When comparing your premium cuts of meat, two steaks that are considered a cut above the rest are the New York Strip and Ribeye Steak. When stepping out for your next steakhouse dinner, we guarantee you these two cuts will feature on the menu.
Both the New York Strip and Ribeye Steak deliver mouth-watering, superior flavor. In fact, these two cuts are among the most popular five steaks ordered in steakhouses across the United States right now. To those who don’t obsess over steak cuts (as we tend to), selecting between the two might be a bit confusing.
Knowing the difference between the two matters because if you are going to spend top dollar on a USDA Prime graded cut of steak, you want to go for the one you will enjoy most.
There are distinct differences between these two cuts, and we’re going to compare them now. Let’s dive in and understand the important differences that define these steaks and keep them in the top five.
Key Similarities Between Ribeye Steak and New York Strip
These two steak cuts share one main similarity: they come from a pair of muscle strips running down a steer’s spine outside of the ribcage. This is part of the carcass is known as the longissimus dorsi, otherwise referred to as the backstrap of the loin.
Since the backstrap of cattle is a largely unused muscle, it makes steak from this area more tender than other parts of the steer. Tougher steak cuts come from heavily used muscles located in primal cuts such as the chuck, brisket, and shank.
|Primal Cuts Explained|
|A Primal Cut is a large cut or piece of meat used to initially separate the carcass. There are eight primal cuts of beef. Some examples of primal cuts include chuck, round, loin, rib, and brisket.|
The other similarity that the Ribeye and New York Strip have is that they both exude quality marbling and fat – which regularly places them in the USDA Prime and Choice gradings. While this is a similarity, it is also a distinct point of difference.
Now, on the to the key differences:
Are you looking for a tender, flavorsome steak with a buttery, smooth texture? Then look no further than the Ribeye Steak.
The Ribeye is also known as the Beauty steak, Market steak, Delmonico steak, and Spencer. In Australia, it is called the scotch fillet, whereas, in France, it is called the Entrecote, which in English means “between the ribs.” This makes the French name quite literal because Ribeye Steaks come from the steer area close to the neck in the upper rib cage – specifically between ribs six to twelve.
|Ribeye Steak Cooking Tips|
|When cooking Ribeye Steak, you can skip the olive oil when pan-frying or two-zone grilling due to the high-fat content. This is because the existing fat will keep the steak from sticking to surfaces.
The fat content can cause fiery flare-ups. Therefore it is better to cook with “two-zone” grilling because you can sear the steak on high temp and then reduce to medium.
Another popular way to cook Ribeye is to use a reverse sear method. Here you cook the steak in the oven and then sear in a pan to finish.
Note: Even you leave the Ribeye to cook for too long, it will likely remain tender due to the marbling.
The Ribeye has a lot of internal marbling and fat – a lot more than the New York Strip. You can’t lose when cooking the Ribeye because even if you overcook it, the fat helps it stay moist and delicious.
You can opt to have this steak without bones or with the bone-in. If it is served with the bone-in, it is called the Cowboy Cut.
New York Strip
Did you know the New York Strip is simply one side of a T-bone steak?
Like the Ribeye, the New York Strip is also known as the Strip steak, Kansas City steak, Ambassador steak, top loin steak, and strip loin, amongst other names. In Australia, this steak is known as a Porterhouse or Sirloin steak.
This cut comes from the backstrap, more specifically at the steer’s rear in an area called the short loin primal, which is located under the backbone. Most people opt to have this steak without bones, but it is available with the bone-in. If it is served with the bone-in, it is called the Shell Steak.
|New York Strip Cooking Tips|
|When you are pan-frying or open grilling your New York Strip, make sure you brush the steak with olive oil. Unlike the Ribeye, it is a leaner cut and will stick to surfaces.
It is best to cook this cut hot and fast, turning every 30 seconds for an even cook and sear.
Note: Try not to overcook this cut, as it will get really tough.
If you like to eat a steak with a bit more chew in it, then the New York Strip is for you.
This is because this cut does not have the same level of marbling as the Ribeye. Instead, the New York Strip has a thick band of fat running down one side of it that you are can’t really eat. This thick fat strip on the side contributes to creating a robust flavor.
When cooking the New York Strip, it is difficult to dry it out too much with overcooking. This is because this steak is thicker than the Ribeye.
Now that we have assessed the differences between the Ribeye and New York Strip, you can make a more informed choice when selecting the best cut for you. Both cuts offer superior rich flavor, so if we were to compare, it would be based on the texture.
To summarize, if you want that melt-in-your-mouth texture, take the Ribeye. If you want a leaner cut with a chewier consistency, go with the New York Strip. Like always, when it comes to your steak, the bottom line is that taste is subjective, and it all comes down to personal choice.