The next time you’re in the butchery you may want to ask which is the better beef cut when comparing the New York Strip vs Ribeye. They’re both great tasting steaks and more expensive than other beef cuts. This is why you want to make sure you get the cut you like.
Ribeye steak has more marbling or internal fat while New York Strip has a large trimming of external fat. The New York Strip offers more of a chew while the Ribeye is tenderer. Ribeye is also easier to cook without turning it into a ruined meal.
Once you know what sets these steaks apart plus their similarities, you can make your pick. We’ll also talk about which one is better for cooking and how to get the best results when preparing for a meal. What’s more, we’ll highlight the reasons why you may prefer one cut over the other.
Table of Contents
Comparing the Steaks in a Glance
The table below gives you an overview of both the ribeye steak and the New York strip steak.
| Location on steer | Rear end of longissimus dorsi | Front part of longissimus dorsi in the rib section |
| Fat content | Thick rim of fat on one side. Very little marbling | High density of marbling |
| Flavor | Rich and buttery | Robust, meatier |
| Texture | Tight and grainy. More chew | Smooth. Tender |
| Bone-in/no bone | Most times without a bone | Can be boneless or with bone-in |
| Cooking methods | Grilling Pan-fry | Two-zone grilling. Reverse sear either in the oven or the smoker |
| Dietary benefits | Healthier with lower fat content | Not good for low fat diets |
| Where to Buy | NY Strip Choices at Snake River Farms | RibEye Choices at Snake River Farms |
What is New York Strip?
Also known as the NY Strip, this steak comes from the longissimus dorsi of the steer. This is located on the bovine’s spine as a pair of muscle strips running down outside the ribs. This area is more commonly known as the short loin.
The muscles in the loin area are not used as often during activity so any cut coming to this area tends to be more tender. The NY Strip has a thick layer of fat running along one side. This gives a hearty beef taste popular with many steak lovers. There’s very little marbling in this cut.
This piece of meat comes from one side of the T-bone steak. It has a tighter texture with a grainier appearance. This means the meat will be chewier with more of a bite.
What is Ribeye Steak?
The ribeye also comes from the longissimus dorsi of the steer. However, the cut comes from the front end of the loin, in the rib area. It’s a tender piece of meat with a rich, beefy, and buttery taste.
Ribeye has a high density of marbling and its texture is smooth. It comes either boneless or with bone-in. Sometimes, a ribeye cut may include the parts of the complexus and spinalis muscles.
This premium cut is popular for cooking because of its internal marbling, guaranteeing a tasty, tender piece of meat. It’s also known as the Delmonico steak, the beauty steak, the cowboy steak (bone-in), or the Spencer steak (without bone).
Key Differences and Similarities
While both the NY Strip and the ribeye are premium choices of beef cuts, they do have some differences but also some similarities. It’s for these reasons steak lovers will pick one over the other.
What Sets the Two Steaks Apart?
If we were to highlight the differences between these two steaks they would be as follows:
- Fat content: The ribeye has more internal marbling than the NY Strip. The NY Strip has a dense layer of external fat on one side.
- Flavor: The marbling of the ribeye lends to a richer, buttery while beefy flavor while the external fat of the NY Strip gives this cut a heartier, meatier flavor.
- Texture: Both cuts are tender with the NY Strip being chewier because of its tighter grain.
- Location of cut: The ribeye comes from the front section of the longissimus dorsi of the steer while the NT Strip comes from the rear end of this muscle strip.
- Cooking methods: Because of the different fat composition of these steaks, they each benefit from different cooking methods. Ribeye is easier to cook without messing it up because of its heavy marbling presence.
It’s because of the similarities between these two steak cuts that there’s even a debate. Let’s check them out here:
- They’re both premium cuts with a pricier tag.
- They both come from the longissimus dorsi of the steer.
- They’re both tender and flavorful.
- They look similar.
What Makes One Steak Better Than the Other?
Out of all the other beef cuts available, steak eaters will say these two steaks give you a tenderer and tastier meal.
The following characteristics of the ribeye would make it a better steak for some foodies:
- Deep marbling gives a richer and smoother taste while keeping it tender when cooking.
- It’s less likely to be ruined if slightly
- You can choose between having a cut with bone-in or no bone.
Fans of the NY Strip will tell you the following characteristics that make it your number one pick when choosing a steak:
- Its robust and meaty taste because of the thick fat on the rim.
- It has more chew because of its tighter, grainier texture.
- Often comes as a thick 1-inch slice which helps to prevent it from drying out while cooking.
Which one is better really depends on your personal taste buds and how you like to cook steak. This brings us to the cooking methods of these beef cuts.
How to Cook NY Strip
Because of the thick rim of fat on the outside, this steak would benefit from a hot and fast cooking method. Grilling or pan-frying these cuts will bring out the tenderness and flavors of this meat. The key to a good NY Strip is to not overcook it as this will result in a dry piece of meat.
