Both the New York Strip Steak and the Ribeye Steak go by many names. New York Steak is known around the world most commonly as a sirloin, or striploin steak, or even porterhouse.
In the USA alone, New York may be marketed as an Ambassador Steak, Boneless Club Steak, Kansas City Steak, New York Steak, Hotel-Style Steak, Top Loin, or a Veiny Steak.
Similarly, the Ribeye is known as the Beauty Steak, Delmonico Steak, Cowboy Cut, Spencer Steak, Scotch fillet, Whisky fillet, or the entrecôte, depending on where in the world you’re from.
Both cuts come from a similar region of the cow, and both are quite exceptional pieces of meat – marbled and plump, perfect for fast and hot cooking, and favored by steak connoisseurs around the world.
But, what distinguishes these cuts, and how might you use them?
In this article, it’s my mission to educate you as to the wonders of the New York and Ribeye steaks, and in doing so, to help you make an informed decision on which cut you fancy cooking up tonight!
- 1 What Is A New York Strip Steak?
- 2 What Is A Ribeye Steak?
- 3 New York Strip Steak VS Ribeye Steak: Texture, Taste, Nutrition, Price, Availability & Cooking Methods
- 4 Conclusion
What Is A New York Strip Steak?
A New York Strip is a sizable cut of meat taken from the short loin of the cow.
The short loin is located immediately behind the ribs, next to the sirloin (despite, confusingly, this being a name for the cut elsewhere in the world), and with the tenderloin passing through it at one point.
The muscle which comprises the short loin, the longissimus, is large – allowing for big cuts – and little used – making the meat of a New York Steak particularly tender.
When served on the bone with some tenderloin included, a New York Steak is known as a T-Bone Steak.
New York Steaks are known for their full flavor and tenderness, though are noticeably less tender than cuts from the tenderloin or sirloin.
They have lower fat contents than other similar cuts, though often come with a tight band of fat running along one side (chewy, but still delicious).
New York Steaks tend to benefit from a simple cook. Fire and smoke only, with just a light seasoning, bring out their beefy complexity.
What Is A Ribeye Steak?
Ribeye Steaks are, unsurprisingly, cut from the rib section of the cow.
What might surprise you to learn, is that Ribeyes are comprised mostly of the same muscle – the longissimus dorsi – as the New York Steak.
In addition to the little-used longissimus, Ribeye Steaks include the complexus and spinalis muscles.
Combining the meat of three muscles from a little-exercised area of the cow, Ribeye Steaks are exceedingly tender, with a high-fat content marbling that boasts an intensely rich flavor.
Spanning the area between the 6th and 12th ribs of the cow, Ribeyes are famous for their melt-in-the-mouth quality. In part, the awesome flavorfulness of a Ribeye Steak comes from the rib marrow from which it is taken.
So, too, the utter decadence of a cut so full of tasty fat. Like a New York Steak, a Ribeye should be treated with respect: cooked with minimal seasoning.
However, it must be treated carefully, too, as its high-fat content can often lead to flames in the kitchen.
New York Strip Steak VS Ribeye Steak: Texture, Taste, Nutrition, Price, Availability & Cooking Methods
Having explained a little about each cut, I think it’s high time we got down to brass tax. How do New York and Ribeye steaks compare when put head-to-head?
Let’s break it down over the following categories: Texture, Taste, Nutrition, Price, Availability, and Cooking Method.
Some people mistakenly think that beef is beef is beef. That no matter where the cut comes from, it will have the same mouthfeel. Those of us in the know, however, know that nothing could be further from the truth.
The differences in texture between a New York Steak and Ribeye demonstrate this point perfectly.
Though both cuts come from the longissimus dorsi muscle (and in theory should be similar), they actually differ quite dramatically in texture.
Ribeye steaks are noticeably more tender than New York Steaks, almost melting in the mouth when cooked to perfection.
In contrast, New York Steaks tend to be a little chewy (though still tenderer than other cuts). The tenderness of a Ribeye is due to its high-fat content, and the marbled distribution of said fat.
Now, New York Steaks are beloved the world over, but the lower fat content (when compared to a Ribeye), combined with the thick pad of (sometimes inedible) fat which covers one side of the cut, does reduce the overall tenderness.
The closest a New York Steak can come to mimicking the tender mouthfeel of a Ribeye is when it’s cut super thick, thus retaining a higher moisture content during cooking.
If that was confusing at all, and you’re still wondering: Is New York steak tender? The answer is that yes, it is tender. It’s just not nearly quite as tender as a Ribeye steak, due to the lower-fat content in the New York cut.
Of course, it’s not always all about texture when it comes to your choice of steak. Taste is surely of equal importance.
In this category, there is less distinction between Ribeye and New York Steaks. Both are heralded the world over as being especially delicious cuts of meat.
Given that they come from the same major back muscle, this is perhaps unsurprising. The wealth of muscle in each cut lends itself to a truly unparalleled “beefiness” in the flavor profile.
The depth of flavor in a New York Steak comes mostly from the thick band of fat along the edge.
Whilst many people decline to eat this fat, it does wonders during cooking, dispensing its buttery richness throughout the meat.
With Ribeyes, on the other hand, the flavor comes from the fat marbled right through it, as well as the marrow to which it’s in close proximity before butchery.
There is, however, still a taste difference between these two cuts.
The Ribeye steak is, many would argue (including myself) the tastier cut overall. Its extremely high-fat content simply makes it irresistibly delicious.
