When cooked to medium-well, both T-bone and ribeye steaks will be less tender compared to lower cooking levels such as medium-rare or medium. However, the tenderness can vary depending on the specific cut and quality of the steak.
In general, ribeye steaks are known for their tenderness due to the marbling (intramuscular fat) present in the meat. The marbling enhances the flavor and juiciness of the steak. When cooked to medium-well, a ribeye steak may retain more juiciness and tenderness compared to other cuts.
On the other hand, T-bone steaks consist of two different cuts: the strip steak (also known as New York strip) and the tenderloin (also known as filet mignon), separated by a T-shaped bone. The tenderness of a T-bone steak can vary between the strip steak and the tenderloin. The strip steak tends to be more flavorful and slightly less tender compared to the tenderloin portion.
Considering these factors, when cooked to medium-well, the ribeye steak is likely to retain more tenderness compared to a T-bone steak. However, it's important to note that cooking a steak to medium-well or beyond may result in some loss of tenderness and juiciness compared to lower cooking levels. If tenderness is a priority, it's generally recommended to cook steaks to medium-rare or medium for optimal results.