When planning a great meal for that special occasion, investing in the best steak is good. However, with so many different cuts of steak available, knowing the best that suits you best may be quite a challenge.
New York Strip steak and Ribeye steak are two of the best premium cuts in high-end steakhouses. This article will discuss these two cuts highlighting their similarities and differences.
What Is New York Strip?
New York Strip is also known as the Kansas City steak/strip. People describe it as juicy, tender, and flavorful. The meat comes from the short loin primal.
It is located right below the backbone or behind the animal’s ribs. It consists of a muscle that always keeps the steak tender. Go for the New York Strip if you want something that will last a few days.
It should be an inch thick to remain moist. It is easy to handle when grilling or boiling since it is relatively soft.
What is Ribeye?
Ribeye is referred to as the beauty steak or cowboy steak if it includes bones. It is also referred to as Spencer steak if no bones are included.
The most common nickname for Ribeye is Scotch Fillet. Apart from these different nicknames, it is rich in flavor, and one can choose a cut with or without bone.
When compared with other types of cuts, Ribeye is famous for barbecues. It has a rich taste that makes consumers love it constantly. It is cut from a portion of the rib, as the name suggests.
Specifically, you get it from behind the chuck between the movement areas and major joints. As a result, the Ribeye tends to be rich in fat marble, so it has a lot of juice and is also tender.
The good thing about Ribeye is that it can remain in good condition for a couple of days if prepared correctly.
However, Ribeye may not be the best steak for those who like less fat. The fats in the ribeye steak ensure that it remains juicy for an extended period.
Ribeye vs NY Strip
People often confuse these two. It is because they have a lot in common. The two cuts are similar in shape and size. However, Ribeye can be sold with a bone but still look like the New York Strip.
Another similar feature is that they are cut from the same area known as the longissimus dorsi. It refers to two muscles that run along the spine and outside the ribs.
It is also found along the rib cage and around the neck. On the other hand, the New York Strip is cut from short loin primal.
Since these cuts come from a body part with underused muscles, they are widely known for their rich flavor and tenderness. These two cuts have some clear-cut differences.
The main difference between these two steaks comes in the distribution of fat. While Ribeye is marbled through the meat, the New York Strip has a thick fat rim. Since the rim of fat is incredibly thick, it goes uneaten and adds to the rich flavor of the entire steak.
The fat marbling in the ribeye makes it richer and tenderer in flavor. New York Strip has a tighter texture. Unlike the Ribeye, which is a little tender and smoother, the strip has more steak or chews.
On that note, you should acknowledge that a well-cooked strip should not be tough. It may have some internal marbling but not that much.
Since the composition of these steaks is different, the cooking methods also differ.
Here are the best methods to cook each of them:
- New York Strip: You can only tender this meat by cooking it hot and fast. It does not matter whether you are grilling it or frying it in a pan. To achieve an even cook and a nice sear, you need to cook it under hot heat and turn it after every thirty seconds.
- Ribeye: It has a large amount of fat that often results in flames of fire while grilling. That is why many vintage grillers advise a two-grilling method. It lets you sear the steak on high and finish it on medium. On the other hand, one can use a reverse sear method. In this method, you will cook the steak in an oven and then sear it to finish.
Having understood the differences between New York Strip and Ribeye, you may realize that both are high-quality steaks that are flavorful and sweet.
Frequently Asked Questions
What Part Of The Cow Is New York Strip?
New York Strip is a cut from longissimus muscle from the top of the loin part. This part is located behind the ribs.
It appears to have a thin layer of fat on one edge of the steak. The steak is tender since the muscle is hardly worked. It also has a rich beef flavor.
Is NY Strip A Good Steak?
NY strip is a great steak. One of the characteristics of this cut is the thin, fat layer. Since the fat is external, it runs out and those who are not fun of fat can trim the fat layer off.
It has even cuts and a large surface area and does well on the cast-iron pan set at medium and high temperatures. You can also enjoy a tasty New York strip from a hot grill.
The New York strip has a great texture and tenderness, and the chew is good. If you have no idea what part you want from the butcher, the New York strip is the perfect part to start with.
What Is The Best Way To Cook A New York Strip Steak?
NY strip is a clean beef cut making it easy to cook. Your work will be easy for the grill due to the slim fat layer, hence fewer flare-ups. You can start the cooking as soon as you buy the strip or season it the way you like.
The main aim of cooking is to sear the steak on both sides at high temperatures. This is to give it an attractive outer crust. Finish the cooking at a low temperature for it to cook inside.
On The Grill
Start by setting the grill at around 450 degrees Fahrenheit on one side for searing. The other side at about 325 degrees Fahrenheit to finish cooking. The searing should take about 4 minutes for each side or wait for clear grill marks to form.
