Which of these is a key feature of the bone-in ribeye?

The bone-in ribeye showcases a key feature of being heavier due to the presence of the bone. When steaks are cut with the bone left in, they naturally weigh more compared to their boneless counterparts. This additional weight not only contributes to the overall substantial feel of the dish but can also enhance the flavor profile during cooking. The bone helps to retain moisture and can impart a richer taste, making the steak more appealing.

The other options, while they may contain some truth in certain contexts, do not accurately represent the defining characteristic of the bone-in ribeye. For example, its seasoning may be similar to other ribeye cuts, and tenderness is more associated with the marbling of the meat rather than the bone. Additionally, bone-in ribeyes may actually cook differently due to the presence of the bone, often requiring similar cooking times as boneless cuts rather than being faster. Thus, the feature of being heavier due to the bone stands out as a definitive aspect of the bone-in ribeye.