When it comes to steak, there are many different cuts and types to choose from. Whether you are shopping at the butcher or going out for a steak dinner, knowing what you are buying and ordering is imperative to your experience. While many steaks are well-known by name, not everyone knows the differences between the cuts and types. New York strip steaks and ribeye steaks are two very popular cuts of beef that have different tastes, textures, and flavor palettes.
What is a New York Strip Steak
New York Strip Steaks are also known as Kansas City Strips. This cut of meat is extremely tender and soft. This beef is cut from the short loin of a cow, from the area behind the ribs, and above the tenderloin. It is well known for being a lean cut of beef in comparison to other steaks. It's also known for its marbling texture. The reason it's called a New York strip steak is because it was popularized in New York.
History of the New York Strip Steak
This specific steak gained popularity due to the bustling industry of New York. Previously, the short loin section of the cow was not used for fine dining and steaks. Instead, it was used for roasts and sometimes it was sliced into smaller cuts. However, butchers began to see that the short loin section gives a very tender cut of beef and began to market it further.
When New York's restaurant industry of fine dining took off, the strip steak was being served on the menu. Patrons enjoyed it so much, it became the “New York” strip steak. Moving forward from there, many restaurants sought out the strip steak and added it to their menus, as well.
What is a Ribeye Steak
A ribeye steak is a popular cut of beef that is taken from the rib section of a cow. It is located between the chuck and the shoulder area of the cow. The steak is known for being very tender and has a ton of marbling. Most often, ribeye comes on the bone, but it can also come boneless.
History of the Ribeye Steak
The ribeye steak was discovered and used when butchers began to cut away at the rib portion of the cow. This particular cut of beef was used often throughout history in larger cuts, such as roasts. However, when butchers noticed the marbling and the texture of the ribeye, it became more popularized. American steakhouses truly were the reason that the ribeye took off and was seen as a high-quality cut of meat. Today, many people considered ribeye steaks to be high quality, still.
Differences Between New York Strip Steak and Ribeye
The ribeye and the New York strip steak are vastly different because they come from two different regions of the cow. For one, the ribeye is cut from the cow's rib section. This creates a very thick and tender cut. The New York strip steak comes from the short loin. This section produces a leaner cut of meat than the rib section.
Tenderness and Look
Ribeye steaks have a much higher fat content than strip steaks, making them more tender and soft. New York strip steaks are leaner, making them tougher. Ribeyes are thicker and also have more marbling than a strip.
New York strip steaks tend to have a milder flavor in comparison to ribeye steaks. The leaner texture of the meat makes it a bit more subtle than the thickness and tenderness of a ribeye. However, they both still produce a rich, beefy flavor of meat.
Both ribeyes and strip steaks tend to be cooked similarly, however, they have different cooking times and styles. Both steaks can be grilled or pan-seared, giving the outside a nice crisp sear and a juicy inside. However, cooking a New York strip steak needs to be done carefully, as it's much leaner, and it can dry out pretty easily.
Due to the higher fat content of ribeye steaks, they tend to cost more than New York strip steaks. The higher the fat content and the more fat marbling a steak has, the softer and more tender. In turn, these are in high demand and people oftentimes consider these “luxury” steaks. It also depends on the size of the steak you are buying, which can contribute to the price point of each.