Choosing the right steak is easy but not always straightforward. Some might think one cut of meat isn’t different than the other, but that’s not the case. You’re looking at marbling, fat content, fat trimmings, thickness, and other elements that go into picking out the perfect steak.
Choosing a grill-worthy cut of meat can make all the difference in your meal, but buying one doesn’t have to be confusing. In this article, we’re putting two amazing steaks against each other to see which makes the cut (pun intended).
We’ll look at the similarities, differences, nutritional value, and price of the two heavyweight steak champions – the New York strip and the ribeye.
Battle of the Brothers
These two steaks are often confused with one another and are alike in shape and size. This is because they’re from a similar part of the cow – the longissimus dorsi, the two muscles along the spine and outside of the ribs.
The ribeye is cut closer to the neck along the upper rib cage. The New York strip, on the other hand, is taken from the short loin primal. This part of the cow is an underused muscle known for its rich flavor and very tender meat.
Like brothers, these cuts have a lot in common but are also different in many ways. Let’s get down to the differences and see which cut is better.
Flavor and Texture
Starting with flavor and texture, this round will be determined by the fat content of each cut. This is important because the fat helps enhance the flavor as the meat cooks, and different fat distributions will produce a different flavor.
Ribeye steaks have a higher fat content than strip steak. The fat in a ribeye is within the meat, creating its signature marbling texture. This also makes the meat more tender and richer in flavor as the fat is distributed throughout the meat while it cooks.
While the New York strip has a pronounced beefy flavor, it tends to have a tighter texture creating more of a chew, even when cooked to perfection. The strip steak has its own marbling, just not as much as the ribeye. This also means there is less fat distributed during the cooking process, leading to a slightly muted flavor when compared to the ribeye.
You can’t go wrong with either one of these cuts, but the ribeye steak wins this round with its juicy marbling and rich flavor. This produces a more melt-in-your-mouth texture compared to the New York strip, which has a chewier texture.
Beef is generally a great source of protein and contains other nutrients like vitamin D, zinc, and iron. Since most steak cuts are from the same type of meat, their nutritional value is alike.
Since the ribeye and strip steak differ in fat content distribution, they also differ in calorie content. As the ribeye has a higher fat content, the calorie count for the ribeye will be higher than the strip steak. However, with the New York strip, you have the option of removing the surrounding fat before cooking, cutting down on the fat content.
Let’s break down the nutritional content for each steak.Ribeye
According to the MyFitnessPal, a 4oz serving of raw ribeye contains:
- 291 calories
- 22 grams total fat
- 24 grams protein
A 4oz serving of raw strip steak contains:
- 250 calories
- 17 grams total fat
- 24 grams protein
You’ll notice the New York strip steak has fewer calories, total fat, and a higher protein count than the ribeye. If you’re looking for something that has more meat than fat, the strip steak is the way to go. But if you prefer a little fat in your meat, the ribeye steak would be a better choice.
The New York strip steak has a higher nutritional value with lower fat and higher protein content. While the difference in nutritional value doesn’t seem like much, it’ll make a difference if you’re on a specific diet or if you’re looking for a certain taste.
Some may argue that grilling is the best way to cook a steak, but it isn’t the only way. You can also sous vide, pan sear, reverse sear, and air-fry your steaks. While you can cook a ribeye and New York strip any way you want, the New York strip may be a better option for the grill. This is also because it has a lower fat content, which will produce fewer fat drippings and flare-ups.
You can still grill a ribeye but be careful of the flare-up or avoid it altogether by using a grill pan or cast iron skillet. Otherwise, you can use the two-zone grilling method, which uses one zone for direct heat and the other zone for indirect heat. This allows you to better control the cooking temperature and stay on top of the flare-ups.
And The Winner Is?
There is no winner in this battle because the best cut of steak will depend on your preference. Both cuts will give you a beefy flavor and are similar in price.
If you’re looking for higher value, with better meat to fat ratio, and something easier to grill, the New York strip would be a better choice. However, if you want a buttery texture with a better flavor, you should go with the ribeye cut.
Can’t decide? Try one of Holy Grail Steak’s steak flights with both cuts or a variety of other cuts that are sure to make your grilling experience a perfect one.
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