Visiting a high-end restaurant can be an overwhelming experience, especially if you are not a fan of fancy dining. Looking at the menu, you will probably end up with confusion as you don’t know most of the items on the list. Go through the steak section, and there are two things that you will often see – New York strip and ribeye.

Want to know more about New York strip vs ribeye? We got you covered in this short article. At first look, the two looks almost the same. They are also both delicious. However, there is more than what meets the eye. Read on and find out what to order next time you crave for a juicy and mouthwatering steak.

A Quick Comparison of New York Strip vs Rib Eye

In this section, we’ll take a look at how these premium cuts are the same and different. Knowing these cuts by heart will help you decide which is better. At the end of the day, it all boils down to personal preferences. Since they are both expensive, it is good to know what makes one cut different from the other.

Where are They From?

This is one thing at which the two cuts share similar characteristics. They are both from the rib portion of the beef. This is a part that is not used extensively, so you can expect that the meat will be tender.

New York strip and ribeye are both derived from longissimus dorsi. These muscle strips are located at the spine just slightly outside the ribs. This is the loin of the cattle, which is more tender compared to the parts that are actively used. For the New York strip, the meat is from the short loin. This is between the sirloin and the rib. The ribeye, on the other hand, is derived slightly forward of the short loin and slightly at the rear of the chuck.

Which is More Tender?

While the two cuts are both from parts of the cattle that are mostly inactive, ribeye is tenderer compared to the New York strip. Another thing that makes the ribeye better in terms of tenderness is because of the cut. It is often thicker by an inch compared to ribeye, so you can expect it to be a bit harder to chew. However, when both cuts are properly cooked, they will be tender.

Which is Healthier?

For those who are concerned about their health when eating steak, choose the New York strip. Based on a standard 3-ounce serving, provided that the excess fat has been trimmed, the New York strip will approximately have 160 calories, 2.3 grams of saturated fat, and 25 grams of protein. On the other hand, a standard cut of ribeye will have 190 calories, 4 grams of saturated fat, and 23 grams of protein. With fewer saturated fats and more protein, the New York strip is a slightly better choice if you want a healthier steak.

Regardless of which cut you choose, one of the best ways to make the steak a healthier meal is to consider what you eat it with. From the sauce to the sides, look for those that are dense with the nutrition that your body needs to have a flavorful and delicious meal.

Which is More Flavorful?

New York strips are known for having lesser fat and marbling. This makes it a better option for those who are looking for a leaner cut of meat. On the other hand, because ribeye has more marbling, it tends to be more flavorful. It remains tender as you cook it. For the New York strip, you have to be more careful as it is easy to overcook the meat and can make it difficult to chew.

Which is Harder to Cook?

There is no easy answer to this question. It depends on how you decide to prepare the steak. Make sure to keep an eye to be assured of its tenderness. The seasonings that you will use will also have an impact on the flavor.

Ribeye or New York Strip

Tips and Tricks

Before we conclude this post, allow us to leave you with some tips for both New York strip and ribeye, especially if you decide to grill them instead of ordering these cuts in a fancy restaurant.

Cooking Your Steak

Pan-searing, grilling, and broiling are some of the best cooking methods for the New York strip. Brush the meat with olive oil and add a dash of salt and pepper to taste. Before cooking, regardless of the chosen method, allow the meat to come at room temperature. Cook the meat in high heat about five minutes for every side, flipping it only once. It is best to have a thermometer and check if it is already 145 degrees Fahrenheit if you want it to be medium-rare.

On the other hand, for ribeye, you can skip the olive oil because it already has more fat content compared to the New York strip. Stick to salt and pepper. The cooking methods can also be the same as the one mentioned above.

Choosing Meat

If you are buying meat from a butcher or grocery, the considerations are the same as the other cuts of steak. One of the most important is color. Do not choose meat with a dark color as it can be an indication that it lacks freshness. Pay attention as well to the connective tissues as it can make the meat harder to chew. It is also best to choose one with more fat for better marbling.

Eating Your Steak

After cooking your steak, the next concern is how to eat it. Regardless if you choose New York strip or ribeye, you can use the same sauces that you want. Whether it is mushroom gravy or red wine steak sauce, both will be flavorful as long as you cook the steaks properly. The choice for sides is also a personal preference. Sweet potatoes, mashed potato, broccoli, carrot slaw, and zucchini salad are some of the healthiest choices that will go best with your steak.

Gordon Ramsay’s Top 10 Tips for Cooking the Perfect Steak

Conclusion

Now that you are done reading our brief New York strip vs ribeye comparison, it is now time to decide which is better between the two. They are both delicious and from the same parts of the cattle that are inactive. Ribeye is the better choice when it comes to tenderness because it has more marbling. On the other hand, the New York strip tends to be healthier because it has more protein, fewer calories, and fewer saturated fats. 

