Ribeye VS New York Strip Facts
Ribeyes and New York strips are not only two of the richest, juiciest, and most delicious cuts of beef, they’re also two of the most similar. That’s why there’s often confusion on which one of the two cuts cooks like and how ribs are best prepared.
In terms of their taste and tenderness, the ribeye and New York strip taste very similar, making both of them absolutely delicious. Actually, I find an aged ribeye to sometimes be the best choice, since it’s even more tender, hence more juicy. But a good quality strip is also a regular choice in my kitchen.
The only difference that will leave an impact on you is the price. The strip steak commands a higher price. However, there are times when you can find them at about the same price, and then either one of them is a great choice.
You can make the ribeye as tender as a strip by a different cooking method. Tenderizing the strip makes it just as juicy as the ribeye.
Both steaks go by the same general name however the difference between the two steaks is the cut of the meat. Your ribeye steak is cut in the rib section of the cow while your New York strip contains the loin muscle. Even though the two steaks can be prepared in a number of ways they are often cooked by grilling or pan frying.
The term “ribeye steak” is a misnomer because it does not come from the rib section of the cow like the name suggests. Rather this cut of meat is cut right from the loin area and hence carries the name “ribeye.”
Although the terms can be used interchangeably, ribeye is often associated with a very tender cut of steak. Because ribeyes come from such a tender area of the cow, it does not need to be cooked any further than at medium low heat.