New York Strip Vs Ribeye – What’s The Difference?

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

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

If you’re looking at a menu at a steakhouse or restaurant, it’s the same thing. They’ll often have multiple 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 may notice this in the prices as well. 

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

In this guide, we will walk you through New York strip and ribeye steaks.

We will describe each of these in turn and compare them for you so you can see how different they really are in comparison and just what it is that sets them apart from each other as steak. 

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

New York Strip

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

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

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

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

You might also hear the New York strip referred to as Country Club steak, KC strip, top loin steak, or Shell steak when it has the bone. 

Appearance

When you look at the New York strip, you will see the wide fat rim around one edge of the steak.

It’s a very noticeable rim of fat that is white prior to cooking. It is typically left intact while cooking but the amount of fat is usually inedible as it is. 

This type of steak may show a little bit of marbling of the fat but not in the same way that the ribeye does.

Since it is not as marbled, the steak is typically cut to be pretty thick, with a cut that is usually at least 1 inch thick. 

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

When you’re picking out your steaks at the supermarket or your local meat provider, the best way to choose a New York strip is to look for one that is about the same width at both the top and the bottom. 

These are commonly found in a wavy shape where the tip is much more narrow but finding the other type of cut like we just described is actually a better grade of the meat. 

Taste & Texture

Because of the way that the fat is found on a New York strip, this does affect the taste and the texture a bit. This is a very popular cut of steak and is considered to be a high-end steak option as well. 

New York strip is described as having more chew to it. It’s a thick cut usually and since it does not have the marbling like a ribeye does this just 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 getting dry, 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 is plenty tender, especially with a well-cooked thick cut. If it’s cut right and cooked right, it’s tender and juicy and oh-so-tasty! 

Cooking NY Strip

You can cook the New York strip just about any way that you want to. It can be broiled, baked, pan-fried, or grilled.

The key to really making this steak tender and delicious is to cook it hot and fast so no matter what method you use; this is the detail that you want to use. 

If you’re pan-frying the steak, use high heat and turn your 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, tender New York strip steak when you cook it. 

Ribeye

Now, let’s discuss ribeye. When you compare the ribeye to the New York strip, the ribeye is marbled with fat, rather than having that fat rim. It may sometimes have a slight rim but that is not a dominant feature. 

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

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

Ribeye does have a high-fat content but the fat is marbled throughout the steak so you won’t feel like you’re just 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 near the ribcage of the animal, pretty close to the neck area.

The cut of the ribeye can be a little different because it can come from different muscle segments but it’s still produced from this general area.

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

If you ever visit New Zealand, you will hear the ribeye referred to as a scotch fillet. 

Ribeye steaks are easy to find usually at any grocery store or butcher shop. They are typically cut about an inch thick and the best options are choice or prime grade cuts. 

Appearance

When you look at a ribeye, you will obviously see some fat on, around, and in the meat. The ribeye is known for fat content being marbled throughout the steak This actually attributes to great flavor and a tender, juicy steak when it’s cooked. 

Where the New York strip has that rim of fat around the edges, the ribeye has fat marbled throughout it.

It may have a slight rim or some thicker portions in the steak but it won’t have that thick rim that the other steak is known for in its features. 

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

You will easily be able to spot a ribeye when you look at them. Before it’s cooked, the white fat content veins throughout the meat, which is the marbling that we are referring to. 

Ribeye can be served boneless or bone-in. The key identification really comes from the marbling of the fat throughout the meat. 

Taste & Texture

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

Because of the way this steak is cut and the fat marbling, it actually is extremely forgiving to cook, which is another reason it’s a favorite. It’s really hard to mess it up. 

As far as taste, the ribeye is known for its rich flavor. What makes the most significant difference in the flavor is the way the fat is marbled throughout the meat.

This allows the juice of the fat to be absorbed into the meat when you are cooking and the result is juicy tenderness that has a rich, beefy flavor to it. 

If you want a steak that is flavorful no matter how you cook it and comes to you with rich, juicy texture the ribeye is a great choice. It’s known for being buttery smooth and tender. It’s packed with flavor. 

You won’t find the extra chewiness here. The steak will almost just tear apart easily when it’s cooked because it is buttery smooth and very moist from the fat content marbled throughout the steak. 

Ribeye is often described as a steak that melts in your mouth. The flavor and texture will be described as juicy and tender and smooth. And you can thank the marbled fat in the meat for all of these characteristics. 

Cooking Ribeye

We mentioned earlier but ribeye is a very forgiving meat when you cook it. If you overcook it or you don’t’ cook it at exactly the right temperature, it’s still going to be tender and juicy when it’s ready to serve. 

Because the meat is so forgiving, you can cook it any way you want to and probably won’t really have any issues with dryness, even in a well-done state of cooking.

With this versatility, you can bake it, broil it, pan-fry it, air fry it, or grill it and have great results every time. 

One of the most popular ways to prepare ribeye for people who really love cooking is to sear it just slightly on a burner and then toss it on the grill to finish cooking. Of course, it’s totally up to you. 

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

New York Strip Vs. Ribeye Comparison

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

The most noteworthy difference between these steaks is the fat content. Where the New York strip mostly has a rim of fat around maybe the top or bottom and one edge that is thick, the ribeye has fat marbled throughout the cut. 

This characteristic, which may not seem that significant, actually gives you quite a bit of difference when you think about the texture, the cook time, and the end results.

While the flavors are very similar and both steaks are rich in taste, the texture of the meat changes because of that fat content. 

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

It can be juicy and tender if it is cooked right but it needs to be cooked fast and hot to really cook it to perfection, which is a common mistake. It also can be more challenging to find a great cut for the best results. 

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

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

Related Questions

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

While these cuts can be similar in appearance, they really are quite different in texture and cooking finishes. 

We invite you to check out the following question and answer section for some additional details that might be helpful for you. 

How do you choose the right steak? 

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

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

What is the best cut of steak? 

When it comes to the most popular and the most pricy, you will find that T-bones make the top of the list. A good porterhouse and then a ribeye quickly follow on the list. 

Is New York strip a good cut of steak? 

Yes! It really is a great cut of steak but it needs to be cooked properly to get the best results. It’s mostly a matter of knowing how to cook the steak to get an awesome steak out of the deal. 

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