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Ribeye vs NY Strip: Know Your Steaks – Part 2

ribeye vs ny strip

When it comes to indulging in a delicious steak dinner or figuring out which steak to throw on the grill, choosing between a ribeye vs NY strip steak ( New York Strip Steak ) can be tough. Both cuts are popular among steak enthusiasts, offering a unique flavor profile and texture.

In this article, we’ll explore the differences between ribeye and NY strip steaks, helping you learn about these two steak cuts and make an informed decision for your next grilling cookout or dinner outing.

Understanding the Cuts: Ribeye vs NY Strip

The Ribeye

ribeye steak raw

The ribeye is known for its rich marbling and tenderness; it comes from the rib primal cut of the cow.

The ribeye steak is extracted from the rib primal section of the cow’s beef carcass, specifically between ribs six and twelve. The meat from this area of the animal is known for its exceptional marbling, as the muscles in this region are less worked, allowing fat to be interspersed, resulting in a magnificent texture and flavor that ribeye aficionados appreciate.

Flavor and Texture: 

Delivers a buttery, tender, “melt-in-your-mouth” texture and intense, savory flavor due to the higher fat content.

Cooking Recommendations: 

Best suited for grilling or pan-searing to allow the fat to render and enhance the flavor. Also, some thick ribeye cuts can benefit from using the reverse sear cooking method to cook these big steaks to higher doneness levels.

The New York Strip ( NY Strip )

New York strip steak raw

Cut from the short loin, the NY strip is leaner compared to the ribeye, with a strip of fat along one side. The New York strip steak is extracted from the short loin of a cow’s carcass. This particular cut is closer to the spine and is known for its relatively leaner profile compared to other cuts. The source area of the NY strip steak contributes to the balanced flavor profile and firm texture that characterize the NY strip steak.

The NY strip, being a leaner cut, is generally more affordable. Budget-conscious consumers may find the NY strip to be an attractive option that still delivers a delicious steak experience without the premium price tag associated with the ribeye.

Flavor and texture:

The NY strip offers more moderate marbling, resulting in a balanced flavor profile and a firmer texture. You’ll taste a stronger “beef” flavor.

Cooking Recommendations:

Ideal for grilling or pan-searing, with a shorter cooking time compared to the ribeye.

Main Differences Between Ribeye and NY Strip Steaks

In this multi-article educational series of articles we compare and discuss different steak cuts. In part one of our series we discussed and compared ribeye and T-bone steaks.

While both the ribeye and NY strip steaks are undeniably delicious, they have distinct characteristics that set them apart. The primary difference lies in the cut’s location on the animal and the fat content of each steak cut.

The ribeye, sourced from the rib, a primal cut, boasts extensive marbling throughout, imparting a luxurious, melt-in-your-mouth texture. This abundant intramuscular fat contributes to the ribeye’s unparalleled tenderness and robust, savory flavor.

On the other hand, the NY strip, originating from the short loin of the cow, is leaner with a defined strip of fat along one side. This results in a steak that offers a more moderate marbling, providing a balanced flavor profile and a firmer, yet still tender, texture.

Cost Considerations: Ribeye vs NY Strip Steaks:

Beyond the culinary attributes of each of these steak cuts, another factor that often influences the choice between a ribeye or a NY strip steak is the price point. The cost difference between these two cuts can be attributed to their unique characteristics.

Ribeye, renowned for its high marbling and exceptional tenderness, tends to be slightly pricier due to the greater fat content and the intense flavor it brings to the table.

On the other hand, the NY strip, being a leaner cut, is generally more affordable.

Budget-conscious consumers may find the NY strip to be an attractive option that still delivers a delicious steak experience without the premium price tag associated with the ribeye.


Comparing a ribeye vs. NY strip steak, well, there’s no clear winner; it all comes down to personal preference. Whether you crave the rich, buttery goodness of a ribeye or the balanced, leaner profile of a NY strip.

Picture of Writen By: Hector

Writen By: Hector

Hector is the CEO and Founder of Stella On Fire Co. As a self-taught chef and entrepreneur at heart, he set out to create amazing seasonings and rub flavors everyone can enjoy. Hector is also our Food Safety and Protection Manager for Stella On Fire Co.

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