T-Bone vs. Ribeye

Choosing between T-bone and Ribeye can be difficult. You want to cook the choicest cuts for family or friends, but you also want everyone to enjoy the experience with the best steak money can buy.

Table Of Contents

T-Bone vs. Ribeye: Key Differences

T-bone and ribeye are different cuts from different areas of the cow. Both are great, but they differ in every aspect; ribeye has a much higher fat content than t-bone and a richer flavor. Meanwhile, the t-bone combines two cuts, the flavorful new york strip, and the extremely tender filet mignon.

Choosing the most delectable cut of meat for the dinner table depends on many factors. Our discussion of t-bone vs. ribeye in detail begins with a look at which steak is a better cut of meat across appearance, fat content, where they come from on a cow, texture, flavor, and price.

TasteA mix of mild and stronger beef flavorRich buttery and beefy flavor
MarblingMedium to highMedium to high
Average weight16-24 oz.8-15 oz.
Location on cowThe short loinThe rib portion of the cow
T-Bone vs Ribeye: Table Comparison

T-Bone vs. Ribeye: Appearance & Size

Both steaks look completely different. The T-bone is two steaks in one (new york strip and tenderloin) separated by a T-shaped bone. Ribeye is simply one oval-shaped cut, usually thicker and fatter than T-Bone. Ribeye is available in bone-in or boneless versions.

The average thickness of a ribeye is 1.5-2 inches; a t-bone is no more than 1.5 inches (usually between 0.5 and 1.5 inches). According to USDA, the Steak is a porterhouse if the tenderloin filet in T-bone is larger than 1.5 inches.

Steakhouses often recommend T-bone steak as a cut for two people, especially if you plan to order several side dishes. On the other hand, Ribeye is usually available in sizes perfect for one person.

t-bone vs ribeye
on the left raw T-bone steak, on the right raw Ribeye steak

T-Bone vs. Ribeye: Where Do They Come from on a Cow?

Ribeye and T-bone come from completely different areas on the cow. The ribeye steak comes from the sixth through twelfth ribs of the cow. The T-bone steak is one of the most beautiful cuts at the butcher’s counter, a cut from the short loin. 

T-Bone vs. Ribeye: Taste & Texture

T-bone is a unique opportunity to enjoy two different cuts in one steak. T-bone has a mild-tasting and incredibly tender filet and a New York strip with a richer beefy flavor. The Ribeye, on the other hand, has more fat and a richer, meaty flavor. 

The flavor profiles of the ribeye steak are very intense because of the fat content throughout the cut. Overall, both cuts, T-bone and ribeye, are very tender relative to other beef cuts.

T-Bone vs. Ribeye: Cooking

T-bone is thinner and contains tenderloin filet, which is prone to drying out. For this reason, it is recommended to cook it at most medium. Ribeye steak is thick and has a high-fat content, which makes it one of the easiest steaks to cook. The recommended doneness level for ribeye is medium or less.

Ribeye and T-bone perform well on the grill. If you do not have access to a grill, cook the steak on the stove or use the cooking method in the oven and then finish the steak in a skillet. A sous-vide + pan finish is also a good idea.

Interesting detail; from a technical point of view, boneless ribeye is easier to cut than a t-bone (due to the t-shaped bone).

T-Bone vs. Ribeye: Calories

Portion: 3 oz. (85 g)Calories
T-Bone (cooked)210
Ribeye (cooked)199
Source: USDA

T-Bone vs. Ribeye: Price

Typically, ribeye is more expensive than t-bone steak. However, remember that a lot depends on where and from whom you buy. 

For cost-effective steak purchases, check the level of marbling and grade of beef carefully. When you purchase a ribeye, you typically buy a thick cut of meat that is more expensive bite-for-bite. When you buy the T-bone, you are technically buying two steaks, and the cost reflects the privilege. 


There is no clear winner. The battle of T-bone versus Ribeye is a win-win for everyone. Both cuts are outstanding and worth trying. Choose ribeye if you prefer a more flavorful steak with higher fat content. Choose T-Bone if you want two cuts in one steak with different flavors (A very tender portion of tenderloin filet and a beefy flavor new york strip). 

Frequently Asked Questions

What is Better: T-Bone or Ribeye?

It’s just a matter of preference. T-bone is a great opportunity to eat two different cuts in one steak. You can enjoy the mild taste of a very tender filet (tenderloin portion) and, at the same time, enjoy the beefy flavor of the new york strip. On the other hand, ribeye is great if you prefer fatty cuts. Ribeye is also tender, has a rich flavor, and is easier to cut than T-bone. Both cuts are worth your money. Go ahead, and try them both.

What is More Expensive: T-Bone or Ribeye?

Both cuts are premium which means they are expensive. When we compare price per pound, ribeye is, in most cases, slightly more expensive than T-bone.

Which is More Tender: T-Bone or Ribeye?

The new york strip portion of the T-bone is comparably tender to the ribeye. If we compare the tenderloin portion of T-Bone versus the Ribeye, the tenderloin filet is more tender than the ribeye.

Which is More Flavorful: T-Bone or Ribeye?

Definitely, ribeye is more flavorful than T-bone steak. Ribeye has a much higher fat content which strongly affects the final flavor of the meat.

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Written by: Adam Wojtow

Adam is the founder of Steak Revolution. He loves sharing his knowledge of steaks with everyone, ensuring you get the perfect steak every time.