Porterhouse and ribeye are two of the most popular steak cuts that you will see on the menu when having a gourmet dining experience. If you are shopping for meat to grill at home, these are also among the most common you will find at your neighborhood butcher.

In this short porterhouse vs ribeye comparison, we’ll look at how the two cuts are different in terms of where they are from, their flavor, and methods of cooking, among other things. In the end, we’ll help you decide which one is better.

Where Is It From?

They are both from cattle, but which part of the animal is it from? This is an important consideration since it will have an impact on the tenderness of the meat. If it is from a potion that is often used when moving, the muscles will make the meat tougher and harder to chew. On the other hand, it will be tender if the meat is derived from an under-used body part.

The ribeye is from the steer’s rib cage, almost near the head. These are from muscles that do not engage in a lot of work, so you can expect the meat to be tender.

The porterhouse, on the other hand, is a thicker and larger T-bone. It is from the loin of cattle, which is the rear end of the animal. It also has a low-level movement, so you can expect the meat to be equally tender as a ribeye.

The main difference, however, is that there are two cuts for a porterhouse. On one side is tenderloin and on the other side is strip steak.

How Do They Look Like?

One of the easiest ways to tell the difference between the two is through their appearance. While they both come from almost the same rib area, they look different, either when raw or cooked.

A ribeye steak has small or no bone. It is also tender when it comes to its texture. In contrast, a porterhouse has a visible T-shaped bone. For tenderness, there are two profiles since it includes two cuts of meat.

Which Has More Marbled Fat?

Marbling is another important consideration when you are choosing steak cuts. Especially if you wish to grill it at home, the fat content will determine the marbling. It will have an impact on the flavor and texture.

The more marbling there is, the better is the meat when it comes to being tender and juicy. Between the two cuts, ribeye has more marbling. With its high-fat content, it is considered the juiciest from all steak cuts.

Which is Cheaper?

Especially when eating out, a lot of people tend to stay away from steak because they are expensive. You must have an idea of how much it is so that you won’t be shocked. According to the National Retail Report for beef released by the United States Department of Agriculture, the average price for the two cuts is almost the same.

The ribeye will typically be more expensive in some restaurants. The reason for this is because it is more popular and has more marbled fat. If you want a steak to share and you want it to be cheaper, a porterhouse is the better option. On the other hand, for a fancy experience and if you want the juiciest and tastiest steak that you can have, it is hard to go wrong with the ribeye.

Which is Easier to Cook?

If you are buying steak raw and thinking of which one is easier to grill, take note that there are differences in how you will cook the two. For the ribeye steak, the best cooking methods include broiling, grilling, and pan-frying.

A lot of people tend to stay away from grilling. This is because of the fat content of the meat, which will make it prone to flare-ups. In terms of doneness, it is often best enjoyed when it is rare or medium-rare.

For porterhouse, on the other hand, broiling and grilling are two of the best cooking methods. There is a big bone in the center and it has an irregular shape, which is why most don’t like to have it pan-fried. Because there is a raised bone, it is difficult for the meat to get in direct contact with the surface of the pan. It is better if there is an open flame to cook the thick cut of meat quicker. When it comes to doneness, it is often cooked well-done.

Porterhouse and Ribeye on a Griddle Top

Which is Healthier?

If you are curious about the healthiest meat choices, the better cut is porterhouse. It is the mix of the short loin and tenderloin, so you can expect it to be leaner when compared to ribeye. On average, a ribeye can have 10 grams more fat compared to porterhouse.

This fat, however, is what makes the ribeye the more flavorful and juicier option. If you want to lessen the fat content in a ribeye, you must choose the right cooking method. You can cook it well-done to lessen the fat content. However, ask any steak enthusiast and they will say that this is a mortal sin. A ribeye is not meant to be cooked well-done since it is the fat that makes it tasty!

What’s The Best Steak Cut & Why? Tenderloin vs Porterhouse vs T-Bone vs Strip vs Ribeye vs Sirloin

Conclusion

Now that you reached the end of this post about porterhouse vs ribeye, we hope that it is now easier to decide which one is the better option between the two. They are both from the rib section, although, the ribeye tends to be better in terms of tenderness and juiciness. Porterhouse is larger and thicker with a bone in the middle and essentially two cuts of meat on each side.

For the price, they are almost the same, although, the ribeye can be quite expensive. For cooking, if you want to grill the meat, the porterhouse is the better option. The ribeye is best for pan-frying or broiling as it has high-fat content that can cause flare-up when you grill it.