Fort Worth Vs Bone-In Ribeye: Which Texas Roadhouse Steak Deserves Your Order?

In one corner of the Texas Roadhouse ribeye ring, we have the Fort Worth, a marbled, boneless wonder, coming in at 12, 14, or 16 ounces. In the other corner sits the bone-in ribeye, a whopping 20 ounces of juicy steak cooked right on the bone for an extra punch of flavor. Who will win this steak-off? If you have been wondering whether to order the Fort Worth or the bone-in, we're here to help. Fortunately, we tasted and ranked every Texas Roadhouse steak, so we're confident that the bone-in ribeye is the way to go.

The results were close. The Fort Worth came in third place, but the bone-in ribeye took the top spot in our ranking. So really, you can't go wrong with either of these, especially if you follow our ordering tips to get the best ribeye at Texas Roadhouse. According to our taste tester, the Fort Worth was rich and fatty — a solid steak, to be sure. Texas Roadhouse's menu even makes note about the Fort Worth's marbling, which lends itself to a tender, flavorful bite.

However, our reviewer also made clear that the bone-in offered such a succulent experience and a depth of beefy flavor that it simply could not be beaten. Indeed, bone-in meat can be more tender because the bone insulates the meat and makes it take longer to heat up, locking in the moisture that keeps the cut juicy. It seems that's exactly what happens at Texas Roadhouse. That's quite a victory "KO" for the 20-ounce bone-in ribeye.

The Fort Worth is a delicious steak, so there may be some reasons you'd want to order it over the bone-in. Maybe it's the cost or the size. You also have more options when it comes to the Fort Worth. The largest, a 16-ounce cut, goes for $32.99. Meanwhile, the large and in-charge 20-ounce bone-in will run you $35.99. Many believe the best cut of steak at Texas Roadhouse is worth every penny. However, that might just be too much meat for some folks!

Others prefer a boneless steak, either due to the convenience or because they can sometimes cook a bit unevenly. "I personally don't like bones in my steaks because the meat near them doesn't get time to even begin cooking," explained Reddit user. "[20 ounces] is also way too much meat for me to comfortably eat in one sitting."

Both the Forth Worth and the bone-in ribeye certainly have their fans. "I usually get the 16-ounce ribeye (no bone), and it's always great," one Redditor wrote. Another enthusiastic customer on Facebook exclaimed, "Texas Roadhouse 20-ounce bone-in ribeye soo delicious!" Again, you can't really go wrong with either one. The bone-in may have the edge when it comes to tenderness, but both Texas Roadhouse ribeyes are absolute aces in the fattiness, flavor, and juiciness departments.