Texas Roadhouse Ribeye Steak

Texas Roadhouse ribeye steak is the chain’s fattiest, most marbled hand-cut steak, usually listed as the Ft. Worth Ribeye in a 12 oz size and a larger 16 oz size, with a bone-in version at some stores. Expect roughly $24 to $34 depending on size and region.

What the ribeye actually is (spec table)

The ribeye is cut from the rib primal, the section of the steer that does almost no work, which is why it carries heavy intramuscular fat and a soft grain. At Texas Roadhouse it is hand-cut in-house, seasoned with the house steak rub, and cooked over an open grill.

The fat cap and the spinalis, the crescent wrapping the outer edge that regulars call the ribeye cap, render on the grill and baste the steak from the inside. That same fat is why the ribeye reads as greasy to some diners and as the only steak worth ordering to others.

Ribeye price and sizes

The ribeye is one of the two or three most expensive plates on the menu, generally landing between $24 and $34 before tax, tip, or add-ons. Texas Roadhouse prices regionally, so a store in rural Ohio and one in coastal California can differ by several dollars on the same cut. Here is that range against steak prices we have verified from location menus:

We are not publishing one exact ribeye figure because we have not verified a number that holds across markets. Pull up your location on the Texas Roadhouse site or app and the price shows against your store’s own menu. Add-ons stack on top: loading a baked potato runs about $1.29, and grilled onions, sauteed mushrooms, or a shrimp topper are each priced separately.

Calories and nutrition

Ribeye is the highest-calorie steak on the Texas Roadhouse board, and the gap is not small. The verified 6 oz sirloin lists 250 calories and the 6 oz Dallas Filet lists 270, both lean cuts at modest portions. A 12 oz ribeye carries double the weight and far more fat per ounce.

Every US location prints calorie counts beside the item, and that is the number to read rather than a third-party figure. Two things skew people’s estimates:

• The printed steak count covers the steak alone. Your two sides are counted separately and can add several hundred calories each.
• Rolls run about 230 calories each before butter and are unlimited at the table, which is where most totals quietly get away from people.

For the steakhouse experience with a lighter total, the sirloin is the lean substitute and the filet is the lean but pricey one.

How to order the ribeye so it comes out right

Order a ribeye medium rare or medium. This is the one cut where doneness decides whether you got your money’s worth, because the marbling needs heat to render but turns dry and chalky once you push past medium well.

Practical notes based on how the kitchen handles it:

• Medium rare is the sweet spot: fat softened, center red, cap at its best.
• Medium is the safe default if red meat bothers you. You lose a little juice and not much else.
• Medium well or well done wastes the cut. Order the sirloin instead and keep the eight dollars.
• Steaks keep cooking after they leave the grill. If your last one came back a step over, order one level under.
• Hold the butter if you want less richness. The house rub carries the flavor on its own.
• Sauteed mushrooms and grilled onions are the classic toppers. Skip cream gravy here; it buries the beef flavor you paid for.

Sides, rolls, and what comes with it

Your ribeye comes with two sides of your choice, which is why the ticket price reads better than it first looks. Sides are $2.99 each a la carte, so the two included are worth about six dollars of the plate.

The side list at most locations covers 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 adds about $1.29.

Dine-in also gets free unlimited fresh-baked rolls with honey cinnamon butter, brought out before the entree. Takeout orders usually include rolls but not the unlimited refills you get at the table.

For a ribeye specifically, a plain baked potato and green beans keep the plate from turning into a fat-on-fat exercise. Mac and cheese plus a loaded potato next to a 16 oz ribeye is more richness than most people finish.

Ribeye vs Dallas Filet vs sirloin

The ribeye wins on flavor and loses on tenderness and price restraint. Choose it when you want beef flavor and rendered fat, choose the filet when you want a knife to glide through, and choose the sirloin when you want steak without the steakhouse bill.

The verified 6 oz Dallas Filet at $26.99 is the most tender steak on the menu and costs roughly what a 12 oz ribeye costs. You are paying similar money for half the meat and a milder taste. That trade makes sense for some diners and is clearly wrong for others.

The verified 6 oz Hand-Cut Sirloin at $16.99 is the value play. It is lean, holds up fine at medium, and leaves budget room for an appetizer. What it lacks is the fat that makes a ribeye taste like a ribeye.

The verified Porterhouse T-Bone at 23 oz, $28.99 and 1,040 calories is the volume option, giving you a strip and a filet on one bone for roughly ribeye money. On ounces per dollar it beats the ribeye outright. On how a steak tastes at bite ten, the ribeye still wins.

What we can’t confirm for your store

We could not verify a single national ribeye price or an official calorie count for this cut, so this page gives ranges instead of hard numbers. The only figures stated as verified are the sirloin, filet, and Porterhouse listings above.

What genuinely differs store to store: whether a bone-in ribeye is offered, the exact ounce sizes being cut, the price in your market, whether the ribeye is excluded from Early Dine pricing, and topper costs. This site is an independent guide, not operated by or affiliated with Texas Roadhouse. To confirm anything here, check your location’s menu on the official site or app, or call and ask which ribeye sizes they are cutting that day.

Ribeye FAQ

Related guides

• Texas Roadhouse menu with full pricing across every section
• how Early Dine pricing works and which steaks are excluded
• this week’s daily specials
• takeout prices with photos