T bone steak, tomahawk steak, scotch fillet, tenderloin filet, Coulotte steak, sirloin steak, filet mignon, hanger steak, porterhouse — the list goes on and on for steak cuts and types of steak. Is there really that much of a difference between them all?
Ask any steak lover that question, and you’ll be met with a resounding, “Yes!” In fact, most steak enthusiasts will tell you that they absolutely have a favorite steak cut. Often, ribeye steak and New York strip steak are among the top choices. We’re comparing the New York strip vs ribeye in this guide to point out the key differences in their flavors, nutrition, cooking applications, and more.
What’s New York Strip Steak?
New York strip steak is one of the most common types of steak to find at a steakhouse. This yummy cut of beef comes from the short loin subprimal area of the cow, which sits above the cow’s belly area and behind the ribs. It doesn’t get exercised, so it’s home to some of the most tender beef cuts.
In fact, it’s also where you’ll find the tenderloin steak that creates a filet mignon. A NY strip steak is one part of the T bone steak, which also holds the tenderloin on one side of the bone. When you enjoy a New York strip steak on its own, it usually has no bone attached. However, leaving the bone in a strip steak can lead to an overall juicier steak.
What’s Ribeye Steak?
Ribeye steak has several different names, one of them being Delmonico steak. Ribeye can be boneless or bone-in, with each of them seemingly as popular as the other, depending on who you ask. Rib eye steak comes from — you might have guessed it — the rib area of the cow. This portion is in front of the short loin subprimal, where you’ll find the strip steak.
The ribs are also a not-very-exercised area of the cow, making the meat surrounding them nice and tender. Rather than muscle, this area has a lot of fat. In steak, fat leads to rich flavor and tenderness when it breaks down, and that’s exactly what the rib eye is prized for. Ribeye steak has bold marbling (fat) throughout its meat that, when cooked, renders down to tenderize and flavorize the steak.
Comparing New York Strip vs Ribeye
Ribeye steak and strip steak are each a cut of premium steak that steak enthusiasts hold dear. Still, they are a bit different in flavor, texture, price, and how they’re used. Here’s what you need to know when deciding between rib steak or strip steak:
One of the most prominent differences between strip steak and ribeye steak is their fat content. Ribeye tends to have more fat, which is evident in its marbling that runs through the meat. Strip steak, comparatively, has its fat going around the cut.
The fat of beef helps flavor it as it cooks, so the different fat distribution leads to a bit of a different flavor in each. While both cuts have a pronounced beefy flavor, a bone-in or boneless ribeye often has a richer taste than the New York strip steak.
The fat content differences in each meat cut also lead to a different texture. Both of these cuts are much more tender than others that come from muscled areas of the animal, like chuck steak and flank steak.
But ribeye steak takes the cake in the tenderness department, thanks to its all-over fat that renders down into all parts of the meat. Still, you can’t go wrong with either type of beef steak if you’re looking for a cut that’s easy to chew.
Many steak cuts have similar nutrition profiles, since they all come from the same type of meat. Beef is an excellent source of protein and other important nutrients, like zinc, iron, and Vitamin D.
Where they tend to differ is in fat, which can also impact calorie content. Out of these two cuts of steak, ribeye is the one with more fat content, so it’s a bit higher in calories and has more saturated fat than the strip steak. A bonus with NY strip steak is that you can remove its surrounding fat before you eat it to cut down on some of the fat and calories you consume.
There are many ways to cook stake, including pan searing, grilling, reverse searing, sous vide, and even air frying. Ribeye and strip steak don’t vary much in the ways in which you can cook them (which is just about any way your heart desires to get the outcome you want).
However, the NY strip steak could be a better choice for grilling, simply because it has less fat content than ribeye, and fat doesn’t mix with the grill well. You’ll get fewer drippings when grilling strip steak, leading to fewer flare-ups. However, you can always remedy this by using a grill pan under your steak.
Neither one of these steaks is considered a cheap cut, like flank steak, skirt steak, and chuck steak usually are. But which steak cut will leave you with a little more cash in your pocket?
That would be the New York strip steak, although probably not by much. On average, expect to pay between $10 and $15 per pound for a New York strip, similar to Porterhouse steak, and closer to $12 to $16 per pound for a ribeye. It’s not a huge difference, but the savings can stack up when you’re buying steak dinner for the family.
New York Strip vs Ribeye: Is One Better Than the Other?
In terms of pricing and grilling, the New York strip steak has a bit of an advantage. For texture and marbling, we’d have to go with the ribeye. With either cut, you’re getting fantastic beefy flavor.
Check out the Chicago Steak Company selection of ribeye and strip steaks to order online and ship to your home. You’re just one step away from cooking a steakhouse-worthy dinner in your own kitchen with two of the most beloved steak cuts. For cooking inspiration and recipes, browse Steak University.