Everything You Should Know About Ribeye Steak

If you've ever torn into a tomahawk or chowed down on a cowboy steak, then you've tasted a ribeye. These steaks, according to Food Network, are cuts of beef taken from the rib section of the cow with or without the bone remaining intact. The cut is marbled, meaning it contains intramuscular fat that gives it a dappled appearance. More importantly for steak house devotees, the delicious fat adds both flavor and moisture (via MasterClass). Though not as tender as tenderloins, ribeyes can still hold their weight against "the most melt-in-your-mouth cuts" and offer lots of flavor (via Food Network).

The difference between a cowboy steak and a tomahawk steak comes down to the size of the bone. A cowboy steak has a short frenched bone (via Certified Angus Beef), while according to Ruth's Chris, a tomahawk steak contains at least five inches of the rib bone. "Frenching," when it comes to steaks, is a term that describes trimming the meat and fat from the bone, and in the case of the tomahawk (via Ruth's Chris), it's the process that creates the long, clean handle fit for a caveman.

Of course, Tomahawk steaks' ostentatious presentation might be as much about status as taste and is fittingly priced, but if the boss is buying (and you've earned it) — might as well order two!

Should you leave the bone in a ribeye at all?

A ribeye steak doesn't have to contain a bone at all, but there has been somewhat of a debate about whether it should. According to My Chicago Steak, the biggest effect a bone has on your steak is insulation. Since bones take longer to heat and cool, the meat touching them can end up cooler than the rest of your steak. The outlet explains that if you order your steak medium done or hotter, this means that meat next to the bone will be juicier and more tender (a definite plus!). However, if you're in the medium-rare or rare camp, the meat next to the bone will be chewier (not a prized quality in steak) and more raw than the rest of the steak.

Amazing Ribs points out that leaving the bone in means less of the meat will be exposed to seasoning and charring, which makes steak edges so delightful. The outlet also says there is a pretty much inarguable trade-off of leaving the bones in your steak — that way you get to chew on them! Who doesn't love chewing on a steak bone? We know this might not be first-date behavior, but you don't have to play coy with us; when it comes to eating, we've seen it all!