Ribeye steak is a cut of beef usually removed from the rib section. Traditionally, the Bone in ribeye is regarded as the best kind of them. It is the most flavorful, juicy and tender cut with no excess fat.
However, some people prefer boneless ribeye due to the convenience, better presentation or pure preference. The purpose of this article is to answer the age-old question: Bone in ribeye vs boneless , Which one is the best?
What is a bone in ribeye steak?
It is a cut of beef, usually taken from the ribs with the bone left in. Sometimes called cowboy steaks or Scotch fillets, they are usually grilled or broiled.
What does it look like?
It can be whole Bone in steaks (also known as cowboy steaks) that contain everything but the T-bone and/or filet mignon portion of the short loin subprimal; although most often they are boneless subprimals consisting of “eye” round, sirloin tip, top butt, etc., removed from the longissimus thoracis (rib primal).
What nutrients are included?
The Bone in ribeye steak is mostly meat, and also contains some fat around the edges.
In addition to various vitamins and minerals, boneless steak contains lean protein, omega 3 fatty acids, calcium, phosphorus, zinc magnesium and potassium.
What is a boneless ribeye steak?
A boneless ribeye is a cut of beef, usually taken from the ribs with all bones removed. Boneless steak may be called New York steaks or club steaks. It can be a prime rib roast cut into individual steaks, a boneless rib steak, or a T-bone steak.
What does it look like?
Boneless ribeye steaks can be found in a variety of shapes and sizes, but they are essentially the boneless version of a rib steak.
What nutrients are included?
A boneless steak is mostly muscle and fat, with some bone fragments mixed in, but no marrow.
What is the difference between Them?
A bone in ribeye has bones in the center of the steak while a boneless has no bones. The bone-in is fattier but it allows for more taste, especially when grilling. A boneless cut provides a more tender steak with less fat and cholesterol content.
In general, people prefer to choose between bone-in or boneless type but since they both have their own benefits, you might want to mix them once in a while so that there will be no leftovers after your meal
Bone in vs Boneless Ribeye Steak Nutrition
Bone in ribeyes are leaner than boneless. Bone in steak has more protein, but less fat. While Bone-in has less fat, boneless contain more cholesterol and saturated fat. Bone in steak is better for you than boneless steak.
Bone-in steak has more flavor than boneless steak. The fat content in bone-in ribeye is largely unsaturated fat, while the fat content in boneless is largely saturated fat.
In terms of calories per ounce, bone-in is had more calories than boneless.
Bone in ribeye is a good source of calcium, zinc, and phosphorous while boneless is a good source of niacin, pantothenic acid, and vitamin B12.
Bone-in has more antioxidant selenium than boneless ribeye.
Comparison chart on cost, protein, fat content, calories per serving, and more:
Boneless ribeye: $8.69/lb, 34g protein content, 43g fat content (29% of total calories), and 284 total calories per serving
Bone in ribeye: $10.03/lb, 35g protein content, 42g fat content (28% of total calories), and 305 total calories per serving
What is better for you?
Bone in ribeye is better than boneless because it has more nutrients especially omega 3 fatty acids, calcium, phosphorus, zinc magnesium, and potassium. It also has less fat content compared to the boneless type.
Boneless steak also has more fats than bone in which can lead people to heart problems if consumed regularly. This makes bone-in ribeye steak the best bet when it comes to nutrition.
Bone in also tastes good because of its content while boneless is healthier and can cause more cholesterol and different diseases if not eaten in moderate amounts.
For most steak lovers, Bone in ribeye is the best choice but since both types have their own benefits, you may opt to choose either one depending on your preference and taste.
Which one do I prefer?
Bone in ribeye is the preferred choice because it has fewer fats and more nutrients while bone-less has more cholesterol and more fats which are not good for my health.
If people want a healthier way of consuming beef, what type should they choose?
People who want a healthier way of consuming beef should choose its bone in variety because it has less fat than boneless which contributes to a higher risk of heart problems when consumed regularly over an extended period.
