T-Bone vs Ribeye Steak (4 Key Differences)

Timothy Woods
Published by Timothy Woods
Last Updated On: June 20, 2024

Beef has been a staple in every meal for most people, and ribeye and T-bones are popular cuts for steak lovers as they are juicy and have a rich flavor.

I have had my fair share of the two cuts for some time now, and I can readily tell one from the other by their look and taste.

To help you understand the difference between the two, I’ve considered their fat levels, texture, where they are cut, and overall price.

Quick Summary

  • Ribeye and T-bone are both high-quality beef cuts, but they come from different parts of the cow. Ribeye is from the upper rib cage, while T-bone is from the short loin and includes a T-shaped bone.
  • T-bone steaks, leaner and containing less fat, are ideal for oven-baking or grilling, and their bone-in nature adds to the flavor during cooking.
  • Ribeye steaks cook faster due to their high-fat content and lack of bone.

The Differences Between Ribeye And T-Bone Steak

A man near a counter having a bright idea

The T-bone and the ribeye steaks are well-known for being high-quality cuts of meat among steak lovers.

These steaks are commonly used in inexpensive, upmarket restaurants due to their great taste profile and tenderness.

However, you can get these two succulent steaks for yourself from your butcher, so there is no need to pay a fortune at a five-star restaurant to experience the brilliant flavor profile of these steaks.

There are a few apparent differences between T-bone vs ribeye that you should know when choosing the right steak for you. So, let's see what these differences are.

1. T-Bone vs Ribeye: Where The Steak Is Cut From

Picture of a cow with labeled parts

The T-bone steak is taken from the short loin of the cow and includes the T shaped bone called lumbar vertebra from the cow, which is where this steak gets its name.

The T-bone meat is the cow's abdominal, internal oblique muscles.

The ribeye steak, also known as market steak, beauty steak, Delmonico steak, Spencer steak, and Scotch fillet, is taken from the upper rib cage of the cow, close to the cow's neck.

The ribeye is cut from the longissimus dorsi muscle of the cow.

But depending on how the ribeye is cut and which part of the muscle it is cut from, it may also contain some of the complexus and spinal muscles.

Also Read: Steak vs Beef

2. T-Bones vs Ribeye: Texture And Taste

Both T-bone vs ribeye offer a tremendous flavor when you cook them correctly.

These finest steaks are incredibly tender and will melt in your mouth, but their flavor profiles are vastly different even though they are packed with beefy flavor.

The T-bone steak has a flavor profile that combines the filet mignon and the tenderloin meat cuts.

This combination of incredible flavors creates a unique but delicious meaty flavor with a tender texture.

The ribeye steaks are juicy, fatty, and tender. The fat of this steak melts as the ribeye cooks and creates a baste for the meat, which makes the steak incredibly juicy.

The ribeye steak has a more subtle, savory, meaty taste, so it's easy to over-season a ribeye steak.

So, when you compare the Flavor of the T-bone to the Flavor of the ribeye, the T-bone has a stronger meaty flavor, while the ribeye's taste is more subtle.

However, ribeye is more extremely tender than T bone.

3. Price Difference Between Ribeye And T-Bone Steaks

Supermarket steak

The T bone Steak and the ribeye are not cheap cuts of meat. These two meat cuts are known for their higher quality when compared to most other meat cuts.

These steaks are the favorites of top chefs worldwide and are served in the upmarket, fancier restaurants, meaning that their price tag will match this higher market.

With a ribeye steak, you will generally pay between $12 and $16 per pound for the privilege of experiencing this delicious cut of meat.

In comparison, T bone will set you back anywhere between $14 and $20 per pound.

This price difference is because T bone steaks are often kept as the steak cooked for special occasions, and the ribeye is considered more of an everyday steak.

You need to remember that these T bone prices are an estimate, and the T bone steaks could cost more or sometimes less, depending on where you live.

4. T-Bone vs Ribeye: Fat Levels

The ribeye steak is by far the fattier steak of these two steaks. The ribeye has a large amount of fat marbling throughout the meat, which adds to the succulent flavor of the meat and keeps the steak juicy as it cooks and after the steak has been rested.

A large amount of fat in the ribeye can be slightly too much for some people, making the meat's flavor profile richer.

The T bone steak contains a lower fat than the ribeye, which is meatier than the ribeye.

So, if you are diet conscious or do not like fatty meat, then the T bone is your option.

Also Read: Sirloin vs New York Strip

Preparation Methods

While T-bone and Ribeye steaks are different cuts of meat, their cooking method is almost similar.

The best way to prepare either is by combining the proper cooking technique and seasoning to achieve a juicy and flavorful dish. However, you may need to assemble the right tools, including a meat thermometer, grill or smoker, and aluminum foil.

