Good news, steak lovers! We know you're picky about your cuts, so we've talked to some experts and put together a list of everything you need to consider when choosing between T-bone and ribeye steaks
T-bone steak is a sought-after cut that comes from the short loin of a cow, just behind the ribs, which contains some of the cow's most desirable steaks
Along with the T-bone steak, the short loin also includes strip, porterhouse, and tenderloin steaks
Like all steaks, these cuts are a delicious and nutritious source of protein, vitamins, and minerals
In a T-bone steak, the iconic T-shaped bone running down the middle separates two different cuts, strip steak and filet mignon, also called tenderloin
The strip steak has a deep, beefy flavor, while the filet mignon is known for its melt-in-your-mouth-marbled, buttery texture
But the reason many people love T-bone steak is because you get the best of both worlds
two flavorful steaks in one delicious dish. Killian Guzzo explained, This steak offers two distinct textures and flavors due to the combination of strip steak
and tenderloin. The strip side is flavorful and slightly firmer, while the tenderloin side is more tender
Unlike the T-bone steak, ribeye steak comes from the beef rib primal cut of a cow
Like the short loin, the beef rib primal cut is home to many beloved steak cuts like rib roast and short ribs
More specifically, the rib eye is usually sourced from the 6th to the 12th ribs
This prized cut gets its name because it is in the center or eye of the cow It is also known by a few other names including Spencer Steak or Scotch Filet depending on your region This cut is also known for its beautiful marbling and high content
which delivers juicy and tender steaks. Ribeye has a length of fat running through the steak
contributing to its rich umami flavor. While ribeye steaks can be purchased bone-in like T-bones
they are more commonly found boneless to make both cooking and eating the steak a bit easier
Though both ribeye and T-bone steaks are considered prime cuts, boneless ribeye demands a bit of a
more premium price. Not substantially different at most butchers, ribeye is usually the more
expensive of the two, which means that a T-bone steak is the more economical option. You'll also
get the diverse flavor of the two cuts, all for the price of one. T-bone all day, every day
The price advantage of a T-bone steak doesn't stop there. While you are paying for the center
bone that runs through the steak, which we shouldn't have to remind you is inedible
you can save the marrow-filled bone to make homemade bone broth or stock
This not only helps to minimize food waste, but will add immense flavor to your next soup or stew
Because they are naturally tender, ribeye steaks can be cooked in many different ways
The meat has a natural, rich flavor that doesn't require any fancy marinades or seasonings
Instead, simply cook it in a pan with basics like salt, pepper, and butter
and it still delivers a steakhouse-quality meal. When cooking ribeye, opt to use the stove
oven or grill to create a nice seared exterior and an interior that caters to any preferred level of doneness Rib can also be smoked cooked sous fried or even broiled
to bring out their natural flavor. Right now, there's just one way you can track down a juicy rib-eye steak
T-bone steaks, on the other hand, should be cooked on the stovetop, on the grill, or in
the oven. Because this steak has two different cuts and a center bone, it requires a bit
more finesse and attention to help ensure all of the meat cooks evenly
Because they contain two different cuts and a large middle bone, T-bone steaks are typically
larger than other steaks, and especially ribeyes. Though T-bones come in a variety of sizes, like all steaks depending on the cut in the
cow, it is usually a thick, large steak. Often cut between 1.5 and 2 inches, the average T-bone can be anywhere from 12 ounces to 1.5 pounds
some of this weight can be attributed to the bone, a high-quality T-bone steak will still be up to 85
meat. This larger size not only makes them well-suited for a family dinner or to feed a crowd
but the diversity in the cut will also help appease different palates. Consider serving a
T-bone steak for your next gathering for a striking meal that is sure to impress even the
toughest critics. Or go out to eat with your friends and family and enjoy this same large cut
from a popular chain. Because ribeye steak comes from the cow's upper rib
an area without a lot of muscle, it has a higher fat content than other areas of the cow like the loin or the round As a result these steaks typically have beautiful marbling that makes them extra tender It also delivers a lot of flavor and helps keep the steak juicy
If you prefer a less fatty steak, however, T-Bone would be the better option because it is a leaner
cut. Troy Gard, owner and executive chef at Tag Restaurant Group, said
In my opinion, ribeye is the best cut of steak. It's versatile and absolutely delicious with
exceptional flavor and tenderness when cooked properly. When I have the option, I always choose
a good ribeye over any other cut of steak. Because of the marbling, ribeye is also an easier cut for
home chefs, according to Guzo. I'm a T-bone man with a T-bone plan. That's what I am
Because T-bone steaks are made up of two different cuts that cook at different speeds
they can be more difficult to cook. The bone also insulates the meat, which means the steak
closest to the bone cooks more slowly. Though you can buy bone-in ribeye steaks, these are a bit more
straightforward to cook because the entire steak is made up of one cut instead of two different cuts
like the T-bone. Gousseau explained, T-bone steak can be challenging to cook evenly due to the
differing thickness of the strip and tenderloin sections. The bone can also make it harder to cook
and eat. Gard agreed, saying, Since T-bone steak is made up of both a tenderloin and a New York
strip, it can be a little more difficult to cook. Instead, he recommended individual New
York strip steaks as a simpler meal for less experienced home cooks