Knowing the difference in your steaks can make all the difference between a great meal, and a total disaster, especially if you are the cook and you don’t know what each cut requires. If you are on the other end and you are ordering the steak, knowing the difference is equally as important. In this article, we take a look at New York strip steak vs Ribeye.
Both ribeye and New York strip steak are prime cuts of meat. The last thing you want to do is desecrate it by not cooking it right. A premium cut of meat is unique but also easy to get mixed up. They look alike in appearance only with very subtle differences.
Where in the cow New York Strip Steak comes from
The New York strip steak is taken from the top part of the loin, just behind the ribs, it is called the longissimus muscle. It is meat that comes from the loins of the cow. If this is too much detail for you to get over, you may want to opt for another steak. This part of the cow is generally more tender and juicier than most.
The size and fat/marbling content of New York Strip Steak
The New York strip steak has a fair amount of marbling in it. However, it is still less than what you would find on ribeye steak. The fat in the steak as well is less than what you would find in ribeye steak. It’s a great option if you are looking to have a leaner steak with just a bit of fat and also still tender.
A lot of lean cuts of meat tend to be more challenging than their fatty counterparts. New York strip steak will give you the best of both worlds. It is halfway between lean and fatty. However, the steak has a thick band down the side, and it usually has cartilage in it. This is one of the significant differences between the two steaks.
Flavour and texture of New York Strip Steak
New York Strip steak is known for its immense flavour. The muscle in the steak is what keeps it tender. It has a firmer texture than a ribeye. Because of this, it is a bit chewy as compared to ribeye. This is a flavorful steak that you are sure to enjoy.
The average cost of the New York strip steak is about the same as the cost of Ribeye steak.
Best methods of cooking New York Strip Steak
It has low-fat content, and this makes it better when it is cooked medium-rare. To do this, you can rub the fresh steak down with herbs and seasoning such as salt, pepper, garlic, and rosemary, then sear it in a pan for about 3 minutes.
When it is seared on one side, you can flip it over and do the other side, add a dollop of butter for extra flavour, then when it is done, remove the steak and let it rest. When you are ready to cut it, make sure to cut strips that are not too thin so that the meat doesn’t dry out.
If you would instead grill the steak, then you can do so with minimal seasoning. You still need a couple of minutes only to seal the flavours in and have the steak seared adequately on both sides.
Pros of New York Strip Steak
- It is leaner than rib eye
- It is full of flavour
- It is tasty
- It is best-cooked medium rare and preserves flavour that way.
Cons of New York Strip Steak
- The stip of fat on one side is tough and can be challenging to chew on
- It is a difficult steak to cook
Where in the cow Ribeye comes from
Ribeye steak comes from the rib area of the cow. It comes from the centre part of the rib. It is the fleshy part of the ribs. Ribeye steak will not have the bone in it, so if you are someone who likes the meat around the ribs, but you don’t want to be dealing with bones, you will enjoy rib eye steak.
The size and fat/marbling content of Ribeye
The fat content in this steak is high, and it manifests in marble patterns. The high-fat content is what makes this cut of meat tender and juicy.
Flavour and texture of Ribeye
Ribeye is well known for being tender and juicy as well as being full of flavour, thanks y=to its high-fat content.
The average cost of Ribeye
Ribeye steak usually costs the same amount as New York strip steak. It costs about £15.60 a kilo in an average UK grocer. A choice cut will set you back between $10-$16 per kilo in the US. If you go with Prime +, the price will be closer to the $50 mark. [Source]
Best methods of cooking Ribeye
Ribeye steak is best eaten when it is rare. However, this is not a hard and fast rule; you can cook it to your liking. For pan-frying, season your room temperature steak, with salt, pepper, quite generously. You can let the steak rest for about 30 minutes before you cook it, that way you know it’s at room temperature.
Then place into a preheated pan, with just enough oil to avoid it sticking. Once the steak is in the pan, you can then add thyme, garlic, rosemary, and whatever herbs you’d like.
Add butter to the sides, then turn the steaks over. Also, remember to sear the steak on its sides. As you cook the steak, you can scoop the melted butter onto the steak, this will add to the tenderness of the steak. Cook on each side for about 2minutes, so that the total cooking time is about 4minutes.
On the grill, the cooking time remains the same depending on how done you want your steak. First, make sure that the steak is at room temperature. Then rub in salt, pepper, and some olive oil. After a few minutes on the hottest part of the grill, you can then pull it back to the cooler part of the grill. Then baste it with butter. This is how you get medium rare to well done.
Let the steak rest when you are done.
Pros of Ribeye
- It is flavorful
- It is more tender compared to the New York strip
- Its high-fat content makes it easy to grill or pan fry
- It stays moist longer.
Cons of Ribeye
- It is not as healthy as the New York strip steak which is leaner.