Grilling
Prepare your meat by coating it with your favorite seasonings. This can simply be salt and pepper or a mixture of different spices and dried herbs.
Heat up your grill to a high temperature. This should be around 900 degrees Fahrenheit. It’s a good idea to coat the grill racks with olive oil or butter to prevent the steak from sticking. Toss the meat on and turn every 30 seconds until the steak is ready.
You can estimate 2 to 3 minutes per side for a medium-rare steak and 4 to 5 minutes for a steak well-done. Use a meat thermometer to help you gauge the right doneness for your personal preference:
- Rare: Cook to 125 degrees F
- Medium rare: Cook to 135 degrees F
- Medium: Cook to 145 degrees F
- Well done: Cook to 160 degrees F
When the steak is cooked, place it onto your serving platter with a blob of herb butter on it. Chefs do recommend letting it sit for at least 10 minutes before slicing. This allows the meat juices to settle evenly.
Pan-frying
The method of pan-frying is great for doing on the stovetop with a cast-iron skillet. Once again, prepare your steak by seasoning it with salt and freshly ground peppercorns. Heat up the skillet and coat with either butter or olive oil.
When the skillet starts to smoke, add the steak. Use the same method as for grilling by turning the steak every few minutes until you reach the desired doneness. To prevent your steak from being overcooked, remove the steak from the pan when it reaches 5 degrees F before the preferred internal meat temperature.
The internal temperature will continue to rise once off the heat. This prevents any chance of overcooking your meat. Let it sit for another 10 minutes before slicing and serving.
How to Cook Ribeye
With its high-density of marbling, the ribeye steak is prone to flare-ups on the open grill. Chefs will recommend you use either the “two-zone” grilling method or the reverse sear way of cooking this meat.
Two-Zone Grilling
This method works well with a charcoal grill. It entails having one side of the grill being prepared with enough charcoal to create a high heat. The other side of the grill will be prepared for medium heat cooking.
Season your meat and then place it on the hot side of the grill. Sear both sides until they brown. Remove from the high heat and move over to the other side of the grill to complete the cooking process. Use a meat thermometer to gauge doneness according to your preference.
The high-fat content does mean you have less chance of drying out the meat if you happen to overcook it. The thickness of the cut will also determine the length of time you sear either side of the ribeye.
Similar to the New York Strip, once cooked remove the ribeye steak and let it sit for 8 to 10 minutes before slicing and serving.
Reverse Sear
The method of reverse sear cooking is not a popular method for cooking steak and yet, if done properly, results in a delicious meal. It entails cooking the steak in the oven first BEFORE searing. You can also use the smoker for this method.
Prepare the meat by seasoning with salt and pepper. Heat up the oven to 275 degrees F. Place the steaks in the oven and cook until it reaches around 95 degrees F internal temperature. Remove from the oven and sear in a hot skillet with butter or olive oil. You can also use the grill if you’ve got it fired up for a BBQ. The length of time spent searing depends on the thickness of the cut and your preferred level of doneness.
Sit for up to 10 minutes before slicing and serving.
Watch this video giving you some tips when cooking both beef cuts.
Which Steak to Pick
When it comes to picking the best steak cut of the two, you can use the following criteria to help you decide which one to go with:
- Cooking: You have less chance of drying out a ribeye steak than a NY Strip steak.
- Flavor: NY Strip has a more robust, meaty flavor compared to the rich and buttery flavors of the ribeye.
- Fat content: If you prefer a fatty piece of meat then Ribeye is your pick. The fat on the NY Strip is not ideal for eating.
- Texture: Ribeye is tenderer and softer to chew than the NY Strip which has more of a bite.
- Bone-in/no bone: While you can get NY Strip steak with bone, you’re more likely to get ribeye with bone-in if that’s your preference.
- Healthier option: NY Strip is the healthier option with its lower fat content.
You’ll not be disappointed with either steak cut. However, if you’re fussy about fat content, then NY Strip steak is your best bet.
Comparing the Steaks in a Glance
The table below gives you an overview of both the ribeye steak and the New York strip steak.
Final Thoughts
Deciding whether to treat your guests at your next barbecue to ribeye steak or New York Strip depends on a number of factors. If you and your guests love a richer, smoother steak that’s tender then Ribeye will be the better steak to go with. However, if you’re getting together with the boys and you all enjoy a slice of meat that’s beefier with more chew, then cowboy steak it is.
The differences and similarities between the two steaks as well as the number of options to cook them may also be the final deciding factors for you when picking a beef cut. And, if you’re watching your weight but still want a good steak, you’ll be healthier going with the NY Strip.
Whichever beef cut you pick, always make sure it’s of good quality, has a healthy color with no mottling or specks, and looks fresh. Ask your butcher the next time you’re buying steaks to point you in the right direction.
