Ribeye Vs New York Strip or Striploin – Which Steak Satisfies Your BBQ Cravings?
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There are several steak options available, but Ribeye and New York Strip stand as two of the most popular choices for meat lovers because of their mouth-watering taste.
You will come across different opinions about these two meat cuts, but the buying decision entirely depends on your cooking preferences, like flavor, tenderness, texture, and the amount of fat or calories you like to have in your steak.
Key Takeaway
The two main differences between a ribeye and a NY strip are the amount of fat content and the meat location they have in the cow.
Ribeye consists of more fat and comes from the cow’s rib portion, whereas a NY Strip (also known as striploin steak) is less fatty and is taken from the short loin behind the ribs, the longissimus muscle of the cow.
Moreover, ribeye offers a tender, juicy, and flavorful outcome with a smooth texture due to its rich marbling.
Conversely, a NY strip or striploin promises a bit of chewy and robust taste with a slightly tougher texture because of lesser fat content.
In this article, I am going to take you through a comprehensive Ribeye vs New York Strip comparison to give you a clear understanding of which steak can be more suitable for you.
Ribeye Vs NY Strip – A Quick Overview
When comparing a ribeye steak with a New York strip steak, one of the main distinctions between them is the amount of fat content, which is an essential factor when choosing any kind of meat.
The ribeye comes up with more internal and external marbling or fat, which ensures maximum tenderness, flavor, and juiciness when you cook it to perfection with a recommended cooking method.
Another important fact that I like the most about ribeye is that it becomes a lenient meat cut due to its rich marbling.
For example, if you’ve accidentally overcooked it, its rich fat will still prevent it from drying out and keep it moist.
It is an excellent choice for those who prefer tender and succulent meat with abundant flavor and a buttery kind of smooth texture.
On the other hand, the striploin also has a good amount of fat, but on one side, and less than ribeye, which is a notable difference between these two steaks.
Furthermore, as the NY strip obtains less fat or marbling than the ribeye steak, you may be unable to prevent it from drying out or keep it moist if you have accidentally overcooked it.
To me, those BBQ enthusiasts who like eating meat with a slightly tough texture and a chewy and robust taste would like to purchase and cook New York strip steak.
In short, you must consider your cooking preferences when choosing between these two popular steak cuts.
Here I’m also attaching a video for your further understanding.
Recommended Read
Everything You Need To Know About Ribeye Steak
It is one of the most popular meat cuts out there in the market that tastes delicious when you cook it to perfection. Also, bone-in and boneless are two primary types of ribeye steaks.
The bone-in ribeye steaks are typically more expensive because the bone inside it helps keep the steak moist during cooking and adds a bit of extra flavor.
It is a versatile meat cut that can have many different names around the globe, including bone-in ribeye, boneless ribeye, Spencer cut, beauty steak, Scotch fillet, and Delmonico steak.
Now, let’s move forward and discover the location of a ribeye steak in a cow.
Not only one, but a cow can come up with around 16 ribeye steaks (depending on the cow’s size), and most of them come from the rib portion, which is close to the neck of the cow. Its exact location is somewhere between the sixth and twelfth ribs.
One of my favorite characteristics about this steak cut is that from the part where it comes, it produces meat cuts with a good amount of fat or marbling.
Ultimately, cooking it at the right temperature for the required duration promises a flavorful outcome with a melt-in-your-mouth experience, mainly because of the tenderness it develops in your meat.
Here are a few key factors to consider when buying a ribeye steak to ensure you achieve the results that you imagined.
Look for a ribeye steak with a higher grade, such as USDA Prime or Choice, and it should also have plentiful marbling throughout the meat.
Thickness is also crucial when choosing a steak, so you should opt for one which is at least 1 inch thicker or more.
If you select a ribeye steak with these specialties and cook it with perfection, you can surely serve your guests with a flavorful and tender steak.
