★ PopularFrom $14.49Hand-Cut Sirloin
Lean, juicy steak priced at a great value. Served with choice of two sides.
250 calmultiple sizes
Texas Roadhouse Bone-In Ribeye
20oz. cut of our juicy, flavorful ribeye served on the bone for extra flavor. Served with choice of two sides.
About Texas Roadhouse Bone-In Ribeye
The Bone-In Ribeye is the biggest single steak commitment on the Texas Roadhouse menu at $30.99, a thick cowboy-style cut served on the rib bone at 1,480 calories. The bone slows the cook around it, leaving the surrounding meat a shade juicier and, believers say, deeper in flavor. Skeptics say the bone just looks magnificent. Both camps finish the steak.
This is the order for the biggest appetite at the table or the person celebrating something. It comes with the same two sides as every entrée, though most people barely touch them. Go medium-rare to medium; a cut this thick needs the extra internal time to render properly, and the kitchen knows how to land it.
Texas Roadhouse Bone-In Ribeye Calories
1480calories
Per standard serving of Bone-In Ribeye ($30.99). A single Bone-In Ribeye is best enjoyed shared or as part of a full meal.
* Calorie values are approximate and may vary by location and preparation.
How to Make Texas Roadhouse Bone-In Ribeye at Home
A steak this thick cannot be pan-blasted start to finish. The copycat method is oven-first, sear-second, which is how a 2-inch bone-in cut cooks evenly at home.
Ingredients
2 servings
Steak
- 1 bone-in ribeye, 2 to 2.5 lbs, 2 inches thick
- 1 tbsp kosher salt
- 2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp brown sugar
- 3 tbsp butter
- 2 rosemary sprigs
Instructions
0 of 5 steps
- 1Season the steak heavily on every surface. Refrigerate uncovered 2 hours or overnight, then bring to room temperature. · 60 minTip: The overnight dry brine is what pros do with thick cuts. It seasons the center, not just the crust.
- 2Roast on a rack at 250°F to 115°F internal, about 35 to 45 minutes. · 40 min
- 3Sear in a smoking cast-iron pan 90 seconds per side, including a tong-held edge sear. · 5 min
- 4Baste with butter and rosemary for one minute. Pull at 130°F. · 2 min
- 5Rest 10 full minutes, then slice off the bone and cut against the grain. · 10 min
Pro Tips
- A probe thermometer is non-negotiable at this thickness.
- Gnawing the bone afterward is not optional either. That is the best meat on the cut.
- Slice the whole steak before serving; a shared cowboy cut beats two smaller steaks.
Variations
Charcoal Tomahawk
Same method over a two-zone charcoal fire with a long-bone tomahawk for maximum drama.
Herb Butter Finish
Top the rested slices with compound butter of parsley, garlic and lemon zest.
Serving Ideas
- Slice and share family-style in the middle of the table.
- Loaded sweet potato on the side is the sweet-savory move.
- The rib bone plus leftover meat makes a stock worth keeping.
More from Hand-Cut Steaks
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Frequently Asked Questions
How much is the Bone-In Ribeye?
A flat $30.99 with two sides included. It is one size, big.
How big is the Bone-In Ribeye?
It is a thick bone-in cut in the 20 oz range including the bone, at 1,480 calories. Plan accordingly, or plan to share.
Does the bone actually add flavor?
The bone insulates the meat around it, so those bites cook slower and stay juicier. The flavor argument is eternal; the juiciness difference is real.
Bone-In or Ft. Worth Ribeye?
Same marbled cut philosophy. The Ft. Worth gives you size options from $24.99; the Bone-In gives you the full cowboy presentation for $30.99.
What should I order with it?
Light sides. Green beans at 100 calories and a house salad keep the plate from crossing 2,000 before dessert.