Rib Eye Vs. New York Strip Steak

Beef rib-eye and New York strip are two of the most popular steak cuts chosen by Americans. Considering each cut's individual characteristics will help the professional chef or home cook decide which fits best in their daily meal plans.

Grilled steak ready to serve

Characteristics

Comparably priced, both steaks are tender cuts of beef. Rib-eye is marbled and is higher in fat content, which makes it extremely tender. New York Strip is less marbled and, while tender, it's more densely textured.

Cut Origin

Rib-eyes are from the rib section of the cow. New York Strip is found in the short loin just behind the rib section. Both areas are in the top portion of the animal which is less worked, therefore less sinewy and more tender.

Typical Portions

According to Bob Ray, butcher and head meat cutter for the Butcher Shop Steakhouse, restaurants offer 14- to 20-ounce rib-eyes and 16- to 20-ounce strips. He advises that grocers usually offer 12- to 14-ounce rib-eyes and 10- to 12-ounce strips.

Preparation

Both steaks are quality cuts that are best grilled or broiled after being seasoned or lightly marinated.

Fun Facts

Rib-eyes are sometimes known as Delmonico steaks. The New York Strip can be found as part of the larger Porterhouse steak, which is simply both the strip and fillet uncut from the bone.

References

• The Beef Food Service
• Bob Ray, head meat cutter, The Butcher Shop Steakhouse, Cordova, Tennessee