New York Strip Vs Ribeye

New York Strip Vs Ribeye

When it comes to steak, there are a few different cuts that you can choose from. The most popular options are the New York strip and the ribeye. Both of these cuts are delicious, but they have different flavors and textures. So, which one is right for you?

Both share a rich flavor and tender texture that has made these steaks an American favorite for decades. Many people often ask themselves what is the difference between a New York strip and a Ribeye? Is one better than the other? Knowing which cut to order at your local steakhouse can make all the difference when picking out your next meal.

What is a Ribeye Steak?

Ribeye steaks are taken from the rib area of the cow. The steak has small amounts of juicy fat running throughout it, producing a rich flavor and tender texture. As you cut into this steak, you will see that there is a large portion of fat around the outside that should be trimmed off before cooking or eating.

The Rib Steak, also known as Scotch Fillet is one of the most marbled cuts on the steer’s body. This means that it can range anywhere from 80/20 to 95/5 lean meat to fat ratio depending on which grade it is given by your butcher.

This cut contains more marbling than any other because it comes from primal muscle which has more natural moisture allowing for less shrinkage during the cooking process.

Most people will either grill their ribeye steak or broil the steak in the oven, but some prefer to use techniques like sous vide and braising to cook this cut of meat to its perfection.

Nutrition and Calories

One 3-ounce serving of ribeye steak has 213 calories and 9 grams of fat.

A ribeye steak is generally considered a fattier cut than the New York strip, but that does mean that it is not low in cholesterol. In fact, one serving of this delicious steak only contains 172 milligrams of cholesterol. In contrast, a New York Strip Steak has 184 milligrams per serving. And while this steak does have over 100 more milligrams of cholesterol than the NY Strip, it also provides around 20% less saturated fat.

The Rib Eye falls into the category of mid-range meats when it comes to fats and proteins which may be because it contains monounsaturated fatty acids (MUFA) and conjugated linoleic acid (CLA). MUFA is known to improve lipid profiles, while CLA has been shown to have anti-cancer properties.

How to choose a good ribeye steak?

Situated in the short loin area of beef, Ribeye is one of the most popular steaks. The steak comes from a primal cut called the rib section. It’s also known as ‘Delmonico Steak’ or ‘Prime Rib.’

This extremely tender steak has rich marbling and abundant intramuscular fat that makes it juicy and flavorful when grilled or pan-fried.

When purchasing a ribeye, opt for wet-aged USDA Prime Grade meat with bright cherry red color and white creamy looking fat around it. Look out for excessive dryness and silver-colored veins running through the steak. These indicate age and toughness. If you want more flavor, choose steaks marked as ‘Oven Roasted.’ These have been dry-aged for about 3 weeks.

How do I prepare a ribeye steak?

One of the best parts about eating a ribeye steak is that it takes only minutes to cook on your stovetop or grill. The key to cooking a perfect ribeye steak is using high heat and searing the meat right from the start.

After seasoning your beef, you can sear it in a cast-iron skillet for four to five minutes on each side while being sure not to overcook your steak. If you are looking for a crusted top, try patting some dry rub onto the surface of the meat before placing it into a very hot pan. Always let it rest after removing from heat for at least five minutes before serving.

Some people like to add butter near the end of cooking time which will baste the cut while it rests.

What are the best cooking methods for a ribeye steak?

There are many different ways to cook a ribeye steak, but the most popular methods are grilling, pan-searing, and broiling.

Grilling is a great way to get that nice charred flavor on the outside of your steak. Start by heating up your grill to medium-high heat before adding your steaks. Grill for four to five minutes per side or until it reaches the desired level of doneness.

If you want to try pan-searing, start by heating up some oil in a heavy skillet over high heat. Add your seasoned steak and cook for two to three minutes per side or until it is browned all over.

Broiling is another great option for cooking a ribeye steak. Preheat your broiler to high and place your steak on the top rack. Broil for four to five minutes per side or until it reaches the desired level of doneness.

