Filet Mignon Vs Ribeye: Which Is Better?

Filet Mignon Vs Ribeye: Which Is Better?

There are many people who have a great desire to learn how to cook the best steak in the world, but they do not know how to start. A good steak is always worth its dollar, even more.

To begin learning how to cook a perfect steak, it is necessary to decide what kind of meat you want: filet mignon or ribeye. Filet mignon and ribeye are two kinds of steak that can be cooked in the same way, but for some people, the taste of one type will suit them better than another. It all depends on your preferences. In this article, we will focus on the differences between filet mignon and ribeye: how you can cook them and what kind of meat is better.

Filet Mignon Vs Ribeye

What is a filet mignon?

Filet mignon is one of the most famous types of steak in the world, with a very tender texture and an incredibly rich taste. If you want to learn how to cook this type of beef, then read on.

A filet mignon is cut from the tenderloin, which also can be called “psoas major” (one of the most expensive muscles in beef), or simply “longissimus dorsi”. It is located under the ribs on the right side.

As it is leaner than ribeye, you must pay close attention to cooking time and temperature. If not cooked correctly, filet mignon will turn out dry and tasteless. But don’t worry; we’ll teach you how to make this steak tastes like heaven!

Nutrition and caloric content.

The calorie content for a filet mignon steak is: 228 calories per 100g.

The nutrition data for this particular cut of beef include thiamine, riboflavin, niacin, and vitamin B6. It also contains about 2 mg of iron and 70 grams of protein. The fat content in 100 g of the cooked steak is as follows: total fat – 29%; saturated fat – 16%; polyunsaturated fat – 5%, monounsaturated – 10%.

Choosing a good filet mignon

When buying a filet mignon, it is better to pick up “chic” meat with thick cuts. To check the quality of the meat, press on it with your fingers; if after making an indentation, the steak does not bounce back immediately (you will need at least 1 second), then this piece of beef has a good texture and is worth buying.

Also, pay attention to color: meat with a white rim along the edge and pinkish-red center look fresher than dull-red or brown pieces.

Preparation for cooking a filet mignon steak.

A well-frozen piece of meat must be thawed before you cook it. Don’t forget to take out your steak from the freezer the night before, so it thawed overnight. If you have to thaw your meat quickly, then use a cold water bath.

The next step after you have finally decided to cook this piece of beef is to prepare the filet mignon for cooking. This will enhance its taste and give it a crispy crust. To do this, first pat the meat dry using paper towels, sprinkle with salt (do not use pepper yet), place on a baking sheet/dish, and store in the refrigerator for about 15 minutes (if your steak is very thick – 30 minutes).

Afterward, carefully remove the top film of fat; if there are any metallic clips on your steak (which means that it has been “sticked” together from several pieces), remove it as well.

Now, your filet mignon is ready to be prepared for cooking!

Some good cooking methods for a filet mignon?

There are many ways to cook a filet mignon steak perfectly. Some of the most popular methods include pan-frying, sauteing, broiling, baking, barbecuing, and grilling.

The best way to cook your meat depends on personal preference; however, there are some guidelines for cooking this cut of beef:

If you like your beef well done (or even “blackened”), then grilling is the perfect method for you. Don’t forget to remove all extra fat before placing it onto the grate! Also remember that when cooking your meat over high heat, make sure not to move it until you achieve one side’s desired doneness; otherwise, your steak will release juices (which will result in an unevenly cooked piece of beef).

If pan-frying is your favorite cooking method, make sure to use a cast-iron pan or griddle in high heat. When using this method, you can add butter, oil or other fats. Keep in mind that when cooking the meat with this method, you will need to flip it only once (when halfway done) so that both sides get an even amount of browning.

Baking and broiling are perfect methods for cooking small filet mignon steaks or large ones cut into smaller pieces. Remember not to overcrowd the tray/dish when baking! If your steak comes with metallic clips on it (as many pieces sold in butcher shops do), remove them before placing the beef onto a baking sheet/dish.

When grilling, remember not to cook very thin or small filet mignons for too long. Otherwise, you will end up with a black crust and still red meat inside.

How to cook a perfect filet mignon steak?

