Ribeye Vs. NY Strip: How Do They Compare?

When it comes to steak, there are many options to choose from – filet mignons to porterhouse steaks, skirt steaks to t-bones. But, of course, two of the most popular types of steaks are the …

ribeye vs ny strip

When it comes to steak, there are many options to choose from – filet mignons to porterhouse steaks, skirt steaks to t-bones. But, of course, two of the most popular types of steaks are the New York strip and ribeye steaks. How do these two types of steaks compare? Where do you find them on the cow? What’s their flavor and texture like? Is one more expensive than the other? In this Showdown, we compare these two premium steaks to answer all of these questions and more.

Table of Contents

What is New York strip?

The NY strip is a cut of steak that comes from the short loin of the cow. It’s effectively a boneless strip loin steak, and it’s well known for its tender texture and rich flavor. This steak is best cooked using dry heat methods like grilling, broiling, or pan-frying.

What is ribeye steak?

Ribeye steak is a cut of beef that comes from the rib area. It is a very popular steak because it is well-marbled, meaning it has a lot of fat running through it. This makes the steak very juicy and flavorful. Ribeye steaks are typically grilled or pan-fried. Some people consider ribeye steak to be the best-tasting steak because of its rich flavor.

How do ribeye steaks and NY strip steaks differ?

The main difference between ribeye and NY strip is the amount of fat. Ribeye steaks are higher in fat, while NY strip steaks are leaner.

So, what does that mean for taste? Marbling refers to the amount of fat interspersed in the muscle, and it’s what makes ribeye so juicy and fully of fatty flavor. Depending on how you like your steak cuts, this is either a good or bad thing.

NY strip has less marbling, which means it is not as juicy as ribeye. However, NY strip is often considered to have more flavor because it comes from a muscle that gets used more than the rib area.

In terms of texture, ribeye steak will be more tender and juicy, while NY strip steak will be more firm. Both types of steak are delicious, but it really depends on your personal preference. If you’re looking for a more tender and juicy steak (and enjoy the fat marbling), go for the ribeye and its higher fat content. If you’re looking for a more firm and flavorful steak, go for the NY strip.

Where on the cow do you find each cut?

Ribeye steak comes from the rib area, while NY strip steak comes from the short loin area of the cow. The loin is located in between the rib and sirloin, which is why it is leaner than ribeye. But that doesn’t mean it’s not still tender.

The NY strip steak cut includes the longissimus dorsi muscle of the cow. It’s a muscle that’s not overworked, so the steak cut is firm, yet still relatively tender (and provides a lot of flavor.)

Which cut is more expensive? Ribeye or NY strip?

Ribeye is typically more expensive than NY strip. This is because ribeye has more marbling, which means it has more fat. Marbling is what makes meat tender, juicy, and flavorful.

Ribeye also has a higher percentage of usable meat than NY strip. This is because ribeye includes the entire muscle, while NY strip only includes a portion of it.

Is ribeye easier to grill than NY strip?

Grilling is a popular way to cook both ribeye and NY strip steak. They are both fairly easy to grill, but ribeye may be slightly easier because it is more forgiving of mistakes. This is because the fat in ribeye steak helps keep it moist, even if you overcook it slightly.

New York strip steak is leaner, so it is more likely to dry out if you overcook it. It also tends to be thinner, so it’s often easier to cook evenly. However, both types of steak are delicious when cooked properly.

One aspect to note on ribeye and searing on the grill: At high heat that fat will melt and it can cause flare-ups. This can lead to unexpected charring on the exterior of your steak. It’s best to attend to your ribeye closely to monitor for this. You’ll have fewer flare-ups with a NY Strip.

If a flare-up does occur, shift the steak. Yes, that breaks a cardinal rule of letting a steak be once it’s set for the duration of a side’s cooking. But, in this instance, it’s best to keep the charring from occurring.