Texas Roadhouse ribeye is the marbled, hand-cut steak on the Legendary Steaks list, usually sold in a 12 oz and a larger 16 oz size. Expect roughly $26 to $36 depending on size and region, with two sides included.
What the ribeye actually is (spec table)
The ribeye is a boneless steak cut from the rib primal, the section between the chuck and the loin. It carries more intramuscular fat than any other steak on the menu, which is why it tastes richer than a sirloin at the same weight.
Two things drive the flavor. The eye of the steak, the round center muscle, is tender and even-grained. Wrapped around it is the spinalis, the crescent-shaped cap that most steak people consider the best bite on the entire animal. That cap is fattier, looser-grained, and the first part to render on a hot grill. When someone says a ribeye “tastes like more steak” than a filet, the cap is the reason.
| What it is | Boneless hand-cut ribeye from the rib primal; well marbled, includes the fatty spinalis cap |
|---|---|
| Menu category | Legendary Steaks (hand-cut, cut in-house daily by an on-site butcher) |
| Typical sizes | Commonly listed at 12 oz and 16 oz; some stores also run a bone-in ribeye as a limited or regional item |
| Price range | Roughly $26-$36 depending on size and market; confirm your store’s number before ordering |
| Calories | Printed beside the item on the in-store menu; a ribeye runs meaningfully higher than a sirloin of the same weight because of fat content |
| What’s included | Two sides of your choice, plus the free unlimited rolls with honey cinnamon butter (dine-in) |
| Cooked to order | Rare through well done, seasoned and grilled over an open flame |
| Best for | Diners who want fat-driven flavor over lean tenderness |
Ribeye price and sizes
The ribeye is one of the two or three most expensive plates on the standard menu, typically landing between $26 and $36 based on size and region. Texas Roadhouse does not publish one national price list, so the number on your table’s menu is the only number that counts.
Steak pricing at this chain moves with local costs. A store in a high-rent metro can list the same 12 oz ribeye $3 to $5 above a store two states away. Beef markets also shift the whole steak section once or twice a year, and ribeye moves more than sirloin because rib primals are volatile.
| Item | Size | Price |
|---|---|---|
| Hand-Cut Sirloin | 6 oz | $16.99 (verified listing) |
| Dallas Filet | 6 oz | $26.99 (verified listing) |
| Sirloin + Ribs combo | 6 oz steak | $22.99 (verified listing) |
| Ribeye | 12 oz | Category range, roughly $26-$32 |
| Ribeye | 16 oz | Category range, roughly $31-$36 |
To confirm before you go: open the Texas Roadhouse app or the official site, pick your specific location, and load its menu. Prices there are store-level, not national. Phoning the host stand works too and takes about a minute.
Calories and nutrition
Calorie counts for the ribeye are printed beside the item on the in-store menu at locations subject to menu labeling rules, and the same figures appear in the store-selected menu online. We are not going to publish a number we cannot verify for your size.
What is safe to say: a ribeye carries a higher calorie and saturated fat load per ounce than sirloin or filet, because the marbling and the cap are fat. A 16 oz ribeye is a large amount of beef by any measure. The steak figure also excludes everything around it. Two sides, a loaded baked potato at an extra charge, and a few rolls with cinnamon butter at about 230 calories each can add more to the meal than the steak does.
If you are tracking closely, the practical move is to order the smaller ribeye, take a side of green beans or fresh vegetables instead of a loaded potato, and cap yourself at one roll.
What comes with it: two sides and rolls
Every steak entree includes two sides at no extra charge, which is a real part of the ribeye’s value math. Sides ordered separately run about $2.99 each, so the two included sides represent roughly $6 of the plate.
Side options generally include baked potato, sweet potato, mashed potatoes, steak fries, seasoned rice, green beans, buttered corn, fresh vegetables, applesauce, mac and cheese, and a house or Caesar salad. Loading a potato with cheese, bacon and sour cream is usually about $1.29 extra. A salad as one of your two sides is a common swap and normally carries no upcharge, though a few stores handle it differently.
Dine-in guests also get unlimited fresh-baked rolls with honey cinnamon butter, brought out free and refilled on request. Takeout typically includes rolls with the order but not the endless refills.
How to order it well
Order a ribeye one step below where you would order a sirloin. A ribeye needs heat and time for the fat to render, so a ribeye cooked rare arrives with waxy, unrendered marbling instead of the buttery texture that makes the cut worth the price.
Medium rare is the standard answer and the one most kitchens hit cleanly. Medium is a reasonable choice on a ribeye specifically, because the extra minute renders the cap without drying the eye. Anything past medium well on a ribeye wastes the fat you paid for.
A few ordering notes that actually change the plate:
- Ask for extra seasoning or light seasoning. The house steak seasoning is salt-forward. If you are sensitive to salt, requesting light seasoning is a normal request and costs nothing.