Now that we have prepared our steak, let’s cook it! All you need is salt and pepper (do not use any other spices yet) and a frying pan.

Preheat the frying pan on high. After preheating, reduce to medium-high heat. This will prevent the meat from getting burnt before it is cooked.

As soon as your frying pan turns hot enough (when drops of water immediately evaporate), place your filet mignon in it and don’t touch it for at least 45 seconds. If you move or shake the steak too early, it may tear apart; this will result in uneven cooking and less tasty meat overall.

After 45 seconds, turn the filet mignon over with tongs and cook for another 45 seconds.

After this, reduce the heat to low. If you cooked your filet mignon to medium-rare (which means that it is pink inside) or medium (has a burgundy center), turn off the burner completely and cover with a lid. Otherwise, leave your steak in the frying pan until it reaches the desired level of “doneness” or color change from red to brown/gray. The cooking time varies from 1 minute for rare pieces up to 3 minutes for well-done pieces of meat.

Due to its high-fat content, a well-done piece will release lots of juice which you should not discard – it has an incredible flavor!

Letting filet mignon rest – Remove your meat from the frying pan and put it on an inflexible (rigid) surface. Cover with aluminum foil, but make sure that you keep the juices inside (if you leave it uncovered they will flow out). Letting steak rest for 5-10 minutes allows its fibers to relax and retain more juice when you cut it. This is very important so do not rush this step!

Cutting a filet mignon steak – After letting your steak rest, it’s time to cut it into pieces with sharp kitchen scissors or knives. A well-done piece of beef should be cut across the grain in order to shorten its muscles fibers which makes meat eaten easier than if you cut parallel/with the grain of muscle fibers.

Good sides for a filet mignon

We know that your choice of “side” is subjective, however, there are health and dietary benefits behind choosing one product over another.

If you like vegetables, we recommend that you buy organic and local! Vegetables lose most of their nutrients when picked early and shipped long distances. Organic fruits and veggies do not contain any toxic pesticides which can be found in non-organic products. Also, they taste better than regular commercial products sold in supermarkets! If you want to add some extra flavor on top of your steak or increase the juiciness factor, try adding a pat of butter for each piece before serving on the plate! Do not forget to pour some juice from your meat pan too.

Forget about traditional mashed potatoes or French fries to complete your steak! Mushrooms are a perfect side for filet mignon, as they have this meaty flavor that plays nicely with beef.

If you prefer sweet flavors pair filet mignon with baked apples drizzled in honey! If you’re not into sweet food, try baked carrots or any other root vegetable which can be cooked along with your steak. Just make sure to cut them in smaller pieces so they are cooked through by the time your beef is done.

Last but not least – Don’t forget about sauces! After you let your filet mignon rest, put the frying pan back onto medium heat and pour in some red wine (about two tablespoons) together with a tablespoon of butter and a teaspoon of honey. The alcohol from the wine will evaporate quickly so there is no need to worry about being tipsy. Let your sauce cook for 2-3 minutes until it thickens up a little bit and then pour it over your meat before serving on the plate.

Filet Mignon Vs Ribeye

Wine pairing

Pairing red wine with filet mignon steak might be a challenge for most people! We know that you like to drink whatever you are eating, but this does not mean that all food requires the same type of beverage.

If your beef is well-done, pair it with full-bodied wines such as Chianti or Pinot Noir. Medium-rare steaks are usually better matched with lighter reds such as Beaujolais or Grenache/Garnacha. If you’re cooking rare pieces of meat, go for something refreshing and light that will clean up your palate after each bite – try Sancerre or Riesling! Another option is to serve white wine along with your fresh vegetable side dish!

Good Filet mignon recipes:

Balsamic Filet Mignon with Fresh Raspberries


– 4 (6 ounces each) beef tenderloin steaks, cut 1 inch thick

– 2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary, crushed

– 1/4 teaspoon salt

– 1 tablespoon olive oil

For the sauce:

– 1 cup reduced-sodium chicken broth

– 3 tablespoons balsamic vinegar

– 1 tablespoon brown sugar, packed  

Preparation: Combine raspberries and vinegar in a small bowl; set aside. Sprinkle beef with salt and half of the rosemary. In a 12-inch skillet, heat oil over medium heat until hot. Add beef; cook about 12 minutes for medium-rare (145°F), turning once. Transfer to serving platter; keep warm.