Also, since the bone-in type has more protein and minerals that help strengthen bones and bodies, this variety is better for health compared with the bone-less type which provides essential nutrients and minerals needed by our bodies.
Bone in ribeye has more nutrients like omega 3 fatty acids, calcium, phosphorus, zinc magnesium, and potassium which are known for fighting cancer, boosting your immune system, and keeping your heart healthy. Boneless also contains more cholesterol compared to bone-in ones.
Which one is more expensive?
Bone in ribeye steak is more expensive compared to boneless because the former has better nutrients that are good for health compared to boneless one which contains less fat but can cause different diseases if not eaten in moderation.
They also has a better flavor than the boneless type of steak so it’s preferred by many people who love eating beef.
But the price depends on the quality and cut of meat used by food establishments or restaurants so check their prices before making a purchase decision.
How To Cook
How do you cook a bone in ribeye steak?
The best way to cook a Bone in rib-eye steak is to grill it on high heat with liquid smoke and mesquite wood chips or chunks using a gas stove or charcoal grill.
You can also use recipes from restaurants where you pan fry them first before searing them on the grill for a few seconds on each side as liquid smoke could burn too fast without getting proper sear marks.
This technique will lock the juices inside the meat and enhance its flavor especially when served medium-rare. If you like your steaks well done, you may cook it for a longer time on a low heat setting.
To cook a them on the grill:
- Remove meat from the refrigerator about 30 minutes before cooking time;
- Lightly brush with oil or coat with nonstick cooking spray, salt, and pepper to taste;
- Preheat grill with all burners on high for 15 minutes;
- Reduce heat to medium-high (on a gas grill) or reduce to hot for a charcoal grill;
- Place steak on the center of the grate and away from flareups.
How do you cook a boneless ribeye steak?
There are different ways of preparing steak but among the most common methods used by most people when cooking boneless ribeye is grilling because this method makes them taste juicy and tender. Some prefer broiling or baking thus lessening the amount of fat in their meal especially if they want to stay healthy.
To cook a boneless rib-eye steak, use the grilling or broiling method with pan-frying for quickness in case you are in hurry.
Cook on high heat to lock in juice using a gas stove if you want medium-rare beef, lower your setting, and cook for a longer time if you want to cook your meat well done.
Finish off your boneless ribeye steak by cooking it in a hot oven, set at 425 degrees Fahrenheit for 5-8 minutes then serve immediately.
Are there any other tips you can think of?
There are lots of ways to prepare steak but among the most common methods is pan-frying in making boneless ribeye steak whereas people prefer grilling, broiling and baking when it comes to cooking Bone in type. So both types have their own perks so you may choose according to your preference.
Boneless should be chosen if you like their taste while Bone in should be chosen by those who seek a tasty meal with nutrients that are good for health too.
Choose whatever suits your taste buds then enhance your meal depending on how you would cook it or serve them along with different side dishes like mashed potatoes, creamed spinach, or steamed green vegetables,…
Some Recipes You Can Try
Recipes for boneless steak
- Boneless ribeye steak with chimichurri sauce
Ingredients: 4 boneless ribeye steaks, 1 tablespoon olive oil, salt, and pepper to taste, Chimichurri Sauce Ingredients: 3 cups parsley leaves, 2 tablespoons dried oregano or marjoram, chopped fine ½ cup extra virgin olive oil, ¼ cup red wine vinegar, 3 cloves garlic minced fine, 2 jalapeno peppers seeded and minced (optional) 1 teaspoon ground cumin ⅛ teaspoon freshly ground black pepper.
For the Steak:
- Remove steaks from the refrigerator and brush them all over with the oil and season liberally with salt and pepper.
- Let sit at room temperature for about 30 minutes
- Cook steaks on a preheated grill over high heat for about 3 to 4 minutes on each side.
- Remove from heat and tent with foil for 10 to 15 minutes before serving.
