New York Strip vs Ribeye Steak Differences

Steak. Who doesn’t love a good steak? No one, that’s who! But what kind of steak is it that you’re after? Sometimes it can feel overwhelming with all the different options available in the big wide world of steak when all you want to do is just to sit down and have a nice dinner. To help you to make sure that you’re making the right choice, and to give you a slightly better grasp on just where you stand, we’re here to help.

There’s obviously a reason for the existence of each different cut, and there are many different factors that make each unique; from the shape, the texture, the look, and ultimately, and most importantly, the flavor. On the menu tonight: New York Strip steak and Ribeye steak. We’re going to break down each one for you and take a look at where they come from, what they look like, how they taste and which cut of steak is best.

Hopefully, by the end, you’ll be pretty confident in being able to spot which is which and know which is the one for you.

Bon appetit!

Where Do New York Strip and Ribeye Steaks Come From?

Here's a quick comparison between these two steaks locations:

New York Strip Location

This steak is cut from the rear of the cow, from the loin (specifically the short loin primal) behind the ribs and just under the backbone. From time to time, the bone may be attached, however, it will most commonly be served as a boneless steak. If the tenderloin and strip loin are left in place through the short loin, then this will change the steak into a T-bone and Porterhouse.

Ribeye Location

As one would expect from the name, Rib eye steak is cut from the rib section of the cow, and depending upon what part of the rib section is sliced, the ribeye could contain one or more of a number of muscles. This ultimately leads to the rib eye steak being a mix of finely marbled and tender meat, featuring some connective tissue thrown in for good measure.

Overall, the name Ribeye refers to the characteristic mix of meat and fat in the shape of a round “eye” that often shows up within this cut. Additionally, depending on the cut, there may or may not be a bone.

Texture and Taste Differences

Here are the differences in texture and taste between these two cuts:

Ribeye Texture & Taste

The Ribeye steak is well-known for its heavy marbling and deep, rich flavor. If you cook it properly, the fatty steak will have a melt-in-mouth texture.

This cut comes from a combination of longissimus and spinalis muscles, which have a typical pad of fat that separates the two tissues.

New York Strip Texture & Taste

As for this cut, it comes from the same muscle group as Ribeye, meaning that this cut is also tender, rich in flavor and a thick pad of fat down one side.

This cut of steak is often cut to an inch or more in thickness since it is leaner than ribeye and the thickness can prevent it from drying out when cooking. They can still have a decent amount of marbling but won't be on the same level of fat as a ribeye cut.

What are the Main Differences Between New York Strip Steak and Ribeye Steak?

The main thing that it comes down to is the fat. Running down the side of a New York Strip steak is a thick band of fat that you won’t really be able to eat. With the Ribeye, there’s much more in the way of internal marbling of fat. This marbling also makes the Ribeye one of the easier cuts of beef to cook as even if you were to overcook it, it would still remain nice and moist.

The thick band of fat on the New York Strip steak helps to provide a somewhat more robust flavor, and if you’re the type who prefers to have a bit of chew to their steak, you’ll appreciate the texture and grain of the cut.

Since both cuts of steak come from some fairly docile areas of the cow’s body, both wind up fairly tender and full of marbling, which goes some way in helping them both to fall within the category of premium cuts. In spite of this, though, the Ribeye is quite a bit more tender than the other cut due to the additional amounts of internal fat found in the cut.

What’s the Best Way to Cook New York Strip and Ribeye Steak?

There’s a reason the New York Strip steak has been known to be “the ultimate griller’s steak.” To grill a perfect steak, just pop it on an ultra-hot grill, cook it quickly, and lett it sear nicely without becoming overcooked.

The best cuts will have plenty of marbling going on which will melt into the meat as it cooks and provide you with one of the bolder flavors of the steak world.

As for Rib eye, grilling or pan searing are best. Like with the other cut, Ribeye steaks cook best on top of a higher heat that can put a nice sear on the steak. If cooking a Ribeye steak in the oven or sous vide, then use a slightly lower temperature to get the inside of the steak cooked just how you like it as the ribeye is somewhat thicker than most other cuts.

Which Steak is Healthier?

When it comes to finding out which steak is healthier, after you compare a 3oz serving of New York Strip and Ribeye Steaks, the first one comes out just a little healthier.

When examining the two side by side, we can see that while the Ribeye contains 190 calories, 23 grams of protein, and 4 grams of saturated fat, the other steak comes out on top in all 3 categories with 160 calories, 25 grams of protein, and 2.3 grams of saturated fat. Even when just looking at the steaks, it’s easy to see the visible difference when it comes to each cut’s respective fat content so this shouldn’t be too surprising.

Ultimately, many prefer the New York Strip steak anyway due to the large deposits of fat found all around the ribeye, and to look at it from a purely financial point of view, who wouldn’t want more meat for our dollar than fat?

Which one is More Expensive? 

While not exactly the cheapest of all the steaks in the world, Ribeye is far from the most expensive, averaging at around 12 to 14 dollars a pound. On the other hand, averaging at around 14 to 18 dollars a pound, New York Strip slightly more expensive, although once again far from the cost of something like a filet mignon.

• Also Read: Steak Doneness Chart & Quality Grades

Where to Buy?

When it comes to buying, you shouldn’t have much trouble finding either at your local supermarkets and butchers. For Ribeye steaks, you’ll want to find one that’s choice or prime grade, and at least an inch in thickness. With the New York Strip steak, try to buy the highest grade you can afford, and look for a cut that’s relatively even when it comes to its width. You’ll find it tastes a lot better than a steak that’s narrower at one end or somewhat wavy.

New York Strip vs Ribeye Comparison Video

Conclusion

Ultimately, when you try to find the best steak cut by comparing the new york strip vs ribeye cut, you will notice that both are fairly similar, and you cannot which one is the best cut of steak.

The main difference comes down to the fat content. Obviously it’ll come down to personal taste when looking to decide which one is better than the other, but, as previously stated, many choose the Strip steak over the Ribeye due to the Ribeye’s large fat deposits.

At the end of the day, both are fantastic, premium cuts of beef which, when cooked just the way you like it, will be nothing short of amazing with both offering great tenderness and rich, deep flavor. Putting all comparisons aside, you can’t really go wrong with either.

To put it simply though, if it’s a smooth texture and tasty fat you’re looking for, go with the Ribeye. For more chew, leanness, and not so much fat, the New York Strip is the one for you.

Enjoy!