When you’re thinking about hearty and flavorful meals, steak may be at the top of your mind. Eating this dish never fails to give diners such a filling and satisfying experience. Steaks are cooked at different degrees of doneness based on preferences. Along with this, there are also varied types and grades of meat available in the market. Today, we’re going to talk about the rib eye and the New York strip. Some people might think that they’re just the same but in this article, we’ll inform you about the difference between the two.
|New York Strip
|Comes from the cow’s rib area
|Comes from the cow’s loin area
|Fattier and more tender
|Less tender than the rib eye
|Available as boneless or bone-in
|Known by many names such as Spencer, Delmonico, beauty steak, market steak, or Scotch fillet (in Australia and New Zealand)
|Sometimes called Kansas City steak, sirloin steak (in the UK), or porterhouse (in Australia)
Rib eye is a cut of meat that comes from the cow’s rib area. The rib section of the beef used for steaks often stretches from ribs six to twelve. Meat coming from the rib area is considered to be very tender. This region of the cow lacks exercise; hence, it tends to contain a lot of fat. The marbling of fat makes it excellent for fast, high heat cooking. This makes the meat very tender and flavorful. Rib eye is either served boneless or in bone-in preparations. The original rib eye actually refers to the central best portion of the rib steak, not containing the bone. However, a lot of people choose the bone-in portions since they say that the bone adds to the rich taste of the steak.
In the US, the terms “cowboy ribeye” or “cowboy cut” are used to refer to bone-in rib eye. Australian restaurants, on the other hand, simply refer to it as “ribeye” when served with the bone in and “Scotch fillet” for the boneless cuts. The rib eye is also known by other names, such as Spencer, Delmonico, beauty steak, or market steak.
New York strip is a cut that comes from the cow’s loin area. This part is from the muscles that do little work, keeping the strip really tender. The New York strip is a favorite in steakhouses and usually served at least one inch thick. This size of meat keeps it from drying when it is broiled or grilled. New York strips are boneless and the taste varies depending on the cattle feed. Cows that are grain-fed tend to produce fattier beef that has more marbling and is more flavorful. Grass-fed cows are usually leaner and contain less fat and in effect produce less flavorful meat. New York strip is also called the Kansas City strip steak in the US, though served in slightly thicker cuts. It is also known as the sirloin steak in the UK or porterhouse in Australia.
Rib Eye vs New York Strip
What is the difference between rib eye and New York strip? The rib eye comes from the cow’s rib area while the New York strip is from the cow’s loin area. Rib eye is usually fattier and more tender than New York strip. You can find rib eye in boneless or bone-in portion whereas New York strip is boneless. Rib eye is also known for other names like Spencer, Delmonico, beauty steak, market steak, or Scotch fillet. New York strip is sometimes called Kansas City steak, sirloin steak, or porterhouse.