The Ft. Worth Ribeye: Three Sizes and a Bone-In Option
Ribeye is the cut most steakhouse regulars order without deliberating, and the reason is marbling — intramuscular fat that renders during cooking and carries flavour.
It comes in three boneless sizes at $22.99, $25.49 and $27.99, plus a 20oz bone-in version at $29.99.
The three boneless sizes
12oz at $22.99 and 960 calories is $1.92 per ounce. 14oz at $25.49 and 1,120 calories is $1.82. 16oz at $27.99 and 1,280 calories is $1.75.
The per-ounce spread is much narrower than sirloin's — 9% from smallest to largest against 36%. If you want a ribeye, the size decision is more about appetite than value.
At 80 calories per ounce, all three are substantial plates before either included side arrives.
The 20oz Bone-In
At $29.99 and 1,480 calories this is the heaviest single steak on the menu. Per ounce it looks like good value at $1.50, but part of that 20oz is bone — weight you pay for and do not eat.
The bone does two real things. It insulates one side during cooking, so the meat nearest it stays rarer and the steak has more internal variation. And it adds flavour at the surface where meat meets bone, which many people consider the best part of the steak.
Worth ordering if you want the ribeye experience at its fullest. Not the pick if you are counting either calories or edible ounces per dollar.
Why it forgives bad cooking
Every other steak on this menu punishes overcooking. Ribeye largely does not, because rendering fat keeps lubricating the muscle as moisture is squeezed out.
That makes it the honest recommendation for anyone who orders medium-well or well done. A sirloin at that doneness is a disappointing plate; a ribeye is still good.
It is also why ribeye is the cut least improved by a sauce. The Smother Your Steak options at $2.29 add more to a lean cut than to this one.
- 12oz — $22.99, 960 cal, $1.92/oz
- 14oz — $25.49, 1,120 cal, $1.82/oz
- 16oz — $27.99, 1,280 cal, $1.75/oz
- 20oz Bone-In — $29.99, 1,480 cal, $1.50/oz (includes bone)
- The only cut that survives well done
Frequently asked
Is bone-in really better?
It has more flavour near the bone and cooks less evenly, which some people prefer. You are also paying for bone weight, so it is a taste decision rather than a value one.
Why is ribeye so much higher in calories than sirloin?
Marbling. Ribeye is roughly 80 calories per ounce against sirloin at 42, and the entire difference is intramuscular fat.
Which size do most people order?
The 12oz, as the entry point. The 16oz is a genuinely large plate at 1,280 calories before sides.
Keep reading
Sirloin vs Ribeye: Which to Order and Why
One extra ounce of meat, 500 extra calories, and $4 more. The comparison that explains the whole steak page.
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Prime Rib vs Ribeye: Same Muscle, Different Dish
Same muscle, two cooking methods, two genuinely different eating experiences — and one of them sells out.
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Every Steak Ranked by Price Per Ounce
The number no menu prints, computed for all sixteen steak sizes. It changes which steak looks like the good deal.
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