We know steak as a thick and flat piece of beef that’s usually grilled or seared until a particular level of doneness is achieved. All kinds of this meat are readily available in the market today, so choosing the best cut of steak can be tricky. For this article, we’ll be breaking down two of the most prized slabs: New York strip vs ribeye.
If you’re interested, continue reading to discover all there is to know about ribeye and New York strip steaks. Learn their different names, source, flavor and texture, best cooking methods, and more!
What Is the Difference Between Ribeye and NY Strip Steak?
From source to flavor, there are several notable differences between a New York strip vs ribeye. On the whole, the ribeye is a beef rib steak cut that has a good amount of fat marbling. Cooked the right way, it turns incredibly buttery and juicy. Meanwhile, NY strip is a short loin cut that is very tender despite being quite lean. Feel free to refer to this infographic for a quick snapshot of their characteristics.
What Is Ribeye Steak?
Now you know the basics of what sets apart a ribeye steak vs New York strip. To pinpoint the exact differences between them, it’s important to understand the basic characteristics of each one. For this section, discover everything from the common names of the famed ribeye steak, to how this particular cut is prepared in the kitchen.
Though the standard name of this steak cut is ribeye, it also goes by several monikers. Here are the most prevalent ones:
- Delmonico Steak
- Spencer Steak
- Market Steak
- Cowboy Cut
- Beauty Steak
- Scotch Fillet
Where Are Ribeye Steaks Cut From?
Looking at its name, you can already pretty much identify the location of the ribeye: the center or “eye” of the animal’s upper rib cage. To be specific, it’s usually taken from the 6th to the 12th beef rib, in between the shoulder and loin.
A single steak cut of this nature can consist of two to three types of muscle groups, separated by a layer of fat. These are the complexus, spinalis muscles, and longissimus dorsi muscles. Although, a combination of the latter two is most common. These muscles are rarely exerted, so they have a good amount of fatty streaks and very few connective tissues. This accounts for the ribeye’s famous juiciness.
Is Ribeye Steak Good?
Yes. Ribeye is the best steak cut option for a lot of red meat enthusiasts. With its heavy fat marbling, it’s easily a top contender for the most flavorful cut of steak. Plus, this fatty meat has a smooth texture that transforms into a satisfyingly buttery and juicy entree when cooked the right way.
Ribeye steak is also a popular choice for making dry-aged meat at home. For context, dry-aging beef entails leaving the meat in a temperature-controlled space for a few days to a month. As a result, dry-aged ribeye steak acquires a richer buttered beef flavor the longer it ages, with occasional hints of nuttiness and cheesiness in the mix.
Best Cooking Methods
To make the most tender cut of steak out of your raw ribeye, it’s best to use hot and fast dry-heat methods. And among everything else, grilling and reverse sear techniques reign supreme.
This is a special grilling method wherein the grill itself has two spots of varying heat levels. Once you’ve seasoned the raw ribeye meat with salt and pepper, start by cooking it on the part of the grill that’s subjected to high heat. This way, the meat forms a browned crust on the outside.
Although, too much exposure to open fire also isn’t ideal. The fat marbling on the ribeye can cause flare-ups, too. When this happens, move the steak to the low temp zone to continue cooking without burning the meat.
Generally, a typical cut of ribeye that’s 1 ½ inches in thickness has a grill time of 12 to 15 minutes, flipping halfway through. Although, bone-in steak cuts may take longer. Take the pieces off the grill at 125 degrees F, and let it rest. Aim for an internal temperature of 135 degrees F for a medium rare grilled ribeye steak.
The reverse sear method, on the other hand, is the opposite of the regular searing technique. First, cook the seasoned slab of meat for 45 minutes to an hour in an oven that’s been preheated at 200 degrees F. Once it reaches an internal temperature of 120 to 125 degrees F, transfer the ribeye strips onto a piping hot pan to give it a good one-minute sear on each side.
Is Ribeye Steak Expensive?
No. The average ribeye price is middle-of-the-road, and it’s not the most expensive steak out there. USDA “Prime” cuts of the best ribeye steak quality typically cost more. Meanwhile, “Choice” and “Select” cuts tend to be cheaper. The type of ribeye steak may also be a factor. Grass-fed rib steak varieties and aged meat usually come with a higher tag.
How Many Calories in a 12-Ounce Ribeye Steak?
