Texas Roadhouse ribeye price is not a single fixed number. Expect roughly $22 to $26 for a 10 oz, $25 to $29 for a 12 oz, $30 to $35 for a 16 oz, and $33 to $38 for a bone-in ribeye, with two sides included.
What the ribeye is (spec table)
The Texas Roadhouse ribeye is a hand-cut steak from the rib primal, marbled with intramuscular fat that melts during grilling. It is the fattiest and most flavor-forward steak on the board, sold boneless in several weights and bone-in at most stores.
Menus label the boneless version the Ft. Worth Ribeye. The bone-in version keeps the rib bone attached, adding weight and usually a couple of dollars. Both are cut in-house daily rather than shipped pre-portioned, so thickness can differ slightly plate to plate at the same weight.
| What it is | Hand-cut ribeye steak from the rib section, grilled over open flame |
|---|---|
| Sizes offered | 10 oz, 12 oz, 16 oz boneless; roughly 20 oz bone-in at participating stores |
| Typical price | About $22-$26 (10 oz) up to $33-$38 (bone-in); not standardized nationally |
| Calories | Roughly 600-1,100 depending on weight; printed beside each size on the in-store menu |
| What’s included | Two sides plus unlimited fresh-baked rolls with cinnamon butter (dine-in) |
| Category | Hand-Cut Steaks |
| Doneness options | Rare through well done, ordered at the table |
Ribeye price by size
Ribeye pricing runs about $22 at the low end for a 10 oz and can pass $38 for a bone-in cut in a high-cost metro. We do not publish one exact figure because Texas Roadhouse prices by market, and the same steak can differ by several dollars between two towns an hour apart.
| Cut and size | Typical price range | Notes |
|---|---|---|
| Ribeye 10 oz | $22-$26 | Smallest ribeye; not offered at every store |
| Ribeye 12 oz | $25-$29 | The common default size |
| Ribeye 16 oz | $30-$35 | Thickest boneless cut, most forgiving on the grill |
| Bone-in ribeye (~20 oz) | $33-$38 | Availability varies; some stores drop it seasonally |
To confirm the real number before you go, pull up your specific location in the Texas Roadhouse app or on their site and switch to that store’s menu. The price shown there is the one you will be charged. Third-party delivery apps mark items up, often 15-25% above dine-in, so do not use those as your reference.
What comes with it
Every hand-cut steak, ribeye included, comes with two sides at no extra charge, plus unlimited fresh-baked rolls and cinnamon butter for dine-in guests. That inclusion is the main reason the ribeye reads as reasonable against a standalone steakhouse entree.
Sides run $2.99 each ordered a la carte, so the two included sides carry about $6 of value. Loading a baked potato or sweet potato adds about $1.29. Steak toppings such as sauteed mushrooms, sauteed onions, or jack cheese are usually charged separately and are worth asking about before you order, since topping costs are one of the quiet ways a $27 steak becomes a $34 steak.
Calories and nutrition
Calories for the ribeye scale with weight and typically land between roughly 600 and 1,100 for the steak alone. Texas Roadhouse prints per-size calorie counts directly beside each steak on the in-store menu, and that printed figure is the one to trust.
Two things to keep in mind. First, the printed number covers the steak only, not the two sides, not the rolls, and not the butter. A loaded baked potato and two rolls can add several hundred calories on top. Second, ribeye is naturally the highest-fat steak on the menu because marbling is the whole point of the cut. A sirloin at the same weight will come in meaningfully lower. If a calorie ceiling matters more than flavor, the sirloin is the better lane.
How to order the ribeye well
Order a ribeye medium rare or medium. Fat needs heat to render, and a ribeye pulled rare often arrives with chewy, unrendered marbling, which is the opposite of what you paid for. Medium rare is the sweet spot on the thicker 16 oz cut.
A few practical notes from how the kitchen works:
- Thicker cuts are more forgiving. A 16 oz has enough mass to hold a pink center while the exterior renders. A 10 oz cooks through fast, so avoid ordering it above medium.
- If your steak came back undercooked last visit, order by description rather than by word. Say “warm red center, not cool” instead of just “medium rare.”
- Ask for it seasoned lighter if you are watching sodium. The house seasoning is applied by hand and can be dialed back on request.
- Pair it with something that cuts the fat. Green beans, a house salad, or fresh vegetables balance a ribeye better than steak fries and mac and cheese, which double down on richness.
