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New York Strip, Ribeye, Sirloin, and Filet Mignon: The Differences

Published November 15, 2021

What is the difference between a New York strip, Ribeye, Sirloin, and Filet Mignon? If you are in the market for beef cuts to grill or roast this summer then it's important that you know your way around these four common steak choices. We will go over their differences in the flavor profile as well as tenderness. The main difference between these four steaks is where the beef strip is cut from. So which one should you be cooking up on your next cookout?

What is a New York Strip?

New York Strip Steak

A New York strip is cut from the short loin of beef behind the ribs. It's known for having a bold, robust flavor that comes with an excellent balance of richness and subtlety. It has moderate fats that contribute to its tenderness as well as its juicy flavors. Overall it delivers on both taste and texture making it a favorite among steak lovers.

What is Ribeye?

Ribeye Steak

Ribeye (sometimes called rib steak) comes from the primal cut known as the rib section, which contains some of the most tender beef on earth when it's not overcooked and chewy. The name itself suggests that you'll get your money's worth since "rib" is referring to the rib-eye bone that's included. You'll get all of the great flavors you expect from a steak along with the added benefit of tasting beefy deliciousness thanks to its generous marbling (fat).

What is Sirloin?

Sirloin Steak

Sirloin comes from directly behind the short loin. Making it the most tender of all steaks with less fat than other cuts. It's lean, yet flavorful and you'll be able to enjoy it like a steakhouse thanks to its substantial marbling.

What is Filet Mignon?

Filet Mignon

Filet mignon comes from the beef tenderloin which sits next to the spine. It's the most tender cut of beef when cooked correctly. The name literally means "dainty fillet" because it's so lean and delicate in flavor, which is why it tends to be a favorite for special occasions or date nights.

Key Differences Between the Four Steaks

Location of the cut of beef

New York strip is cut from the short loin, Ribeye comes from the rib section, Sirloin is behind the ribs and in front of hips/loins while Filet Mignon comes from the tenderloin.

Tenderness

The more marbling (fat) you have means more flavor but also less tenderness. The cut of beef with the least amount of marbling is filet mignon & Sirloin. While the New York & the Ribeye steak has more fat content. The steak with the highest fat content is Rib eye though.

Flavor

Sirloin tends to have a bolder flavor, though not as much as Ribeye or New York strip which are both very flavorful. This difference in taste comes from the location on where they're cut from since steak cuts closer to ribs tend to be more hearty with bigger flavors compared to those that come further down near loins/hips area which is lighter flavored steaks because there are fewer bones nearby when you go higher up above waistline (in front).

Dishes

New York strip is most often used in dishes where they want to highlight a good sear on it. Ribeye also tends to have enough marbling that you can use it for any dish, especially if you're going for a more tender steak without too much fat. Sirloin and filet mignon are leaner cuts of beef which makes them perfect for recipes like Steak au Poivre or Philly Cheesesteak since they'll be grilled instead of pan-seared/baked so there's no risk of overcooking them due to their leanness.

Similarities between the four cuts of beef

High in Protein

They're all high in protein and low in carbohydrates which makes them perfect for the Keto diet. Since they'll give you good amounts of fat while also keeping your protein intake up so that your muscles can keep growing instead of breaking down due to insufficient calories from carbs, especially if you're doing heavy weightlifting.

All four cuts of meat are from cattle so they should have similar nutritional benefits. Despite the differences between them, beef is typically a healthy source of lean protein that you can eat in moderation without worrying about gaining too much fat or carbohydrates into your body.

FAQs

What is the best steak?

This question doesn't really have a specific answer since it all depends on what you're looking for in terms of flavor and tenderness. The New York strip has good marbling if you want something with bolder flavors. Ribeye also tends to be more flavorful than other cuts due to its location closer to the ribs. Filet mignon, on the other hand, is an expensive and demanding steak that is consumed on special occasions.

How much does a steak cost?

Steak prices vary on where you get it from and whether or not there's an ongoing sale going on at that moment in time. A New York strip & Sirloin can be closer in terms of their price per pound. Ribeye is more expensive than Sirloin. Filet Mignon tends to be the most expensive of them all since it's leaner due to lack of marbling. Also since you can extract very little Filet Mignon from a cow per pound it is therefore rare & priced excessively.

Conclusion

New York strip, Ribeye, Sirloin, and Filet Mignon are all great cuts of steak that have their own unique differences in terms of where on the cow they're cut from. It affects how much fat you'll be getting while also giving a certain flavor profile.

They can be used for any dish since there's not one specific cut that's better than the others even though sirloin tends to have moderate fat while ribeye and New York strip are fattier. The price will also vary depending on where you get them from but they're all relatively affordable cuts of beef that can be a part of any person's diet regardless of it's Keto, Paleo, or just a regular diet.

References

Feel free to comment and discuss about the article in the comment space below if you have any information or remarks to add. If you think we made a mistake, you can also report it there.
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About the Author: Nicolas Seignette

Nicolas Seignette, who holds a scientific baccalaureate, began his studies in mathematics and computer science applied to human and social sciences (MIASHS). He then continued his university studies with a DEUST WMI (Webmaster and Internet professions) at the University of Limoges before finishing his course with a professional license specialized in the IT professions. On 10Differences, he is in charge of the research and the writing of the articles concerning technology, sciences and mathematics.
All Posts Written By Nicolas Seignette

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