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New York Strip vs Ribeye

New York Strip vs Ribeye Steak: What’s the Difference?

Updated On July 21, 2021

Both New York strip and Ribeye steak cuts have a slightly similar look. Due to that, some believe that both these cuts are the same. But, there are numerous differences between the New York strip and Ribeye, which you will learn below. 

New York Strip Vs. Ribeye: Differences


Here are some of the crucial differences between New York strip and Ribeye. 

Where Do They Come From?

new york strip
New York Strip: The New York strip is one of the sections of the longissimus dorsi. It is a direct cut from the short loin primal, which is located under the backbone. (1)

Ribeye: It comes from the part of the steer along the upper rib cage, which is near the neck. Mainly, Ribeye is trimmed from the area of the ribs that stretch from ribs six to twelve. 

Most Ribeye steaks come from the longissimus Dorsi muscle. But, depending on the location Ribeye was cut from, it might include parts of the complexus muscles and spinalis. 

Some Common Names 

ribeye steak
New York Strip: Here are some typical alternative names of this strip: 
  • Ambassador Steak
  • Hotel-style Steak
  • Country Club Steak
  • Porterhouse or a T-bone (a cut with bone and tenderloin piece)
  • Kansas City Steak
  • Veiny Steak
  • Boneless Club Steak
  • Shell Steak (if cooked with the bone in)
  • Sirloin
  • Top Loin Steak
  • Strip Loin Steak
  • Omaha Strip
In New Zealand and Australia, New York strip steak is known as porterhouse or sirloin. 


Ribeye: Below, there are some common names of Ribeye sold in the US:
  • Beauty steak
  • Delmonico steak (named after the popular New York steakhouse)
  • Market Steak
  • Cowboy Cut (if cooked with bone-in)
  • Scotch Fillet
  • Spencer Steak (if cooked without the bone)
In French, Ribeye refers to EntrecĂ´te, which can be translated as "between the ribs." In New Zealand and Australia, the Ribeye is also called a scotch fillet. 

Other Characteristics

New York Strip: It is a tender and highly flavored steak. It has a standard chew and a wide pad of fat down on a single side.

As for the thickness, the New York strip is cut to one inch or more. It is because this strip does not have the same level of marbling as the Ribeye. So, the thickness can help keep the steak from drying out during cooking. Though this steak can be properly marbled, it would never have the exact fat level like the Ribeye. 

Ribeye: This cut is often known for its rich aroma and in-depth marbling. If cooked with proper care, this fatty Ribeye could melt in your mouth. Ribeyes are a mixture of spinalis muscles and longissimus include a distinctive pad of fat, which can separate these tissues. (2)

Health and Nutritional Value


Here is the nutritional value of one serving (3 oz) of steak after trimming off the excess fat.

The nutritional content of New York Strip:
  • Calories - 160
  • Saturated fat - 2.3 g
  • Protein - 25 g
Nutritional content of Ribeye:
  • Calories - 190
  • Saturated fat - 4 g
  • Protein - 23 g
New York strip includes fewer calories and low saturated fat than Ribeye. Plus, NY strip offers a little more protein content. 

Buying Instructions

steak
New York Strip: As NY strip steaks come with less marbling, it is better to buy the highest grade if you can afford it. 

Try to find a cut that includes almost the same width from top to bottom. Steak strips that have a wavy shape will not offer much taste. Besides that, do not buy a cut with one wide and one narrow end because they do not have a good taste and flavor.

Ribeye: These steaks are often readily available in all butcher shops and supermarkets. It is better to buy those Ribeye steaks that have at least one inch of thickness. 

Taste and Tender

New York Strip: This NY strip is not highly marbled, but it does have good taste. Keep in mind that this strip is cut from a similar muscle group as the Ribeye steak. Due to that, New York strip is also tender and has a powerful beefy aroma. 

Because New York strip does not have high marbling, it is often cut deep with more than one inch thickness. This thickness of the steak will protect the meat from drying out during the frying or grilling procedure. With that, you can enjoy juicy steak with less fat content.

Ribeye: These steaks are famous for their extra juicy and tender features. Ribeye is marbled meat and comes with high amounts of intramuscular fat. It separates the spinalis from the longissimus Dorsi muscle and offers a different flavor to the steak. Plus, the bone enriches the taste and adds moisture to the meat. 

Which Cut Is Better To Make Steak?  

If you want a lean and less tender cut with extra flavor, the NY strip is an ideal choice. On the flip side, if you prefer more beefy flavor and tender bites, you can choose Ribeye.

Regardless of whatever you buy, you can make savory foods with both the New York strip and Ribeye. 

Best Way To Cook

New York Strip: You can grill, broil, and pan-fry the New York strip. Grilling these strips is very easy due to the lower intramuscular fat content.

Ribeye: Like NY strips, you can pan-fry, grill, and broil these steaks. If you want to cook a rare steak, grill it for around 4 minutes. For medium-rare Ribeye steak, 5 to 6 minutes of cooking is necessary. If you like eating well-done steak, leave it on the grill for 8 to 10 minutes.

Comparison Chart of New York Strip Vs Ribeye

Though there are different kinds of beef cuts, both the New York strip and Ribeye are popular due to their flavor and taste. So, here is a brief but effective chart to notice their subtle differences:

Particulars

New York Strip

Ribeye

1. Calorie Content (3 ounces)

164

207

2. Protein Content (3 ounces)

25

24

3. Saturated Fat Content (3 ounces)

3

5

4. Marbling

The New York Strip does not contain the same amount of marbling as Ribeye steak, but it has a thick fat strip on the side, which generates a strong flavor.

Ribeye steak contains more internal marbling or fat. Even if you cook the Ribeye for a long time, it tends to remain tender because of the marbling.

5. Cut Location

It is directly cut from the short loin primal (under the backbone).

It is cut from the steer along the upper rib cage, located near the neck, and mostly cut rib area that stretches from ribs six to twelve.

We hope this blog helps you to detect the subtle differences between the two varieties. 
References:
(1) longissimus dorsi - https://www.sciencedirect.com/topics/immunology-and-microbiology/longissimus-muscle
(2) spinalis muscle - https://www.britannica.com/science/spinalis-muscle

About the author 

Albert Thompson

Albert hails from Kentucky where grilling is a lifestyle. He brings with him his years of experience in the cooking sector and the product sector, but dont let that fool you, he practices what he preaches and enjoys a big rack of ribs every weekend.


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