Everything else involves more connective tissue and benefits from low-and-slow cooking.
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