You also need the following ingredients:

  • Your steak
  • Your preferred seasoning (can include black pepper, lime, paprika, cinamon, onion, garlic, and cilantro)
    Kosher or sea salt
  • 3-5 tablespoons of olive oil
  • Fresh herbs such as thyme or rosemary
  • A tablespoon of unsalted butter (optional)

Once you have your ingredients:

  1. Bring the steak to room temperature before seasoning it. Apply a generous amount of season on both sides, including salt and pepper.
  2. Preheat your grill to high heat.
  3. Brush the steak with olive oil. You may also sprinkle your herbs over the steak.
  4. Place the steak on the grill and cook for 5 minutes each side to achieve medium-rare. You can check if the internal temperature is 130-135 °F
  5. Remove the steak from the heat and loosely cover it with aluminum foil.
  6. Let it rest for 10 minutes for the juices to redistribute throughout the meat.
  7. Serve with your favorite dish.

Which Steak Is Best For Grilling?

Steak on a grill

The best steak for grilling is Ribeye as it has no bone. T-bone is not generally the top pick for grilling as they have a bone.

Steaks with bones in them are more difficult to cook on the grill as the meat closer to the bone cooks slower than the rest, resulting in an uneven cook.

“When you’re cooking a T-bone or Porterhouse, you really do want to take advantage of the reverse sear method, because you want to try to hit the steak with low temperatures first to keep it juicy, moist, and flavorful and not overcook it.” - Tom’s Kitchen

However, one thing you need to be conscious of when grilling the ribeye is that your grill may flare up more as the steak has a lot of fat that can drip into the fire and cause problems.

With boneless ribeye, you are more likely to have a steak cooked evenly, and it is easier to cook a ribeye based on personal preferences.

So, if you like your steak cooked medium-rare and not well done, you will have more control over this with a ribeye.

However, there is nothing wrong with grilling a T-bone when cooked properly; as long as you keep a close eye on it, then you will have a great-tasting steak. It applies even to other cuts such as porterhouse steak.

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Which is Healthier T-bone or Ribeye?

T-bone and Ribeye steaks are both healthier cuts of meat. They offer distinct nutrients, influencing individual choices depending on dietary needs and health goals.

T-bone steak is leaner than Ribeye, with less marbling. This means it has fewer calories and less saturated fat. So, if you're watching your weight, it may be the best option.

T-bone steak is also a known source of lean protein and vitamins such as B vitamins, iron, and zinc, which can be ideal for people looking to boost their immune system. 3 oz of grilled T-bone steak, for instance, is packed with 3 mg of iron and 186 mg of phosphorus (15% of daily value recommended) [1].

Ribeye steak, on the other hand, is rich in marbling and has a higher fat content, including saturated fats. The higher fat content means it's dense in calories, which can benefit anyone looking to add some pounds for health or other reasons.

Regardless of the differences, watching your preparation methods and the portion you eat is essential to balance the overall health impact.


What's So Special About T-bone Steak?

What’s special about T-bone steak is its unique combination of features, including texture, flavor, fat content and versatility. This cut is also leaner and rich in essential vitamins, providing a healthy option for people watching their diet.

What is Another Name for a T-bone Steak?

Another name for T-bone steak is Porterhouse steak. However, while all Porterhouse steaks are T-bones, not all T-bones are Porterhouse steaks.

Why is T-bone Steak Expensive?

T-bone steak is expensive because it's a premium cut of beef that is scarce and offers two different cuts in one (tenderloin and strip steak). T-bone steaks are also sourced from high-quality, humanely raised cattle.

What Does the T in T-bone Steak Stand For?

The T in T-bone steak stands for the T-shaped bone separating the two cuts of meat on either side (the tenderloin and strip steak).

What's the Best Way to Cook a T-bone Steak?

The best way to cook a T-bone steak depends on individual preference. You can grill, broil, smoke, or pan-fry the steak with preferable seasoning until a desired level of doneness is achieved.

Choosing Between Ribeye and T-Bone: A Matter of Personal Preference

The ribeye and the T-bone steak are high-quality pieces of meat.

These steaks are juicy and flavorful when cooked correctly, but there are a few differences between them that you should keep in mind when deciding on the steak.

To ensure your steak experience is top-notch, consider sourcing your meat from trusted providers.

ButcherBox, for instance, offers a meat delivery service specializing in organic and grass-fed options. Whether you're craving a ribeye or a T-bone, they've got you covered, delivering high-quality steaks right to your doorstep for your ultimate convenience and enjoyment.


  1. https://tools.myfooddata.com/nutrition-facts/168643/wt1
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About the author

Timothy Woods
CEO / Co-Founder
Timothy Woods holds a Kinesiology and Exercise Science degree from Jacksonville University and is CCC & GMU Certified. He's also the main man behind Carnivore Style. This food aficionado combines science and experience to spread the word about the carnivore lifestyle.
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