After you are satisfied with the searing, shift to the cooler side of the grill to finish the cooking. Leave the strip for around 5 to 8 minutes to slow cook until you get the desired readiness.
Alternatively, you can use a meat thermometer to check the internal temperature to know if it is cooked.
On The Pan
Cast iron pan is another way to cook your NY strip back to back with the oven. You can use a stainless steel pan. Start by heating the oven to 325 degrees Fahrenheit.
Use high smoke point oil to line the pan, and when hot, place the NY steak on the pan. Sear each side of the steak for about 4 minutes to have a crust outside.
Transfer your steak to the oven for slow cooking. Allow it to cook o your preferred internal temperatures and readiness. Use a probe or Bluetooth thermometer to check the temperatures.
What Can You Put On A New York Strip Steak For The Grill?
NY strip is a great cut and needs fewer additions to perfect it. You can use olive oil, salt, pepper, and brush on both sides for seasoning. Those who love fancy meals can add paprika, chili powder, or garlic powder. The spices will make your NY strip tasty.
What Temperature Should The Grill Be For The New York Strip?
|Medium rare||125 degrees Fahrenheit|
|Medium||135 degrees Fahrenheit|
|Medium well||145 degrees Fahrenheit|
|Well done||155 degrees Fahrenheit|
What Part Of The Cow Is Ribeye?
Ribeye steak is cut from the portion around the rib of a cow. A unique thing about the Ribeye is that it is sourced from the center portion of the “eye” of the whole rib steak.
You get it from behind the chuck around the areas on constant movements like joints. The steak tends to have a lot of marbling, which makes it a very juicy steak.
You can serve it with the rib bone still attached or without. If you can prepare it adequately, it can last for a long time. For those who like fatty juicy stakes filled with flavor, Ribeye is the ideal meat for you.
What Temperature To Grill Ribeye Steak?
The ideal temperature to grill Ribeye steak should range from 130 degrees Fahrenheit to 140 degrees Fahrenheit. Make sure you grill Ribeye steak for 6 minutes on each side.
Regardless of the size of the steak, make sure to preheat your gas grill to temperatures of around 500 degrees Fahrenheit. You should turn on your gas grill and turn the knob to its high setting.
Close the lid and then allow the grill to heat up for roughly 30 minutes. Let your steak defrost and warm up before you place it on the grill.
Ribeye is a thicker cut of meat that is usually 1¼ inch thick or even more. Give it a little more time to cook evenly.
What Is The Best Way To Cook A Ribeye Steak?
The method of preparing Ribeye is similar to that of preparing the New York Strip. However, it is important to set up two different temperature zones if you have a Ribeye you are planning to grill
The reason for this is that the extra fat content in the Ribeye will most likely drip onto the charcoal fire or burners and result in flare-ups.
To enhance your safety while grilling, you’ll want to be able to move the steak to a cooler section of the grill in case the flare-ups are getting out of hand.
To cook Ribeye steak in the best way, you must be in control of the grilling heat.
When cooking it on a pan, you need the following ingredients:
- One garlic clove bashed with the skin that is left on it
- Two springs of thyme
- Fifty grams of butter
- Freshly ground black pepper
- Flaky sea salt
- One Ribeye steak
To begin, remove the steak from the fridge at least an hour before cooking it. This allows it to come to room temperature. It must get consistent cook all through the steak.
When you are ready to cook, you need to season the steak generously. Go ahead and sprinkle with plenty of salt and pepper on either side and ensure it gets an even coverage.
Make sure your frying pan is smoking hot. If you are cooking two Ribeye steaks, ensure you are using a pan with sufficient space that will house both of them. Add the steak to the pan and cook either side for about 4 minutes.
A Ribeye steak with a one-inch thickness or above should cook for about 6 minutes on either side at an internal temperature of around 140 degrees Fahrenheit.
When you flip the steak for the first time, add some butter and some garlic and then baste it for a minute.
After the steak has cooked, remove it from the pan and allow it to rest for 5 minutes. Then proceed to slice the steak and serve it with the dish of your choice.
What Is A Good Brine For Ribeye Steak?
To get a good brine for Ribeye steak, you need to combine one cup of kosher salt with one gallon of water plus any other extra seasoning.
Ensure that the steak has been fully submerged into the brining solution and then stored in a fridge.
What Steak Has Fewer Calories Than New York Strip Or Ribeye?
The Sirloin tip side steak is one of the steaks with lower calories than Ribeye and New York Strip. Its calorie levels are 206. On the other hand, the New York strip has 360 calories while the Ribeye has 466 calories.
If you want to enjoy a great grilling experience, consider Ribeye and New York Strip steaks. They are the best, and if you prepare them the right way, you will enjoy every piece.
Having discussed the similarities and differences, and the best ways to prepare them, you can follow the guidelines and enhance your grilling skills.