New York Strip vs Ribeye Steak
WHAT IS A NEW YORK STRIP STEAK?
New York strip steak is a timeless steakhouse cut renowned for its exquisite marbling and tenderness. It comes from the short loin region of the cow which doesn’t get as much activity as other parts of the cow. This translates into that famous marbling which, when cooked, helps baste the steak and keeps it ultra-juicy.
A standout feature of the New York strip is its large rim of fat down one side, giving the steak that rich and robust flavor. Although it is a tender cut, it is not as tender as others. When eating a New York strip, you’ll notice it has a bit of a chewier texture, which some people prefer.
New York strip steaks come in a variety of ways, including as a classic filet or with the bone-in. It also goes by a plethora of monikers, depending on where you are, including top loin, strip loin, sirloin, and its other namesake, the Kansas City steak.
WHAT IS A RIBEYE STEAK?
Talk with any steak lover about their favorite cut of meat and many will say the choice is obvious – the ribeye. It comes from the rib primal section of the cow which is nestled between the chuck and loin sections. Because it gets a lot of use, the chuck section can be on the tougher side, while the loin section is one of the most tender and where the popular filet mignon comes from. The ribeye’s location between these two sections means it offers the best of both worlds – a tender cut and beefy, mouthwatering taste.
Ribeye steaks are characterized by a delectable, rich flavor and a smooth, buttery texture. One of the best attributes of the ribeye is how easy it is to cook. For those with a penchant for overcooking steak, the ribeye is the perfect choice. Its rich marbling and fat content allow it to remain tender, juicy, and flavorful.
NEW YORK STRIP STEAK VS RIBEYE
The good news here is that you’re facing a win-win situation in that both the New York strip and ribeye make excellent choices for a delicious steak, no matter which you choose. However, there are several key differences that may impact your decision on what to go with.
Although both offer premier flavor, the ribeye has more marbling than the NYS and a more tender bite, while the NYS has less fat and is slightly chewier than the ribeye. NYS steaks are usually 1-1 ½” thick while ribeyes tend to be thicker, at least an inch, but often more.
Other key differences include price and size. Ribeyes are usually a bit more expensive than the NYS and are often 16 ounces or more, while NYS’s generally run between 8-10 ounces.
Both the New York strip and the ribeye can be prepared using classic cooking methods such as grilling, reverse sear, pan-fry, and sous vide.
AMERICAN WAGYU NEW YORK STRIP AND RIBEYE STEAKS FROM SNAKE RIVER FARMS
The bottom line is this: whether you select a New York strip or a ribeye steak, you are well on your way to winning. Choose your favorite cut of American Wagyu steak from Snake River Farms and pair it with a side dish and your favorite beverage for the ultimate steakhouse experience.
