Calling all steak lovers! Are you ready to sink your teeth into the ultimate meaty battle? Time for the NY Strip vs the Ribeye Steak! The New York Strip, a classic cut known for its tenderness and robust flavor vs the juicy Ribeye, with its marbling that promises a melt-in-your-mouth experience like no other. These steaks have long been favorites among meat lovers, constantly battling to claim the title of “King of Steaks.” But which one truly reigns number one for your grill?
In this big beef flavor showdown, Sear Marks will look at the characteristics and flavor profiles of these two iconic cuts. Whether you prefer the leaner texture of the New York Strip or the rich, fatty goodness of the Ribeye, we’ll explore all the juicy details to help you make a well-informed choice next time you fire up the grill.
NY Strip vs Ribeye Steak
Grilling big juicy steaks is a great idea for a special meal! Sometimes just won’t cut it. The first decision you have to make is what type of steak to grill. Read on and let Sear Marks break down the differences between a ribeye and strip steak. By the time you’re done reading you’ll have learned the differences between the two cuts, the proper grilling techniques, and tips for success for both these high end cuts so you’ll be confident in your decision on which steak is best for your grilled meal!
Ribeye Steak on the Grill
First step when choosing between Ribeye or Strip steak is where you’ll be getting the beef. I don’t have a problem with the local grocery store. However, if you have access to a farm or butcher it’s worth paying more per pound if you’re looking to have a special grilled treat. The beef will most likely be grass fed and have a better overall taste because of the extra care local farmers put into raising the cows. A better quality diet of the cow will have a big impact on the taste of the steaks.
Ribeye Steak Grilled
When you think of a big juicy steak, a lot of people think Ribeye. Is this beefy cut right for you though?
The first decision you need to think about is whether or not you want a bone in Ribeye. The bone in the cut of Ribeye will add an extra layer of flavor as well as juiciness. However if you’re new to grilling the boneless Ribeye will be easier for you to have an even temperature throughout the meat.
The Unique Characteristics of the Ribeye
Raw Bone in Ribeye on Plate
The name Ribeye says it all. You have a beautiful piece of muscle surrounded by fat. It looks like an eye. You will notice the large amount of fat and marbling throughout the Ribeye. It typically has a large chunk of fat separating the other muscles. All of this fat equals a very tender steak.
Ribeye is known as a very tender cut of beef. When you hear the words juicy steak, that is the perfect way to describe a grilled ribeye. The large amount of fat helps the beef melt in your mouth. However, some people don’t want all that fat around a cut of muscle. It’s understandable.
Ribeye Steak on Grill Grates
Where does Ribeye Steak come from?
Ribeye Steak comes from the Rib section of the cow. Its in an area of the cow where the muscle is not worked. The combination of the muscle surrounded by the fatty area make for a sought after cut of beef.
Flavor of a Ribeye Steak
The flavor of a Ribeye has excellent beef flavor especially when bought at a quality butcher or farm. The large amount of fat makes it almost buttery with a melt in your mouth type of feel.
Bone in Ribeye on grill with sear marks
NY Strip Grilled
The NY Strip which is sometimes known as a Strip Steak or Kansas City Steak, comes from the sirloin region of the cow. This cut is usually sold without the bone. However, it’s sometimes sold bone in because it has a very nice presentation as a bone in cut. If you are looking to learn more about grilling a Bone In Strip Steak check out the post for Strip Steak with blue cheese
Unique Characteristics of the NY Strip
The New York Strip Steak has far less fat compared to a Ribeye. There is much less marbling throughout the cut and has only some fat cap on the side of the cut. You will not find fat surrounding the entire cut of beef. Because of the limited marbling the cut is not as tender as a Ribeye. The cut has more chew compared to the Ribeye, but it still is a nice tender piece of beef.
Strip Steak on the grill with salt and pepper
Where does NY Strip Steak come from?
The strip steak comes from the short loin region of the cow. A section where the muscle is not worked which helps this steak be very tender.
Flavor of a NY Strip
The Strip Steak or NT Strip has fantastic beef flavor. The cut of beef gets the name from the NY steakhouses that originally served it because of it’s delicious high end taste. You can’t go wrong with a good New York Strip if you re looking for big beef flavor with a slight chew to the meat.
NY Strip Steak with Sear Marks
Is the Ribeye or NY Strip easier to grill?
The steaks should be grilled at different temperatures. You will want both cuts to have nice Sear Marks, but it will take different grill time to achieve those nice grill marks.
- Ribeye is clearly the fattier piece of beef. Large amount of fat means a greater chance of grill flare ups on the while on the grill. That means at high grilling direct heat temps you won’t have nice Sear Marks, just burnt meat. No good! Grill your Ribeye on direct heat but at a temp of 375 degrees F. Your not roasting it but you want the process to take a little longer to let the fat melt into the muscle.
- The NY strip is a lean cut of meat. You want a quick grill time. Get that grill preheated to 500 to 550 degrees and then put the steak over direct heat. A quick sear is perfect for some grill marks with a nice medium rare center. Trying to go low and slow is not the way with this cut.
- You want to bring both cuts up to an internal temp of 135 degrees F. Use a meat thermometer to check the internal temp of the steaks.
Sliced Grilled Medium Rare Ribeye with sear marks
Grilling Tips for the NY Strip and Ribeye Eye Steak
- Bring both to a temp of medium rare or medium depending on your liking. Over a temp of 135 degrees F could cause the steak to be tough.
- Use a meat thermometer to check the internal steak temp. Take the steak off at 135 F because as it sits the temp will still rise.
- Do not overly flip and move the steaks. This can cause flare ups on the grill.
- Don’t overly season the steaks. Simple Salt and Pepper is sufficient.
- After grilling let the steaks rest. Cutting into the steaks too soon will cause the juices to run out of the beef.
- Use tongs to flip the steaks. The less you pierce the meat the better. Stay away from using grilling forks!
NY Strip Steaks on Grill Grates
Cost Comparison Between the New York Strip and the Ribeye
Both the New York Strip and the Ribeye are higher end cuts of meat and are of great quality. Because of their high demand they both come with a higher price per pound then lower demand cuts of beef. According to the U.S. Department of Agriculture research the Boneless New York Strip and the Boneless Ribeye are priced very similar at supermarkets. I find the Ribeye is usually slightly higher in price though.
Final Thoughts on the NY Strip vs Ribeye Steak
The battle between the Ribeye vs New York Strip Steak is a difficult choice. It really comes down to preference and you can’t go wrong with either cut. However, if you are new to grilling or don’t often grill beef in our opinion the Boneless Ribeye Steak is the winner just as long as you are ok with a little more fat on your steak.
Sliced Ribeye grilled medium rare on cutting board
You’ll also have greater chance of even grilling temp throughout the entire steak when going with the Ribeye. The large amount of fat will help keep your steak moist as well compared too the Strip.
So head out to the butcher or farm and get yourself a quality piece of beef. Fire up the grill and make that special meal for yourself or someone you care about.
Strip Steak Bone In on the grill with grill marks
Don’t forget to check out other Grilling Recipes at Sear Marks!
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