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What defines a steak? Any cut of meat that can be cooked quickly because it has a lower amount of connective tissue requiring a longer cooking time. The fundamental difference between steaks or roasts is the size. If you love steaks, you’ll know that the rival princes for the crown of “king of steaks” include the New York strip and ribeye steaks. These are two premium steaks and the cost is usually comparable for the same grade of beef.
The quality of steaks, as well as the cost, is defined by which muscle they are cut from on a steer. The less a muscle is used during the lifetime of the animal, the more tender steaks will be. Therefore, any cut of steak which originates in the longissimus dorsi muscles located alongside the steer’s spine, exterior to the ribs, will be tender as these muscles are relatively unused.
Often this will be sold under various names including “entrecote”, “Scotch filet” or “Delmonico Steak” among others. These steaks are cuts of meat taken from the front end of the longissimus dorsi muscles, closer to the steer’s head. These cuts are characterized by a marbled appearance with a nice length of fat attached, and this characteristic fat provides the steak with its great beefy taste. The center or “eye” of the meat is generally smooth and fine-grained. It can be broiled, grilled, or even pan-fried with delicious results. Because the ribeye cut has a generous amount of fat, a bit of care should be exercised when grilling to prevent flame flare-ups.
N.Y. Strip Steak
The New York strip steak is also known under other names such as “top sirloin”, “top loin”, “contrefilet” or even “Kansas City strip”. The New York strip is also cut from the steer’s longissimus dorsi muscles but from the other end of the muscle closer to the rear of the animal in the primal short loin, behind the ribs. A strip cut is tender, but it is a bit grainier than a ribeye providing steak lovers an enjoyable chew. It is not as hefty as a ribeye, however, it is easily trimmed and without the same large amounts of fat. It’s easy to cut and even easier to cook. It, like the ribeye, can be grilled, broiled or pan-fried, but it is a tad easier to grill because of the lower quantity of fat, helping you to avoid those grill flare-ups.
New York Strip vs Ribeye
Both of these steak cuts are among the very best that you can find at your local butcher or favorite steakhouse. The principal difference is that the ribeye has more fat and is marbled in appearance. The ribeye is a very tender cut of meat that can melt in your mouth as if was butter. The New York strip, on the other hand, does have fat, but it is in the form of a strip of fat that runs along one side of the cut, and that you usually trim off after cooking as opposed to eating it.
The ribeye is generally tenderer than a New York strip but fattier, whereas the strip, will provide you with a sturdier grain when chewing but it is a nice lean cut of meat. The difference lays mainly in your taste and texture preference. If you prefer more fat and a buttery-like tenderness, the ribeye will be your choice, but if you prefer that great steak taste in a healthier version with fewer calories, more protein, and less saturated fat, the New York strip is your best bet.
To grill or not to grill?
These cuts can be found at your butcher in varying thicknesses and either with bone attached or not. Both of these steak cuts offer great flavor when not overcooked but grilled with a bit of salt and pepper. If you can’t grill, they will guarantee a great result either broiled or pan-fried.
Which cut of steak is best?
There is no best cut of steak when you’re considering New York strip vs ribeye steaks. Both are excellent cuts of meat. The ribeye is a bit fattier while the New York strip is a decidedly leaner cut.
Is NY Strip a good steak?
The New York strip cut is more than a good steak. It is a great steak. Again, the choice of the New York strip over other cuts depends on your taste. If you prefer a cleaner cut with less fat and more protein, strip steaks could very well become a favorite.
There is no difference. The “Delmonico Steak” name simply comes from the famous New York steak house restaurant of the same name.
Is ribeye the best steak?
It is one of the best steaks. To name it the “best” steak depends upon your personal preferences. If you prefer a buttery tender thicker cut of steak with more fat content, the ribeye may be exactly what you are looking for.
Whatever your taste or dietary considerations, both New York strip and ribeye steaks are winners. They are both tender steaks that guarantee great flavor and the multiple cooking options for both types of steaks will guarantee that you can enjoy great steaks in any season.
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