T-Bone vs. Rib Eye: Which Steak is Better?

If you really care about cooking, then you need to learn how to cook a steak!

If you want to know which is better between T-Bones and ribeyes, then sharpen your knife, light a barbecue, and read on to discover which is better for you between T-Bones and ribs.

First things first: before we get started, here are some important differences between T-Bone steak vs rib eye steak.

What Makes T-Bone and Ribeye Different?

• Ribeye comes from the rib, as the name suggests, while T-Bone is cut from the cow’s loin.
• T-Bone is distinguished by its huge “T”-shaped bone (the answer is in the name), while the ribeye is normally boneless (though you can get a ribeye that is bone-in).
• Ribeye is more compact than the T-Bone, which consists of two separate steaks (the New York strip and a slice of tenderloin).
• T-Bone steaks have a lower fat level than ribeye steaks.
• The value of T-Bone steaks is higher: Compared to ribeye steaks, which tend to be more expensive and smaller, T-Bones are a great value.
• While ribeye steaks are generally easy to prepare, T-Bone steaks present some challenges due to the large bone that holds them together.

What You Should Know About T-Bone Steak

You might think that you don’t know anything about the kings of beef, but you actually live in their midst. A T-Bone steak is really the king of the steak, and it has a reputation for being among the best steakhouses in the world. It consists of two different cuts: a tenderloin cut and a New York strip steak. These two parts are joined together by a juicy bone that adds a wonderful richness to the taste.

If you want to learn more about T-bone steaks, check out our guide to them.

So what does a ribeye steak really look like? We’ll see that mistakes can be made when cooking this delicious cut of beef.

What Does a T-Bone Steak Look Like?

Regal Steakhouse has an outstanding reputation for its steaks, which are cut from the top sirloin section of the cow’s loins. The T-Bones at Regal are some of the best cuts of beef available anywhere. They’re cut from the most tender part of the meat, so they don’t need any marinating before cooking.

With its beautiful New York strip, then an absolutely iconic T-boned rib eye, and then a lovely filet mignon on the other side, this is the perfect cut for ravenous carnivores, or for that special person.

There’s another steak out there which looks like an imitation of the T-bone steak. The porterhouse is made from short loins too, but at its rear end.

It’s the same cut of meat, but the T-Boned version has a “T” shaped piece of beef called a sirloin tip.

Porterhouse steak is usually marketed as T-Bone steak, but now is your chance to prove yourself by correctly identifying the real difference between the two steaks.

There are two main differences between a porterhouse steak and a T-Bone steak. First, the porterhouse has at least one inch of tenderloin at the widest part of the meat. Second, the porterhouse steak must have at least 1.5 inches of tenderloin. Anything less than this is classified as a T-Bone steak instead.

What Does It Smell Like?

The beauty of the T-bone steak is that you get two different flavors on one plate. You get the subtlety of the tenderloins and then you get the fullness of the New York strips.

How Much Does a T‑Bone Cost?

Here’s some good news for you steak lovers. For what you get for your money, you don’t have to break the budget. On average, you’ll pay about $12-$13 per pound. So if you need to feed two people, it’s not an outrageous amount and is also quite affordable if you’re feeding two.

How Do You Cook a T-Bone Steak?

One common misconception is that a T-Bone is the same as any other steak and that grilling it will solve any problems. If you want to get the most out of your T-Bone despite the challenges presented by the bone, consider the following recommendations.

1. Take the steak out of the plastic wrap and dry it off. Just give it an hour or so to reach room temperature.
2. Heat your grill or heavy-bottom frying pan while the meat comes to room temperature. You want it to be sizzling hot so that a drop of oil may be added and immediately used.
3. To cook a T-Bone to perfection, season it with salt and freshly cracked black pepper and throw it on a hot griddle or frying pan.
4. When a golden brown crust has formed on one side, flip it over and cook it the same way on the other.
5. Lower the heat and continue cooking for another 5–6 minutes on each side, or until a beautiful golden crust forms.
6. For the best steakhouse flavor, add a large pat of butter at the end and let the steak rest for 5–10 minutes before serving.