No matter which cooking method you choose, be sure to let your steak rest for at least five minutes before slicing and serving. This will ensure that all of the juices stay in the meat, rather than running out onto your cutting board.

Recipes for a ribeye steak

There are endless recipes that you can make with a ribeye steak. Here are a few of our favorites:

Ribeye Steak with Mushroom Sauce

Ingredients:

• 1 ribeye steak, about 1-inch thick
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 8 ounces sliced mushrooms
• 1/4 cup white wine
• 1/4 cup beef broth
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder

Instructions:

Season your steak with salt and pepper on both sides. Heat up a tablespoon of olive oil in a large skillet over medium-high heat before adding the steak. Cook for two to three minutes per side or until it is browned all over. Remove from the heat and let it rest.

In the same skillet, add the onion and mushrooms and cook until they are browned. Add the white wine, beef broth, thyme, and garlic powder and bring to a boil. Cook for two to three minutes or until the sauce has thickened. Serve over your ribeye steak.

Ribeye Steak with Blue Cheese Sauce

Ingredients:

• 1 ribeye steak, about 1-inch thick
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1/2 cup crumbled blue cheese
• 1/4 cup mayonnaise
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard

Instructions:

Season your steak with salt and pepper on both sides. Heat up a tablespoon of olive oil in a large skillet over medium-high heat before adding the steak. Cook for two to three minutes per side or until it is browned all over. Remove from the heat and let it rest.

In a small bowl, mix together the blue cheese, mayonnaise, white wine vinegar, and Dijon mustard until smooth. Serve over your ribeye steak.

Ribeye Steaks with Balsamic Glaze

Ingredients:

• 1 ribeye steak, about 1-inch thick
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 1 teaspoon dried thyme

Instructions:

Season your steak with salt and pepper on both sides. Heat up a tablespoon of olive oil in a large skillet over medium-high heat before adding the steak. Cook for two to three minutes per side or until it is browned all over. Remove from the heat and let it rest.

In a small saucepan, mix together the balsamic vinegar, honey, and thyme. Bring to a boil and cook for two to three minutes or until the sauce has thickened. Serve over your ribeye steak.

What are some good side dishes to have with a ribeye steak?

Ribeye steaks are best when they’re cooked simply with just salt and pepper. With such a rich, flavourful piece of meat, you don’t want to overshadow it with any additional flavors. Here are some great side dishes that go really well with ribeye steak:

• Garlic bread (for soaking up the meat juices)
• Roasted vegetables (asparagus, mushrooms, bell peppers, tomatoes)
• Mashed potatoes and gravy (make sure to spoon some of the mushroom sauce or pan drippings over your mashed potatoes for added flavor!)
• Hash browns
• Baked sweet potato Fries

What is a New York Strip Steak?

The New York strip steak comes from the short loin section of a cow right behind where ribs come off. This area of the beef is not known for high levels of marbling due to less active muscle tissue which means that it will often make for a leaner type of steak when compared to cuts like Ribeyes or Tenderloins. This makes it perfect if you are looking for something on the dry side because it won’t be nearly as juicy once cooked without the addition of lots of fatty marbling.

Many people will order their New York strip steak with a bone-in in order to increase the flavor and juiciness of the meat. The bone-in also helps to keep the steak moist as it cooks.

This particular cut is often grilled or broiled, but can also be cooked using methods like pan-searing, roasting, or barbecuing.

Nutrition and Calories

One 3-ounce serving of New York strip steak has 207 calories and 8 grams of fat.

The New York Strip is a great choice if you are looking for a leaner cut of meat. It is also a good option if you are watching your calorie intake because it has fewer calories than the Ribeye. In addition, this steak has significantly less cholesterol (184 milligrams) than the Ribeye (172 milligrams). 

This particular cut does not have as much marbling as the Ribeye, so it can be a little bit dry if not cooked properly. However, with the right seasonings and cooking methods, the New York strip can be just as delicious as any other cut of beef.

How to choose a good New York strip steak?