Add broth, balsamic vinegar, and brown sugar to drippings in skillet; bring to a boil. Reduce heat; simmer until sauce is reduced by half (about 6 minutes). Spoon over beef. Sprinkle with remaining rosemary.

Serve with mashed potatoes or garlic noodles

Garlic Filet Mignon Recipe


– 3 tablespoons olive oil

– 4 cloves of garlic, peeled and minced, divided 

– 1 tablespoon freshly chopped parsley leaves

– Salt and pepper – to taste  

Preparation: Season steaks generously with salt and pepper on both sides, pressing the seasoning into the meat so it adheres well. Heat 2 tablespoons of olive oil in a heavy cast iron-type skillet over medium-high heat until almost smoking. Add steaks and sear for about 2 minutes on the first side (depending on thickness). Turn steaks over and reduce heat to medium; continue to cook until the desired doneness is reached (about 5 – 6 minutes for medium-rare, 7 minutes for well done). Transfer steak to warm platter; set aside.

For the sauce:

Pour off the fat in a pan or add more olive oil if necessary so that you have approximately 1 tablespoon of grease. Heat over low flame, then add remaining garlic and saute just until fragrant but not browned. Stir in parsley, balsamic vinegar, and red chili flakes, bring to simmering point and cook for 30 seconds.

Pour sauce over the steaks and serve immediately. Enjoy!

What is a ribeye?

The ribeye is a beef primal cut from the upper ribs of a bovine. It is one of the nine primal cuts of beef and it overlaps with the short loin. Cut from the rib section, it can be bone-in or boneless and may consist of a single steak (a “rib steak”), or several steaks (“rib eyes”).

In American butchery, “prime rib” often refers to this cut only when it includes a portion of the sternum bone. In British butchery, “prime rib” most commonly means meat from anywhere along with the cow’s carcass including several adjoining bones with their accompanying meat and intercostal muscle. The USDA calls this cut “rib roast”. 

Nutrition and caloric content.

Ribeye steak is an extremely flavorful cut of beef. It has a rich, buttery flavor that makes it highly desirable for steakhouses and fine dining restaurants. The high marbling content ensures that this cut remains tender during the cooking process and also contributes to its full, rich taste. In fact, ribeyes have the highest degree of marbling among all types of beef. This fatty marbling helps to improve the overall flavor profile as well as provides added moisture, juiciness, and tenderness to each bite.

A 3 oz serving size contains approximately: 

Calories – 241 

Protein – 23g 

Carbohydrates – 0g 

Dietary fibers – 0g   

Fat – 15 g  

Iron – 1.9mg 

Sodium – 85mg

How to choose a good ribeye steak?

A ribeye steak should have a good amount of marbling throughout the cut, which ensures maximum flavor and juiciness during cooking. The exterior fat should be light golden brown in color and have a “smoke” ring around the edge.

This smoke ring is created when heat from the grill causes moisture to evaporate from the surface of the meat. As this moisture evaporates, it creates a reddish-brown colored band on the outermost edge of each slice.

In addition, the fat surrounding this steak should appear creamy white in color rather than having large pools of yellow or gray spots.

How to prepare a ribeye for cooking?

A ribeye steak should be cleaned with cold water and dried either with paper towels or an absorbent cloth. At this point, the exterior fat should be trimmed to the desired thickness (usually about 1/4 inch thick).

After trimming, any remaining visible blood on the meat should be blotted away with paper towels before the steak is seasoned. Ribeyes usually don’t need much seasoning since they are so rich in flavor; however, salt and pepper can be applied liberally before cooking.

Good ways to cook a ribeye

There are three different cooking methods for a ribeye steak: pan-frying, broiling, and grilling. No matter which method you choose to use though, make sure that you cook this thick cut of beef over an open flame (charcoal or gas), rather than cooking it in the oven.

When pan-frying, make sure to use either peanut oil or high-quality olive oil, both of which allow for optimal heat conduction without burning or smoking too easily. Once the surface has been properly coated with oil, season the steaks to taste and place them into the pan. 