What You Should Know About Ribeye Steak

No true steak connoisseur can rest easy until they’ve sampled a ribeye. The ribeye is a steakhouse classic for good reason; it is a culinary landmark in its own right. It’s exquisite and as soft as anything else can be, and it’s beautifully marbled with a decent rind of fat on one edge.

What Does a Ribeye Steak Look Like?

How can you identify a ribeye among the several steak options? The name, at least, may provide some clues. Steak that is cut from the rib area of the cow has beautiful fat marbling and, if you look closely, you can see a swirl of fat in the middle that resembles… an eye!

The ribeye’s near-ideal qualities have earned it the moniker “beautiful steak,” and when you receive a genuinely outstanding cut, the moniker is well-deserved.

What Does It Taste Like?

When you eat a good ribeye steak, the quality of the meat itself makes it beautiful.

The sight of a little bit of excess fat on a steak can put some people off. Some individuals don’t understand that the fat content of steaks is what actually produces those exquisite flavors.

Fat is nothing new to the ribeye, but the buttery flavor comes from the lovely rim of fat and the magnificent marbling you get on a ribeye. Everything you could desire in a steak; it’s incredibly flavorful, juicy, and tender.

How Much Does a Ribeye Cost?

If you want good meat at an affordable price, you’re going to have to pay extra. Quality doesn’t come cheap. 

There’s bad news for all you grill masters out there who want to chow down on some succulent ribeye: this stunning cut of meat doesn’t come cheap. It’s important to note that beef prices change frequently—almost every day—so the actual amount you pay may be higher or lower than what we’ve estimated.

A boneless steak will run you about $15 per pound, while a bone-in ribeye would set you back about $13. You may end up paying more than twenty dollars a pound for a larger or better cut, which can add up quickly.

How Do You Cook a Ribeye Steak?

Ribeye is a steak that can be cooked in a number of ways, such as by broiling, searing, or grilling. No matter how you choose to prepare it, high, dry heat will yield a beautiful crust while locking in juices and keeping the interior juicy and soft.

After going over the basics of grilling, here are some tips on how to grill the perfect ribeye:

• The ribeye needs to sit out of the fridge for at least an hour to reach room temperature. While you wait, crank up the heat on your grill to its highest setting.
• Salt and pepper both sides of the ribeye, and then carefully set it on the grill. A ribeye steak should be cooked for around three to five minutes per side to achieve medium-rare doneness.
• Get out your trusty meat thermometer and check the internal temperature. The ideal internal temperature for a steak is greater than 130 degrees Fahrenheit.
• If your steak has reached the proper temperature, remove it from the heat and let it rest for 5 to 10 minutes.

Do Ribeye and T-Bone Have Any Substitutes?

If you want something a bit different from the usual steaks, then these two giants might not be quite right for you. However, there are some excellent alternatives if you’re after something a little different.

Picanha

It’s a new player in the world of steaks, but it’s proving itself to be just as good as the ribeye.

Tri-Tip

This one was lean, meaty, tasty, and put up a good fight.

Tomahawk steak

Tomahawk steak, which is also called “tomahawk chop,” is an essential dish for any meat eater. Read up on our Tomahawk Steak 101 before attempting to master this art form.

FAQs

Here we take a look at some of our most frequently asked questions about T-Bone vs. Ribeye steaks.

Which is the Most Tender?

This is a deceptively difficult question to answer, as both the T-Bone and the ribeye can be as tender as butter depending on the quality of the cut. The tenderloin, which is linked to the T-Bone, is commonly considered one of the world’s most tender steaks. Because of this, we may honestly say that there is no right solution.

Is There More Meat on a T-Bone Than on Other Cuts?

Yes. The T-Bone steak is actually two steaks joined together at the center, thus it contains nearly twice as much flesh as a ribeye.

Why May Ribeye Steaks Be Tough?

The ribeye steak is usually cut from the entire muscle, which can lead to the inclusion of a tougher or more overworked muscle in the final product. This can cause the steak to be a little harder than usual.

Which Steak is Better for You

Which one do you think would serve you the best? However, I’ll leave that choice up to you, the reader. Both of these cuts are mouthwatering when prepared properly and will impress any diner, whether you’re cooking for one or for oneself.

The ribeye is a little bit cheaper, but this cut of meat has a little bit more to give, so it’s a better value. It’s tough to beat whether you’re sharing or enjoying it alone.