The New York strip steak is a beef cut that comes from the loin section of the animal. It is a lean, hearty cut that is perfect for grilling or pan-searing.

When purchasing a New York strip steak, look for meat that is bright red in color with white marbling throughout. The fat should be firm and creamy-looking. Avoid steaks that have excessive dryness or silver-colored veins running through them, as these indicate age and toughness.

How do I prepare a New York strip steak?

The best way to prepare a New York strip steak is by using a high-temperature method, like grilling or broiling. If you are looking for a medium-rare steak, then place it in an oven that has been preheated to 500 degrees Fahrenheit and cook it for no more than six minutes.

If you want your steak to be cooked a little bit more, try increasing the cooking time to eight minutes. You can also finish your steak off on the grill for a few minutes after cooking inside of the oven for a delicious smoky flavor.

Like the ribeye, most people like to season their New York strip steak with salt and pepper before cooking. Some folks might also add herbs or spices to give it a little bit more flavor.

What are the best cooking methods for a New York strip steak?

As with the ribeye, there are many great cooking methods for New York strip steaks. The most popular cooking method is grilling, but you can also broil or pan-sear your steak depending on your desired level of doneness.

If you want a traditional grilled steak, start by heating up your grill to medium-high heat and place it in a hot pan for two minutes. Flip your steak over and grill it for an additional two minutes on the other side before transferring it to a platter and letting it rest.

While grilling is one of the best ways to cook a New York strip steak, both broiling and pan-searing will give you that delicious crust that only high temperatures can produce. To do so, preheat your oven to broil or heat up a heavy skillet over high heat before adding your steak.

Cook the steak for two to three minutes per side or until it is nicely browned all over and then let it rest for at least five minutes before slicing and serving.

Recipes for a New York strip steak

There are also plenty of recipes that you can make with a New York strip steak. Here are a few of our favorites:

New York Strip Steak with Garlic Butter

Ingredients:

• 1 New York strip steak, about 1-inch thick
• Salt and pepper, to taste
• 1/4 cup butter, softened
• 3 cloves garlic, minced

Instructions:

Season your steak with salt and pepper on both sides. Heat up a tablespoon of olive oil in a large skillet over medium-high heat before adding the steak. Cook for two to three minutes per side or until it is browned all over. Remove from the heat and let it rest.

In a small bowl, mix together the butter and garlic until smooth. Serve over your New York strip steak.

New York Strip Steak with Creamy Lemon Sauce

Ingredients:

• 1 New York strip steak, about 1-inch thick
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Lemon wedges (for serving)
• 2 tablespoons lemon juice
• 1/4 cup heavy cream

Instructions:

Season your steak with salt and pepper on both sides. Heat up a tablespoon of olive oil in a large skillet over medium-high heat before adding the steak. Cook for two to three minutes per side or until it is browned all over. Remove from the heat and let it rest. Pour off any excess grease from the pan and then add the lemon juice and cream to the skillet, stirring constantly for two minutes or until it has thickened. Serve over your New York strip steak with lemon wedges.

New York Strip Steak with Mushroom Sauce

Ingredients:

• 1 New York strip steak, about 1-inch thick
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1/4 cup dry white wine or chicken broth
• 8 ounces fresh mushrooms, sliced (about 3 cups)
• 2 tablespoons all-purpose flour
• 3 tablespoons cold water or milk

Instructions:   Season your steak with salt and pepper on both sides. Heat up a tablespoon of olive oil in a large skillet over medium-high heat before adding the steak. Cook for two to three minutes per side or until it is browned all over. Remove from the heat and let it rest. Pour off any excess grease from the pan. Add the wine or broth and mushrooms to the skillet. Cook for five to seven minutes or until the mushrooms have softened. In a small bowl, mix together the flour and water or milk until smooth. Stir into the mushroom sauce and cook for two minutes or until it has thickened. Serve over your New York strip steak.

What are some good side dishes to have with a New York strip steak?

