New York Strip vs Ribeye - What's the difference?

When it comes to eating or buying a steak, there are several types of steak to choose from. You’ll see options like the ribeye, filet, New York strip, sirloin, and others.

These different types of steak are generally an indicator of how the steak was cut and sometimes even where the steak was cut.

If you look at a restaurant or steakhouse menu, the same thing happens. They will often have several steaks to choose from. How do you know which type to choose or what you will like best?

We all have different preferences on these things, but some cuts of steak are thought to be better than others, and you might notice that in the prices, too.

What is the difference between the New York strip and the ribeye?  The most notable difference between New York strip steak and rib eye steak is that the rib eye is a much fatty cut of meat than the New York strip. Because of this, ribeye tends to have a richer flavor and more tender texture, while New York strip is a bit chewier.

In this guide, we’ll walk you through New York strip steaks and rib eye steaks.

We’ll describe each of them separately and compare them so you can see how different they really are in comparison and what sets them apart as steaks.

Stay with us to learn the differences between the New York strip and ribeye.

new york strip

The New York strip usually has a thick band of fat. That fat is all on one side of the meat and is usually thick and big enough that you can’t eat the fat.

This fat edge contributes to a robust flavor. This steak is not tough, but it is known for having more chew thanks to a closed texture and the formation of the grain in the steak.

The New York strip comes from the loin area, towards the rear of the animal.

If you’re familiar with the T-bone, the New York strip is actually one side of the T-bone. It comes directly from the area of the animal’s back.

You may also hear the New York Strip referred to as a Country Club Steak, KC Strip, Top Tenderloin Steak, or Shell Steak when on the bone.

Aspect

When you look at the New York strip, you’ll see the wide rim of fat that runs around one edge of the steak.

It is a very noticeable edge of fat that is white before cooking. It is normally left intact during cooking, but the amount of fat is usually not edible as is.

This type of steak may show some marbling from the fat, but not in the same way as ribeye.

Since it is not as marbled, the fillet is usually cut quite thick, with the cut usually being at least 1 inch thick. 

The New York strip is usually a more expensive cut of steak. This is because most butchers and services try to go for a high quality or high grade cut of meat to get the best result with your steak.

When choosing your steaks at the grocery store or your local meat supplier, the best way to choose a New York strip is to look for one that is roughly the same width on both the top and bottom.

It is common to find them with a wavy shape in which the tip is much narrower, but finding the other type of cut, as we have just described, is actually a better quality of meat.

Taste and texture

Due to the way the fat is found in a New York strip, this affects the flavor and texture somewhat. This is a very popular cut of meat and is also considered a high-end meat option.

The New York strip is described as a more flavorful cut. It’s usually a thick cut, and since it doesn’t have the marbling that ribeye does, this gives the meat more chew, but not in a bad way.

In fact, it’s often cut thicker because this helps keep the meat from drying out, so it’s still moist and tender when cooked.

The flavor of a New York strip is incredibly robust, with a strong beef flavor, and it’s quite tender, especially with a well-cooked thick cut. Cut right and cooked right, it’s tender, juicy, and oh so flavorful!

Cook New York Strip

You can cook the New York strip any way you like. It can be done on the grill, in the oven, in the pan or on the grill.

The key to making this steak really tender and delicious is cooking it hot and fast, so no matter what method you use, this is the detail to go for.

If you are going to pan fry the steak, use high heat and turn the steak every 30 seconds . On the grill, you still want to use high heat, and you still want to turn the steak often.

This is the best way to get a juicy and tender New York steak when you cook it.

rib eye steak

Now let’s talk about the ribeye. If you compare the ribeye to the New York strip, the ribeye is marbled with fat, rather than having that edge of fat. It can sometimes have a slight edge, but it’s not a dominant feature.

The final result is a very tender, very juicy and very flavorful steak. This is probably the most popular cut of meat out there.

People like it because it’s not the cheapest steak, but it’s not super expensive either and it has a really great flavor and texture.

Ribeye is high in fat, but the fat is interspersed throughout the steak, so you don’t feel like you’re biting into chunks of fat or anything like that.

It’s a versatile steak when it comes to cooking but, of course, every chef has their favorite methods and recommendations.

The ribeye comes from an area close to the rib cage of the animal, quite close to the neck area.

The ribeye cut can be a little different because it can come from different muscle segments, but it is still produced from this general area.

Ribeye is the most common name for the steak, but you may also hear it called a Delmonico steak, beauty steak, Spencer steak, or cowboy cut. The cowboy cut is only used if served with the bone. 