You may need to sear each side of the steak individually if there is more than one; otherwise, all sides can be seared at once. Cook the meat to a desired level of doneness and remove it from the pan. While waiting, deglaze the pan with a broth or a dry red wine.

The result will be an extremely moist, juicy, flavorful ribeye steak!

When broiling, use either high-quality olive oil or ghee to coat both sides of the steak after seasoning it. Make sure that the oven rack is situated so that your steak can be placed near the flame for maximum heat exposure without being too close; otherwise, you’ll end up with burnt rather than seared meat. Cook the meat according to preference and remove it from the broiler once done.

Finally, when grilling, make sure that your grill grate is clean and brushed with olive oil before searing the steak. Remember to season both sides of the meat and keep a close eye on it while cooking since this method does not give you as much control over the meat’s doneness compared to pan frying or broiling.

For your reference, here is a list of different degrees of doneness for a beef ribeye steak:

Rare – internal temperature between 130-140 F/ 55-60 C  (pinkish-red)

Medium rare – internal temperature between 140-150 F/ 60-65 C (red center)

Medium – internal temperature between 150-155 F/ 65-68 C (light pink center)

Medium well – internal temperature between 155-160 F/ 68-72 C (beige center)

Well done – internal temperature between 160-165 F/ 72-74 C (no pink)

How to cook a ribeye steak?

  1. Let the steak come to room temperature, about 30 mins
  2. Add salt and pepper on both sides of the steak, leave it for 15 mins then brush off excess salt and pepper. The reason why you need to do this is that if there’s too much salt the meat will be drawn out the moisture in the meat so better let excess salt go off before cooking or your steak will taste very dry instead of juicy melt-in-your-mouth texture after cooking
  3. Heat up your pan over high heat until nice and hot, add 2 tbsp oil (olive oil), wait for seconds until all the oil has been coated onto the pan, then place your steak into the hot pan, wait until it is slightly brown before flipping, this method is called ‘sear and roll’. The reason for not flipping your steak immediately is to prevent the meat from sticking to the pan. If you don’t wait until the steak has been seared at one side then you’ll be stuck with a hard time trying to flip it over. Repeat the same thing after about 2 mins so both sides of your steak have been seared nicely
  4. Turn down your heat to medium or lower, let your steak continue cooking until desired temperature (rare 130-140 F/55-60C, medium rare 140-150F/60-65 C, etc) which is about 3 mins on each side depending on the thickness of your steak. I personally like my ribeye steak rare so I only give it a total time of 10 mins on the pan. Once done, place your steak onto a plate and let it rest for 5 mins before serving
  5. Now you’re ready to serve with your favorite vegetables or sauce!

Good sides to have with a ribeye steak

Ribeye steaks are perfect with anything you can think of, whether it’s vegetables or sauce. Here are some side suggestions to go with this steak:

Salads, Grilled Vegetables, Baked Sweet Potato Fries/Chips, Mashed Potatoes/Spaghetti Squash

For the meat lover who also has a sweet tooth, I recommend serving this ribeye steak with buttery mashed potatoes and grilled asparagus

If you’re looking for an alternative side dish try out these garlic herb butter mashed sweet potato fries! For a healthier option use spaghetti squash instead. You can even add one more slice of cheese on top while cooking then sprinkle fresh parsley before serving.

Wine Pairing:

I personally like to drink red wine which goes perfectly with the ribeye’s taste. If you’re not a fan of red wines then you can always try pairing this dish with beer or white wine such as Chardonnay, dry Riesling, Sauvignon Blanc. The most important thing here is that whatever you pair your steak with should never overpower it so choose wisely!

Ribeye steak recipes:

Here are some easy recipes for this steak:

Grilled 1/2 inch thick Ribeye Steak with Garlic herb butter


4-6 thin slices of ribeye steak

2 tbsp melted garlic butter (mix together softened butter + minced garlic)

Salt, and pepper to taste. 


Season both sides of the steak with salt and pepper. Heat up your pan over high heat until very hot, add in the oil followed by the steak. Let it sit for a couple of minutes before flipping to sear both sides at once so you get a nice crust on each side without overcooking them. After cooking let the steaks rest for about 5 mins then serve with garlic herb butter sauce poured on top. Enjoy!

