Independent guide. Not affiliated with Texas Roadhouse, Inc. Prices & calories are approximate and may vary by location.
$29.99The Bone-In Ribeye is the richest steak on the menu, a heavily marbled ribeye grilled on the bone for maximum flavor and juiciness. It comes with two made-from-scratch sides.
What It Is
A large bone-in ribeye, hand-cut and flame-grilled to order. Cooking on the bone deepens the flavor and keeps the meat moist.
Taste and Texture
The most indulgent steak here, buttery, juicy, and full-flavored thanks to heavy marbling. Tender with a satisfying bite.
Ingredients
Hand-cut bone-in ribeye and the house steak seasoning, grilled.
Available Sizes
A large cut around 16oz. Availability can vary by location.
Nutrition Information
Approximately 820 calories before sides, one of the higher-calorie steaks, with the marbling driving the richness. Treat macros as estimates and check the official nutrition portal.
Allergen Information
Simple on its own; toppings may introduce allergens and cross-contact is possible on a shared grill.
Popular Pairings
A loaded baked potato or mac and cheese plus a crisp salad to balance the richness. A bold red wine pairs beautifully.
Price Information
Usually around $29.99. Prices vary by location.
Ordering Tips
Order medium-rare to medium to let the marbling shine; skip heavy sauces so the natural flavor leads.
Frequently Asked Questions
What is the Bone-In Ribeye at Texas Roadhouse?
It’s a richly marbled ribeye grilled on the bone, served with two sides, the most indulgent steak on the menu.
How big is it?
Around 16oz.
How much is the Bone-In Ribeye?
Usually around $29.99, though prices vary by location.
How many calories?
Roughly 820 calories before sides.
Is the Bone Worth Five Dollars?
The Bone-In Ribeye is $29.99 for 16oz at 820 calories. The boneless Ft. Worth Ribeye is $24.99 for 12oz at 680. Five dollars buys you four more ounces, some of which is bone.
| Cut | Price | Weight | Calories |
|---|---|---|---|
| Ft. Worth Ribeye | $24.99 | 12oz | 680 |
| Bone-In Ribeye | $29.99 | 16oz | 820 |
| Porterhouse T-Bone | $28.99 | 23oz | 750 |
| New York Strip | $22.99 | 12oz | 520 |
Look at the porterhouse row. It is a dollar cheaper, seven ounces heavier, and 70 calories lighter. If sheer volume of beef is the goal, the porterhouse is the better buy. The bone-in ribeye is about flavour, not quantity.
What the Bone Actually Does
It insulates the meat nearest to it during cooking, so that section stays slightly rarer and more moist. It also contributes some flavour as the marrow and connective tissue heat up.
The effect is real but modest. Anyone telling you bone-in tastes dramatically different is overselling it. What is definitely true is that you are paying by total weight and some of that weight is inedible.
Who Should Order It
Order it if you like eating around a bone, want the largest ribeye available, and are not counting ounces per dollar. It is the most indulgent cut on the menu and it delivers on that.
Skip it if you want value, in which case the 12oz boneless at $24.99 gives you more edible meat for less. Our best value guide covers this trade across the menu.
Ordering Notes
- Medium rare. At 16oz the centre takes longer, so ordering lower protects it.
- Eat near the bone last. That section stays warmest and is the best part.
- Availability varies. Not every location stocks bone-in cuts daily.
Related
- Ft. Worth Ribeye for the boneless comparison.
- Full menu with prices and calories.
- Nutrition facts for the full database.
Prices and calories are estimates and vary by location.