NY Strip Or Striploin Steak – A Comprehensive Guide
It is another meat cut that is popular among BBQ enthusiasts with different names, such as ambassador steak, Kansas City steak, Country Club steak, etc.
Firstly, I will take you through where it is located and how its location differs from ribeye steak.
It comes from the longissimus dorsi muscle of the cow, and its exact location is the short loin’s upper portion, which is right behind the ribs section from where the butchers take ribeye steak.
So, you can now easily understand the location difference between these two steak cuts. Ultimately, due to their different locations, one has more fat or marbling than the other, which then contributes to variations in tenderness, flavor, and texture.
There isn’t much difference between the location of these two steaks, which is why the striploin also has a fat layer, specifically on one of its sides, allowing it to be fairly tender and flavorful when properly cooked.
But I can’t say that it’d have the same level of marbling as a ribeye steak because it naturally contains more fat and tends to be more tender.
So, when buying a New York Strip steak, you must look after a few important factors that I have mentioned below.
First of all, look for a thickness of at least an inch or more to ensure that the juices remain alive and protect the meat from drying out while cooking.
Secondly, it may not have as much marbling as the ribeye. Still, you should look for the ones with as much marbling as possible to enhance the flavor and tenderness inside the steak.
Lastly, look after a thick fat pad along one side of the steak to add further flavor or tenderness.
New York Strip (Striploin) Vs Ribeye Steak – A Quick Comparison
| Quality | Ribeye Steak | NY Strip Steak |
|---|---|---|
| Meat Location | Rib portion | Short loin |
| Flavor Profile | Rich flavor | Mild |
| Amount Of Fat | More fat | Less fatty |
| Tenderness | Fully tender | Relatively less |
How To Cook Ribeye Steak?
As we all know, grilling is a popular cooking method for various kinds of food, and you can also prepare your steak through it. But how? Follow the steps mentioned below.
Season the steak
Firstly, if you were keeping it inside the refrigerator, take it out and let it rest at room temperature for about 30 minutes.
Once done, season it with salt, pepper, and any other desired seasonings and spices. Apply seasoning all over the meat and make sure no part is left behind so that you get the same delicious taste from each bite.
Preheat Your grill With Two Zone Grilling Setup
If you don’t want your steak to be highly crispy and crusty or cooked with maximum caramelization, I suggest cooking it through the two-zone grilling method.
It will ensure crispiness, tenderness, and juiciness at the same time. Here’s how it works.
In this method, one of the parts of your grill should be hotter than the other one. For example, you can preheat one side to 450 °F and the other to 350 or 400 °F.
If you own a gas grill, keep one burner on high heat and the other on medium heat, and if you cook on a charcoal grill, place the hotter coals on one side and the fewer coals on the other.
While cooking on a gas grill, you may not achieve the desired smoky flavor because it uses gas as a fuel source. In this case, I would advise you to learn how to use wood pellets on it.
Below, I have attached a video to help you understand how to create a two-zone charcoal fire setup on your charcoal grill.
Sear the steak On the Hotter Side
Once your grill has reached the higher temperature you set on it, place your seasoned steak directly on the high-heat side of the grill.
Sear it there for 2 to 3 minutes per side, and this duration can vary on the factors like what grill you are using and the size of your ribeye steak.
Move the steak to medium heat
After searing, move the steak to the medium heat side of the grill. Continue grilling for an additional 4 to 6 minutes per side, depending on the thickness and desired level of doneness.
Most importantly, don’t forget to use a meat thermometer to check the meat’s internal temperature and cook it to your desired doneness level. Here’s what you need to know;
- For medium-rare, around 135 °F.
- For medium, about 145 °F.
- For well-done, 155 to 165 °F.
Here’s a detailed steak internal temperature guide that will help you achieve desired results effectively.
Rest the steak
Once you’ve cooked the steak, remove it from the grill and move it to a cutting board or a countertop.