- Let it sit two or three minutes before cutting. Slicing straight off the grill loses juice onto the plate.
Ribeye vs sirloin vs Dallas Filet
The ribeye is the flavor pick, the sirloin is the value pick, and the Dallas Filet is the tenderness pick. If you want the most beef taste per bite, ribeye wins outright. If you want the most steak per dollar, sirloin wins by a wide margin.
For context on the same menu, a 6 oz hand-cut sirloin lists at $16.99 and a 6 oz Dallas Filet at $26.99. That means the filet costs nearly ten dollars more than the sirloin for the same weight, and a mid-size ribeye tends to sit between them per ounce while giving you far more steak than either 6 oz cut.
| Cut | Best for | Trade-off |
|---|---|---|
| Ribeye | Richest flavor, most marbling | Highest fat and calories; more expensive per plate |
| Sirloin (from $16.99, 6 oz) | Best price per plate, leaner | Less marbling, less forgiving if overcooked |
| Dallas Filet ($26.99, 6 oz) | Most tender texture | Milder beef flavor; small portion for the price |
Is the ribeye worth it? If you eat steak twice a year and want the one that tastes most like steak, yes. If you are feeding a table and watching the check, two sirloins plus an appetizer beats one ribeye on satisfaction per dollar.
Why the price changes by location
Texas Roadhouse sets menu pricing by market rather than nationally, so beef cost, local labor rates, rent, and competition all move the number. A ribeye in a suburban Midwest store can run several dollars under the same cut in California or the Northeast.
Beef commodity swings matter too. Ribeye is one of the most volatile cuts at wholesale and tends to move first when steak prices rise, which is why older posts quoting a ribeye under twenty dollars are out of date.
Where this page is uncertain
This site is an independent guide and is not affiliated with Texas Roadhouse. We do not have a verified national listing for the ribeye, so the figures above are ranges observed across locations, not quoted prices. Do not treat them as a quote.
Size availability is the other soft spot. Not every store carries all four ribeye options, and bone-in availability in particular comes and goes. Calorie counts also shift when recipes or portioning change. Check your store’s own menu, or call ahead, before planning around a specific size or number.
Frequently asked questions
How much is a ribeye at Texas Roadhouse?
Roughly $22 to $38 depending on size and location. A 12 oz commonly lands in the $25 to $29 window and a bone-in cut runs highest. There is no single national price, so check your store’s menu in the app for the exact figure.
What sizes does the ribeye come in?
Boneless ribeye is typically offered in 10 oz, 12 oz, and 16 oz, with a bone-in cut around 20 oz at participating locations. Not every store stocks all four, and the smallest and largest options are the ones most often missing.
Does the ribeye come with sides?
Yes. Like all hand-cut steaks it includes two sides, plus unlimited fresh-baked rolls with cinnamon butter for dine-in. Sides are $2.99 each ordered separately, so the two included sides represent about $6 of value.
Is the ribeye or the sirloin better value?
The sirloin is better value on price per plate, starting at $16.99 for a 6 oz. The ribeye costs more but delivers more marbling and more beef flavor, and the larger weights give you considerably more steak.
How many calories are in a Texas Roadhouse ribeye?
Roughly 600 to 1,100 for the steak alone depending on the size ordered. The exact per-size count is printed beside each steak on the in-store menu. Sides, rolls, and butter are not included in that number.
What doneness should I order a ribeye?
Medium rare or medium. Ribeye marbling needs heat to render, so a rare ribeye can eat chewy. Thicker 16 oz cuts hold medium rare best; the smaller 10 oz cooks through quickly, so avoid pushing it past medium.
Is the ribeye cheaper at lunch?
Generally no. Reduced-portion lunch pricing tends to cover smaller sirloins and lighter entrees rather than the full ribeye. If you want a cheaper steak window, look at early dine offers instead of expecting a discounted ribeye.
Why is the ribeye price different on delivery apps?
Third-party delivery platforms apply their own markup, commonly 15 to 25 percent over dine-in, before fees and tips. Order pickup directly through the restaurant if you want the menu price you see in the app.
Related guides
- Browse the full Texas Roadhouse menu with current listings by category.
- Check discounted early dine entrees if you want steak at a lower price point.
- See what’s running as a weekly special before you order.
- Compare takeout prices with pictures for ordering ahead.