The New York Steak is still a very fine piece of meat, and delicious, too, but has less of a complexity of flavor due to it being an overall leaner cut, with no proximity to marrow in the cow.
If there’s one category in which the New York Steak is guaranteed to come away with the gold medal, then it’s this one.
Whilst a high-fat content might do wonders for the flavor profile and melt-in-the-mouth tenderness of Ribeye steaks, it does no good for your cholesterol, nor your health more generally.
In an average 8oz Ribeye steak, there would be almost 11 grams of saturated fat (that’s the bad stuff!). In the same cut, you’d eat 700 calories, and 62 grams of protein.
On the other hand, a New York Steak is comparatively healthy.
Whilst it does contain some marbling and is still tender and tasty with that thick band of fat, the fat is rarely eaten, and even if it were the fat content would be noticeably lower than in a Ribeye.
In an 8oz New York Steak, there are just 6 grams of saturated fat: almost half of the unhealthy fats found in a Ribeye. For that same size New Yorker, you’ll be consuming 427 calories, comprised of 67 grams of protein.
|8oz Ribeye Steak||11g||62g||700cal|
|8oz New York Steak||6g||67g||427cal|
To summarize, if you’re interested in your health, then the New York Steak is the cut for you. Packing more protein, fewer calories, and less fat than a Ribeye pound-for-pound, it’s a no-brainer for the health-conscious carnivore.
So you’re going out for a steak dinner (or buying in), but you’re on a budget (aren’t we all?).
What is more expensive, New York strip or Ribeye? New York Steak is more expensive. However, the price difference between these two prime cuts is largely negligible.
There is a large price crossover between the plumper New York Steak and the thinner Ribeye. This means that if you’re looking to spend an average amount, you could treat yourself to either.
For a USDA Choice New York Steak, you can expect to pay between $9 and $15 per pound. (You’ll pay a little more for organic and grass-fed cuts.)
For a USDA Choice Ribeye Steak, you can expect to pay between $10 and $16 per pound. (You’ll pay a little more for organic and grass-fed cuts.)
A difference of one dollar is not normally going to impact your decision.
What’s more, when you compare the two prices to that of prime American Wagyu beef (which may cost anywhere between $100-$150 per pound), these delicious and tender steaks seem a whole lot more affordable.
There are breeds of cow and cuts from any cow which are harder to find than others.
American Wagyu beef (mentioned above), as well as genuine Kobe beef from Japan, tend to outprice most average eaters, and may not even be available in your area.
Moreover, there are those cuts which – whilst exceptionally tasty – have fallen out of fashion, and are served less often in restaurants.
Thankfully, there is no shortage of either Ribeye or New York Steaks. In fact, these two beef cuts are some of the more popular options available at local butchers and in restaurants.
What this means for you, is that you’re freed up to make your choice based on other factors (such as taste and texture), rather than on whether the cut will be available for you to buy, or not.
Both a New York and a Ribeye steak benefit hugely from a cook who knows their way around a prime piece of beef. These cuts are deeply “meaty” in flavor – with the richness of beef, savouriness of fat, and the sweetness of marrow.
Thus, they do best when only lightly seasoned, and thus given the chance for their natural flavors to shine through.
Whilst fire and smoke are recommended for the cooking of either, the method does differ, and it’s important to pay attention to the differences.
With its high-fat content, a Ribeye steak can quickly start fires in the kitchen if not dealt with carefully.
Best Way To Cook A New York Steak
To cook a New York Steak, you want to use the “direct grilling” method.
“Direct grilling” is where the steak is cooked directly over the flames of your grill. Since there’s less fat in a New York Steak, you want to seal it with a nice crust to keep the moisture in.
For a rare New York Steak, cook to an internal temperature of around 130 degrees Fahrenheit. For a medium-rare steak, cook until internal temperature reaches 150.
You can always cook a New York in a frying pan, too, with minimal risk of flame.
An 8oz New York Steak should require about 8 minutes on the grill to reach rare doneness. Remember to let your New Yorks rest for 5 minutes under foil before serving.
Best Way To Cook A Ribeye Steak
To cook a Ribeye Steak, on the other hand, you need to use “two-zone grilling”.
“Two-zone” requires that one side of your grill is directly heated by high flame, whilst the other side is cool. Ensuring that you have these two “zones” gives you greater control over the cooking process.
In turn, this minimizes the risk that your Ribeye steak will catch aflame. Essentially, you want to cook over the high heat until fat drips begin to cause flames.
At this point, move the Ribeye onto the cool part of the grill until the flames die down. Once under control, move the steak back and repeat this process until cooking is complete.
You should aim for a nice crust on your Ribeye, with the same internal temperatures (130-150) for rare to medium-rare doneness.
A 10oz Ribeye should require about 15 minutes of cooking to reach rare doneness. Let your Ribeyes rest for 5 minutes under foil before serving.
The New York Steak versus Ribeye steak is a debate that’s been going on for a long time. I’ve no doubt it will continue on long after I’ve finished writing this article.
Both are really lovely cuts of beef, with some excellent flavor and texture profiles, and, ultimately, not that much separating them across our range of categories.
Still, however, I am constantly asked to settle the debate: Which steak is better Ribeye or New York? There’s no denying that the Ribeye is just a better-tasting, softer-textured cut of meat. However, a New York Steak is the healthier option.
It’s also a little cheaper, too, and a little faster and easier to prepare and cook.
I leave it up to you, dear reader, to decide between decadence (Ribeye) or protein-leanness (New York).