{"id":5465,"date":"2022-08-29T16:08:47","date_gmt":"2022-08-29T16:08:47","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=5465"},"modified":"2023-09-08T08:26:12","modified_gmt":"2023-09-08T08:26:12","slug":"rib-eye-vs-new-york-strip","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/rib-eye-vs-new-york-strip\/","title":{"rendered":"Ribeye Vs. New York Strip: Which is Better?"},"content":{"rendered":"\n

I like ribeye more than New York strip, but taste is subjective. <\/strong>Ribeye and New York strip steak are similar because they’re both from the back of the cow. They\u2019re different cuts from the same muscle of the steer, the longissimus dorsi. Ribeye is packed with beefy flavor, while the NY strip is slightly more tender.<\/strong> <\/p>\n\n\n\n

I have a confession: grilled steak is my kryptonite. <\/strong>A perfectly grilled ribeye would be my \u201clast meal\u201d food. Whenever I have friends and family around, and I want to \u201cwow\u201d them, I grab some strip steaks or some ribeyes. I think both cuts are divine. To do justice to the ribeyes vs. New York strip debate, I grilled up both in a side-by-side showdown. <\/strong>I’ll show you the best way to grill them. Let\u2019s crown a steak king of planet beef!<\/p>\n\n\n

\"Rib<\/figure>\n\n\n

Which is Better, a New York Strip or Ribeye?<\/h2>\n\n\n\n

Ribeye steaks are the choice for many pit masters, including me<\/strong>. Strip steak is also excellent<\/strong> – if you grill some up, I\u2019ll happily eat it. Both cuts are usually around the same price. They also come from almost the same part of the cow. The ribeye is closer to the head of the steer, while the strip comes from further back.<\/p>\n\n\n\n

Strip steak is slightly more tender than ribeye. It also has a fat cap (ribeye doesn\u2019t) that I trim to \u00bc\u201d before cooking.<\/p>\n\n\n\n

The ribeye steak has a more robust flavor. It\u2019s more richly marbled – if you like leaner meat, go for the NY strip loin. Ribeyes often have large chunks of thick white fat that need to be trimmed before cooking.<\/p>\n\n\n\n

What is a New York Strip? <\/strong><\/h2>\n\n\n\n

The New York Strip is also called a Kansas City strip, or strip steak. It\u2019s slightly more tender than a ribeye but isn\u2019t as beefy in flavor.<\/strong> <\/p>\n\n\n\n

The cut comes from just behind the ribs of a cow, further back than the ribeye. It\u2019s a great cut of beef that\u2019s perfect for your grill.<\/p>\n\n\n\n

The New York strip steak comes from a muscle of the cow that does little work. Muscles that animals don\u2019t use frequently tend to be very tender, and the NY strip is no exception. It\u2019s a great cut of beef.<\/strong><\/p>\n\n\n\n

This loin steak doesn’t have quite as much intramuscular fat<\/a> or marbling as a ribeye. Because they aren\u2019t quite as finely marbled, they don\u2019t pack quite the punch of flavor that ribeyes do. Hold a strip loin next to a ribeye, and you can see that this is a slightly leaner cut, with fewer fine white lines of fat.<\/p>\n\n\n\n

It likely has a fat cap on top. The fat cap will not render – trim it down to around \u00bc\u201d before cooking. For an elegant presentation, trim it off before serving. <\/p>\n\n\n\n

Related Reading<\/strong><\/p>\n\n\n\n