Just like ribeye steak, New York strip steak is best when it’s cooked simply with just salt and pepper. With such a versatile piece of meat, you can really go all out with the side dishes. Here are some of our favorites:

• Roasted vegetables (potatoes, carrots, green beans, broccoli)
• Mashed potatoes
• Grilled vegetables (zucchini, squash, eggplant, tomatoes)
• Salad
• Baked potato
• French fries

The Differences Between a Ribeye and a New York Strip

There are some distinct differences between a ribeye and a New York strip steak. The first thing that you will notice is that the ribeye has more marbling throughout the meat due to its location on the cow. This means that it will be more juicy and flavorful than a New York strip.

The second thing that you will notice is that the ribeye is cut from a primal muscle while the New York strip is cut from a section of the cow that has less active muscles. This means that the ribeye will be more tender and juicy than the New York strip.

Lastly, the bone-in option will add flavor and juiciness to your ribeye steak, but it is not available with the New York strip.

When it comes to taste, texture, and juiciness, the ribeye steak is a clear winner over the New York strip. If you are looking for a leaner and drier steak, then the New York strip might be a better choice for you. However, if you are looking for the ultimate in flavor, it is difficult to beat a full-flavored ribeye steak.

Now that you know the difference between these two meaty cuts of beef, let’s take a look at how each cut stacks up on your plate!

Where can I buy a ribeye or a New York strip steak?

You can buy ribeye and New York strip steaks at most grocery stores or butcher shops. If you’re looking for a higher quality steak, you might want to check out a specialty meat store. Prices for ribeye and New York strip steaks vary depending on the cut and the quality of the meat, but they’re generally affordable.

What is the price range for a good ribeye or NY strip steak?

Ribeye steaks are usually more expensive than New York strip steaks because they have more marbling (intramuscular fat) so they’re more tender and flavourful. Prices for ribeye steaks generally run about $10-$20 per pound, while prices for the NY strip tend to be around $8-$15 per pound.

Tip: When buying steak, pick out an affordable cut with lots of marbling (i.e., intramuscular fat) like ribeye or New York strip. Since this fat melts as the steak cooks, it adds a lot of flavor and juiciness to your steak.

What wine goes well with a ribeye or a New York strip steak?

There are lots of different wines that would go well with ribeye and New York strip steak. Cabernet Sauvignon, Merlot, and Syrah are all great red wine options. If you’re looking for white wine, Chardonnay or Pinot Grigio would be good choices. Whatever wine you choose, make sure it’s something you enjoy drinking and that will complement the flavors of the steak. Enjoy!

 

FAQs

Do I need to let ribeye steak or NY strip steak sit out?

You don’t need to let steaks sit out of the fridge, but let them sit for one hour before cooking to bring the steak to room temperature so it cooks more evenly. Room temperature steak cooks more evenly than fridge-cold steak, so it’s less likely to end up tough or dry.

Is ribeye or NY strip steak better for someone who is trying to eat healthily?

Both ribeye and NY strip steak are considered relatively healthy cuts of meat. They’re both low in carbs and high in protein, which makes them nutritious choices for people who are trying to eat healthier.

What is marbling?

Marbling refers to flecks or streaks of fat within the meat. In ribeye and New York strip steaks, this intramuscular fat melts as the steak cooks, basting the meat with delicious juices which makes it very tender and juicy. There are several different types of marbling:

Speckled = large flecks of white fat throughout the whole cut

Pinpoint = small specks scattered throughout

Striped = thin threads throughout

What size should I buy for serving 4-6 people?

A good rule-of-thumb is about one pound (450g) of steak per person. For a meal for 4 people, that would be about 2 pounds of steak. If you’re serving 6 people, then go for 3 pounds of steak. This will give everyone a good-sized portion.

Should you marinate a New York strip steak?

There’s no need to marinate a New York strip steak before cooking it. In fact, if you do marinate it, you might end up washing away all the delicious juices that will make your steak tender and juicy. If you do want to add flavor to your steak, try using a rub or spice mix instead.

Can I cook a ribeye or NY strip steak from frozen?