If you ever visit New Zealand, you’ll hear ribeye referred to as Scottish steak.

Rib eye steaks are usually easy to find at any grocery or butcher store. They are usually cut with a thickness of about two centimeters and the best options are the first quality cuts.

Aspect

When you look at a ribeye, you’ll obviously see some fat on, around, and in the meat. Ribeye is known for its streaky fat content throughout the steak, which gives it great flavor and a tender, juicy steak when cooked.

Whereas the New York strip has that rim of fat around the edges, the ribeye has fat streaked all over the meat.

It may have a slight edge or a few thicker portions on the fillet, but it won’t have that thick edge that the other fillet is known for on its signature.

Ribeye has more fat overall, but the fat is spread throughout the steak, so it doesn’t stand out as much as a New York cut of steak.

You will be able to easily distinguish a ribeye when you look at it. Before being cooked, the white fat content is seen throughout the meat, which is the marbling we are referring to. 

The ribeye can be served bone-in or bone-in. The clue to the identification really comes from the marbling of the fat throughout the meat.

Taste and texture

When it comes to flavor and texture, what you can expect from a ribeye is a juicy, tender steak.

Due to the way this steak is cut and the marbling of the fat, it is actually extremely forgiving when it comes to cooking, which is another reason why it is a favorite. It is very difficult to mess it up.

Taste-wise, ribeye is known for its rich flavor. What makes the most significant difference in flavor is the way the fat is marbled throughout the meat.

This allows the juices from the fat to be absorbed into the meat as it cooks, and the result is juicy tenderness with a rich meaty flavor.

If you want a steak that is flavorful no matter how you cook it, and arrives with a rich, juicy texture, ribeye is a great choice. It is known for being buttery soft and cuddly. It is bursting with flavor. 

You won’t find the extra chew here. The steak almost tears easily when cooked, because it is soft like butter and very moist from the marbled fat content throughout the steak.

Ribeye is often described as a melt-in-your-mouth steak. The flavor and texture are described as juicy, tender and smooth. And you can thank the marbled fat of the meat for all these characteristics.

cook the rib

We’ve mentioned this before, but ribeye is a very forgiving meat when you cook it. If you overcook or undercook it to the exact temperature, it will still be tender and juicy when you’re ready to serve.

Since meat is so forgiving, you can cook it however you like and you probably won’t have any dryness issues, even in a well-done state.

With this versatility, you can bake it, broil it, pan fry it, air fry it or grill it and always get great results. 

One of the most popular ways to prepare ribeye for people who really like to cook is to lightly sear it on a burner, then toss it on the grill to finish cooking. Of course, it is totally up to you.

All in all, you can have this steak cooked in less than 10 minutes, even for a well-done steak.

Comparison between the New York Strip and the ribeye

Now that we’ve looked at these two steaks separately, let’s review how different they are.

The most noticeable difference between these steaks is the fat content. Whereas the New York strip mostly has a rim of fat around the top or bottom and a rim that is thick, the ribeye has marbled fat throughout the entire cut.

This feature, which may not seem so significant, actually makes a big difference when you think about texture, cooking time, and end results.

Although the flavors are very similar and both steaks are rich in flavor, the texture of the meat changes due to that fat content.

The New York strip ends up slightly less juicy and is known for having more chew.

It can be juicy and tender if cooked well, but it has to be cooked fast and hot to perfection, which is a common misconception. It can also be more difficult to find a good cut to get the best results.

The ribeye, on the other hand, is incredibly forgiving when you cook it. Even when overcooked, it’s still juicy and tender thanks to that marbled fat all over the cut of meat.

Really, the marbled fat makes a significant difference and your ribeye will always be tender, juicy and buttery soft when you eat it.

Related questions

We hope you find this guide to understanding the differences between New York strip and ribeye a valuable resource.

Although these cuts may be similar in appearance, they are actually very different in texture and cooking finishes.

We invite you to consult the following section of questions and answers for some additional details that may be useful to you.

How do you choose the right steak?

It can be hard to choose. You really can’t go wrong with any of these steaks, or any other if you’re a steak lover. We recommend that you choose the cut based on how tender and juicy you like the steak.

If you like a little more chew, go for the New York strip, but if you want a really tender and juicy steak, stick with the ribeye.

What is the best cut of meat?

When it comes to the most popular and the most expensive, you’ll see ribeyes top the list. A good porterhouse and then a ribeye quickly follow on the list.

Is the New York strip a good cut of meat?

Yes, it’s a good cut of meat, but you have to cook it well for the best results. It’s all about knowing how to cook steak for an awesome steak.