Ribeye vs T-Bone Steak – Which is Best?

Planning to cook steak for dinner? Awesome!

No matter the occasion, in my opinion steak is a great ‘go-to’ option if I’m cooking for guests. I’m perhaps not the most adventurous as it’s also something I commonly order at restaurants too!

The question that inevitably raises it’s head whether you’re cooking or ordering is which steak is best? There are so many cuts available that it can sometimes be difficult to decide. T-bone, ribeye, porterhouse, sirloin, and filet mignon – the level of choice can be overwhelming!

Today I’ll be looking at two great cuts of steak, ribeye vs T-bone. I’ll discuss where each comes from, and the key differences between them. By the end of this article you’ll know everything you need to decide on the best cut for your meal.

Where does Ribeye Come From?

Ribeye steak is a fatty, tender, and juicy cut that comes from the cow’s rib section. This area is slightly behind the shoulder and well above the hind legs. Ribeye steaks are made of the longissimus dorsi muscle. The steak also includes meat from the complexus and spinalis muscles.

This steak is generally cut from a section between the sixth and twelfth ribs. The meat comes from muscles close to the head, which makes ribeye steaks fattier.

The muscles in the rib area do not bear weight and are worked less frequently, making the steak very tender. Ribeye steak is easy to cut and tender throughout.

Where Does T-Bone Steak Come From?

T-bone steak comes from the short loin section of the cow. The steak gets its name from the large T-shaped bone in the steak.

The steak is cut from the front of the short loin and contains a small amount of tenderloin.

The short loin section is further from the head and neck than the rib section. This means that a T-bone steak will have less fat than a ribeye steak.

What is the Difference Between Ribeye vs T-Bone?

There are a few key differences between ribeye and T-bone that should be noted.

I’ve mentioned that they’re cut from different parts of the cow, but what does this really mean? As it turns out, quite a lot! This difference impacts the cost, taste, texture, fat levels and cooking methods.

Let’s take a look at these factors in more detail.


Ribeye steak is often priced somewhere between twelve and fifteen dollars per pound. However if you’re able to catch it on sale, you may be able to pick it up at around ten dollars per pound. Always keep an eye out for offers at your butchers!

T-bone steak is often considered a steak for special occasions. As a result it’s priced accordingly. Good quality T-bone steak typically costs between fourteen and twenty dollars per pound. If you opt for a lower quality cut or get a good deal, you can find T-bone steaks at eleven dollars per pound in some places.

Ribeye is much more affordable than T-bone and tends to be sold in larger packages. You’re more likely to be able to get quality cuts at a great price. This makes ribeye a better value choice if you’re cooking for a larger number of guests.

Flavor of Ribeye vs T-bone

First things first, both of these cuts offer tremendous flavor. Both are tender and of great quality, providing a natural, meaty and savory taste. They do taste different, though, and which one you prefer may depend on the occasion.

Ribeye steaks are fatty, juicy, and tender. The fat melts as the meat is cooked, creating a baste. This makes the meat incredibly juicy. The natural flavor of this meat is so delicious that a lot of seasoning is unnecessary. 

A T-bone steak combines the flavors of tenderloin and filet mignon. This creates a meaty and tender texture. The flavor of T-bone steak is unique and often considered top of the line. This steak is best paired with light seasoning. A light seasoning will enhance the flavor without covering up the natural flavor.

T-Bone offers a stronger meaty flavor than ribeye, which is more subtle.


Ribeye steak is tender and fatty. The steak is easy to cut and free of any bone and is sold in large chunks. The steak has fat marbling which contributes to the rich flavor throughout the cut.

A T-bone steak consists of two different textures. The tenderloin portion is very thin but meaty. The rest is extremely tender.

A T-shaped bone separates two portions of meat. The thicker side is a little fatty, while the thinner side provides a burst of meaty flavor.

Both T-bone and ribeye are very tender.

Fat Levels

Ribeye has a large amount of fat and fat marbling. This helps to create a succulent flavor and allows the steak to cook in its natural juices. The fat content in ribeye enables the steak to be extremely juicy, even after it is finished cooking. However, the abundance of fat on ribeye can turn away some people.

T-bone, on the other hand, contains much less fat and is meatier in comparison. Both steaks feature incredible flavor, but the T-bone offers it without a high amount of fat.

Cooking Methods

A ribeye is best cooked medium-rare. At most, this steak should be cooked to medium. Cooking at this level of doneness promotes the most juice and flavor.

When cooking ribeye on a grill, this steak should cook for about six to eight minutes per side. Ribeye is incredible when cooked on a grill! This method creates a savory mixture of the steak’s natural flavor and that summer, charcoal grill aroma.

T-bone steaks are delicious when cooked in a skillet. Begin by cooking oil until it starts to smoke, then add in the steak. The steak should be cooked for about four minutes per side. Just keep in mind, that the tenderloin side may cook faster than the other.

T-bone steak is also delicious when cooked on a grill, but some of the juices may be lost.

Both steaks can be cooked in a variety of ways. Neither one requires large amounts of seasonings. If you do use seasoning, be sure to use something that brings out the steak’s natural beefy flavor. Simply adding salt and pepper is enough for a high-quality cut.

Ribeye vs T-bone – Which is better?

So which is the best option for you? Both of these steaks offer beefy flavor, the tenderness that makes them easy to cut, and savory juices. Overall, neither steak is objectively ‘better’ than the other. In the end, it all comes down to your personal preference, your budget and the occasion you’re cooking for.

T-bone makes for a great special occasion steak. Family members will devour this steak at your next sit-down gathering. A graduation dinner, anniversary dinner, or any meal that aims to impress a guest is the ultimate occasion to serve T-bone steak.

Ribeye steaks are generally more affordable than T-bone steaks. This makes them a great option for larger gatherings.

As I’ve mentioned, Ribeye is delicious on a grill. That means they’re the perfect choice for your next cookout or barbecue. Ribeye could also be a cheaper option for an adult birthday party or family reunion.