New York Strip Steak vs. Ribeye Steak. Which is best? How are they different? They’re both great, but they’re unique. Here’s some of the key differences between flavor, texture, price, and more.
When it comes to indulging in a steak, strip steak and ribeye are two of the most widely loved. Both cuts have unique qualities, which make them appealing to different types of steak lovers. Whether you’re ordering from a steakhouse menu or purchasing at a grocery store and grilling at home, choosing between these two cuts can be a tough decision.
In other blog posts, we’ve discussed the top four popular cuts of beef: ribeye steak, strip steak, filet mignon and sirloin steak. Today, we’re going to dive deeper on two of these steak cuts — strip steak vs. ribeye. Here are some of the key differences between strip steak vs ribeye:
Overview
Before we delve into their specific qualities, let’s first establish what these two cuts are:
Strip Steak:
The strip steak is cut from the short loin section of the cow. It goes by many different names including New York Strip Steak, Kansas City Strip, Top Sirloin Steak, Top Loin Steak, or Club Steak. Strip steaks are known for their balance of flavor and texture. It is a very flavorful steak with a beefy, rich flavor. The texture is a tighter texture that comes from the meat’s fine, tight grain, which makes it a moderately tender cut. For what it’s worth, Matt’s favorite cut of beef is a strip steak.
Ribeye Steak:
A Ribeye Steak is often considered the king of steaks. It is cut from the rib section of the cow, and it is prized for its generous marbling. Known as the most juicy and flavorful of all steaks, it gets its amazing flavor from the fat marbling, which you will see in the streaks of fat that run throughout the cut. Ribeye can be found with or without the bone. Rib eye steaks are also known as a Delmonico Steak and Scotch Fillet. A bone-in ribeye is often called a “cowboy steak.” This steak cut contains more meat that extends beyond the eye. The cowboy steak also has generous marbling that offers great tenderness.
Strip Steak vs. Ribeye Comparison Chart
| Features | Strip Steak | Ribeye Steak |
|---|---|---|
| Size | Generally leaner with less fat around the edges; usually 8-14 oz | Generally a thicker cut with more fat; usually 12-16 oz. |
| Tenderness | Firm texture; less tender than ribeye | Very tender due to marbling |
| Marbling | Moderate marbling, primarily on edges | High marbling throughout the steak |
| Flavor | Robust, beefy flavor | Beefy, rich, buttery and juicy flavor due to fat content |
| Price | Mid to high price | Higher price due to marbling and tenderness |
| Cooking Process | Best for grilling or pan-searing at high-heat. Cook to medium-rare to medium | Best for grilling or pan-searing at high-heat. Cook to medium-rare to medium |
Flavor Comparison
The difference between the two steaks is most pronounced when talking about flavor.
The ribeye is known for its exceptional flavor, which comes largely from its high fat content. The marbling within the meat melts as it cooks, adding juiciness and richness to each bite. The bone-in version of a ribeye is often considered even more flavorful than the boneless version. The reason some people don’t like ribeye steak is because the marbling can be too fatty for them, and it typically has more calories due to the higher fat content.
The NY Strip Steak, by comparison, has a more subtle and refined beef flavor. It is a leaner cut of beef and doesn’t have the same amount of marbling as a ribeye. This makes it a firmer steak.
Marbling:
One of the most distinguishing factors between a Ribeye Steak and Strip Steak is the marbling, or fat content.
Ribeye steak is known for its signature marbling. This fat is both a blessing and a curse. While the marbling creates an incredible amount of flavor and tenderness, it can also be off-putting to those who want leaner meat.
A strip steak has far less fat compared to a ribeye, and it makes it a leaner cut of meat. The fat that is present on a strip steak is usually concentrated along one edge and it can easily be trimmed off. Although it has less fat, it still has excellent flavor.
