What is the best cut of steak? The answer to that question is a long-standing debate, even among professionals. Perhaps it is because taste is subjective, and the end flavor and texture of steak depend very largely on how it is cooked. That being said, two cuts of meat always seem to make it into the top five no matter who is holding the discussion: New York Strip and Ribeye. Let’s discuss New York strip vs ribeye steak and see what makes these two so popular.Â
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New York Strip vs Ribeye Cuts
What Cut Of Beef Is A NY Strip?
The New York strip steak comes from the short loin section of the cow. This area is located in the middle-back portion of the cow, between the rib and the sirloin. Specifically, the New York strip is cut from the larger section of the short loin, which is also where the T-bone and porterhouse steaks are found. When a T-bone steak is cut, the strip steak is the larger portion on one side of the T-shaped bone, with the tenderloin (filet mignon) on the other side. If the strip steak is cut away from the bone, it is sold as a boneless New York strip steak.
New York Strip Steak On The Cow
Where Does the Ribeye Come From On The Cow?
The ribeye steak comes from the rib section of the cow. This area is located in the upper middle of the cow, specifically from ribs six through twelve. The ribeye is known for its rich marbling and tenderness, making it a highly prized cut of beef. When the ribeye is cut with the bone in, it is sometimes called a “rib steak” or “cowboy steak” (we call it “gaucho”). If the bone is removed, it is simply referred to as a “ribeye steak.”Â
Ribeye Steak On The Cow
Taste And Texture Of New York Strip vs Ribeye
The taste and texture of a ribeye vs a New York strip are comparable, but with a few key differences. The taste will also be slightly different based on the breed of cow and whether or not the bone is left in.Â
Types of New York Strip
Prime Bone-in New York Strip
The New York strip is known for its robust flavor and firm texture. At Texas de Brazil, the Prime bone-in New York strip takes this classic cut to the next level. The bone imparts extra flavor during cooking, resulting in a rich, savory experience that steak lovers adore. This cut is mainly celebrated for its balance of tenderness and chew, making it a staple for those who appreciate a meaty bite without excessive marbling.Â
New York Strip Angus
For those who prefer a slightly different take, the New York Strip Angus offers a premium experience with an Angus twist. Angus beef is renowned for its superior marbling, which enhances flavor and tenderness. This cut at Texas de Brazil is likely to have a more intense beefy taste and a slightly more tender texture compared to the traditional prime version.
Types of Ribeye Steak
Ribeye Angus
The ribeye steak is often hailed as the king of steaks, primarily due to its exceptional marbling, which ensures a juicy, flavorful experience. The ribeye Angus at Texas de Brazil features Angus beef, celebrated for its high marbling content. This steak is incredibly tender and packed with rich, buttery flavors, making it a favorite for those who crave indulgence in every bite.
Tomahawk Ribeye
For a visual and flavorful experience, the tomahawk ribeye is a must-try. This cut features a long 5-inch bone that resembles a tomahawk ax, adding a dramatic flair to your dining experience. The bone adds to the presentation and enhances the flavor during cooking: it acts as an insulator which allows for more even cooking while imparting an unctuousness to the meat with its own marrow flavors. The tomahawk ribeye is generously marbled and delivers an unforgettable melt-in-your-mouth experience.
Prime Gaucho Ribeye
The prime gaucho ribeye is a bone-in ribeye that may be considered more approachable than the tomahawk. At around 1.5 lbs, it is a smaller cut of meat than the 32 oz tomahawk. It has about two inches of cleaned bone exposed, which serves both aesthetic and practical purposes. After all, gauchos weren’t necessarily eating with forks and knives–they were on the go! The handle is a nod to this transient lifestyle when one needed to pick up a steak and eat it in the great outdoors.
Cost of Ribeye vs New York Strip
Pound for pound, the ribeye and New York Strip are about the same in price, so long as they are the same grade. One pound of boneless New York Strip or ribeye will cost you around thirty dollars, with the ribeye probably a few dollars more than the New York Strip. Bone-in varieties will be a bit more expensive, especially the tomahawk and gaucho varieties, which are harder to come by in a standard butcher shop.
Choosing Your Perfect Steak
So the New York strip vs ribeye, which is better? Sorry, we can’t answer that. We feel that neither cut is better than the other, so long as the meat is high quality and they are prepared well. Each cut has its own unique and delicious flavor. Your choice will depend on your mood and personal preference.Â
If you prefer a beefier, more robust flavor with a significantly firmer texture, the New York strip, particularly the prime bone-in version, is an excellent choice. For those who seek a tender, juicy steak with rich marbling, the ribeye Angus or the extravagant tomahawk ribeye are perfect options. If you want to try something with a bit of flair and tradition, the tomahawk ribeye and prime gaucho ribeye offer unique dining experiences beyond the ordinary.
Devour Our Steaks
Texas de Brazil offers a range of steak options that cater to diverse tastes and preferences. Whether you lean towards the classic appeal of the New York strip or the indulgent marbling of the ribeye, you’re in for a treat. Each cut is meticulously prepared to bring out the best flavors and textures, ensuring a dining experience that’s both memorable and satisfying. Let your taste buds guide you through this delectable lineup of steaks, and savor the exquisite craftsmanship that Texas de Brazil is known for. Visit us or buy from our butcher shop.