For the Chimichurri Sauce: Combine parsley, oregano or marjoram, oil, vinegar, garlic, jalapeno peppers (optional), cumin, and pepper in a food processor until a smooth puree is achieved. Season to taste with salt and pepper.
- Balsamic barbecue steak skewers
Ingredients: 2 pounds boneless ribeye steaks cut into cubes, 1 red onion cut into one-inch pieces, 1 green bell pepper cut into one-inch pieces, 12 grape tomatoes, 8 ounces mushrooms halved if large, 1/4 cup balsamic vinegar, 1/4 cup barbecue sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon brown sugar.
- Combine the first five ingredients in a large bowl. Whisk together the remaining ingredients and pour over the meat mixture.
- Cover and marinate for at least one hour or up to twelve hours.
- Preheat an outdoor grill for high heat cooking or preheat broiler with oven rack about six inches from the heating element.
- Thread steak cubes onto skewers alternating with vegetables
- Place on the hot grill or under the broiler and cook turning occasionally until the desired doneness
Recipes for bone in ribeye steak
- Bone in steak with roasted garlic mash
Ingredients: 1 (3 to 4 pound) Bone in ribeye steak, 3 tablespoons olive oil , Salt and Pepper
For the Steak:
- Remove steaks from the refrigerator and brush all over with 2 Tbs. of the oil and season liberally with salt and pepper
- Place rib roast on a rack in a shallow roasting pan. Insert meat thermometer so tip is centered in the thickest part of beef Roast at 500°F for 20 minutes or until browned on top.
- Turn oven off roast in oven without opening door lower oven temperature to 250°F Cook until internal temperature reaches 120°F for rare, 125°F for medium-rare 130°F for medium, or 145°F for well done.
- Remove roast to cutting board and tent with aluminum foil while making garlic mash. Leave the meat thermometer in place.
For the Roasted Garlic Mash: while the steak is cooking whisk together olive oil, salt pepper, 1/4 cup water, garlic cloves reserved from making roast at beginning of the recipe
Cut slits around the top circumference of each potato lengthwise only about one-third way through
Potatoes Bake until tender when pierced with a fork for about 40 minutes
For each serving: Place 10 ounces of mashed potatoes on a plate Place ribeye over top Drizzle with pan juices that have accumulated during the resting period.
- Grilled Bone in ribeyes
Ingredients: 4 (10 ounces) Bone in ribeye steaks, salt, and pepper.
For the Seasoning: Combine all of the seasonings in a small bowl. Rub each steak with about 2 teaspoons garlic paste on both sides of the steak.
Transfer to platter let sit at least 15 minutes before grilling over medium heat 6-8 minutes per side for medium-rare 125°F internal temperature or 8-10 minutes per side for medium 140°F internal temperature Serve immediately.
Are there any other recipes I can try?
There are lots of ways to prepare Bone in and boneless ribeye steak such as making stews and sauces, wrapping it in bacon and adding spices, using them for stir-fry, tacos and casseroles.
You may also marinate your beef before cooking to enhance the flavor or serve them with different side dishes like mashed potatoes, creamed spinach or steamed broccoli.
Bone-in ribeye is more expensive, has less protein and fat content per serving, but packs in more calories per serving than boneless.
Bone in ribeye vs Boneless: which steak is better?
For many people, it will come down to personal preference. Boneless ribeyes are easier to cook evenly and tend to be cheaper and have a longer shelf life than their Bone in counterparts.
If you are buying the steak for yourself only there isn’t much of a difference between the two types of beef . It’s when you are adding other family members or guests that the decision becomes tougher.
For someone who does not want to deal with bones or remove them at the dinner table, boneless ribs are an excellent choice.
For people who love the great taste of Bone in steaks and do not mind dealing with bones, Boneless ribeyes are an excellent option too.
So how would you go? Choose either boneless or Bone in ribeye steak and enjoy your meal.