Texture and Tenderness:
Both ribeye and strip steak are tender, but in different ways
Thanks to its marbling, the ribeye steak has a tender texture and is very juicy. The fat ensures that the meat stays moist during cooking, and each bite has a melt-in-your-mouth quality.
Comparatively, the strip steak is leaner, and it is usually more appealing to those who want a steak with more chew and less fat.
Price Comparison:
A ribeye steak is usually more expensive than a strip steak. This is due to the marbling and tenderness of the meat. If you’re looking to splurge on a premium steak, ribeye is the way to go. If you want a high-quality steak without breaking the bank, strip steak is the way to go. It combines balance of flavor and tenderness, and is an excellent choice for those who want a high-quality steak without the cost. That said, both are great steaks and you won’t go wrong with either cut of beef.
Cooking Process:
Both ribeye steak and strip steak are versatility and can be cooked using various cooking methods. However, grilling or pan-searing is the best choice for both types of steak.
We like to keep preparation simple with these cuts of meat so that the beefy flavor shines through — simply season with salt and pepper and cook over high heat.
About 20 minutes before grilling, brush steak with olive oil and season steak generously with salt and black pepper on both sides. Allow the steaks to rest at room temperature about 20 minutes before placing on the grill.
Meanwhile, turn your grill to high heat and heat it for about 15 minutes before you start cooking. If you have a temperature gauge on your grill, look for it to reach about 450-500ºF. Alternatively, you can hold your hand over the heat and you shouldn’t be able to handle it for more than about 3-4 seconds.
The cook time of your steak will largely depend on the thickness of the steak. Only flip steaks one time during cooking! Use a thermometer to check the internal temperature of the meat and remember the steak will continue to cook a little after it’s off the grill.
Temperature Chart:
| Doneness | Temperature | Description |
| Rare | 120-129°F | Cool, bright red center; soft to the touch |
| Medium Rare | 130-134°F | Warm red center; beginning to firm up with red juices |
| Medium | 135-144°F | Warm pink center and outer portions beginning to brown; completely firm to the touch with red juices |
| Medium Well | 145-154°F | Slightly pink center; completely firm to the touch with brown juices |
| Well Done | 155-164 °F | No pink or red; firm to touch |
| Ground Beef | 160 °F | Fully brown throughout with no pink |
Note: The temperatures in this chart are final doneness. You need to pull your beef off the heat about 5-10°F before these temperatures are reached.
Cover the meat with aluminum foil and allow it to rest on the plate for 5-10 minutes so that all the juices and flavor can settle back into the meat. If you cut into it too soon the juices will run out and the steak won’t be as tender and juicy.
Which is the best steak?
Ultimately, the choice between strip steak vs. ribeye steak comes down to personal preference.
Choose ribeye steak if…. you love a rich, flavorful, and juicy steak with rich marbling. Ribeye is the perfect steak for those who want to indulge, even if it has a slightly higher calorie count and price tag.
Choose strip steak if…you prefer a leaner cut with a beefy flavor and firmer texture. Strip steak is the right steak for those who want a premium steak without the marbling of a ribeye.
Both cuts are excellent choices, so no matter which you choose, you’re in for a delicious meal.
One More Thing!
Do you want to learn more about beef? Here are a few other beef posts and recipes you may like. Plus, we have an entire ebook about beef that goes through purchasing and preparing beef from a farmers perspective.
- Egg Breakfast Casserole with Ground Beef
- Best Salt for Steak: How to Perfectly Season Steak
- Steak Rub or Marinade. What’s Best?
- Easy Slow Cooker Pepper Steak Recipe
- Easy Stew Meat Shish Kabobs Recipe vs. Steak Kabob
- 10 Best Homemade Beef Rubs
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Thank you so much for sharing all the information that you do. My wife and I raise and process 4 steers every couple of years. Two are split between us and our 3 daughters and two are sold as shares. When I get questions from folks who are interested but have never purchased beef from the farm I send them to your site. It explains everything and helps us prevent some common misunderstandings.