- Sauces are on the side by default if you ask. A well-cooked ribeye rarely needs one.
- Add-ons vary. Sauteed onions or mushrooms are typically available as a topping for a small upcharge; grilled shrimp or a rib add-on may be listed under sidekicks at some stores.
- Rest it. Give the steak two minutes on the plate before cutting. Cutting immediately dumps juice onto the plate.
- Send it back if it’s under. Kitchens can finish an undercooked steak; they cannot un-cook an overdone one, which is why ordering a notch rare and adjusting is the safer play.
Ribeye vs sirloin vs Dallas Filet
The three cuts solve different problems. Sirloin is the value play, filet is the tenderness play, and ribeye is the flavor play. Choosing between them is mostly about whether you want lean protein or rendered fat.
| Cut | Texture | Flavor | Best case |
|---|---|---|---|
| Ribeye | Loose-grained, rich, some chew in the cap | Highest, fat-driven | You want the most steak flavor and don’t mind fat |
| Hand-Cut Sirloin (6 oz, $16.99) | Lean, firm, even | Moderate, beefy but clean | You want steak on a budget or a lighter plate |
| Dallas Filet (6 oz, $26.99) | Softest on the menu | Mild | Tenderness matters more than flavor intensity |
Worth noting: the 6 oz Dallas Filet and a 12 oz ribeye often sit within a few dollars of each other. For that money the ribeye gives you roughly double the weight, and the filet gives you a more delicate texture. Neither is objectively better; they are opposite preferences at a similar price.
Is the ribeye worth the money?
Yes, if you actually like fat. The ribeye is the cut where Texas Roadhouse’s open-flame grill and in-house butchering pay off most, and per ounce of eating pleasure it beats the filet at a comparable price. It is the wrong order if you trim fat off your steak.
The honest counterargument is the sirloin. At $16.99 for the 6 oz with the same two sides and the same rolls, the sirloin is the best pure value on the steak list and roughly $10 cheaper. If you are feeding a table and watching the check, ordering sirloins and one ribeye to share bites from is a smarter build than four ribeyes.
Two more value notes. Early Dine pricing at participating stores covers a limited set of entrees during set afternoon hours, and the ribeye is generally not on that list, so do not plan around it. And portion-wise, the 16 oz ribeye plus two sides plus rolls is a genuine two-meal plate for most people, which changes the per-meal math if you take half home.
What we can’t confirm for your store
This is an independent guide, not the restaurant. We do not have access to store-level systems, so several things here are ranges rather than facts about your specific location.
- Exact ribeye price. We do not publish a single national figure because one does not exist. The range above reflects typical market spread.
- Which sizes your store carries. 12 oz and 16 oz are the common listings, but size lineups get adjusted and bone-in versions come and go regionally.
- Calorie counts. Read them on the in-store menu or on the location-selected online menu.
- Add-on pricing and side upcharges. These move by market.
- Availability. Steaks sell out occasionally on peak nights.
The reliable check for all of it: select your location on the official Texas Roadhouse site or app, or call the store. Menus and prices are subject to change without notice.
Ribeye FAQs
How much is a ribeye at Texas Roadhouse?
Typically around $26 to $36 depending on the size you pick and where you live. Prices are set at the location level and can differ 10-15% between markets, so check your store’s menu in the app for the exact figure.
What size ribeye does Texas Roadhouse have?
Most locations list a 12 oz and a 16 oz ribeye. Some stores also run a bone-in ribeye as a regional or limited offering. Size lineups are not identical everywhere, so confirm on your location’s menu.
Does the ribeye come with sides?
Yes. Every steak entree includes two sides at no extra charge, plus unlimited fresh-baked rolls with honey cinnamon butter for dine-in guests. Loading a baked potato is usually about $1.29 extra.
Is the ribeye better than the sirloin at Texas Roadhouse?
It has more flavor because of the marbling, but it costs roughly $10 more. The 6 oz Hand-Cut Sirloin at $16.99 is the better value; the ribeye is the better eating experience if you enjoy fat rather than trimming it off.
What doneness should I order a ribeye?
Medium rare or medium. A ribeye needs enough heat for the marbling and the fatty cap to render, so ordering it rare leaves the fat waxy. Past medium well, you lose the texture you paid for.
How many calories are in a Texas Roadhouse ribeye?
Check the number printed beside the item on the in-store menu or on the location-selected online menu. A ribeye runs higher per ounce than sirloin or filet because of its fat content, and sides and rolls add substantially on top.
Are Texas Roadhouse ribeyes hand cut?
Steaks in the Legendary Steaks section are cut in-house by an on-site butcher rather than arriving pre-portioned, which is why thickness varies slightly between plates even at the same listed weight.
Can I get the ribeye during Early Dine?
Generally no. Early Dine covers a limited set of lower-priced entrees during set afternoon hours at participating locations, and premium steaks like the ribeye are usually excluded. Ask your store which items qualify.