Grilled Bone-In Ribeye Steaks


2 16-20 oz ribeye steaks (at least 1 inch thick)

Garlic powder, salt, pepper to taste. 


Season both sides of the steak with garlic powder, salt, and pepper on both sides. Heat up your pan over high heat until very hot before putting in the ribeye steaks so they can sear nicely without overcooking it. Cook each side for about 3 mins on high heat then turn down the heat to medium-low so you won’t burn your steak while cooking it through. Once done transfer to a plate and let rest for 5 mins before serving. Enjoy!

Filet Mignon and Ribeye, which one is better?

Although these two cuts of steak look quite similar, they also have a lot of differences. The ribeye comes from the cow’s ribs while the filet mignon is actually from another part called the short loin. Both have muscle groups that don’t get much exercise which therefore makes them tender steaks but there are some key differences between them:

The Ribeye has more fat marbling inside compared to filet mignon so it’s going to be flavorer and juicier. Filets tend to be lighter in taste and leaner meat so you’ll need a tasty sauce to go with it which brings me to my next point… Very delicious when grilled! A good sauce always does a lot for this cut of steak and brings out the best in it. It’s great for grilling and BBQs because of its fat content. If you’re not a fan of oilier cuts then this might not be for you! The filet mignon is leaner, meaning it has less fat and tends to dry out faster when overcooked. So it’s best served medium-rare so you can enjoy all its flavor without it turning tough and rubbery.

Common mistakes when cooking steak:

Overcooking your steak gives it a very dry and undesirable taste, which is why you should always use a meat thermometer to check if it’s done. For medium-rare steaks, cooked at 145 degrees F (63 C) will give the best results while well done would be 160 degrees F (71C). If you don’t have a meat thermometer then cut into the steak in order to check. This usually works but not for thin cuts of steaks since they’re going to cook through really fast compared to thicker cuts.

Another common mistake when cooking steak is leaving it on high heat for too long without flipping or even worse… burning it. This gives the steak an unpleasant burnt taste so make sure to flip them occasionally and to not cook them on high heat for too long.

Lastly, many think that letting the meat rest after cooking is only done by professionals and it doesn’t make a difference but they’re wrong. Letting your steak sit for 5 minutes before cutting into it helps with the juices’ retention. This makes your steaks more tender and tastier plus you’ll get juicier slices which are always good! So let the steak rest whenever possible (1-10 mins) before cutting in!


What types of steak knives you should not use on a filet mignon?

A regular dinner knife is not suitable for slicing your beef into pieces. The only option that will do the trick is a scalloped-edge or Granton-Edge knife. You can find this type of kitchen utensil in most quality kitchenware stores. Try to avoid using serrated knives as they do not slice through meat fibers but rather tend to squish them. This will cause your filet mignon pieces to have an undesirable look and tough texture which might ruin the entire experience! If you don’t have any type of scalloped-edge blade at home, try using a chef’s knife but cover it with a damp towel while you saw through your beef.

Should you marinate a filet mignon?

Yes! Many people forget to marinate their steak but it’s an important step in order to keep your filet mignon moist and flavorful. This is especially true if you want to serve it on the rare side. When cooked, filets usually dry out faster than other cuts of beef which is why you should always soak them first in some type of liquid. If you’re using a wet ingredient like tomato soup or Worcestershire then just brush it nicely over your filets before cooking them. A spray bottle will work best for this since you don’t want to drown the meat with too much sauce.

If you decide on using dry ingredients like spices and rubs, make sure they are finely ground so they stick better onto your filets when cooking. Also, you’ll need less of them since they’re more concentrated in flavor. Combine all your ingredients (whether wet or dry) with some olive oil to give your meat a better taste and appearance. Marinade it for up to 24 hours so the flavors can penetrate through the beef but if time’s not on your side then just marinate it for at least 30 minutes before throwing your piece of meat onto the BBQ/pan/oven, depending on how you’re cooking it.

Can you cook a filet mignon on a gas stove?

