It’s a great-tasting steak, too, arguably one of the best.
It’s also a bit of a misnomer.
Ribeyes are technically boneless by definition.
Chris Shott/Eat This, Not That!
Both major steakhouse chains take great pride in this particular steak, each servingUSDA Choicecutsthe nation’s second-highest grade.
But, which chain serves the most delicious rendition?
I stopped by both restaurants this summer to see for myself.
Photo: Chris Shott, Eat This, Not That!
I went back last week for another bite so that better compare with its rival at the competing steakhouse.
The 18-ounce cut cost $32.99 in Brooklyn, N.Y.
The distinctive bone was hard to miss, situated right at the front of the plate.
Chris Shott/Eat This, Not That!
Inside it looked pink and moist with a light gray outline.
The Taste: Salty and nicely seasoned.
Outback usually goes heavy with its seasonings, but thankfully offers a much lighter touch with this char-grilled steak.
Photo: Chris Shott, Eat This, Not That!
Its texture proved meltingly tender, requiring very little chewing.
It’s a tasty steak, and the flavor of that seasoning is fairly consistent throughout.
It also lingers on your tongue long after you leave, for better or worse.
Chris Shott/Eat This, Not That!
After carving down to the bone, I noticed the underside still offered a lot of meat.
Once I whittled and gnawed to the end, there was actually very little bone left.
The skinny skeletal remains weighed only 1.4 ounces on my digital scale.
As far as bone-in steaks go, this one was overwhelmingly meaty.
Thankfully, it was still available, just not on display.
The 20-ounce cut cost $28.99.
The Look:Plump and super juicy.
Its surface shimmered like it’s been swimming in butter all day.
Meanwhile, the visible sear marks and overall charred look showcased its time on the grill.
Inside the steak took on a luscious red color.
The Taste: Rich and succulent.
That’s not a bad thing.
The modest treatment allowed more of the natural beefy flavor to shine through.
The cooks in the back must be getting a real workout with those basting brushes.
Put those extra four bucks toward a nice cold beer.
After all that meat, you’re going to need it.