A 12-ounce ribeye cut has 990 calories according to the USDA. This is particularly higher compared to different cuts of steak due to its notable fat content. That said, this steak tends to have a high concentration of unhealthy saturated fats — so it’s always best to consume this food in moderation.
What Is New York Strip Steak?
Check out this section and learn everything there is to know about New York strip steak. Similar to the section for ribeye, here we’ll also be discussing the most important information about this particular cut— from where it’s from to its nutritional data. Keep reading below to discover the characteristics that set apart New York strip vs ribeye.
Before discussing the details about this particular cut of steak, let’s first learn other names of New York Strip Steak that you might encounter:
- New York Steak
- NY Strip Steak
- NY Steak
- Kansas City Steak
- Top Loin
- Ambassador Steak
- Boneless Club Steak
- Hotel-Style Steak
- Omaha Steak
- Veiny Steak
What Part of a Cow Is the New York Strip?
This slab of meat is taken from the cow’s short loin. But what cut is the NY strip, exactly? Actually, it’s a kind of boneless shell steak cut from the cow’s upper loin — sans the popular tenderloin. This meat consists of a singular muscle group that’s rarely exerted called the longissimus dorsi. Like other types of steak from this area, the New York strip is also quite tender.
While it doesn’t have as much marbling as a ribeye steak, the New York strip steak does have a thick layer of chewy fat on one side. Although, it isn’t exactly ideal for eating. Also, it is usually cut relatively thicker to keep the lean meat from drying out, as it cooks fast.
Is New York Strip Steak Good?
Yes, the New York strip steak is a good cut to try. You might be wondering, are New York strip steaks tender? While it may not have as much fat marbling as the ribeye, it’s still a relatively tender cut of steak. So it’s the best type of steak to have for a leaner slab of meat that cuts like a knife through butter.
There are also some differences between New York strip vs ribeye when it comes to flavor. Unlike the fatty and buttery market steak, the NY strip has a bolder beefy flavor overall.
Best Cooking Methods
So what is the best way to cook a New York steak? Not all cooking methods are suited for a classic cut of this meat. Browse through this section for the best ones to try.
Since NY steak doesn’t contain as much fat as the ribeye, it’s less prone to flare-ups. Hence, you don’t really need to use the special two-zone method for this. Hot and fast is the way to go about it — 900 degrees F, to be specific.
For grilled New York strip steak, cook the seasoned meat evenly by turning it every 30 seconds, until you hit the ideal internal temperature of 135 degrees F for medium rare.
Pan-frying ribeye is easy. Preheat a cast iron skillet until it’s smoking, and sear the seasoned meat on both sides until the meat thermometer reads 125 degrees F. Place the slabs on a broiler pan or wire rack to rest for a minute, and will come up to the ideal temperature of 135 degrees F for medium rare New York strip steak while it sits. Drizzle its juices on top before serving.
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Is New York Strip Steak Expensive?
No, and the price of the New York strip steak is quite average. Although, it can sometimes be a little more expensive than ribeye, as it can cost as much as 18 US dollars. Generally, this can be around three to six dollars more than the average Spencer steak. But of course, top-grade varieties will come with a heftier price tag. This is the same for grass-fed and aged kinds as well.
How Many Calories in New York Strip Steak?
A 12-ounce New York strip steak has around 398 calories, which is considerably less than the ribeye. Also, this leaner cut of meat has less concentration of saturated fats — making it a far better option for those who are trying to lead a more heart-healthy lifestyle.
Frequently Asked Questions
Which Is More Expensive, Ribeye or New York Strip?
Since ribeye is among the most well-known kinds of steak, you might think that it also comes with a hefty price tag. However, that’s not always the case. Most New York strip steaks are a tad more pricey on average. Although, you also need to note that factors like the source of meat and your location may also affect the price of these beef cut options in your area.
Which Is More Tender, Ribeye or New York Strip?
The short answer is ribeye, even though these two are both quite tender steak cuts. The former stands out because its meat is lined with sections of fat or marbling. These marblings add a juicy, succulent quality to the meat that you wouldn’t get from leaner beef parts. All in all, ribeye is the best cut of steak to choose for the main dish that melts in your mouth.
Which Is Better: New York Strip vs Ribeye?
Obviously, both ribeye and New York strip have their own sets of strengths. The former is a top choice for indulgent steak dinner ideas, while the latter is better for those who prefer leaner and chewier cuts. One thing is for sure, though: regardless of whichever type of prime cut you have, you’re in for a truly gastronomic experience!