Sure can, just make sure you have a good range hood. This cut of meat doesn’t tend to burn that easy but definitely watch it closely and never leave the pan unattended. If your kitchen lacks any type of ventilation then I would recommend using an electric stove since they don’t produce as much heat as the gas ones do. Also, keep in mind that some ovens can get really hot on their top elements (usually the back) which is why it’s best not to cook this steak on them.

Can I cook a filet mignon without turning it over?

You should always flip your steak at least once cooking unless you’re using some type of cooking device that cooks your meat evenly from both sides. Sorry to say, a filet mignon needs a bit of attention to cook it properly. For best results, you’ll need to flip it several times and cook each side for different periods of time since this cut is thicker than others. If you’re using a baking pan then your meat will be flipped over automatically but if you’re grilling, remember to do it yourself or just use tongs as they have a long handle that lets you keep a safe distance away from the flames/hot surfaces.

How long can you store leftover filet mignon?

You should never keep cooked meat leftovers for more than 48 hours. If you plan on freezing your food then do so as soon as possible after cooking it. For best results, wrap the steak tightly in plastic foil or put it in some type of container to prevent too much air from reaching the surface which could contaminate your beef and make it go bad much faster. Keep all your steaks well wrapped until using them and remember to label them with a marker since they might look very similar once frozen.

Can I reheat a filet mignon?

Yes! Just make sure it’s still hot when you do so otherwise the moisture will escape quickly which could dry out your beef even more after reheating. If you’re using the microwave then cover your meat with some plastic wrap (cling film) or aluminum foil before putting it in for 1-3 minutes on full power depending on how much food is being cooked at once. You can also reheat steak by placing them into an oven for 5-10 minutes at 200C (392F) or until the middle of your meat is hot to the touch.

Are all filet mignon steaks tender?

Not really, this cut of beef comes from the cow’s less active muscle areas which tend to be tougher than other parts like sirloin or ribeye. If you want filet mignon that’s softer (and more expensive), ask your butcher about aging it for 14-21 days before cutting and selling it as a “filet mignon tenderloin”. This process uses time rather than chemicals to break down those strong muscles so they become much more tender and enjoyable after being cooked.

Does a ribeye steak have more fat than other steaks?

Yes, if you’re looking for an extra special eating experience then this is the cut of beef you should try. At least 50% of their weight comes from fats that are located around the edges since they need to be tasty enough to compensate for the lack of marbling inside. If it’s too fatty for your liking, remember you can always remove some before cooking them or ask your butcher about removing some while cutting up your ribeye roast/steaks.

Is a boneless ribeye better than a bone-in one?

It all depends on how much attention you plan on giving this piece of meat when it comes time to cook it. Having bones makes grilling simpler by keeping the steak in place while using tongs to turn it over. Without them, you’ll need to use a fork which can be more difficult (and dangerous) especially if your hands are full with other utensils or serving plates. 

Can I cook a whole ribeye on the barbecue?

No, this type of steak should always be cut into individual portions before putting them over high heat. A big (and expensive) mistake people often make when barbecuing roasts/steaks like these ones is that they’re cooked until well done all the way through. This means that both sides are completely gray and taste dry plus there’s no pink center-left for those who enjoy it half raw. To prevent such tragedy from happening, divide your ribeye roast into smaller parts and grill each side for different periods of time since the inside will be much more cooked than the outside.

Why is my rib-eye steak so tough?

If you’re having trouble chewing through your steak, then it might be due to grilling (or overcooking) for too long. If this is the case, cut up your meat into smaller pieces and cook them for less time or put them on high heat until they look ready to eat before pulling them away from the grill to prevent burning/charring. Keep in mind that ribeye (and all other types of beef) will continue cooking after being moved away from the direct fire so pull yours out just before it reaches your desired level of done-ness.


Remember that both kinds of beef (and all other types of meat) are completely different when it comes to their texture, taste, and cooking methods since each cut usually has its own unique way of being cooked in order to highlight its best qualities. As long as you know how your steak is supposed to look like when done with, making sure it doesn’t burn will be much easier for you when grilling/broiling/baking rather than worrying about undercooking or overcooking.

Hope you enjoyed this article on filet mignon vs ribeye! If there’s anything else you’d like us to cover, let us know in the comments below so we can address them in our next set of articles. Thanks for reading and happy grilling!


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