It’s not recommended to cook a ribeye or NY strip steak from frozen. The best way to cook them is at room temperature, so they cook evenly. If you’re in a hurry, you can thaw them quickly by submerging them in warm water for 10-15 minutes.

How thick should a New York strip steak be?

A New York strip steak should be about 1-1.5 inches (2.5-3.8cm) thick, so it cooks evenly all the way through. If it’s too thin, it will cook too quickly and be dry. If it’s too thick, it will be tough and take longer to cook.

What temperature should a New York steak be cooked to?

A New York steak should be cooked to a medium-rare temperature, which is 145F (63C). If you want it to be cooked more, you can cook it to a medium temperature, which is 160F (71C). Do not cook a New York steak past medium, or it will be dry and tough.

Does the New York strip have a bone?

A New York strip steak does not have a bone. It is a boneless steak that is cut from the loin.

What can I do with leftovers?

If you have any leftovers, you can keep them in the fridge for up to 3 days. You can also freeze them for future use. Just be sure to wrap your steak tightly before freezing it, and thaw it overnight in the fridge before you reheat it again.

How long does ribeye last in the fridge?

If you’re not going to cook your ribeye steak within a day or two, then it’s best to freeze it. Ribeye will last in the fridge for 3-4 days and in the freezer for 2-6 months.

Why is my ribeye tough?

A ribeye can be tough if it’s overcooked or not cooked properly. Overcooking a NY strip steak will dry it out and make it chewy. To prevent this from happening, cook your steak to medium-rare at 145F (63C) and let it rest for at least 5 minutes before eating. If you want a well-done NY strip steak, keep cooking until it reaches 160F (71C). This will take away all the juices and make your steak very dry and tough.

Can I eat steak every day?

A typical steak is high in saturated fat, so it’s not recommended to eat steak every day. On average, you should have a ribeye or NY strip steak no more than once per day.

Can  I use a ribeye steak instead of ground beef?

A ribeye or New York strip steak can definitely be used as an alternative to ground beef. Just make it into patty shapes, season with your favorite spices, and grill until the center is cooked to your liking.

Is NY strip steak good for protein?

NY strip steak is high in amino acids and protein. It contains about 26 grams of protein per 3 oz (85 g) serving. It also provides energy to your muscles when you’re working out.

What can I do with the fat on my ribeye?

You can use the fat on your ribeye to make homemade beef stock or to cook other dishes. Cut off the excess fat and save it in a resealable plastic bag in the freezer until you need it. You can also use this for flavoring your vegetables, beans, pasta sauce, rice, and other side dishes.

How do I know when a ribeye or NY strip steak is done?

There are several ways to tell when a ribeye or NY strip steak is done:

– Use a meat thermometer to check the internal temperature. The ideal temperature for a medium-rare steak is 145F (63C). For a medium steak, 160F (71C) is ideal.

– Cut into the steak and take a look at the color. A medium-rare steak should be red in the center with a slightly pink outer edge. A medium steak will be pinker all the way through.

– Use the finger test. Touch your thumb to your pointer finger. When you make a fist, that’s what rare meat feels like. If you touch your thumb to your middle finger, that’s what medium-rare feels like. For medium, touch your thumb to your ring finger. And for well done, touch the thumb to the little finger.

How long does it take to grill a NY strip steak?

It takes about 5-10 minutes to grill a New York strip steak over high heat. Remember that every grill is different, so be sure to check the temperature of your grill before cooking your steaks. If you want to save time, you can sear the ribeye steak in a hot pan on the stovetop before transferring it to the grill.

How do I make a steak sauce?

There are many different ways to make a steak sauce. Here’s one easy recipe:

– In a small pan, heat 1/4 cup (60ml) of red wine over medium heat.

– Add 2 tablespoons (30ml) of balsamic vinegar and 2 tablespoons (30ml) of soy sauce.

– Stir in 1 tablespoon (15g) of Dijon mustard and 1 tablespoon (15g) of honey.

– Bring the mixture to a simmer and cook for a few minutes until thickened.

