{"id":14026,"date":"2022-07-07T15:48:35","date_gmt":"2022-07-07T19:48:35","guid":{"rendered":"https:\/\/cheffist.com\/?p=14026"},"modified":"2023-08-17T13:17:22","modified_gmt":"2023-08-17T17:17:22","slug":"do-ribeye-steak-have-a-bone","status":"publish","type":"post","link":"https:\/\/cheffist.com\/do-ribeye-steak-have-a-bone\/","title":{"rendered":"Do Ribeye Steak Have A Bone? [A Must See]"},"content":{"rendered":"\n

Yes, it does. <\/strong>But you can also make ribeye steak without bone. This means that the steak contains a piece of rib bone, which may extend inches beyond the tip of the ribeye muscle, but you could trim the bone during preparation.<\/p>\n\n\n\n

Many people get confused about whether ribeye steak has a bone in them because you don’t usually see this steak sold with bones in the grocery store. However, many steakhouses will offer bone-in ribeye.<\/p>\n\n\n\n

The bone-in style of ribeye is more flavorful and delicious than boneless. The bone is used to preserve moisture and flavor during the cooking process and provides a protective coating to the steak.<\/p>\n\n\n\n

In this article, I will discuss ribeye steak, the various varieties, how to cook ribeye steak, what they taste like, and if ribeye steak is better with or without bones.<\/p>\n\n\n\n

What exactly is ribeye steak?<\/h2>\n\n\n\n

The ribeye steak is meat cut from the rib section of a cow<\/strong>. There are two kinds of ribeye steak. The boneless ribeye is cut from the rib section without bones and the bone-in ribeye which is a cut with the rib bone itself.<\/p>\n\n\n\n

The ribeye steak is a very tender cut of meat, containing more marbling than other cuts. The USDA<\/a> recommends cooking ribeye steaks to an internal temperature of 145\u00b0F.<\/p>\n\n\n\n

The bone adds flavor and moisture, making cooking the steak a little more complicated. The meat next to the rib bone cooks more slowly.<\/p>\n\n\n\n

So by the time that meat reaches medium-rare, other parts of the steak near the rib might be a bit harder in texture. Fortunately, boneless ribeye steaks are pretty much the norm.<\/p>\n\n\n\n

Difference between boneless and bone-in ribeye steak<\/h2>\n\n\n\n

Apart from the name, the other ways to differentiate between the boneless and bone-in ribeye are;<\/p>\n\n\n\n

1. The Price<\/h3>\n\n\n\n

The boneless ribeye is more expensive than the bone-in ribeye. In the meat world in general, boneless meats are more expensive than meat with bones. The apparent reasoning behind this is boneless meat often means there is more “meat steak” to be eaten.<\/p>\n\n\n\n

Also, for the meat to be boneless, it means someone has to go through the process of removing bone from the meat. This is why you will find boneless ribeye comes with a higher price tag than bone-in ribeye.<\/p>\n\n\n\n

2. The Texture<\/h3>\n\n\n\n

Another key difference is the texture of your ribeye. Because of the presence of muscle and connective tissue, the texture of the meat is also affected. <\/p>\n\n\n\n

Boneless ribeye has less muscle, resulting in a less chewy texture. Because bone-in ribeye has more tissue, heat penetrates the meat less, resulting in a chewy texture.<\/p>\n\n\n\n

3. The Taste<\/h3>\n\n\n\n

The bone-in ribeye has a uniquely flavorful taste. Many argue to extreme ends which of these two is sweeter. But the bone-in ribeye has a far sweeter taste than boneless ribeye, which is another crucial difference.<\/p>\n\n\n\n

SEE: The Best Grill Temperatures to Make the Best Steaks<\/strong><\/p>\n\n\n\n

Nutritional information on ribeye steak<\/h2>\n\n\n\n

A 4-ounce (100 gram) serving of ribeye steak contains;<\/p>\n\n\n\n