Tent it loosely with an aluminum foil sheet and let it rest there for about 5 to 10 minutes, depending on the size and weight of your steak. Resting allows the juices to redistribute throughout the steak, making it evenly tender and flavorful.
How To Cook NY Strip Loin Steak?
This meat cut is more suitable for direct grilling than ribeye steak because it has less marbling and fat, which means the chances of flare-ups are relatively lower.
Ultimately, you can cook it directly over high heat without even needing to create any two-zone grilling setup. So, here’s how you can quickly and easily cook your New York Strip.
- Seasoning the steak: Keep the seasoning simple. Use salt, pepper, a bit of olive oil, and your favorite spices. Mix and apply them all over your NY steak.
- Preheating the grill: Preheat your grill to high heat, probably 450 °F, which can take several minutes, depending on the grill’s type.
- Set-Up the Steak: When the grill has preheated to the required temperature, place your seasoned steak directly on the hottest part.
- Start grilling: Cook for about 4-6 minutes per side, and within this time, the steak should reach an internal temperature of around 155 °F. You can increase or decrease the cooking time per your requirements.
- Resting: Remove your steak from the heat and let it rest for a few minutes.
In short, cooking a NY strip is pretty much the same as a ribeye steak, except for the two-zone grilling setup.
Top Tip by FaveGrills
Remember to keep an eye on the ribeye steak while grilling because it has plenty of fat which can cause excessive flare-ups or may burn the meat. So, I recommend using tongs to keep the meat moving when required, especially when it’s on the hot side of the grill.
So, Which One You Should Choose?
Ultimately, the choice depends on your personal preference, like flavor, tenderness, texture, etc., and all of them rely on the level of marbling or fat in your steak.
If you want a steak with plenty of marbling that results in maximum tenderness, rich flavor, and a smooth buttery texture when properly cooked, ribeye is an excellent choice.
On the other hand, if you prefer a slightly leaner steak with less marbling that offers a firmer texture, and a robust taste, then the NY strip loin suits your cooking needs.
Final Verdict
Both ribeye and NY strip steaks have their own unique qualities and flavors that make them excellent choices for different BBQ enthusiasts.
I have provided all the necessary information about their taste, texture, and best cooking methods to help you choose one wisely.
Your Opinion Is Valuable To Us
After sharing all the information with you, I’d love to know which steak cut you would choose and why. Use the comments box below to share your pick, queries, suggestions, and feedback.
Frequently Asked Questions
Which one is more expensive?
The bone inside the ribeye steak, rich marbling, and its popularity can make it a little more expensive than the NY strip, but the difference isn’t too much.
Is striploin the same as new york strip
Yes, striploin is the same as New York strip. It is a beef cut that comes from the cow’s short loin, and people in the United States are familiar with it as the New York strip.
What is the best way to cook ribeye steak and New York strip?
There are many different ways to cook these two meat cuts, like pan searing, broiling, low and slow smoking, grilling on a stovetop, etc. But, in my opinion, the two-zone grilling technique (direct grilling for a few minutes followed by indirect one) is the best for ribeye, while traditional high-heat direct grilling is suitable for the NY strip.
Are there any nutritional differences between Ribeye Steak and New York Strip?
Yes, there is a slight nutritional difference between them in terms of marbling. Ribeye steak contains more fat, which results in a relatively higher calorie count and lesser meat (protein) for your body, while NY Strip is a leaner cut of meat with less fat. So if you are really health-conscious, you may want to go with the New York strip.
What are some alternatives to ribeye steak and New York strip?
Some popular alternatives to these two steaks are filet mignon, sirloin, T-bone, porterhouse, and flank steak. There are several other steak options available as well that you’ll come across when searching for the best one.
Can Ribeye Steak and New York Strip be cooked on a stovetop?
Yes, why not, you can cook them on a stovetop easily. However, remember one thing the outcomes can be slightly different in terms of taste when you cook them on a stovetop as compared to a grill or a smoker.