– Pour the sauce into a bowl and serve with your grilled New York strip steak.

How to grill a New York strip steak?

Here’s a basic guide on how to grill a New York strip steak:

– Preheat your grill to medium-high heat.

– Season your steak with salt and pepper.

– Grill the steak for 5-10 minutes, turning once, until cooked to your liking.

– Let the steak rest for 5 minutes before serving.

How to pan-sear a ribeye steak?

Here’s a basic guide on how to pan-sear a ribeye steak:

– Preheat a large pan over high heat.

– Add oil to the pan and swirl to coat.

– Place the ribeye steak in the pan and cook for 2-3 minutes per side, until browned.

– Reduce the heat to medium and continue cooking until the steak is cooked to your liking.

– Let the steak rest for 5 minutes before serving.

How do you store a ribeye steak in the fridge?

To store a ribeye steak in the fridge:

– Wrap the steak tightly in plastic wrap or aluminum foil.

– Put it on a plate and make sure there is room for air around the steak to prevent condensation from forming.

– Store your wrapped steak in the coldest part of your fridge, where you can adjust cooler temps if needed.

– Cooked ribeye will last 3-4 days after purchase and unseasoned, fresh steaks should be used within 2 days of purchasing.

How do you thaw a frozen ribeye steak?

There are several ways to thaw a frozen ribeye:

– Thaw it overnight in the refrigerator. This is the best large cut because it takes time for the center to thaw.

– Place the frozen steak in a sealed plastic bag and immerse it in cold water. Change the water every 30 minutes until the steak has thawed.

– Put the frozen steak in a microwave-safe container and cook on low power for 3-5 minutes, flipping once, until it is thawed.

– Cook the frozen steak right away by searing it on high heat in a hot pan for 2-3 minutes per side.

How do you reheat leftover steak?

There are several ways to reheat leftover steak:

– Bake it in the oven at 350F for about 10 minutes until hot.

– Fry it up in a pan over high heat with some oil. Use tongs to gently flip it around until heated through.

– Wrap the meat tightly in foil and place it on a baking sheet before heating at 375F for 15 minutes or until fully heated through.

How do I make my ribeye taste like filet mignon?

To make a ribeye taste like filet mignon, you can marinate it with your favorite steak seasoning or make a sauce for it. A classic way to season a steak is to use salt and pepper, but you can also brush it with olive oil before grilling or pan-frying. Top the steak with some fresh herbs for extra flavor!

How do I know when my ribeye is done?

When cooking steaks, the general rule of thumb is that medium-rare steaks are done at 145F (63C) and will have a pink center. For medium steaks, cook them to 160F (71C). You can use a food thermometer to check the temperature of your steak or just cut into it to see how done it is.

How do you cook New York Strip Steak sous-vide?

For perfectly cooked New York strip steaks sous-vide:

– Fill an immersion circulator with water and set it to 145F (63C).

– Place the steak in a vacuum-sealable bag.

– Submerge the bag in the water and cook for 1-2 hours, depending on the thickness of your steak.

– Remove from the water and enjoy!

If you don’t have an immersion circulator, you can also cook the steak in a slow cooker on low heat for 6-8 hours or until it is fully cooked.

How do you tenderize a New York strip steak?

There are several ways to tenderize a New York strip steak:

– Use a mallet or meat hammer to bash it gently all over

– Apply a marinade with enzymes, like papaya or pineapple juice

– Use a food processor to grind up some raw onions and mix them in with the steak before cooking. The enzymes in the onions will help to break down the tough fibers in the meat.

 

Conclusion

Both ribeye and New York strip steak are delicious, high-quality cuts of meat. They are both great for grilling, pan-frying, or sous-vide cooking. Ribeye is a little bit fattier than the New York strip, but both steaks are packed with protein and amino acids. So, which one should you choose? There is no definitive answer to this question since everyone has different preferences. Some people might prefer the flavor of a ribeye, while others might prefer the tenderness of a New York strip steak. Ultimately, it comes down to personal preference.

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