New York Strip vs Ribeye Steak

Is there really a difference between these two cuts of steak ? And if so, how can you figure out which steak to bring home and which to leave on the virtual shelf?

In this guide, Allen Brothers experts will dig into the differences between the ribeye and ny strip steaks, including info about size, texture, and cooking methods, to help you make the perfect purchasing decision.

What is the New York Strip Steak?

Strip steaks come from the longissimus dorsi, the short loin area of the cow, which is located along the top of the animal. The meat there is shielded by the spine and rib section and the musculature does little actual work. That makes for a softer, more tender cut of steak — though not quite as soft and melt-in-your-mouth delicate as a filet mignon or tenderloin. For many people, that distinction is a good thing. The New York strip has the beefy chew some foodies think a filet lacks.

It's fairly easy to spot a strip steak in the butcher’s case, even if the steak is unmarked. It’s long and vaguely oblong, but with one end slightly wider than the other — kind of like a footprint. Bone-in strips are few and far between, as they’ll typically be sold or served in a steakhouse as a T-bone or porterhouse with strip steak on one side and tenderloin/filet on the other.

What is a Ribeye Steak?

Ribeye steaks come from the beef rib primal cut or the actual rib cage of the cow. The curved bone that runs up the back of a ribeye is the actual rib. Of course, there are boneless ribeye steaks too, as well as cowboy ribeyes with an enormous, protruding bone.

Some cooks and diners prefer a bone-in ribeye, because the bone adds a layer of cushioning fat that basically self-bastes the steak. But that bone also insulates the meat from cooking temps, which can make it harder to nail a perfect medium-rare (or the steak doneness of your choice) from edge to edge.

However you like your ribeye, one thing is for sure: If you’re shopping for ribeye , you probably love the steak because it’s one of the most marbled and luscious cuts of beef available. Ribbons of fat run through the muscles of the meat, and that fat melts into the steak as it sears and cooks through. Fat = flavor, and a ribeye has a ton.

Flavor Profiles of New York Strips and Ribeyes

Strip steaks are a leaner cut of meat compared to ribeye steaks, but not by a ton. You can see the difference simply by putting the two popular cuts of steak together, or by looking at them side by side on a website or in a butcher’s case. The strip steak has a more uniform color, signifying more integrated fat and fewer fat deposits altogether.

Highly marbled ribeye, on the other hand, is fattier, and richer than almost all other non-Wagyu steak cuts. More importantly, you can actually see the marbling. All that fat means a bolder, more buttery flavor. Strip steaks are still ridiculously tasty, but you’ll get more focus on the beefiness of the meat versus the buttery, fat-infused bite of a ribeye.

Main Differences between the New York Strip and Ribeye Steak

The fat content distinctions between New York strip and ribeye steaks influence both their flavor and texture. The amount of fat in these cuts plays a pivotal role in the dining experience. Steaks with a higher fat content often have a more tender feel, but the texture largely depends on the amount of marbling or intramuscular fat.

For example, a ribeye with prominent fat deposits, indicative of lower-grade cuts, might not melt sufficiently before the steak is fully cooked. This can result in chunks of fat that, while possibly delicious when charred, might give the steak a chewy consistency, necessitating extra care to elevate it to gourmet quality. In contrast, a prime ribeye showcases more integrated marbling, ensuring the steak effortlessly falls apart, delivering that satisfying "mmm... yessss" sensation with every bite.

On the other hand, strip steaks possess less marbling due to their lower fat content. However, it's worth noting that these steaks originate from the short loin subprimal, a part that doesn't engage in rigorous activity. Underworked muscle is more tender (think couch potato cows vs. the ones training for a cow marathon), so you’re still getting a wonderfully textured piece of meat. Thus, even with less intramuscular fat, a strip steak can still be a delectably tender piece of meat.

Size and Shape

In many ways, ribeye steaks and NY strips are similar in terms of size and shape. Both are oblong with one end that tends to be a bit wider than the other. But strip steaks are less likely to be sold on the bone, while bone-in ribeyes are pretty common and even sought after, which can make the ribeye appear larger and definitely make it weigh more.

