What type of steak is also known as a "bone-in" cut?

The term "bone-in" refers to cuts of steak that still have the bone attached, which enhances flavor and juiciness during cooking. The ribeye is known for its marbling and tenderness, and it can be served as a boneless cut or as a bone-in option. When the ribeye is served with the rib bone left intact, it is often referred to as a bone-in ribeye.

In contrast, options like filet mignon and sirloin are typically available as boneless cuts, and while the T-bone does include a bone, it is a specific combination of two different cuts of steak (the tenderloin and the strip), which distinguishes it from a ribeye steak. The ribeye's reputation for rich flavor and tenderness makes the bone-in variety a popular choice among steak enthusiasts who appreciate the added taste that the bone imparts during cooking.