Fort Worth Ribeye vs Bone In Ribeye: What’s the Difference?

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Do you love ribeye, but are confused about all the different cuts?

Maybe are you wondering about the difference between Fort Worth ribeye and bone in ribeye?

Humans have been sizzling, braising, smoking meat since discovering fire, and yet there is so much more to still learn and burn.

In this, we will be looking a the difference between Fort Worth ribeye and bone-in ribeye.

Lastly, share some recipe ideas so you won’t freeze in overwhelming possibility at the butchers!

What Is The Difference Between Fort Worth Ribeye and Bone-In Ribeye? 

The main difference between Fort Worth ribeye and bone-in ribeye is that bone-in ribeye still has the bone in, this is what provides the richer meaty flavor and a natural tenderizer.  

While Fort Worth ribeye is served boneless and cooked at a higher temperature. 

Let’s ‘meat’ the contestants.

 Ribeye Steak Basics

The rib-eye is no stranger to love as it’s widely considered the most eaten steak in America but why is this?

FUN FACT: The Rib-eye is known as a ‘scotch fillet’ in Australia & NZ

The cuts of steak are taken from the center part of the animal, along the top side of the rib cage.

The top part of the muscle is not used as much by the animal.

Therefore, the fat content is much higher and well sought after due to an underlying and inter-muscular fat content running through the protein.

The fat marbling adds a depth of flavor and robustness to the meat and enhances various cooking methods whether you are smoking, BBQ roast, or a low and slow braise.

Our favorite way to cook ribeye? We love to smoke it! See our smoked ribeye recipe here.

If you’re worried about too much fat don’t be!

The butcher will nearly always have trimmed it down so you’re left with delicate layers ready to melt in the butter and achieve a beautiful crust. 

Rib-eyes are best served medium so you have more time to render down all that gelatinous goodness.

FUN FACT: Humans can’t chemically taste collagen and we do most of the ‘tasting’ with our sense of smell.

This is why it’s always important to season or dry-aged meat, which creates the ‘umami’ flavor. Marbled meat forever!

TLDR

FAT CONTENT = FLAVOR 

Bone-In Ribeye Steak

It’s very self-explanatory but a ‘bone-in’ rib-eye still has a bone attached to the muscle when cooking. 

Can you guess what one? (Rib bones)

Do you want a dramatic show or do you not want to be reminded of the animal?

Could you tell on a blind taste test a difference and does it make the meat more tender?

I don’t want to start a long philosophical debate on whether to cook on the bone because let us be honest, they are both yummy.

But I have put the below 2 main points for leaving the bone in:

• Bone is flavor: Bones contain marrow, minerals, and fats which will be cooked down into the meat and thus more juicy with intense beefy flavors.
• Aesthetics: Sometimes it is just based to have a grandiose piece of meat and a large bone on the plate caveman style.

Forth Worth Steak

Fort Worth ribeye is popular at Texas Roadhouse.

You can order it in either 10 oz., 12 oz., or 16 oz. sizes. Unlike the bone-in ribeye, this cooks hot and fast!

This is a very juicy steak cut, and it is tender enough to melt in your mouth.

How to Cook a Forth Worth Steak

What you need to grill a perfect steak:

What You Need

• Rib-eye Tomahawk Steak
• Mayonnaise
• Fresh garlic crushed with a little salt
• Fresh cracked black pepper to taste
• Teaspoon onion powder
• Tablespoon garlic powder
• Teaspoon mustard powder
• Chill power to taste (I like it hot)
• Teaspoon of turmeric
• Teaspoon smoked paprika
• Coarse sea salt to taste
• Teaspoon cumin
• Butter
• Fresh thyme
• Veg oil

Below is the recipe combining a bone-in rib-eye and the Fort Worth seasoning to create the ultimate rib-eye experience.

Step 1 – Preparation & Marination 

1. Take the steak out of the fridge at least 2 hours before you plan to cook it and preheat an oven to 150°F
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2. Combine the mayonnaise, garlic, and dry ingredients in a bowl and then baste over all sides of the meat and add extra salt to form a crust. Leave to rest and marinate for a further 30 mins.

We are letting the steak come to room temperature so the protein doesn’t firm up when exposed to heat and there isn’t temperature variation on the inside when cooked.

The marinade is wet with the fat and acidic mayonnaise softens the meat while the other herbs and spices penetrate adding more and more… F L A V O R.

TIP: Understand flavor! We mentioned umami but the fundamentals are sweet, salt, bitter and sour!

STEP 2 – Time to Grill The Steak!

1. Let a cast-iron skillet come up to temperature on the stove at high heat, add a tablespoon of veg oil, and embrace the seal for 5 mins on each side. Add butter and fresh thyme and bask until glossy. 
2. After 10 mins and a nice crust, you will need to cover the steak with foil and let it cook for a further 20 mins in the oven.
3. Turn the oven off and let it rest for a further 10 mins. 

TIP: Before leaving to rest, make sure you spoon the remaining juices for a couple of minutes on top so it keeps moist for the ultimate tender steak. 

This is a common technique to do for any piece of meat you cook.

Make It Own

So there we go steak lovers, a little introduction into the world of the Rib-eye and how the cowboys do it… Remember that cooking is about creativity; especially BBQ. 

Make it personal, experiment with flavor, and most of all – share with friends and have a laugh.

Smoke On!

Charlie

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