Cooking Methods

The basic cooking instructions for beef steak are the same from cut to cut, but there are a couple tips that can help you tailor your techniques to match the leaner makeup of a NY strip versus the fattier ribeye.

First, though, you need to take care of the pre-cooking prep.

Let steaks rest at room temperature for 20-60 minutes before cooking.
Pat steaks dry and then season liberally with salt and pepper.
Consider oiling your strip steak or adding a smear of butter if you’re cooking it on the grill or under the broiler — that added fat will add flavor and help the surface of the meat reach high heat and get a good sear.
Use a meat thermometer to keep track of the internal temperature to reach your desired doneness

How to Cook New York Strips

Here are a few of the best ways to cook a New York Strip:

Cast-iron skillet: Heat your cast iron over a high flame until it’s piping hot. Add your prepped steak and cook on each side for about 4 minutes, forming a nice golden-brown crust. Finish thinner steaks in the pan on the stove top and transfer thicker steaks, still in the pan, into a hot oven until they reach the target internal temp.
Pan-fried: Pan-fried steaks start out like steaks cooked in cast-iron. The only difference here is that you’ll probably finish your steak on the stove. Consider hand basting the steak by adding some compound butter (we like slices infused with garlic and herbs) to the pan and spoon it over the meat repeatedly after it’s seared and while it finishes cooking.
Sous vide: This modernist cooking approach requires cooks to submerge their vacuum-packed steaks into a swirling water bath kept at a precise temperature. This promotes gentle, even cooking, but you’ll need to do a reverse sear once the steak is out to give it a tasty golden-brown exterior.

Be aware that some specialty cuts may require a bit more attention to ensure an even cook. A baseball-cut strip steak is a center cut of beef taken from the center of the strip loin where the loin is thickest. That results in a cut that’s about 6 ounces yet surprisingly wide. You still need to get a good sear, but then you might consider finishing the steak in the oven, so it cooks through without overcooking the outside before the middle reaches the target temperature. Cook it lower and slower than thinner cuts or try a basting method to keep the steak moist.

How to Cook Ribeye Steaks

Truthfully, you can cook a NY strip and a ribeye the same way, but some methods are slightly more well suited to a steak with plenty of fat that doesn’t need to be basted.

Grill: Grilling a steak is one of the best ways to infuse your beef with more flavor and texture. Get the grill hot, put your seasoned boneless or bone-in ribeye onto the grate, and leave the meat alone as it gets its stripes. It’ll take about 3-5 minutes for the steak to char, and then you can flip it and repeat the process.
Broiled: Think of broiling as reverse grilling — it’s direct heat that comes down on the steak rather than coming up from under the grill grates. You can use your oven’s broiler to replicate some of that grill look and taste when it’s too chilly to go outside.

Pro tip: If you’re cooking a long-bone ribeye over direct heat, e.g. a grill, wrap the exposed bone in foil to keep it from charing as the steak cooks.

Comparing Prices

Pound for pound, the price of ribeye tends to be a bit higher than the per-pound price of a New York strip. Assuming you’re eyeing a strip and a ribeye that weigh about the same, expect to pay more for the ribeye. But it’s not always that clear cut. You have to consider grades as well. A USDA prime strip is going to be more expensive than a lower-grade ribeye.

Overall, if you’re just purchasing one or two steaks, there’s not going to be much of a difference to your bank account. But if you’re on a budget and buying for a crowd, strip steaks may be the way to go.

Best Steak Final Verdict: NY Strip or Ribeye?

So, which is better, New York strip or ribeye? The truth is that it’s simply a matter of opinion. For a slightly leaner, slightly more affordable cut that still packs a punch, go for a NY strip. If you like a bolder, fattier steak and adore meat on the bone, a ribeye could be just the ticket.

Get to know your options when you shop the full assortment of Allen Brothers beef. These cuts paired with our pantry items can help you make your next meal for two (or just for you!) totally unforgettable.