Texas Roadhouse Bone-In Ribeye* Price, Nutrition, Allergen
$29.99 | 1480 cal
20oz. cut of our juicy, flavorful ribeye served on the bone for extra flavor. Served with choice of two sides.
Customize Your Steak
Choose your temperature
Choose One Option
- Rare
- Med. Rare
- Medium
- Med. Well
- Well
Select Your Steak Temperature Above
Top Your Steak
Choose Up to 4 Options / Optional
- Smother Your Steak with Sautéed Mushrooms & Onions – +$2.29
- Add Bleu Cheese Crumbles – +$0.79
- Top with 3 Grilled Shrimp – +$3.99
- Add Jack Cheese – +$0.50
Hand-Cut Steak Options
Remove Steak Seasoning
Add a Sidekick
Choose Up to 2 Options / Optional
Add Sidekick Grilled Shrimp – +$7.99
Add Ribs – +$9.99
🍽️ Nutrition Table
The table below reflects the approximate values for the 20 oz. Bone-In Ribeye Steak (a very large portion), excluding any sides, butter, or toppings:
| Nutrient | Value | % Daily Value (DV) |
| Calories | 1,480 | |
| Total Fat | 101g | 129% |
| Saturated Fat | 44g | 220% |
| Trans Fat | 10g | |
| Cholesterol | 450mg | 150% |
| Sodium | 1,720mg | 75% |
| Total Carbohydrate | 20g | 7% |
| Dietary Fiber | 4g | 14% |
| Sugars | 4g | |
| Protein | 143g | 286% |
⚠️ Allergens Table
| Allergen | Presence |
| Wheat (Gluten) | YES (Likely in the proprietary steak seasoning blend) |
| Soy | YES (Likely in the seasoning and/or cooking oil/butter) |
📝 How to Order (Step-by-Step Guide)
Ordering the Bone-In Ribeye is the same as ordering a conventional steak, but with limited size choice:
- Specify the Cut: Clearly state that you want the “20-ounce Bone-In Ribeye” to distinguish it from the smaller boneless Ribeyes.
- Choose Your Doneness: Specify how you want your steak cooked. The bone and heavy marbling make this cut exceptional at Medium-Rare to Medium.
- Medium-Rare: Warm, red center. (Highly recommended)
- Medium: Hot, pink center.
- Choose Your Two Sides: This entree includes two Sidekicks. Select two items (e.g., Baked Potato, Caesar Salad, Steamed Broccoli, etc.).
- Consider Smothering (Optional): You can ask to have the steak “smothered” with sautéed onions, sautéed mushrooms, or melted Jack cheese for an additional charge.
👯 Similar Items to Order
- Ft. Worth Ribeye (16 oz.)
- Porterhouse T-Bone (23 oz.)
- Prime Rib
❓FAQs
1. Q: Why does the bone make the Ribeye more flavorful?
A: The bone conducts heat more slowly, which helps the meat near the bone cook more evenly. More importantly, the bone marrow and connective tissues near the bone contribute a huge amount of flavor and fat to the surrounding meat as it cooks.
2. Q: What is the benefit of the Ribeye’s heavy marbling?
A: Marbling is the internal, web-like fat within the muscle. When cooked, this fat melts and self-bastes the steak, making the Ribeye the most juicy, rich, and flavorful cut available on the menu.
3. Q: Is the Bone-In Ribeye the largest steak offered?
A: No. While very large at 20 ounces, the Porterhouse T-Bone is generally the single largest cut offered, often weighing in at 23 ounces.
4. Q: What grade of beef is used for the Bone-In Ribeye?
A: Texas Roadhouse primarily uses USDA Choice beef, which indicates high quality, but they may also use Australian MB2+ (Marbling Grade 2 or higher) beef for the Ribeyes, ensuring good flavor and marbling.
5. Q: Is the 20 oz. Bone-In Ribeye a daily menu item?
A: Yes. Unlike the Prime Rib, which is often a special, the Bone-In Ribeye is a standard, signature item available every day, though it may occasionally sell out due to its popularity.
