RIBEYE VS. NEW YORK STRIP: WHAT’S THE DIFFERENCE?

Two of the most popular cuts of meat on a steakhouse menu are always the ribeye and the New York strip. It can be difficult for steak lovers to choose between these cuts, because they seem so similar. After all, they’re both tender and full of flavor. But there are many distinct differences between them. Today we take a closer look at the ribeye vs. the New York strip—let’s see how they compare.

WHAT IS A RIBEYE STEAK?

The ribeye is cut from the rib area, typically near the neck. Ribeye is the juiciest, most tender type of steak cut and is known for its robust flavor. It’s usually served boneless, because it stays juicy even without leaving the bone in. But if you prefer bone-in ribeye, don’t worry—we serve both boneless and bone-in ribeye at DC STEAKHOUSE.

WHAT IS A NEW YORK STRIP STEAK?

Also known as the Kansas City strip, the New York strip comes from the loin, beneath the backbone. Like the ribeye, the NY strip is known for having an intense flavor. However, it is less fatty than the ribeye, and a little tougher. The NY strip is boneless when served on its own, but it actually makes up one half of a T-bone steak.

RIBEYE VS. NEW YORK STRIP STEAK: THE MAIN DIFFERENCES

Tenderness

Both types of steak are in fact cut from the same muscle, called the longissimus dorsi. This muscle isn’t used as much as the animal’s other muscles, which is what makes both the NY strip and the ribeye such tender, flavorful cuts of meat. However, the ribeye has more marbling, making it slightly more tender than the New York strip.

Fat Content

The ribeye is known for being a highly marbled cut of steak, meaning it has a lot of white lines running through the red meat. Lots of marbling means more fat, which is why ribeye has such a juicy, melt-in-your-mouth flavor when it’s cooked properly.

The New York Strip is leaner than the ribeye, but it is still decently marbled and has a rich flavor. If you’re trying to cut back on fat, but still desire a tender steak, then the NY strip is the cut for you.

Cost

The costs of New York Strip and ribeye steaks vary depending on the quality of the meat. However, you can typically count on the ribeye being slightly more expensive than the NY strip, due to its higher fat content.

Thickness

The New York strip is typically around one inch thick, while the ribeye is usually cut thicker. Because the NY strip is leaner than ribeye, thicker cuts are more likely to dry out. A one-inch thickness ensures that a NY strip will be juicy and flavorful. But if you prefer your steak as thick as possible, then ordering a ribeye is the way to go.

DELICIOUS STEAK DINNER IN CHANDLER, ARIZONA

Whether you’re in the mood for a ribeye, a New York strip, or any other cut of steak, come on down to DC STEAKHOUSE in downtown Chandler. Our delicious steaks are always cooked to order—and you can never go wrong with our ribeye or NY strip.

We also have a wide selection of beer and wine on our menu to pair with your favorite cut. Our tables fill up fast, so visit dcsteakhouse.com to book a reservation or call us at 480-899-4400 today.

Images used under creative commons license – commercial use (3/28/2023). Photo by Paras Kapoor on Unsplash